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What are you Grilling now?

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The cheapest Memphis is almost double the Traeger and the WAF is already going to be WAY low on this. :)

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Going to smoke a pork shoulder tomorrow. 8 hours at 250 maybe.
 

Any advice from the experts?  Not sure I have ever tried one of these. 

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1 hour ago, VPI said:

Going to smoke a pork shoulder tomorrow. 8 hours at 250 maybe.
 

Any advice from the experts?  Not sure I have ever tried one of these. 

You're doing it wrong.

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6 hours ago, VPI said:

Going to smoke a pork shoulder tomorrow. 8 hours at 250 maybe.
 

Any advice from the experts?  Not sure I have ever tried one of these. 

I do my pork shoulders sort of like Naaman does briskets.  Dry rub, cook till ~150ish internal, wrap (I add apple juice to the foil), cook for a few hours that way till the internal gets pretty high but no real target, and then unwrap and cook until it hits 200.  The rub I use is brown sugar, salt, pepper, cumin, garlic. I did a 4lb shoulder last weekend and it took a solid 9 hours and probably could have gone longer.  It still pulled ok, and tasted great, but I let it go too long before i wrapped it.

Basically I'd budget around 2hours per pound, to be conservative.  More if the but is partially frozen like mine was. 

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I do the brine thing. I can find my notes if anyone cares.

The biggest problem is not allocating enough time. I usually get the Costco two packs and really need to start early to get them both ready by dinner.

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