Pulled pork shoulder today! with Qview

Discussion in 'Pork' started by flip me over, Sep 14, 2014.

  1. Smoking a shoulder today! Using hickory chunks.


    Got a cabbage with some apple puree on it and a few taters on the lower rack. I'm not too sure about the drippings from the meat getting on it, but I have no choice. That's the only way I can do it. It'll work or it won't. 


    Shoulder on top. 

    Its up to 86° at 8:40

    I plan on foiling about 165° and depending on the fire and the cabbage, I'll finish it in the oven to save charcoal. 

    Updates on the way!

    Thanks

    Scott
     
  2. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Looks good from here . . .

    [​IMG]  , I'll be watching for the Plated shots . . .
     
  3. Update: 12:30

    I put some potatoes in the water pan (wife LOVES them that way... I'm a hero) and checked the cabbage. Going to let it ride.

    Pork up to 148°


    TBS


    Scott
     
  4. Looks good so far.

    [​IMG]

    Happy smoken.

    David
     
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looking tasty!
     
  6. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    This will be good, I'm watching!

    [​IMG]

    Disco
     
  7. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    You are making me hungry ![​IMG]
     
  8. It hit the stall... Lost 2° in the last hour and a half. Leaving it alone, though

    Scott
     
  9. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Wise choice. A good shoulder takes time and will be ready when it is ready!
     
  10. wade

    wade Master of the Pit OTBS Member SMF Premier Member

    Hi Scott. It looks like your smoker has survived both world wars and a couple more since - Lol

    The pork and cabbage both look great. Well done [​IMG]  
     
  11. Thank you! It's a hobby [​IMG]

     Someone here called it a Frankin-burner... I loved it! I'm still trying to get the heat up more, but I think I got it bout as good as it will get. Still, I get some pretty good eats out of it.

    Scott
     

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