Time for Some Pork Shoulder

[Glock_21]

Prepping a batch of brine (DM's recipe) for a couple pork shoulders (~16 lbs total) for a gathering on Sunday.

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[BedouinBob]

That's not enough brine..... 

[Glock_21]

Tall pot, added ice to cool it down.  I end up with right around a gallon.  I can fit two pork butts in that pot.  It's not ideal.  One of these days I will see a container that will work better.

[DivotMaker]

Ohhh YEAH! 

[Glock_21]

Prepped and ready for the #3.

[Glock_21]

Not a great pic, but 1 of 2 getting ready to wrap and rest.

I always find it odd that every chunk of meat is so different.  2 butts, bought together, prepped and smoked exactly the same.  One is 12 degrees behind the other.  Only difference was placement in the smoker.  Only one shelf in the #3, second slot down from the top.  The butt in the back finished first.

[drains]

My #3 is hotter toward the back and when I smoke multiple pork shoulders the one in back is always ahead of the one in the front. The wood turns to ash in the back of the wood box while it is charred in the front. I think hot spots are fairly common.

[RG]

Tall pot, added ice to cool it down.  I end up with right around a gallon.  I can fit two pork butts in that pot.  It's not ideal.  One of these days I will see a container that will work better.

http://www.thebriner.com/

[Glock_21]

Shoulders came out almost perfect.  The second one could have cooked just a little longer.  It got to 190 and I had to wrap it up any get on the road.

I love it when the bone almost falls out and is nice and clean.

[DivotMaker]

Nice!  Twice the fun!!

[BedouinBob]

Nicely done Travis! Looks great and you got the ring you were going for.