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
http://s971.photobucket.com/albums/...ulder Chuck/?action=view¤t=IMG_3948.jpg
And it’s beef counterpart..
http://s971.photobucket.com/albums/...ulder Chuck/?action=view¤t=IMG_3945.jpg
Lathered the Chuckie in honey dijon mustard dressing, then applied a generous coat of Memphis Style rub
http://s971.photobucket.com/albums/...ulder Chuck/?action=view¤t=IMG_3955.jpg
Same story for the shoulder, except using a Kansas City Sweet rub.
http://s971.photobucket.com/albums/...ulder Chuck/?action=view¤t=IMG_3956.jpg
Here’s the chuckie just before wrapping, and goin into the fridge for the night
http://s971.photobucket.com/albums/...ulder Chuck/?action=view¤t=IMG_3958.jpg
Here’s the shoulder, sort of hard to see with the color of the rub
http://s971.photobucket.com/albums/...ulder Chuck/?action=view¤t=IMG_3959.jpg
Here they are the next day after taking them out of the fridge
http://s971.photobucket.com/albums/...ulder Chuck/?action=view¤t=IMG_3981.jpg
http://s971.photobucket.com/albums/...ulder Chuck/?action=view¤t=IMG_3982.jpg
http://s971.photobucket.com/albums/...ulder Chuck/?action=view¤t=IMG_3983.jpg
http://s971.photobucket.com/albums/...ulder Chuck/?action=view¤t=IMG_3984.jpg
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.
http://s971.photobucket.com/albums/...ulder Chuck/?action=view¤t=IMG_3985.jpg
Here they are on the grill/smoker. You can see the firebox we made to turn this regular tank style grill into a smoker.
http://s971.photobucket.com/albums/...ulder Chuck/?action=view¤t=IMG_3986.jpg
This is at the 3 hour mark
http://s971.photobucket.com/albums/...ulder Chuck/?action=view¤t=IMG_3989.jpg
Shoulder hit 165 first, so it was foiled w/ some Dr. Pepper, and put back on the smoker to get to 205.
http://s971.photobucket.com/albums/...ulder Chuck/?action=view¤t=IMG_3991.jpg
Some pics of the pulled pork. Great cherry smoke ring
http://s971.photobucket.com/albums/...ulder Chuck/?action=view¤t=IMG_3992.jpg
http://s971.photobucket.com/albums/...ulder Chuck/?action=view¤t=IMG_3998.jpg
Here’s the Chuckie, which took about an hour longer to hit 165, and 205 respectively
http://s971.photobucket.com/albums/...ulder Chuck/?action=view¤t=IMG_3999.jpg
Made a chuckie taco w/ some cheese and guac
http://s971.photobucket.com/albums/...ulder Chuck/?action=view¤t=IMG_4004.jpg
Always have plenty of leftovers
/ 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
http://s971.photobucket.com/albums/...ulder Chuck/?action=view¤t=IMG_3948.jpg
And it’s beef counterpart..
http://s971.photobucket.com/albums/...ulder Chuck/?action=view¤t=IMG_3945.jpg
Lathered the Chuckie in honey dijon mustard dressing, then applied a generous coat of Memphis Style rub
http://s971.photobucket.com/albums/...ulder Chuck/?action=view¤t=IMG_3955.jpg
Same story for the shoulder, except using a Kansas City Sweet rub.
http://s971.photobucket.com/albums/...ulder Chuck/?action=view¤t=IMG_3956.jpg
Here’s the chuckie just before wrapping, and goin into the fridge for the night
http://s971.photobucket.com/albums/...ulder Chuck/?action=view¤t=IMG_3958.jpg
Here’s the shoulder, sort of hard to see with the color of the rub
http://s971.photobucket.com/albums/...ulder Chuck/?action=view¤t=IMG_3959.jpg
Here they are the next day after taking them out of the fridge
http://s971.photobucket.com/albums/...ulder Chuck/?action=view¤t=IMG_3981.jpg
http://s971.photobucket.com/albums/...ulder Chuck/?action=view¤t=IMG_3982.jpg
http://s971.photobucket.com/albums/...ulder Chuck/?action=view¤t=IMG_3983.jpg
http://s971.photobucket.com/albums/...ulder Chuck/?action=view¤t=IMG_3984.jpg
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.
http://s971.photobucket.com/albums/...ulder Chuck/?action=view¤t=IMG_3985.jpg
Here they are on the grill/smoker. You can see the firebox we made to turn this regular tank style grill into a smoker.
http://s971.photobucket.com/albums/...ulder Chuck/?action=view¤t=IMG_3986.jpg
This is at the 3 hour mark
http://s971.photobucket.com/albums/...ulder Chuck/?action=view¤t=IMG_3989.jpg
Shoulder hit 165 first, so it was foiled w/ some Dr. Pepper, and put back on the smoker to get to 205.
http://s971.photobucket.com/albums/...ulder Chuck/?action=view¤t=IMG_3991.jpg
Some pics of the pulled pork. Great cherry smoke ring
http://s971.photobucket.com/albums/...ulder Chuck/?action=view¤t=IMG_3992.jpg
http://s971.photobucket.com/albums/...ulder Chuck/?action=view¤t=IMG_3998.jpg
Here’s the Chuckie, which took about an hour longer to hit 165, and 205 respectively
http://s971.photobucket.com/albums/...ulder Chuck/?action=view¤t=IMG_3999.jpg
Made a chuckie taco w/ some cheese and guac
http://s971.photobucket.com/albums/...ulder Chuck/?action=view¤t=IMG_4004.jpg
Always have plenty of leftovers