is is my first ever smoke (pork shoulder). I’m a long-time propane grill user, but recently bought a used Ironwood 885 to give smoking a try. Followed the meat church recipe and seasoned with Gospel. I started my cook at 6am and we ate dinner at 6pm.
Smoked at 225F for 2 hours (super smoke), then 250 for 5 hours (spritzed every hour for those last 5). That got it to 170F internal, so I wrapped it in foil with butter and brown sugar. Smoked another 4 hours at 275F, which got it to 206F internal. Rested for 45 min, pulled, and ate.
It tasted good and was fall-apart tender. Maybe could’ve used more smoke flavor. How does the bark look for a pellet grill? What should I change or experiment with next time?
by StrikeFront
1 Comment
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
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