Pork $houlder & Chuckie on the Prison Grill

Discussion in 'Pork' started by thunderdome, Oct 5, 2010.

  1. thunderdome

    thunderdome Master of the Pit

    Pork $houlder & Chuckie on the Prison Grill

    / icon and title message
    This past Sunday I had a whole day with nothing on the agenda. So Saturday morning Mrs. ThunderDome and I went to the local Safeway and I picked up a pork shoulder, and a chuckie. I was lookin for small ones since it was just us two eating, and I can’t seem to sell her on the idea of foodsaving any more BBQ.

    I decided to give the UDS a week off, and smoked on a tank style grill that the state prison had made for a PTO fundraiser (I think it was a water heater tank in a kitchen at one time). Anyhow, the guy who bought it at the fundraiser was moving, so he posted it on Craigslist. My Dad saw his ad and quickly snatched it up. Very unique grill. He was smoking on it w/o a firebox, so we had one fabricated, and with a little tending to, it works like a charm.
    Back to the story..

    Meat: Chucke Roast and Pork Shoulder
    Rub: Three Little Pigs Memphis Style (Chuck) and Three Little Pigs KC Sweet (Pork)
    Smoker: Prison grill
    Fuel: Mesquite Lump w/ Cherry Wood chunks
    Temp: 250 
    Time: Approx 6 hours cooking, 1 hour resting
    Spritz: None

    Here’s the small Pork shoulder



    And it’s beef counterpart..



    Lathered the Chuckie in honey dijon mustard dressing, then applied a generous coat of Memphis Style rub



    Same story for the shoulder, except using a Kansas City Sweet rub.



    Here’s the chuckie just before wrapping, and goin into the fridge for the night



    Here’s the shoulder, sort of hard to see with the color of the rub



    Here they are the next day after taking them out of the fridge






    Sunday morning they were injected w/ some Dr. Pepper, and given a little bit more rub to guarantee I’d get the bark I was looking for.



    Here they are on the grill/smoker. You can see the firebox we made to turn this regular tank style grill into a smoker.



    This is at the 3 hour mark



    Shoulder hit 165 first, so it was foiled w/ some Dr. Pepper, and put back on the smoker to get to 205.



    Some pics of the pulled pork. Great cherry smoke ring





    Here’s the Chuckie, which took about an hour longer to hit 165, and 205 respectively



    Made a chuckie taco w/ some cheese and guac



    Always have plenty of leftovers

    [​IMG]
     
     
    meateater likes this.
  2. tom37

    tom37 Master of the Pit OTBS Member SMF Premier Member

    Man oh man, the pork looks fantastic. I can't look any more or I will have to dig out a package from the freezer.

    Nice Work.
     
  3. thunderdome

    thunderdome Master of the Pit

    Thanks Tom.

    I will have to figure out a way to have it again tonight
     
  4. meateater

    meateater Smoking Guru SMF Premier Member

    Awesome job! [​IMG]
     
  5. raptor700

    raptor700 Master of the Pit OTBS Member

    Nice Smoke  [​IMG]   Looks very Good!!  Got anymore pics of that Prison Smoker? It looks interesting!
     
  6. deannc

    deannc Master of the Pit

    Great Qview and write up!  That's a heck of a smoke ring on that pork!  Thanks for sharing.  [​IMG]
     
  7. scarbelly

    scarbelly Smoking Guru OTBS Member

    Wow that is some good looking grub Thunderdome.  It is dinnertime here and I could go for a big plate of that right now
     
  8. jongonz70

    jongonz70 Fire Starter

    Every time i seem to look at others posts my stomach starts yelling at me. mainly saying, "GET YOUR BUTT UP AND EAT SUM SMOKED MEAT!!" lol.

    @Thunderdome- That there is sum good lookin' pork man! i wish there was a smell o' vision and a taste o' vision for that! [​IMG]
     
  9. squirrel

    squirrel Master of the Pit OTBS Member

    Awesome smoke man! Looks really juicy and tasty! Can you fix me a sammie and I'll take one of those Mic Ultra's too!
     
  10. pandemonium

    pandemonium Master of the Pit

    They both look good, nice job!!
     
  11. Wow, that looks great. I have to agree with Jongonz, we need smell o'vision and taste o'vision.
     
  12. bamaboy

    bamaboy Meat Mopper SMF Premier Member

    Awesome job,great now im hungry again....here piggy piggy[​IMG]
     
  13. tyotrain

    tyotrain Master of the Pit

    great looking smoke[​IMG] think i just have to get me a chuckie to do up
     
  14. pokey

    pokey Meat Mopper

    Nice smoke!  [​IMG]   And interesting grill. I expected something crude, but it looks kinda futuristic.
     
  15. Looks good. I like the Taco Idea. I have made Enchiladasout of my smoked chicken before but I don't know how I never thought of taco with my pulled meat.
     
  16. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Now your pork looks awesome and the grill is quite the conversation piece too. Now I do wish we had smell-a-vision to go along with this thread. But the taste-a-vision I'm not sure of.........I'm wondering how hard would it be with calycesss on your tongue
     

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