Started with 2 bone-in pork shoulders; 8.5 lbs and 7.5 lbs. $1.99\/pound at Costco. Trimmed both of them the night before. I couldn’t believe how much fat I ended up cutting off. Then dry brined for ~15 hours.<\/p>\n\n\n\n
The morning of the cook I rubbed the meat with water, then used ~1\/2C of Memphis Dust rub from amazingribs.com per shoulder. Then I tied them together, because I think I went a little overboard on the trimming; there were pieces of meat hanging off all over the place. I didn’t have Rosemary powder this time around, but I did crush the Rosemary I had… I probably ended up with about 1 TSP in the entire batch of rub. I need to check more stores, because neither of the Kroger stores I go to had it.<\/p>\n\n\n\n
I put them both on the grill at 7:07 AM, at 180\u00b0 \/ LO “Xtreme Smoke” mode for 1 hour. I decided to start it at 180\u00b0 because internet people complain that their pellet grills don’t produce enough smoke at 225\u00b0. There was no discernible difference, from the smoke pouring out the vents anyway, between the two temps. I’m sure there was some minor difference inside… Oh well, I couldn’t tell from outside. I plan on starting at 225\u00b0 next time. <\/p>\n\n\n\n
Around 8:00 AM, I inserted a probe into each shoulder and bumped the grill up to 225\u00b0<\/p>\n\n\n\n
Went and golfed 9 holes at 12:45 PM and monitored the temp from the app on my phone.<\/p>\n\n\n\n
Around 5 PM they were still only around 170\u00b0, so I set the temp on the grill to 265\u00b0.<\/p>\n\n\n\n
Around 6 PM I wrapped both butts because we were starting to get hungry and they were still not up to my target temp of 203\u00b0<\/p>\n\n\n\n
Pulled them off the grill at 7 PM, one was at 200\u00b0 and the other at 198\u00b0. Pulled\/shredded them immediately after and they were as tender as could be. The bones slid right out and I didn’t even need to use tools to shred the meat.<\/p>\n\n\n\n
I thought it could have been a little better. It seemed a tad dry, but with BBQ sauce it was delicious. Everybody else seems to have loved it. I bought Kings Hawaiian buns, Kroger creamy coleslaw, Sweet Baby Rays (Regular), and Famous Dave’s Sweet BBQ Sauce to serve with it. I loved both sauces, I wish I would have paid more attention to note which one I liked better.<\/p>\n\n\n\n
I believe the meat temperature probes for my grill were reading about 9\u00b0 too hot, but I don’t really have a good way of telling. I put them in an ice bath when I first put the butts on the grill, and they were reading 34\u00b0, while my instant read thermometer was reading 31.8\u00b0<\/p>\n\n\n\n
Next time I want to try wrapping it at the stall and leaving it wrapped until its done. I also want to leave the grill set to 225\u00b0 for the entire cook. I feel like wrapping it will ruin the bark though. The bottom was a little soggy and it was only in wrapped for about an hour.<\/p>\n","protected":false},"excerpt":{"rendered":"
Started with 2 bone-in pork shoulders; 8.5 lbs and 7.5 lbs. $1.99\/pound at Costco. Trimmed both of them the night before. I couldn’t believe how much fat I ended up cutting off. Then dry brined for ~15 hours. The morning of the cook I rubbed the meat with water, then used ~1\/2C of Memphis Dust […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[6],"tags":[5,4,2,3],"class_list":["post-15","post","type-post","status-publish","format-standard","hentry","category-pork","tag-memphis-dust","tag-pork-shoulder","tag-pulled-pork","tag-rec-tec"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/snappybbq.com\/index.php?rest_route=\/wp\/v2\/posts\/15","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/snappybbq.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/snappybbq.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/snappybbq.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/snappybbq.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=15"}],"version-history":[{"count":9,"href":"https:\/\/snappybbq.com\/index.php?rest_route=\/wp\/v2\/posts\/15\/revisions"}],"predecessor-version":[{"id":35,"href":"https:\/\/snappybbq.com\/index.php?rest_route=\/wp\/v2\/posts\/15\/revisions\/35"}],"wp:attachment":[{"href":"https:\/\/snappybbq.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=15"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/snappybbq.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=15"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/snappybbq.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=15"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}