After a year or so of lurking here, I finally signed up!

Hi, I'm John from Marlborough, MA. I've owned my WSM for about a year and thanks to the info and advice on this board have made some memorable meals- currently working our way through a 16 lb double picnic shoulder that I cooked overnight this past Friday.

There's a couple of local guys I see posting in the barbecue section that I hope see this message- good to trade notes on barbecue happenings here in the Commonwealth!

Cheers,
John P

Hi John,

Welcome aboard. Always good to have another Q'er from mass. If you havent already, check out the website for the New England BBQ Society. www.nebs.org A good site for local BBQ and events.

Hello John, Welcome to the forum. Just wondering how you prepared that 16lb shoulder and how long it took to cook?

Hi Tim-

It was 2 8lb shoulders (hence the "double" in my post above). Bone-in picnics were on sale at the local supermarket for $1 a pound.

Prep consisted of slicing off the slab-o-skin from each shoulder, and rubbing with a homemade rub of turbinado sugar, chili powder, onion powder, garlic salt, and paprika. I did a minion start with 5 chunks of applewood. It's getting cold here in MA, so I packed the charcoal ring as much as I could- even with that and a full chimney of lit coals, I was just about out by the morning.

Started the cook at about 9 PM and was back out checking on things at 8 AM. One shoulder was almost ready to come off (ended up pulling it out at 10 or so)- the other one was stubborn and ended up being foiled and finished in the oven around 2 PM.

BTW, I see you're from Montreal- I visited there to attend the grand prix 2 years ago and very much liked the city. The park where the race was held was very cool, and Schwarz's makes good sandwiches!

John P

quote:

Originally posted by John P:
There's a couple of local guys I see posting in the barbecue section that I hope see this message- good to trade notes on barbecue happenings here in the Commonwealth!

Send me a smoke signal now and then. Welcome.

Welcome John!

I go to Marlborough every year for the New England Open karate tournament. Awesome place. Love Fire fly's BBQ.

the more, the merrier.. another from MA here...

Hiya John

Welcome aboard. I have a pork butt on the smoker as we speak. 5.5#, minion start, temps holding at 275. Been on since 5am.

Used Morrocan spice, garlic powder, red pepper flake, onion powder, kosher salt and brown sugar as a rub.

If your into competing (and who isn't) NEBS usually have some good ones through the year.

Next spring/early summer, I may host a comp for our youth softball league as a fundraiser. I'm hashing out the details now.