Sorry Robert (
tx smoker
) I told you I was going to post this, first attempt ever at PP. Grabbed a 7.8lb pork shoulder to give it a shot. I was smart enough (not usually one of my traits) to listen to everyone and smoked it the the day before I needed it.
Scored and seasoned with Oak ridge BBQ rib rub
In the smoker, was windy, rainy crappy weekend so used the MES with a tube of Apple and Cherry Lumberjack pellets
Smoked at mostly 240 or so, seems my electric won't get much higher in crappy weather
Out of the smoker, hit the stall at 9 hours at 145....got to 165 and put in a pan with some broth. at 175 it was getting late so I tented in foil and put in the oven at 325. was getting late and wanted to go to bed.
Quasi black soy bean charro beans were up next. Gathered options from a bunch of posts here for the contents. Smoked a poblano pepper with the PP,
par cooked up bacon
chopped up some 3 color tiny tomatoes, cumin, garlic and left over bacon fat.
In the smoker it goes
Stuffed Poblano peppers up next.
Cooked up some onion, garlic and some of the pulled pork in some of the left over bacon fat....yum
Chive cream cheese, garlic, pepper with Mexican cheese shreds and pulled pork mixture
Peppers ready to get stuffed
Stuffed with the mixture and a pinch of the rib rub to keep the continuity going
Bacon wrapped and into the smoker
So today reheated the PP with the left over drippings, minus the huge fat layer
Beans out of the smoker...ohhhh boyyyy
Plated shot, everything was incredible....but I do have to say the shoulder skin was hard and inedible. Not sure what I can do on future cooks for that?
Scored and seasoned with Oak ridge BBQ rib rub
In the smoker, was windy, rainy crappy weekend so used the MES with a tube of Apple and Cherry Lumberjack pellets
Smoked at mostly 240 or so, seems my electric won't get much higher in crappy weather
Out of the smoker, hit the stall at 9 hours at 145....got to 165 and put in a pan with some broth. at 175 it was getting late so I tented in foil and put in the oven at 325. was getting late and wanted to go to bed.
Quasi black soy bean charro beans were up next. Gathered options from a bunch of posts here for the contents. Smoked a poblano pepper with the PP,
par cooked up bacon
chopped up some 3 color tiny tomatoes, cumin, garlic and left over bacon fat.
In the smoker it goes
Stuffed Poblano peppers up next.
Cooked up some onion, garlic and some of the pulled pork in some of the left over bacon fat....yum
Chive cream cheese, garlic, pepper with Mexican cheese shreds and pulled pork mixture
Peppers ready to get stuffed
Stuffed with the mixture and a pinch of the rib rub to keep the continuity going
Bacon wrapped and into the smoker
So today reheated the PP with the left over drippings, minus the huge fat layer
Beans out of the smoker...ohhhh boyyyy
Plated shot, everything was incredible....but I do have to say the shoulder skin was hard and inedible. Not sure what I can do on future cooks for that?