Saturday, May 27, 2006

Update- WSM Day

Pork shoulder nearly 10 hours on with an internal temp hanging at 161. I also added some rib tips and flaps which are nearly done after 3 1/2 hrs. The thin flaps were actually done and taken off as cook's treats.

1 comment:

mooncrazy said...

I am drooling with this pix and it's only 7 in the morning! I can't wait to post all are submissions for the PBE challenge.