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HarryLeg

First Shoulder cook

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Hi,

   My youngest son, who is home from college, requested BBQ. We're from NC so that meant a full shoulder. He's been an awesome son. I have to brag. Kept his grades up, got his Eagle Scout, and recently got accepted into Aerospace Engineering at The University of Maryland College Park after 2 years  at Salisbury University as a math major. I have read the advice about not doing your first overnight cook until you've done it in the day. Broke that rule. My wife and I are raising our twin grandchildren (older son) who are now 2.5 years old, and we're taking them to the beach this morning so the cook had to happen earlier Started at  8:30 pm.

 

   I filled the fire box to 1 inch below the diverter (thanks Tarheel), and lit the center. In 10 mins I dropped the lid and was off. I was shooting for 250° - 300° and with my previous attempt at grill control I started  closing down my vents at 175° top to 1/32" bottom left dial closed, bottom right to 1/2) so I could sneak up on my temperature. Remember, I'm new at this and don't know my grill. At 9:40 it was holding steady at 288° at 10:00 pm I threw in the deflector racks and drip pan. I used the drip pan on the lower rack and meat on the upper. 

    After closing the lid, the grill temp was 217°  and dropped to 205° by 10:50 so I adjusted vents ( top to 1 on scale and bottom left to just above 1/2). At 11:15 the grill was at 250° so I figure I'd take that and closed top down to 1/8" and bottom left to just below 1/2.  By 12:15 am it leveled out at 164°. I went to bed with grill and meat alarms set. 

   

   At 6:09 my alarm in the butt(lower weight) went off at 195°, grill at 297°. It was probe tender so off it went to the cooler. The picnic was at 189° and had some resistance so it stayed on until 6:57 when it was ready. 

 

 

  The meat currently resides in the cooler. It will get chopped (no pulling) in a few hours. The Lexington style sauce has been made since Tuesday. The red slaw was made last night while the grill was coming up to temp. I'm from Durham, NC  near the dividing line of eastern and western NC BBQ. I love them both but my wife is from Lexington so Catsup gets added to the vinegar base besides, I do prefer the red slaw with my BBQ. 

 

  More to come later...

 

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Sounds like a very nice 4th with the Family. The BBQ looks great. And kudos for raising grandkids.. I have one (Bryson.. RIP) Who pass away after 45 mins of birth.. Missing him so much. Hopefully God will bless us with another one. Happy 4th and besafe

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Nice cook.  And kudos on raising the G'Kids.  That's a huge responsibility to take on after raising kids.  Thanks!

 

Please take time to get to know your Vision kamado.  Learn your vents settings and you'll never chase temps again.  You'll just set your vents with confidence and walk away.  Cooks are much easier that way and you'll get to spend more time with the G'Kids!

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Thanks for the comments! Skreef, sorry for your loss, I can't imagine the grief. My wife and I are worried for our older son and his wife who have lost a business, a home, and  children to opiates and apparently haven't seen rock bottom and may never. We pray for them every day.

CeramicChef, 

Thanks for the advice. I'm going to get some more practice. I want to nail grilling temps (300 - 450 range) as I see most of my cooks there. 

 

13lbs 11 oz of shoulder reduced to 7 lbs 12 oz and ready to eat!IMG_1450.thumb.JPG.b377dd6ed0a80e0cf5f4b5102b8cb204.JPG

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Welcome to the Guru, lots of great people and info around here. Nice looking PP and kudos to you and your wife for taking on rasing your grandkids. I live in MD and work right around UM at College Park, is that the one he will be attending?

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Great cook.  In my opinion, for what it's worth, the smartest thing you did was to sneak up on your target temp.  Smart smart move. 

It will get easier with every cook. 

Enjoy and it's refreshing to see youngsters such as yours.  Refreshing. 

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