|Ready for Action|
|Good BBQ starts with the rub|
|Shoulder before seasoning, notice the shoulder blade|
|meat rubbed down ready to get wrapped for 24 hours|
|Egg coming up to temp|
|ready for overnight, Arthur Bryant provide inspiration|
With the DigiQ I will set a desired pit temp and a done temp for my meat; the computer controls the rest. If my meat reaches the desired temp it will kill the fire. If the temp in the pit starts to drop below the set temp it will breathe life into the fire by blowing air into the pit. You go to sleep; the DigiQ has your back.
|Meat goes on the smoker at 10PM Friday night|
11:00AM Saturday morning; finally the DigiQ is telling me that the meat has reached 190F and is done. I crack open the egg and reveal the charred, smoky shoulder. I could barely move it into the pan without it falling apart. That shoulder blade was ready to slide right out. I removed it from the smoker and wrapped it in tin foil to rest for a couple of hours. If you try and pull it right away you will burn yourself and it
doesn't pull as nice in my opinion. Let it wait for at least a couple of hours. If you need to wait longer than that you can wrap it in tin foil and then bath towels and keep it in a cooler; it will stay hot for a pretty long time.
When you are ready to unwrap it and pull that shoulder blade out. Separate the good meat from the fat. Pull it and then set it aside in a tray or bowl. Toss it with a little bit more dry rub and a good squirt of your BBQ sauce for some more flavor. Serve on white buns with coleslaw and a touch more sauce. You can't beat a good pulled pork sandwich. Some additional pictures follow.
|Pulled Pork Sandwich|
|13 hours on the smoker|
|marble sized hail|