We show how we did an easy consistent results pork shoulder on the Slow ’N Sear Kettle. Uncle Steve’s rub!
• Started with a boneless pork shoulder.
• Seasoned the shoulder with Uncle Steve’s Competition Pig Powder.
• Set up the SNS Kettle to run around 250.
• Used B&B lump charcoal and B&B Post Oak smoke wood.
• When this reached 160 the bark was set, and we added concentrated apple sauce/juice when we wrapped this tight.
• We let the grill rise to a little over 300 to finish this off.
• When the pork shoulders reached 203 degrees, I checked for probe tenderness and it was ready to be pulled.
• We let it rest for 1 hours before pulling the meat and did the taste test.
Summary: The turned out great and super tender. We made pulled pork nachos which is something we love to do, and Jack had a pork sandwich when he got home!
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Weber 15301001 Performer Charcoal Grill, 22-Inch, Black - [ Ссылка ]
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#haileyhome
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Taylor Precision Products Splash-Proof Dual Temperature Infrared/Thermocouple Thermometer
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