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  1. jd1983

    Have you ever?

    Have you ever gotten out some nice elk roasts, brined them over night, slathered them with brown mustard and a rub made from salt, pepper, garlic powder, onion powder, paprika, and cumen, smoked them at a nice 225 - 250 until they reached an internal temp of 150, let them rest and sliced them...
  2. jd1983

    Overnight Pork Shoulder

    Finished product pre-pull.
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  4. jd1983

    Overnight Pork Shoulder

    Coming off the grill.
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  6. jd1983

    Overnight Pork Shoulder

    About 5 degrees out on the second, which is good because our meeting starts at 10. It's interesting to feel the difference in the meat as it cooks. In the past hour it went from pretty firm to close to that butter feel when checking it with the thermometer.
  7. jd1983

    Overnight Pork Shoulder

    Well, here they are right after I posted. I just took the one on the left off the grate. It broke into 3 big chunk it was so tender. Sorry i didn't get a photo but I was frantically trying to get it off as my fire began flaring. It's now foiled, toweled, and resting in the cooler. They'll...
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  9. Overnight Pork Shoulder

    Overnight Pork Shoulder

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  10. jd1983

    Overnight Pork Shoulder

    I haven't been on here for a while, partially because my smoker needed some maintenance and I hadn't gotten to it. Well, I committed to making lunch for a work meeting today and that forces me to get things back in working order. Put two shoulders on last night at 10:30 pm that were coated...
    • jd1983
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    • Forum: Pork
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  12. jd1983

    Unlined Food-grade Drums in St. Louis area and a question

    Cleaning went well and the smoker was built.  I have run a couple things through it already and they have been great.  I posted some pictures on the thread "Success".
  13. jd1983

    Success!

    Sorry for the delay but here are the photos.  After doing a seasoning smoke I decided to make some pulled pork.  It came out pretty well but I think I will skip foiling until it reaches temp next time in order to get a better bark on the meat.  Still pretty good though! Drum ready for sanding...
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    meat.jpg

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    meat.jpg

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  17. drum smoke.jpg

    drum smoke.jpg

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  20. pork.jpg

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