TentHunter
Moderator
I had an 8.6 lb Picnic shoulder I'd planned on brining/curing into a ham for new years day. Being under the weather, it just didn't happen, so we decided to just go with Plan "B" for New Years Day instead; Pulled Pork on the MAK.
I skinned it out, rubbed it up and my son put it on the MAK for an hour of smoke mode, then bumped to 245° for the next 6 hours or so.
About 3 hours in... looking good...
We tossed the skin on too to catch some smoke for doggie treats.
Ready to foil for a couple hours.
Done and pulled. Let's eat! We served with the traditional sauerkraut, some mashed potatoes & homemade bread.
I skinned it out, rubbed it up and my son put it on the MAK for an hour of smoke mode, then bumped to 245° for the next 6 hours or so.
About 3 hours in... looking good...
We tossed the skin on too to catch some smoke for doggie treats.
Ready to foil for a couple hours.
Done and pulled. Let's eat! We served with the traditional sauerkraut, some mashed potatoes & homemade bread.