Today I Smoke My First Pork Shoulder

[Grassi21]

I have a long day ahead of me. I'm smoking a 8.1 lb pork shoulder. I was planning on taking a bunch of pics of the process. Then I started checking up on AZ and put the two together.

I rubbed the pork with a dry rub on Friday morning. I also soaked chunks of hickory in some water. My attention then turned to the home-made sauce. Its equal parts vinegar and ketchup and then some other stuff. I woke up at 3 AM on Saturday to start preparing the fire. I'm using Big Green Egg Natural Lump Charcoal and those chunks of hickory. I had lovely grey coals around 3:45 AM. I dropped the pork down at 4:05 AM. The temp came to an ideal temp at 4:15. I also poured apple juice in the water tray for a little steam action. I plan to flip it when the sun comes up. Its hard to flip an 8 lber with a flash light in one hand. So far so good...

Here are is the first batch of pics:

Time to Rub

The Sauce

The Set-Up

Taking a Peak

Some Visitors

 

[andyzee]

Oh, looking at the subject, I thought you were talking blueberries Still early ;-) :lol:

 

[Grassi21]

Oh, looking at the subject, I thought you were talking blueberries Still early ;-) :lol:

LOL. I had blueberries for breakfast... and will for lunch and dinner...

 

[andyzee]

I haven't had any for a few months in anticipation of getting a new job. Started the job this past Monday and figure I'll still be good for a bit to play it safe. But, I guess the anticipation is making me see things :lol:

 

[Grassi21]

Waiting is the hardest part.

 

[andyzee]

Hey, getting back on subject, hope you're pork turns out good!

 

[Grassi21]

I'm going to update with pics every 4 hrs or so. Smells great already.

 

[GrilledSteezeSandwich]

Oh, looking at the subject, I thought you were talking blueberries Still early ;-) :lol:

Haha me too..or bubblegum..lol.. Wow that's dedication to wake up so early to make pork...keep updating...

 

[wa-loaf]

OK, I don't get the "today I smoke my first pork shoulder" = blueberries connection?

Anyway, looks good. when can we come over? It's a 2+ hour drive so I need to plan ahead. :lol:

Don't worry about putting us up we can stay at the inlaws. ;-)

 

[snoseek]

i got a nasty drool going on right now.


good pig bbq for me is 1 part reduced maple, 2 parts apple cider vin, 3 parts chili sauce (very similar to ketchup). reduce with a couple chipotles for an hour. easy to make and pretty good to sop up with any form of pig or chicken.

 

[Grassi21]

Here is a pic taken at 8:30 AM. Time to check the temp.

 

[Grassi21]

OK, I don't get the "today I smoke my first pork shoulder" = blueberries connection?

I plead the 5th...

 

[rob56789]

man that looks great how much does a peice of meat like that cost?

 

[Grassi21]

good pig bbq for me is 1 part reduced maple, 2 parts apple cider vin, 3 parts chili sauce (very similar to ketchup). reduce with a couple chipotles for an hour. easy to make and pretty good to sop up with any form of pig or chicken.

that sounds good.

 

[Grassi21]

man that looks great how much does a peice of meat like that cost?

A whopping $12. It is 8.1 lbs.

 

[twinplanx]

Hmm!! at that hour I'd think the smoke may be hazy?

 

[Dr Skimeister]

That does look good.

FYI...in butcher parlance, a boneless pork shoulder is referred to as "Boston Butt".

 

[Grassi21]

Hmm!! at that hour I'd think the smoke may be hazy?

Quite hazy...

 

[Grassi21]

That does look good.

FYI...in butcher parlance, a boneless pork shoulder is referred to as "Boston Butt".

I think I have a Picnic Roast. My guy is bone-in. I was looking for the Butt but could only find the picnic.

 

[GrilledSteezeSandwich]

A whopping $12. It is 8.1 lbs.

Wow that's cheap..I went to my first ever big roast back in the spring and boy was that pork good..especially from the pigs back..mmmmm

How many people is that going to feed? You'll have pulled pork sandwiches for a week....