Giving this a shot today... Picked up the shoulder yesterday and let it sit overnight vac sealed ion the fridge. I didn't brine it, just a rub. First time I hope it turns out!I'm going to smoke it with Hickory and Apple wood.
https://goo.gl/photos/ST51FoYpo3VzQAno6
https://goo.gl/photos/WUj7X4oGNBP4Tyre8
https://goo.gl/photos/Upy9sdJgbYhwp8d56
Wish me luck!
Looks like you are going in the right direction. Good luck
Looks like you're well on your way, good luck
It's been in for 3 1/2 hours and the temp is still climbing at a nice pace. At 151 right now.... Waiting for the dreaded stall, not sure what to expect but the plan is to keep it in until about 200 before I take it out. Sauce it and wrap in foil for a half hour or so. Hoping that turns out to be ok.... and maybe not at 3 am :)
Thanks for the comments! I cant wait!
4 Hours in and I had to refill the water for the drip bowl... Had to snap a pic... Cant wait now!!
https://goo.gl/photos/UAeTP1fctWPfjstk8
Looking tasty
Finished up at 1:30 am lol. I learned from it though, next time I will either wrap in foil with apple juice after 4 or 5 hours, or I will spray it. Probably a brine too. Seems like it could of been more moist on the outside. It's still good, I just think I could do better :)
Here's a few pics
https://goo.gl/photos/JWxVxbyMWzyf2Dus5
https://goo.gl/photos/ExFgkNDNZrt9bdkJ8
https://goo.gl/photos/u5sTHskPrqgTApmF8
Looks like you had a good cook. The bark (outside/outer layer) is what most look for. I usually shave it off, chop it up and mix in with the pulled pork. Foiling will give you a softer bark, but you may want to wait more than 4 - 5 hours. Foiling before the bark has time to form, you may loose all seasonings covering the meat. Wait for the butt to hit around 160°F before foiling.
Nice looking meat. Looks like the bone came out nice and clean.
Quote from: Habanero Smoker on June 15, 2017, 02:04:27 AM
Looks like you had a good cook. The bark (outside/outer layer) is what most look for. I usually shave it off, chop it up and mix in with the pulled pork. Foiling will give you a softer bark, but you may want to wait more than 4 - 5 hours. Foiling before the bark has time to form, you may loose all seasonings covering the meat. Wait for the butt to hit around 160°F before foiling.
Thanks Hab, I appreciate the feedback! I cant wait to try another one. I'm taking a few days off this week so I think my next thing to tackle is a brisket... Will share! :)
Quote from: watchdog56 on June 15, 2017, 05:15:46 AM
Nice looking meat. Looks like the bone came out nice and clean.
Thanks! it came out really smooth... I had my fingers crossed lol I knew that was the test.
Hallo Smoker J. You maked a nice job. What you use to rub the pork? Sace recipe we know?
Quote from: paulopadrao on June 16, 2017, 12:53:46 AM
Hallo Smoker J. You maked a nice job. What you use to rub the pork? Sace recipe we know?
Thank you! I grabbed a pulled pork rub from my butcher and just added some of my own spices to make it mine. With the sauce I honestly combined a couple sauces, Stubb's and some sweet baby Ray's I think it was and a bit of Dave's hot sauce from Nova Scotia! Best hot sauce in the world lol