Last Minute Pork Shoulder

SamuelG · December 11, 2010, 06:34:37 AM

Thanks BLSH for the help.

From 8:30-9:30 it moved 5 deg, just moved it to 240.

SamuelG

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SamuelG · December 11, 2010, 09:40:42 AM

First one out. Pictures are more descriptive than words!!

SamuelG

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BuyLowSellHigh · December 11, 2010, 09:43:26 AM

That looks perfect!

Was that the unsmoked version ?

SamuelG · December 11, 2010, 10:59:51 AM

BLSH yes it was. This was smoked, than 8 hours in the oven. ( sorry for the cheating )

Thanks for all the help! It is truly delicious. Perfect combination of mojo and hickory.

SamuelG

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FLBentRider · December 11, 2010, 11:05:29 AM

That looks great!

BuyLowSellHigh · December 11, 2010, 01:01:56 PM

Okay, now that makes me rally hungry. That looks fantastic. I'm sure your guests will love both of them.

Great work!

BTW - I prefer and use the oven finish regularly.

SamuelG · December 11, 2010, 06:39:29 PM

Special thanks to FLBentRider, Tenpoint5 and BLSH!

The good news is that it was a success, the bad is that they ate all my smoked pork shoulder...GONE! ;D
and left me with the regular one. They were both very good but the Hybrid Smoke-Mojo was the clear winner.

Every Dec 24th I cook a whole pig ( 60-80lbs) in la caja china, this year that just might change to the DBS!!! I was thinking of mounting the cold smoke attachment to the caja china...??? I'm sure it will work. Will see what i come up with.

SamuelG

Tenpoint5 · December 11, 2010, 08:08:05 PM

Only problem I see is there isn't nearly enough meat on that bread to call it a sammie!! Looks Great Sam glad it all worked out for you.

BuyLowSellHigh · December 11, 2010, 10:33:22 PM

Hope you weren't surprised that your guests preferred the smoked version.

Quote from: SamuelG on December 11, 2010, 06:39:29 PM

Every Dec 24th I cook a whole pig ( 60-80lbs) in la caja china, this year that just might change to the DBS!!! I was thinking of mounting the cold smoke attachment to the caja china...??? I'm sure it will work. Will see what i come up with.

Hopefully CRG will catch this thread - he's a Cajun Microwave expert. Check out this post where he added a smoke pistol to one.
http://forum.bradleysmoker.com/index.php?topic=18884.0

SamuelG · December 12, 2010, 05:27:32 AM

Well I knew that if they tried it they would love it. What I did was I passed around bits of the toasted crust/bark with moist piece of meat attached to it, this got everyones taste buds going.

All it takes is one small taste.

SamuelG

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