Around the campground

A few pictures from around the campground (Thousand Trails Birch Bay)...

We saw this camper in the campground -- it is really tiny, I think 16' (https://www.winnebago.com/models/product/towables/travel-trailer/hike-100-flx/2025-h1316fb). When we looked at it from the side, it almost looks like someone chopped the back part of the trailer off -- it is so square and seems so short!

On Friday, we had purchased a pork shoulder butt at Costco -- took a picture so we could remember the weight.

We seasoned the two parts (they were nearly equal in size) and got them onto the smoker by 9am.

We used the smoking technique that Steve had led us in doing at Quartzsite in January. We put the meat onto the smoker at 225F and smoked it for 3 hours. We then put both halves into a disposable aluminum pan, put apple juice all over the meat, and added about 1/4" of water into the pan. We tented the meat with foil and put it back on the smoker until the meat reached a temperature of 204F (we had a probe in the piece closest to the front of the smoker). About 6:30pm the first piece of meat was done. For some reason, even though they were similar in size, the second piece was showing about 190F, so we left it in the smoker for a little longer. We let the first piece "rest" and then started pulling it by about 7:30pm... a little late on our supper. The probe in the second piece was just not coming up in temperature, so we went back out at about 8:30pm to make sure it was well tented. We re-seated the probe and it immediately indicated that the meat was at 204F, in multiple places. We weren't sure what had gone on with this piece, but decided it could come off the smoker. We let it rest for about 45 minutes and then pulled it -- finishing up by about 10pm -- 13 hour project. Note to self: start earlier in the morning next time!