Made BBQ this weekend for a party. Cooked the meat on the smoker for 6 hours using pear and apple wood for smoke and mixed in oak for heat. After, 6 hours put the meat in individual foil pans and covered tightly. Cooked the meat for another 10 hours until temp read ~ 210 degrees. Shoulder benefits from overcooking as long as it is low and slow. Watch Video. It turned out great. Will be repeating the technique.
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