Pulled a 9 lb. pork shoulder out of the freezer about a week ago, and put in the garage fridge to thaw. Yesterday afternoon, took it out of the fridge, trimmed about 1/2 lb. of fat off the cap, and let it brine in a solution of water, salt, sugar, and Bone Suckin' Sauce rub. About 15 hours later,(after putting in 12 hours at work) I took it out of the brine, dried it off, applied a layer of sorghum molasses, and a heavy layer of Bone Suckin' Sauce rub.
Put it on the PB820 at 225......
6 hours later, internal was 160-170, so I placed in a foil pan, but didn't cover. I wanted to see how dark the bark would get.
After 9 hours, the thermopop went in with almost no resistance, and it read 201, so I pulled it.
Didn't weigh it, but I think I got about 5 pounds of pulled pork. Easily the moistest pork butt I ever cooked on the PB(never brined before, only applied rub), and the flavor is the best ever too, IMO.
It was 35-40 degrees outside during the cook, with a 10mph NW wind blowing across it, and I think that made it burn through a lot of pellets. It went through about 18 lbs. in 9 hours at the 225 setting. I think the weather also wreaked havoc with the 820's temps, as it fluctuated between 205-260, with an average(eyeballing, nothing concrete) of around 240.
Used Lumberjack 100% hickory, and it put out lots of smoke! Nice ring, and really good flavor! All in all, I'm very happy!
