Despite working with my son on his car yesterday and trying to drink a few beers and watch a little college football, I somehow managed to make one of my better pork shoulders I have made on the Kamado.

I rubbed it down with my own BBQ rub and kept it at about 200 - 250 from about lunch to about Alabama game time. Mrs. Irish made us some of her homemade slaw, baked beans and a sweet molasses sauce for the meat. Pretty darn tasty.

I am cooking the same thing right now been on the primo since around 8 and going to have homade vinigar slaw and cornbread fried on the griddle

I'm going to have to do the cornbread on the griddle next time. I keep forgetting to try that.

Looks good. What internal temp do you pull it off at?

I pull when the shoulder blade comes out clean.

Looks good Irish, I'm fixing to throw some country style ribs on the Akorn and will be making slaw and beans as well.

This^^^ I rarely check temperature.

Yummy!!! On the griddle...is that like a fried corn pone/cake? Sounds and looks delicious!

Reason I was asking...

Usually I check til its around 200 then pull it out. Yesterday I had left home for a few hours and when I got back it was 210 when I pulled it off. Made me a little nervous but thermometer went it and out real easy.

Ended up being the most tender one I'd ever done.

The blade won't usually pull out til over 200, around 210 most of the time. If the blade won't pull clean, the connective tissue isn't broken down fully.

Jealous, i have leftovers while my wife was at work and i had kids.

Sorry, bad communication on my part...I didn't mean pulling the "blade" off but I meant taking the meat off the grill. And you're right, blade came right off like it was nothing.