Welcome back to another mini series of Splatts’ Smoke Show. Last time we made bacon jerky which was an experiment to say the least. The first batch turned out pretty good but the second.... not so much.
Today we are getting this pork shoulder thrown on the Green Mountain Grill. I seasoned it up on Food Fight Friday and this morning (Sunday) I am going get to smoking and cooking this hunk of meat.
I set the grill at 375F and cook the pork shoulder for about 20 min fat side down. The. Flip and another 20 min. Then I am goin to crank the BBQ down to 185F and smoke for around 4 hours. While it is smoking I will take a couple peaks inside and if it looks dry I will spray with apple juice/worcestershire sauce. Please don’t make me say that. After 4 hours I will turn the BBQ ip to 300F and cook it until the internal temp is 195F I know it seems high but if you want it to fall apart that is a good temp. When it has reached about 175f I’m goin to wrap in butcher paper to finish cooking. This will keep things nice and moist. I will do a second episode live stream when the pork shoulder is done.
My live stream is at DLive