Pork shoulder in the snow.

Discussion in 'Pork' started by link, Apr 19, 2013.

  1. link

    link Smoking Fanatic SMF Premier Member

    Planned on smoking a shoulder this weekend so I got a 10 lb one all coated with my rub (used mustard on the outside for the first time since so many say they do this) on Thursday night. Thought I had no plans for Saturday but that changed so what the hell I will start it tonight.

    Well Michigan temp decided to drop to 41 degrees but so what still smoking it. Then as I am putting it on the smoker it starts snowing and it is really windy.

    No problem, moved the smoker closer to the house with a bit of a wind block and let it go. Believe it or not I am keeping a pretty constant 225 but I have a feeling I may have to finish to the final 190 in the oven later. We will see. I want at least a good 3 or 4 hours on the smoker.

    Pictures to follow.
     
    Last edited: Apr 19, 2013
  2. hambone1950

    hambone1950 Master of the Pit Group Lead

    Don't worry brother. After 3 hours in the smoker you'll have enough smoke on it to taste really good. I've finished many a shoulder and butt in the oven back when I had my brinkmann.
    .they always taste fine. Pork shoulder just tastes GOOD!
    Look forward to the pix. :grilling_smilie:
     
  3. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Sounds good...lookin' forward to the Qview...

    Red
     
  4. woodcutter

    woodcutter Master of the Pit OTBS Member

    [​IMG]
     
  5. davidhef88

    davidhef88 Master of the Pit OTBS Member

    Lol. Sounds like we have the same weather. Just had a pretty good snow shower blow through Rochester NY. However you finish it I'm sure it will be tasty.
     
  6. link

    link Smoking Fanatic SMF Premier Member

    So here it is getting started At 6:00 PM. Fire box is on the right side and had fresh apple wood the AMNPS had maple in it.


    Ok, so by 10:00 I had hit 134° and I brought it in to put in the oven at 250°


    At 1:30 AM it had hit an internal Temp of 190° (wrapped in foil at 170°). At this point I wrapped in towels and pout in a cooler and went to bed.The next morning this is what I had. The bone just slid right out clean.


    All pulled and ready for eating


    So I saved all of the juices from this what do you guys usually do with them?

    Hope you liked the post.
     
    Last edited: Apr 20, 2013
  7. davidhef88

    davidhef88 Master of the Pit OTBS Member

    I dump them right back on the meat. Some people de-fat it first, I'm not one of them. Your pulled pork looks great. Thanks for the pics.
     
    Last edited: Apr 20, 2013
  8. kathrynn

    kathrynn Smoking Guru OTBS Member

    use the juice in the pp is what I do!  Looks really good!  Bet it tasted great this morning too!

    Kat
     
  9. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Looks great!  Pour that juice over the PP, its too good to waste...

    Red
     
  10. smokefever

    smokefever Smoking Fanatic

    [​IMG]   And EXACTLY what they ^^^ said, I always pour the juice right over the PP as well
     
  11. Looks great!I save the juice and incorporate back into the pulled pork for flavor and moisture.I froze a bunch of the last pulled pork I did after eating our fill of it.My next purchase will be a vacuum food saver product,I think would keep better in the freezer that way and almost eliminate freezer burn.

    Forrest
     
  12. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Very Nice
     
  13. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    Great job on that butt Link!

    Nicely done.

    Bill
     

Share This Page