Bludawg
somebody shut me the fark up.
- Joined
- Jul 4, 2009
- Location
- Jonesboro,Tx
that looks Pork-A-Licious:thumb:OK - We're done.
I ended up deciding on fat cap down.
The shoulder was in the UDS for 9 hours. Temp fluctuated between 250/350. I had hoped to keep it closer to 275/325, but didn't get stressed about it going outside the target range. Off the UDS it at 5:30pm - probed like butter. I didn't bother checking the internal temp. I could tell it was ready. I let it cool under a foil temp for 1/2 an hour then pulled it by hand and some forks when my fingers needed to cool off. Mixed in some more rub the the shredded meat.
Served with broccoli slaw on blue corn tortillas. Shack Sauce on the side.
Lots of leftovers!