6lb Pork shoulder, 2 racks of BB, tri tip and chicken

Discussion in 'Pork' started by ctvoigts, Sep 17, 2011.

  1. ctvoigts

    ctvoigts Newbie

    I am posting this in the pork section since most of my food is pork :)  I really hope things turn out good.  I have my boneless shoulder rubbed down with some brown sugar and susie q brand seasoning and mustard.  The BB ribs are rubbed down with olive oil and a smokey applewood seasoning. The tri tip is sitting in some worcestershire garlic and susie q.  I want to eat around 4:30 p.m. im gonna fire up the smoker around 6am gonna start off with briquettes then go to lowes for some cherry hickory and something else smoking chips.  I have some red oak chips for the tip :)  I hope this will help with the over welming smoke flavor I have had in the past.  I have only used wood and had white thick smoke.  I just read you want the blue smoke.  I hope to achieve that.  I will wrap the shoulder in foil after a few hours my GF doesn't care for much smoke flavor :( she wanted to put it in the crock pot but I told her that wasn't gonna happen lol.  Gonna go for the 2-2-1 method.  I had already rubbed them down when I realized I forgot to pull the membrane.....F!*&@ing A.  should i still do it before smoking them? I plan to wrap everything and let in rest in a cooler for an hour before serving :) hope it goes well looking for tips thanks.
     
  2. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Hope you have enough time,  sounds like you are on the right track!

    Some pull the membrane off and some don't so I would think if that is your biggest concern you are in good shape for a good smoke

    Good luck, don't forget to post some Qview so we can all see the results
     
  3. davidhef88

    davidhef88 Master of the Pit OTBS Member

    good luck and dont forget to post some pics.  I have two 8.5 butts on right now.  got them in at 5 a.m. was a chilly 43 degrees out.
     
  4. ctvoigts

    ctvoigts Newbie

    It's 61 degrees and a nice quite saturday morning. The dog woke me up an hour early I figured it must be a sign to get started an hour early.
     
  5. cobble

    cobble Smoke Blower

    The membrane shouldnt be a huge issue. Sometimes the damn thing just wont come off. I prefer to take it off, but its not the end of the world
     
  6. roller

    roller Smoking Guru SMF Premier Member

    I like mine off so I would pull it...Good Luck and dont forget the Q-View !!!!
     
  7. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    I seen one guy pulled the membrane after the smoke (only way he does it. not sure why)

    last ribs i did I ran warm water over the membrane and it came right off.

    [​IMG]

    don't forget the Q-view.

    [​IMG]
     
     
  8. ctvoigts

    ctvoigts Newbie

    All I can say about today's smoke is WOW.  This has been by far my most successful smoke.  I couldn't help but have a smile plastered on my face after that first bite, and when people commented on the food.  I used soflaquer's finishing sauce which was amazing.  The ribs were a little over done and slightly tough.  But there is only 1 or 2 left.  I took pics with my crappy cell phone and the pic I took of it all on the smoker didn't save. I couldn't be happier with today's results.  I huge step up from my first and second attempt at good bbq.  I owe it all to the wonderful posts on this forum.  So thank you.

    [​IMG][​IMG][​IMG][​IMG][​IMG][​IMG]
     
  9. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks like a great smoke!
     
  10. hardslicer

    hardslicer Smoking Fanatic

    nicely done.......PS. toss that crock pot when she's not looking!  [​IMG]
     
  11. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Lookin' Good!

    keep a journal, so next time you can achieve the same results or better!

    Todd
     

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