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Pork shoulder

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Raisinhead:
I like rock wood lump. Scooped up a few bags on Black Friday from ace. What was internal temp when you pulled it off?

Mortalis5509:

--- Quote from: Raisinhead on December 13, 2016, 01:27:33 PM ---I like rock wood lump. Scooped up a few bags on Black Friday from ace. What was internal temp when you pulled it off?

--- End quote ---
I ran out of time. It had been on 27 hours and was 187. I put 2 small whole chickens underneath it and that cooled it down. I had a lot on there for a large. If I do that much again, where chicken and pork I need a higher temp than 230'ish. Just the shoulder at 230 is fine. The chickens just directed too much heat around it. I finished it a little in the at the restaurant for a few minutes. At 6am I melted 1/2 stick of butter, water and apple juice and poured it over it. Think it was 160 something at that point.

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