I put this on the smoker yesterday at 6:00 p.m. and still have 6 more degrees to go.
I only bought it for the challenge and of course to eat it. Way too much meat for me so the neighbors will eat well.

Btw, my Kamado is 2 feet across for size reference.



I even let the bone get to room temperature. Kept temperature at 250.

Never had anything take this long,...have you?

Dang, what is that?

Is it a ham??

Pork whole shoulder.

I don't care what it is, sho looks good!

Skin on?

Arm shoulder. aka picnic ham

Yup holds in juices, plus I sliced in between skin and meat and filled it with sweet seasoning.

The skin is what is making it take so long. Looks as if it will be worth the wait.

Makes sense Bill.

Thanks.

Here is how Malcom does it...

Ok, no foil needed on a Kamado...hold in the moisture.

Pork can hit that wall sometimes, you just have to wait it out.

Looks great.

That looks disgusting. Sorry lol. Looks like some roadkill or something.

Damn, that looks good!

I swear I thought it was a whole turtle at first. LOL

Y’all are killing me

You did well wish I lived closer

That is so funny.

So what's the final result?

It is a lot of pork. To be honest a tad dry for me, but that is what BBQ sauce is for.

Flavor is on point.

Try a pork buttnext.

When I smoke whole pigs skin on I run the pit at 225 degrees.....usually takes 24-30+ hours depending on outside weather (hot n dry or cold n wet) so your cooking time is in line with mine.