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  1. On Wednesday, I was told that a number of family members were coming over on Saturday (today) for a multiple celebration event. In September, there are a number of birthdays and anniversaries in my family, so we just roll it all into one get together. In a minor panic, I debated very briefly on what to cook. Pork shoulder it was. I had a Boston Butt or two in my deep freezer and I knew that I could start thawing it Wednesday to cook it late Friday night. I grabbed one out of my freezer, tossed it into the mini fridge I use for canning and other stuff, and went about the rest of my work week. Along rolls Friday afternoon. I get home from work and go check the pork shoulder. Uh-oh. Still hard as a rock. The Guru part of my brain recalls that our benevolent host had recently done a video on cooking a frozen shoulder. I rewatched that and applied the lessons learned to my shoulder. Thawed it in water, changed out the water after a bit, applied the binder and rub, and onto the Joe it went. Here's my timeline: Friday 7:00pm - Got home from work, checked pork butt. Micro panic. Rewatched video, started the thawing process. Light the Joe. One hour later, changed out the water, and started making my homemade sauce, always a crowd favorite. Joe is settled in around 230 and heat soaked. An hour after that, Friday, 9:00pm, Shoulder is thawed on the outside enough to trim the fat cap, apply the binder and rub. Onto the pit it goes. Temp was about 235 or so. Midnight, final check of temps and the Joe is at 220, so I slightly adjust the top vent. I'm aiming for around 250. Set silent alarm on my Fitbit to wake me up at 6:00. Time for some shut eye. Saturday, 6:00am - Fitbit buzzes me awake. Stumble out to the Joe to check the temps. It's dropped to 215 or so, and I adjust as necessary. Probe the shoulder and it's in the doldrums of the stall. Exactly 160. Nap time. I snooze for another hour and change. 8:00am - I emerge from my slumber, ready to get the day going. Check temps, and the butt is emerging from the stall at about 167, and the Joe is performing like the champ that it is, rocking 240 degrees on the dome dial, and 255 at grate temp via my digital thermometer. Off to the store to get the rest of the party stuff, ice, beer, and soda. 10:30am - Finally get the kids to pick up the dog poop. This, by itself, is the harder battle than cooking the frozen pork shoulder. 11:30am - Cole slaw and baked beans prepped. My work is done. All other sides are being brought by guests. Table is prepped for serving buffet style. 12:15pm - Pork shoulder temps out at 202-203. Perfect. Pull it from the Joe, put in foil pan, double wrap in foil, and into the cooler, faux cambro style. 1:15pm - Guests are mostly here, aside from my terminally late sister, and it's time to eat. Everyone is hungry. I grab the blade bone out of the shoulder and it comes out effortlessly, and clean (except for one morsel, which is pitmaster privilege) . 1:30pm - Accolades received, high-fived myself, and that was the best dang shoulder I've had outside of competition in a while. Videos attached. Thanks for looking! Cheers! VID_58570130_003717.mp4 VID_59101228_001300.mp4
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