Smoking pork shoulder today. Some will go out to work with me this weekend, most will go into single serving bags and into the freezer for quick sammiches, and additions to chili or bean pots. It also goes well into salads.
Last night, rubbed and on the way into the chill chest for the night.
Went into the smoker with hickory wood for smoke at 250 degrees around 7 AM. This is what it looked like around 11 AM at an internal temp of about 150.
Pulled the smaller of the two shoulders at an internal temp of 186. I normally do 195 to 200, but this one is ready. It's resting at the moment, before pulling begins.
The other is still going. It's larger.
