Only the 2nd one I’ve done but both and turned out amazing for some pulled pork sandwiches. This was just about 9 lbs and took about 9 hours before going in a cooler. Mustard binder with some Meat Church Gospel rub. Spritzed a few times throughout with ACV and Coke and then topped with a couple slabs of butter, brown sugar and a little apple juice at the wrap. Drained the juice right before this photo then added it back in with a little apple juice once shredded.
Right around 10 total cooks on the Flagship 1100 so I’m always learning and trying to improve each time. Always open to suggestions for future cooks!
by tursillo2011
2 Comments
I did something similar on Sunday
https://preview.redd.it/tcu9zv43cwue1.jpeg?width=3024&format=pjpg&auto=webp&s=a6c8f46a045919f4c8e85fa567e7c8613f013e26
3 shoulders. Cooked at 275, mustard slather with The Gospel and Holy Gospel rubs with apple cider vinegar spritzed every 2 hours.
1 shoulder for a work potluck and 2 for me. 😁
Hell yeah!! Did a couple a week ago for family party. My uncle made me nervous saying how he combs through and picks out all the fat. I had just made one far from perfect (still edible) the week before to help out my mom so was nervous to say the least.
Heard from mom last night that the other day my uncle (her brother) sat next to her at an event and said how mine was the best he’s ever tasted. He said he’s never one for leftovers, but he kept them (he hosted party and paid for butts, I was totally ok with that) and said he enjoyed the pulled pork EVEN MORE then next day! Compliment accepted!
Looks great OP. I bought a Costco double stack just to make for myself after how good last weeks turned out. Ready for the upcoming weekend to cook!