"OC" <oystercracker@nowheredotcom> wrote in message
...

> Thanks, EZ. Considering its price, I've been pleased with the CharGriller.

So have I. In fact, my expensive Traeger that I just bought about a month
ago turned out a brisket that was very good, but the smoke ring was very
thin. Maybe it's having to babysit the CharGriller all day long, but it
seems the CharGriller wins, so far, on the brisket front.

> I've done several mods to the cooker, including inverting the fire
> grate.

<snip>

Impressive bunches of mods! I've heard of the lowering the smokestack mod,
but so far, the only one I've done is inverting the grate in the main
cooking chamber.

> Thanks for the crock pot tip. I'd like to get it pulled and get me
degreased
> before company shows up. What happens if I stick a pan covered with foil
in
> the oven at about 180F?

I think that would be just fine. A light sprinkle of water before covering
it might help keep it moist.

The nice thing is, pork shoulder is about the most forgiving cut there is.
You really can't ruin it unless you try hard. As long as you're getting it
up to 190 or so internal nice and slow over a 225-250 or so pit temp, I
think you'll end up with a crowd pleaser!

EZ