I don't know what to do next. You see, all my life I've been in search of the perfect rib. Everywhere I travel, looking for better, tastier ribs. And now that I've made 'em on my very first try last weekend, I feel lost. And our friends who ate my chopped and sliced shoulder said it was the best Q they'd ever had. So whaddo I do now? See what you've done Bradley forum folks. By talking me into getting this devil's machine, you've ruined my life. Nothing left to look forward to!!! (sniff, sob, etc, etc)
Ah, but there is always the search for consistency, and being able to repeat that majic trick or first flip off the board. So I think I'll experiment. Instead of whole pork shoulders, I'm going to do a couple of deboned pork shoulders (I've read the list enough to know better than to say anything as foolish as "a boned Boston butt"). That is, lay the slabs out flat for smoking, heavily dusted with rub on both sides. Should give more surface area for rub and smoke. As they say, low and slow is the way to go.