🔥 What's Smoking/Cooking on your Pit Boss?

Interesting technique. Looks juicy and nice color! How big was that shoulder?
It was a little over 4 lbs. I buy these at HEB and the package says Pork shoulder for carnitas. It’s not like any pork shoulder I’m familiar with. Never saw these before and to me something relatively new. This is the second one I’ve done and the chunks were bigger and thicker than the last one I did so I stuck the probe into the thickest piece figuring that if that gets up to temp the other side will definitely be cooked.

I wouldn’t have sped up the process but i really needed to and the pit boss came through with flying colors on this. I ate few crispy pieces while ripping it apart, so good.

All that i have learned grilling over the years and on this forum from all of you kind knowledgeable people are paying off. Thanks everyone. 👍🏻
 

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Finally reached temp. Here’s what I did. I really needed to speed this up so when I wrapped it I made sure it had 6 layers on the bottom and I set that on the griddle. Then I slid the griddle over the closed broiler and cranked the heat gradually going from 350 to 400 to 450 then finally 500 and watched the internal temp as I did that.

Then while I was at 500 I opened the broiler and let direct heat hit the griddle until I could hear it sizzling, about 2 minutes. I did that a few times and I watched the internal temp jump each time until it reached 206° internal. I left the lid closed for most of that with the exception of peeking in making sure I didn’t catch the paper on fire when I opened the broiler. Took about 7 hrs. Would’ve took longer if I didn’t crank her up.

I burned 4 layers of paper and the last layer was untouched. After cutting the burnt paper off with scissors, I unveiled some really bacony pork butt. Very tasty. Now my plan is to shred it up when it cools and freeze it for a quick crock pot full of pulled pork.
Looks awesome!
 
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