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Nonnymus[_5_]

wrote:
> On Sep 1, 1:23 pm, Nonnymus > wrote:
>> I bought a couple pork shoulders at Costco and decided to do an
>> overnight smoke with them in the Bradley. They weighed a total of 16+#
>> and there was no bone to pull the heat into the center of the 2 shoulders.
>
> Nonny,
> In eastern NC, they wouldn't worry if it was done coming out of the
> smoker. They would have thrown it in a dutch oven with a mixture of
> water, cider vinegar and hot pepper flakes and thrown it in the oven,
> or back in the smoker, at 300 F. until it was ready to be forked. Once
> I overloaded the smoker with ribs and butts and even after 12 hours I
> had to "finish" everything.The ribs went into foil with sauce and back
> into the oven. The buts were finished in dutch ovens. The results were
> remarkably good. Not purist, maybe, but the guests didn't starve.
>
> David

If I've had it that way, David, I didn't realize how it was made.
However, that's the sprinkle I always put on my sandwiches or the pile
of pig on my plate. Our son went to college in Greenville and when we'd
motor over to visit, he'd take us to some of his favorite discoveries.
IMHO, the ECU students eat far better than most students. <grin>

Nonny