Ok this is how it went....kinda comical!! 
Since it was my first I cut a 10# shoulder in half...no sense destroying all of it!! thinking it would take around 7hrs max including FTC I was up at 4:30am for my parents, girlfriend and the kids for dinner around 1:00pm.
Shoulder was cut, injected, rubbed and on the grille at 225 shortly after 5:00am, back to bed for a little nap, up at 7:30 and IT was already around 130. I was like holy crap this thing will be done way before the crowd, I watched the grille temp and off the wall temp swings....I panicked! Thinking if I turn it down to the next setting 180 it may help stay closer to 225...wrong again!
So freaking out I turned to the "forum" and what a great help guys (thank you, thank you, thank you)
After an hour and half of that craziness, grille temp settled in +- 5 degrees of 225.
Now its almost noon and IT is stuck on 145 forever!! Naturally me I'm freaking out again thinking "I've heard about stalls" and thinking with the crazy temp swings is this whats going on?? Finally after me doing a little pacing it hit 160 around 1:00. Wraped in foil and again IT sat at 165 forever "freaking out again" lol! it took off and hit 190 around 3:30....Holy cow!! In the cooler and eating at 4:30...so much for 1:00pm dinner!!
All and all it was a good day with family and the pulled pork was awesome with no complaints.
Sorry pics didn't turn out the best and will take more next time....
Thanks to ACW3 for the slaw recipe that I emailed to my Mom (Mom's are the best) the night before was over the top
BBQ Cole Slaw
Serving Size : 10 Preparation Time: 0:30
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups mayonnaise
1/2 cup sugar or Splenda plus
2 Tbl sugar or Splenda
2 Tbl prepared yellow mustard
1/3 cup cider vinegar
1 tsp kosher salt
1/4 tsp ground white pepper
1/4 tsp ground black pepper
1/4 tsp cayenne pepper
4 each garlic clove, minced
1/2 each lemon juice, freshly squeezed
1/2 bunch green onion sliced thinly
3 each jalapeno chiles, stemmed, seeded and finely diced
1/2 each red bell pepper seeded and diced
2 lbs coleslaw mix (green cabbage, red cabbage & carrots)
1. Whisk mayonnaise, sugar (or Splenda), mustard, vinegar, salt, pepper,
cayenne, garlic, and lemon juice in a large bowl.
2. Toss with the cabbage mixture, green onion, jalapeno, and bell pepper.
3. Cover with plastic wrap and refrigerate until cold and flavors blend - at
least one hour but no more than 3 hours.
4. Strain extra dressing from bowl before serving.
Since it was my first I cut a 10# shoulder in half...no sense destroying all of it!! thinking it would take around 7hrs max including FTC I was up at 4:30am for my parents, girlfriend and the kids for dinner around 1:00pm.
Shoulder was cut, injected, rubbed and on the grille at 225 shortly after 5:00am, back to bed for a little nap, up at 7:30 and IT was already around 130. I was like holy crap this thing will be done way before the crowd, I watched the grille temp and off the wall temp swings....I panicked!
Thinking if I turn it down to the next setting 180 it may help stay closer to 225...wrong again! So freaking out I turned to the "forum" and what a great help guys (thank you, thank you, thank you
)After an hour and half of that craziness, grille temp settled in +- 5 degrees of 225.
Now its almost noon and IT is stuck on 145 forever!! Naturally me I'm freaking out again thinking "I've heard about stalls" and thinking with the crazy temp swings is this whats going on?? Finally after me doing a little pacing it hit 160 around 1:00. Wraped in foil and again IT sat at 165 forever "freaking out again" lol! it took off and hit 190 around 3:30....Holy cow!! In the cooler and eating at 4:30...so much for 1:00pm dinner!!
All and all it was a good day with family
and the pulled pork was awesome with no complaints. Sorry pics didn't turn out the best and will take more next time....
Thanks to ACW3 for the slaw recipe that I emailed to my Mom (Mom's are the best) the night before was over the top
BBQ Cole Slaw
Serving Size : 10 Preparation Time: 0:30
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups mayonnaise
1/2 cup sugar or Splenda plus
2 Tbl sugar or Splenda
2 Tbl prepared yellow mustard
1/3 cup cider vinegar
1 tsp kosher salt
1/4 tsp ground white pepper
1/4 tsp ground black pepper
1/4 tsp cayenne pepper
4 each garlic clove, minced
1/2 each lemon juice, freshly squeezed
1/2 bunch green onion sliced thinly
3 each jalapeno chiles, stemmed, seeded and finely diced
1/2 each red bell pepper seeded and diced
2 lbs coleslaw mix (green cabbage, red cabbage & carrots)
1. Whisk mayonnaise, sugar (or Splenda), mustard, vinegar, salt, pepper,
cayenne, garlic, and lemon juice in a large bowl.
2. Toss with the cabbage mixture, green onion, jalapeno, and bell pepper.
3. Cover with plastic wrap and refrigerate until cold and flavors blend - at
least one hour but no more than 3 hours.
4. Strain extra dressing from bowl before serving.
