We are near Madison, Wisconsin for a bike trip with friends on Saturday. The other 3 couples are coming into town on Friday, and we invited them to join us at our campsite for dinner on Friday evening.
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| Pork shoulder roast with rub applied on Wednesday evening to rest overnight in refrigerator. |
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| Onto the grill by 8am Thursday morning to start smoking... that's a lot of meat! |
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| About 2 hours in to the smoking... |
There were two (large) pieces of meat -- we would normally only smoke one at a time, but it takes a lot of pellets due to the length of time -- so we decided to go ahead and smoke all of it. It took about 12 hours for the smaller piece and an additional two hours for the larger piece to reach the desired temperature of 203F.
We wanted to get the smoking completed early both so we weren't concerned about it being done in time for dinner, and so Carl wouldn't have to work on it through the night Thursday night into Friday morning. We also are moving campsites Friday at the campground (they did not have a single site available for the 6 nights we wanted to be here, but they did have sites available for multiple days -- so we've been in site 51 for 3 nights, and will move to site 4 for the rest of our stay) - that would have complicated the completion of the smoking. So, now, for Friday, we're just finishing up our stay on site 51 with a load of laundry and then we'll dump our tanks and fill with fresh water as we move to site 4.
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