6
The Memphis comp that flipped my view on pork shoulder
Always thought a pork shoulder needed 12 hours minimum, no exceptions. Went to a Memphis contest last April, got stuck in a crazy rainstorm. My temp dropped hard, had to pull it at just 8 hours. Panicked, thought it would be tough. Judge told me later the bark was perfect, meat was super tender. Said the rain kept my fire low and steady, basically braised it. Now I watch the weather as much as the smoker. Anyone else have a cook go wrong but turn out amazing?
3 comments
Log in to join the discussion
Log In3 Comments
jenniferc712mo ago
That "crazy rainstorm" reminds me of my first brisket disaster.
6
luna752mo ago
Oh no, what happened to the brisket? Did the rain mess with your smoker temp or something?
3
henderson.eva2mo ago
That "brisket disaster" @jenniferc71 mentioned is the worst feeling! Sometimes the cook just knows better than we do.
3