My son's high school wrestling team had a potluck dinner this week. I
figured "great! an excuse to fire
up the WSM/DigiQ"; I got a cryopack of two boneless shoulders at
Costco (I wish they'd leave the bone in,
but the price/availability can't be beat).

At 730am on the day of the potluck, I loaded the WSM with a couple of
chimney loads of Original Charcoal
Company Rancher lump briquettes, a few big pieces of Lazarri lump I
had sitting around, and a double
handful of hickory chips. I sparked a briquette or two with a propane
torch and let the DigiQ take over;
since I was up against a hard deadline (needed to leave around 530pm
for the potluck), I set the DigiQ
to 275F. The pit started smoking nicely almost right away, and ramped
up to 275 over the next 90
minutes or so.

I checked the pit temperature a couple of times an hour, but otherwise
didn't pay much attention.
This is to say, I didn't lift the lid at all. Just let the cooker
cook.

By 445pm, the meat was over 180F; I took the shoulders out at 530pm at
188F. I pulled one,
which was just about right - though the very center was a little more
work to pull than I would
have liked. Bark was nice, mixed in well, and off to school we went
with 6 lbs of pork
in a pan.

I don't mix any sauce into the meat, I offer it on the side for people
that just can't live
without it and always hope that people would taste my cooking before
they slather it
with something. There was a lot of food at this potluck; wrestlers
like to eat in the
off-season when they're not worried about making weight. There was at
least one
other pan of pork (Hawaiian style kalua pua'a from a local Hawaiian
joint), and I wondered
if I'd be taking left-overs home.

Well, not to worry; my pan was empty long before people went back for
thirds, and
no one, not a person, opened that bottle of KC Masterpiece. The pan
of kalua pua'a
was tasty, but had plenty left.

Talk about feeling good - I took home an empty pan and an unopened
bottle
of sauce.

Dana