Just put a pork shoulder in my Pit Barrel. Best purchase I've ever made for outdoor cooking !!!
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Just put a pork shoulder in my Pit Barrel. Best purchase I've ever made for outdoor cooking !!!
3 hours smoked with olive oil and spices,1 1/2 wrapped in foil with apple juice. Falling off the bone :
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You smoked a pork shoulder in 4.5hrs? What was the weight & at what temperature did you smoke it at?
I smoked a 9lb butt that took about 12 hours on sunday.
Pit Barrel Cooker cooks a lil hotter, 290-310, than low and slow smoker. Times are usually about half of what most smokers run. Still get the smoke ring, and awesome this took all nite/day taste.
Will not make ribs any other way now....
6 pound shoulder-smoked to 160 internal and then 195 wrapped in foil.Plus in the PBC the meat is hanging and I think that makes a difference. Falling off the bone good !!!Quote:
Originally Posted by Jer
Quote:
Originally Posted by StagLefty
Being a devote Olive Oil base rub guy. I would suggest you try mustard. Never a fan of the stuff, ever. Then decided to give it a try in place of the Oil. Very happy with results, especially how the dry seasoning soaked in.
Thanks-always looking for new ideas. The apple juice in foil came from you also I think.Quote:
Originally Posted by Great-Kazoo
Agreed on both accounts. Cheap yellow mustard coat on the outside and apple juice for the foil.
Quote:
Originally Posted by StagLefty
Quote:
Originally Posted by drew890
OR try orange juice, if there's no apple in stock ;)