Cook 77 - Easter Pork Shoulder
27th March, 2016 02:22 PM by BBQ Phil
The main reason I took my ProQ smoker with me to Bribie Island, was for, Easter. I was tasked with lunch - pulled pork.

My wife bought this nice half shoulder and I was a little worried it wouldn't defrost in time, but come 3am when I woke up. It was good. I wasn't though, I was having a damn dermatitis attack.

Still we must solider on. I used very little rub of DL Jardine seasoning this time, as this is a cook for a range of people..

At 3:05am, the chimney was started with the camper burner and then it started to lightly rain. Joy. 20 minutes later, the meat was on with an internal temperature of 10C and the smoker's range hood was 230F.

At 4:25am, it was 350F with and internal temperature of 24C. I then added 2 more chunks of cherry. I figured at this point I would add the water pan, so I could head back inside and binge watch Empire. It was depressing, cold and wet outside. The range hood temp went down to 234F.

At 5:20am, the internal temperature was 49C. At 7:30am, it had hit the stall with 70C. I added some more beads to keep the fire going. At 8:00am, I removed the water pan. At 10:00ish, I put potatoes and corn on.

At 10:30am, the meat's internal temperature was 77C. I then added more beads to try and get it hotter (250F).

At 12pm, people had begun to arrive and it was still sitting on 77C. At 1pm, I took the food off to rest.

I was dead tired at this point and hurting from my dermatitis, so I wasn't in the socialising mood, but I stuck it out and people loved the pulled pork. They'd never tried meat that was smoked that way before and loved it.