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This weekend's cook
Jeremiah
Posts: 6,412
Nothing special. 6 pound bone in shoulder. 10 hrs at 290-300 to 200 internal. Plowboys rub, butter and apple cider vinegar injection. Tried a new local sauce. It's a keeper. Hell the wife even loved it!
Slumming it in Aiken, SC.
Comments
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Good stuff @Jeremiah, nothing like a classic. Slaw and pulled pork w/sauce on a bun.
:-bdUsing a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay " -
It looks good Jeremiah. I will have to try to find that sauce.
Louisville, GA - 2 Large BGE's -
Looks like a first round knock out to me. Great job brother =D>
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
On the MM? Looks awesome man =D>LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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That's a very delicious looking color to that shoulder. Its like photo art. Did you use any wood for smoke?
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That Sammie looks fantastic!
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Blake, no it was on the large. I was going to just to try it, but wanted wings for lunch. I love having to eggs! @Tinyfish I used apple.Slumming it in Aiken, SC.
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Two thumbs up :-bd looks great Jeremiah.Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
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How much injection and what ratio? Did it make a differene?LBGE& SBGE———————————————•———————– Pennsylvania / poconos
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Er maybe 3/4 of a stick then melted, then 2/3 butter to 1/3 ac vinegar. And I honestly don't know if it makes a difference as I've never not done it.grege345 said:How much injection and what ratio? Did it make a differene?
Slumming it in Aiken, SC.
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