Smoke is rolling...will be eating good for the 4th.

[epcotisbest]

 

[Michael53]

Man, those are huge! Can’t find any near that size here By me. I smoked a small shoulder yesterda. Have to trek to Costco about an hour away for nice shoulders like that. Of course that’s where I always by briskets anyway. Let us know how they turn out.

 

[epcotisbest]

Man, those are huge! Can’t find any near that size here By me. I smoked a small shoulder yesterda. Have to trek to Costco about an hour away for nice shoulders like that. Of course that’s where I always by briskets anyway. Let us know how they turn out.

These came from a little, local grocery store that has just a few locations, and our town happens to be one of them. It is the go to place for meat around here.
Turned out probably the best I have ever made. Moist, juicy, tender, great flavor, good smoke ring.
Did these turbo, 325 to internal temp of 160, then wrapped in foil to internal temp of 200 then two hour rest wrapped in towels in the oven.
Crazy good.

 

[chadinsc]

i have never tried turbo mode for pulled pork. looks like it was still smoking and the meat looks perfectly cooked! nice job

 

[epcotisbest]

i have never tried turbo mode for pulled pork. looks like it was still smoking and the meat looks perfectly cooked! nice job

I doubt I will ever go back to low and slow and the dreaded stall again. This was every bit as good, just as moist and flavorful and and was off the grill and wrapped in towels for the rest in just a little less than eight hours. No stall at all as the wrap powers right through the stall without slowing down. Makes the bark moist too, which is the only drawback, but soft bark to save many more hours of cook time is a fair trade off for me.

 

[chadinsc]

i have read alot of people and even competition cooks are cooking at 275-325 and getting good results. yours looked super moist