Fired up the UDS pit at 5:30AM. One nice thing about these vertical smokers is they come up to speed quick.
Pulled Mr Porky from the fridge and laid on a nice home concocted spice rub
Tossed it on the pit and went back to work for a while. Then things were a bit light at work, so I decided to paint my old storage shed. Got carried away with that and wasn't spying on the temps too much (had not even stuck the thermometer probe in the meat yet) and a'fore I knew it it was after 1PM. Finished my painting and stuck the probe into the shoulder and I had already traversed the stall temps and was up at 170F. Nice!
Back up to my office for a while and just checked the meat thermometer temp every half hour or so, she was climbing slow and steady. Before too long it was cocktail time, but I was still only at 190-ish. Let it run a bit while I sipped my Friday night martini. Finally opened the lid for the first time since sticking the thermometer in and the top was kind of pale, Decided to probe around (with the probe, doh!) and also flip the roast over even though many folks eschew such stuff. I found the bottom was already well darkened, so I think the flipping was a good idea.
At just about 7PM (11 hours of solid smoking) I called it, with the repositioned probe calling out @195 degrees. Here's the darker side (was originally on the bottom)
And after turning it out onto some foil and resting it for an hour, here's the other side
Pulled it into a bowl for the upcoming Sunday Padre's Day festivities, but of course I couldn't help taking a good number of "tastes". Not too much "waste" left on the foil, except the bone, which slipped out like it was greased.
Oh... My... Gawd!
Delicious, without any sauce or accompaniments (I'd already eaten dinner at this point). I think this may be the best pulled pork this poor northern boy has ever tasted.
I can't believe that it was such a success. Can't wait for my next grillin' attempt.