Started with three shoulders and three different rubs to compare.
Applied Rub with Yellow Mustard and Molasses and threw the meat in the freezer for a couple of days
BTW, you can sort of see the difference in rubs by the color and texture.
A couple days later, right from the freezer and into the preheated pit.
While we slept the pit was controlled by Rock’s Stoker and managed by Stoker Log written by Amir Majidimehr. That is except for a couple minutes around three or so when I inserted the meat probes.
Eleven hours and fifteen minutes into the cook and after a good night’s sleep and breakfast.
The remainder of 34 lbs. of pork shoulder.
When the bone pulls freely the meat is ready for pulled/chopped pork.
Just a pulling and chopping.
