Grilling a 9lb Pork Shoulder
Nine Pound Pork Shoulder |
1. I began by covering the meat, both sides, with McCormick Grill Mates Roasted Garlic and Herb, crushed red pepper, and black pepper before wrapping it in a foil pocket.
Seasoned and ready to wrap in foil. |
3. An hour later I flipped the meat. Grill temp 225 degrees.
4. After another hour I flipped it again. Grill temp 250 degrees.
5. To sear to a light char, at the next hour I removed the foil, keeping the heat to a high-medium.
Unwrapped and grilling. |
6. 20 minutes passed and the inner temp was 120 degrees. I re-wrapped the meat and placed it back on the front burner - low at 250 degrees.
7. After 30 minutes I flipped it again.
8. 15 minutes I flipped and checked the inner temp - 155 degrees.
9. 45 minutes later I pulled it off with an inner temp of 175 degrees and let it rest on the counter for about 10 minutes before cutting into it.
Resting on the cutting board. |
To me, it seemed a little dry, but I'm my worst critic; everyone else thought it was juicy. I am happy with how the seasonings turned out.
Cuts like butter. |
Smoke Ring |
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