A huge shoulder and Mexican Fatties

Discussion in 'Pork' started by 13spicerub, Apr 28, 2008.

  1. 13spicerub

    13spicerub Meat Mopper

    NYC
    My girlfriend's cousin is sponsoring a team for the American Cancer Society's Relay for Life this weekend. We are camping out all night on a local high school football field. In addition to it being a great cause I'm using it as an excuse to BBQ to make sure we don't go hungry while pulling an all-nighter.


    Our team has 24 people so i got the biggest pork shoulder i could find. It's 10.22 lbs. I've never made one this large. I'm assuming about a 13-15 hour smoke time. Looks like I'll be pulling pork at 4am again.


    Also I'm experimenting with a new kind of fatty. At the store I saw a 1 lb chub of Pork Chorizo. I'm gonna stuff it with some Queso Fresco (authentic Mexican cheese).


    Q-view available on thursday
     
  2. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Hey SpiceRub - just did my first boston butt this weekend (similar cut of meat) which was a 9.3lb cut. My internal smoker temp was steady at 225 and I smoked it 16 hours and it pulled like butter.

    Here's a link to my post with q-vue:

    http://www.smokingmeatforums.com/for...ad.php?t=16428

    Good luck, and if you can take some pics, please do!! [​IMG]
     
  3. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    wtg, its a great cause.
    Andy.
     
  4. 13spicerub

    13spicerub Meat Mopper

    NYC
    just when i thought I was gonna come up with something new on this board...lol

    hope mine comes out as good as yours looks
     
  5. desertlites

    desertlites Master of the Pit OTBS Member

    LOL spicer, keep the wheels spinning for a next time-and great cause-good luck with the smoke!Oh and you need to understand about people in SMF-some have smoked bubble gum-corn dogs & frozen burritos-just a hint but maybe ice cream.
     
  6. kookie

    kookie Master of the Pit OTBS Member

    Great cause,........Keep us posted on how the smoke goes.................
     
  7. 13spicerub

    13spicerub Meat Mopper

    NYC
    i don't know what happened. i rolled the cheese in the chorizo perfectly, it was a even tube, looked like fresh out of the package. i put it in the fridge to firm up before putting it on the bbq. i just went to check it and it melted through the grate...on top of my pork shoulder. it just didn't stay together like the breakfast sausage does. maybe a humid environment is bad. maybe i put too much cheese.

    oh well, live and learn. and maybe the chorizo spices on top of the pork shoulder will give a nice flavor.....
     
  8. chargrilled

    chargrilled Meat Mopper

    I am just catching up with this. I also have tried the chorizo in the smoker and it fell apart. The consistancy of the meat doesnt allow it to bind as it cooks. I ended up mixin in pork sausage as a binder and it worked and still tasted like mex sausage!

    And any sausage drippin over the butt will make it twice as nice man!!!
     
  9. chargrilled

    chargrilled Meat Mopper

    Ken, I was smokin at 225 or alittle lower. I put a tube (storebought stuff) up on the warming rack and it melted like butter within 1.5 hrs.

    PS, exsolent lookin fatty there!!!!! Still learning the art of stuffin.
     
  10. 13spicerub

    13spicerub Meat Mopper

    NYC
    it was hovering around 240, i checked on it an hour into the smoke and it was gone.
     

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