Pork Shoulder w/qview

[golfnotwork]

A couple of weekends ago, I smoked an 8# picnic, some beef short ribs, and a rack of lamb loin chops two weekends ago. With the expertise from this board, the meal turned out fantastic. Here are some pix:

I rubbed it down with Jeff's rub and let it set in the fridge overnight. I added some rub just before going on the smoker at 0630.



I rubbed some beef ribs and a rack of lamb chops with salt/pepper/garlic powder and put them on the smoker at about 1100.

Beef ribs:



Lamb chops:



Altogether now:



Continued on next post....

 

[cbucher]

Looks good from here.

 

[golfnotwork]

Picnic out and ready to foil at the 10 hr mark:



Lamb chops pulled at the 6 hr mark and temp approx 170 deg:



I foiled half the beef ribs at 160 deg. Pulled all beef ribs off at the 6 hr mark and 185:



Ribs and lamb chops on the plate:



Close up of the beef:



And the lamb:



Continued.....

 

[golfnotwork]

Pork unfoiled. I grabbed the bone to flip it over and it slid right out. Success:



Meat pulled.



This was my first pork shoulder since finding this board and it was, by far, my best. Thanks to everyone here, I can now smoke my two favorite foods, brisket (#1) and pork shoulder (close #2). Thanks for all the help.

 

[waysideranch]

Absolutely great.

 

[cowgirl]

All I can say is Mmmmmm, looks fantastic!!

 

[werdwolf]

wow that looks great!

 

[ronp]

Yummie.

 

[pineywoods]

Awesome job it looks great

 

[bishop916]

Good stuff - got some spare grub you can send in my direction?

 

[cbucher]

Looks like some good eats there.

 

[seboke]

Outstanding meat fest! love the beef ribs!

Points!

 

[okie joe]

These folks have great ideas. I'm finding a wealth of knowledge that I have just started tapping into. Keep up the good work.

 

[cinnamonkc]

That all looks so good!!