My wife works second shift, and after working 9 hrs. a day the past 3 weeks has to go in 3 hour early @ noon and work 6 hours on Sat. It lets them get off Sat. evening to spend with their families which is nice for most, but at 60 we really don't want the overtime, kids are raised, I'm retiered, we own our house, and don't haqve a lot of desire to exceed the Jones's. At this time in life we would like to just give us our 40 hrs. and be left alone. But we do what we have to. I have great woman and love her to death,,,,,
So I am Skoke'n,,,,,,,, yep, I went to the butcher and got the last pork shoulder he had, 10.5# a little larger than I like but,, I seasoned it with my special dry rub, and saran wrapped it when she went to work yesterday. So last night when she came in at 1:30AM after 11 hours marinading in the dry rub, I unwrapped it turned on the Smoker and had some Apple and Red Oak already waiting, threw it in the Cookshack 025, and set it at 230* and let the SMOKE'N begin. for those that don't smoke a lot,,,,,,,"food that is"......I am referring to the best little smoker made, the 025 will hold temps as high as 300* outside in 0* weather. For those that do Smoke a lot, Red Oak was a great find about 5 years ago, it is a mellow velvety smooth flavor mixed with the sweet apple smoked flavor makes a kick but pulled pork naturally BBQ'd smoked "SAMICH". She will have some good vidals for a few days either when she gets off, or to take for lunch, and she thinks I'm great for doin it. WIN WIN, a tip for the young!!
So I hit the sack last night about 4am after feeding it a second dose of 4 oz of hardwood, installed the temp probes and let the smoke'n god's work there magic. at 9:30 when I woke up we had 164* internal temp and at 11;30 it was up to 175, for pulling we need 195* internal temp, should happen about 4:00 maybe a little later. Then I will wrap it in foil, surrounding that with a big beach towel and put it in a cooler for about an hour or more, then put it in a big foil pan and pull it!!! I will have her Cole Slaw and pit Beans ready when she get's home with some finishing sauce and sesame rolls. Just to show her how much I appreciate her!!! In reality I love this stuff, been smoke'n Briskets, ribs, Turkey, chicken, venison 1/4'rs, fish, you name it for years. I just get to do what I like, and reap the benefits from her that continue to allow me to do the things every week I love to do also!!! That means great food, great fishing, great hunting, and I get the worlds GREATEST MOST UNDERSTANDING WIFE IN THE WORLD to go with it!!!!! Been that way for 34 years,,,,,,and that my friends is worth it!!!