Pork Shoulder

Discussion in 'Pork' started by redheelerdog, Dec 10, 2011.

  1. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Picked up an 8+lb. Pork Shoulder last night at Albertsons. Got a little brine going with water, apple juice, cider vinegar, salt, garlic powder, paprika, mustard powder, onion powder and a little cayenne and liquid smoke.

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    Gave him injections of the brine, rolled him around, injected, rolled, injected, rolled, etc…

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    He camped out overnight on the porch at 25F.

    Today I invited him in to he kitchen and dried him off with a towel.

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    Built a rub of: pepper, onion powder, paprika, mustard powder, cayenne and garlic powder.

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    Rubbed him all over and made him happy.

    Years ago my brother in-law gave me 2 bagel boards, one of the best gifts ever, been using them for BBQ ever since.

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    Here’s my modded MES 30, drilled a hole for exterior temp gage, installed a 3/16” steel plate from the pistol range as a heat/smoke diffuser to compensate for the MES hot spot.

    Patiently waiting on my A-MAZE-N smoker, I heard there is one coming around the 25th of this month! For this Butt were going to have to make due with the MES.

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    Apple chips for this one… Cabelas had them on sale.

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    My thermocouple is an UEi Industrial model with dual I/O. Extra brine for basting…

    I plan on going around 16 to 20 hrs on this one at a MES setting of 210F to 230F. More to come...

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    Last edited: Dec 10, 2011
  2. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    I bet it will turn out pretty dang good.

    Cant wait
     
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Looking good...Out of curiousity, why inject Liquid Smoke into that which will be Smoked?...I have done that on a Butt when it was Too Cold to go outside and smoke...JJ
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Look like a great start!
     
  5. africanmeat

    africanmeat Master of the Pit OTBS Member

    It is a good start
     
  6. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

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    YTour off to a great start now we will all wait right here for the next round of q-view. 
     
  7. raptor700

    raptor700 Master of the Pit OTBS Member

    Looking good
     
  8. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    He is getting close...

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    Pulled him after ~20hrs - IT 190F...

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    Wrap him up...

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    True meaning of "In like a house cat"

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    Finishing sauce is next...
     
  9. owlcreeksmoker4

    owlcreeksmoker4 Smoking Fanatic Group Lead

    looks great!
     
  10. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Finishing sauce...

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    All pulled up...

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    Dinner is served...

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    It was good!

    Good for lunch tomorrow too.
     
  11. raptor700

    raptor700 Master of the Pit OTBS Member

    Very nice

    Looks like some great bark on the PP [​IMG]
     
  12. papagreer

    papagreer Meat Mopper


    agreed, that looks good!
     

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