first shoulder-pulled qview

Discussion in 'Pork' started by mtrhdltd, Jan 18, 2010.

  1. I decided to try some pulled pork, so i got a 9 pound shoulder, used tony chacheres for the rub and smoked over hickory. Had a little trouble keeping the temp up to 240 so it took 15 hours but it was worth it. I also did a turkey breast for my brother, I think i got him hooked on smoked meat. I have decided I have to slow down with the smoking, I cant eat it as fast as I want to cook it! Heres the qview
    prepped shoulder

    ready to pull


    The turkey breast after the smoke
  2. brohnson

    brohnson Smoking Fanatic

  3. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Nice first go! [​IMG]

    Just a tip to make life easier for you. If you have temp problems (wind, outside temps., act of God, ect.) smoke the shoulder till it hits 165° internal meat temp. Then wrap in heavy foil (2 layers) and pop it in a 275° oven. You will get all the great smokey flavor and the oven will finish it up to 200° internal temp. just fine. Rest in cooler for at least 1 hr. and pull.... yummm![​IMG]
  4. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    nice job, way to keep with it and keep it on the smoker the whole time.

    points for adhering to: "what starts in the smoker finishes in the smoker" [​IMG][​IMG]
  5. werdwolf

    werdwolf Master of the Pit OTBS Member

    Look'in good [​IMG]

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