Today I Smoke My First Pork Shoulder

[Grassi21]

You'll have pulled pork sandwiches for a week....

That is the plan ;-) We will have 5 people plus the wfie and I.

 

[GrilledSteezeSandwich]

That is the plan ;-) We will have 5 people plus the wfie and I.

Later on to complete the cooking report..with I think is mad steezy...I want a shot of it on your plate with a fork in it..

An 8 pound piece of meat doesn't hold a candle to a half of bag of tator tots in my fridge and some ketchup packets..lol

 

[Grassi21]

Its 2:30. Here is a pic. The internal temp is 170. The goal is 180 before we start messing with it.

 

[GrilledSteezeSandwich]

mmmmmm...

 

[sledhaulingmedic]

Good luck with it. A piece that big is a long process. (I was just staring at a two-pack of pork butss in the freezer that I need to set aside a day for.)

Keep the temp at a consistent 225, and confirm the internal meat temp to be sure it's done right. Also, becarefull not to overdo it with a lot of wood chips (especially Apple). A little goes a long way. (Many times, even just good quality lump charcoal has plenty of flavor, but I'm a mesquite junky)

Here's a BBQ TR of mine from last summer http://www.timefortuckerman.com/forums/showthread.php?t=6610

 

[Grassi21]

Good luck with it. A piece that big is a long process. (I was just staring at a two-pack of pork butss in the freezer that I need to set aside a day for.)

Keep the temp at a consistent 225, and confirm the internal meat temp to be sure it's done right. Also, becarefull not to overdo it with a lot of wood chips (especially Apple). A little goes a long way. (Many times, even just good quality lump charcoal has plenty of flavor, but I'm a mesquite junky)

Here's a BBQ TR of mine from last summer http://www.timefortuckerman.com/forums/showthread.php?t=6610

yup. started at 3 am.

i used hickory for 1 - 1.5 hrs and then kept on with the lump.

 

[GrilledSteezeSandwich]

Good luck with it. A piece that big is a long process. (I was just staring at a two-pack of pork butss in the freezer that I need to set aside a day for.)

Keep the temp at a consistent 225, and confirm the internal meat temp to be sure it's done right. Also, becarefull not to overdo it with a lot of wood chips (especially Apple). A little goes a long way. (Many times, even just good quality lump charcoal has plenty of flavor, but I'm a mesquite junky)

Here's a BBQ TR of mine from last summer http://www.timefortuckerman.com/forums/showthread.php?t=6610

Nice Trip report from a Time for Tuckerman..Food TRs are the bomb...

 

[Grassi21]

6:50

 

[andyzee]

My guy is bone-in. I was looking for the Butt but could only find the picnic.

Am I the only one that found that remark offensive :roll:

 

[wa-loaf]

So whats everyone drinking while watching the boned pork get smoked?

 

[andyzee]

So, don't keep us in suspense, how was yesterday's pork?

 

[Grassi21]

So whats everyone drinking while watching the boned pork get smoked?

Sam Adams Summer, Becks, and I was drinking Patron with orange/pineapple juice with a splash of seltzer.

So, don't keep us in suspense, how was yesterday's pork?

andy, please see my comment above to wa-loaf. my head is pounding from the Patron and smorgasbord of smokes that bombarded me yesterday.

Pics we be up after I have my morning coffee. All I have to say was yummmmmmmmm.

 

[andyzee]

Sam Adams Summer, Becks, and I was drinking Patron with orange/pineapple juice with a splash of seltzer.



andy, please see my comment above to wa-loaf. my head is pounding from the Patron and smorgasbord of smokes that bombarded me yesterday.

Pics we be up after I have my morning coffee. All I have to say was yummmmmmmmm.

Dude, you drink Patron and have a headache! You must have mixed some beer in with it. Oh and for your head :smash:

 

[wa-loaf]

Dude, you drink Patron and have a headache! You must have mixed some beer in with it. Oh and for your head :smash:

It's all the sugar in the juice. Sugar really amps up hangovers.

 

[Grassi21]

Dude, you drink Patron and have a headache! You must have mixed some beer in with it. Oh and for your head :smash:

I did mix beers... bad move.... at one point I got too lazy to mix drinks so I switched to Sam Summer...

Pics uploaded. Posting shortly.

 

[andyzee]

It's all the sugar in the juice. Sugar really amps up hangovers.

Yeah thought of that after I posted. But I do drink margeritas with out ever worrying about hangovers.

 

[andyzee]

I did mix beers... bad move.... at one point I got too lazy to mix drinks so I switched to Sam Summer...

Pics uploaded. Posting shortly.

Eha, knew it! Hair of the dog, doctors orders! :lol:

 

[Grassi21]

We pulled the pork off the smoker at 8 PM. But from 7 - 8 I had it wrapped in tin foil on the smoker. We let it rest until 8:45 before unwrapping our present. I also smoked 2 lbs of sweet Italian sausage as an appetizer. Holy S was that stuff good. Just cut it up and toss it back.

Here is the present being unwrapped:

Peeling the skin back

Check those bones. After I tore off the large chunks you see I started shredding.

 

[Grassi21]

Once I started pulling the pork it was lights out. I didn't look back until dessert was done.

So was a 3 AM wake-up call, tending to the pork for 15 hrs, making home-made slaw, BBQ beans, and sauce for the pork worth it? Hell yes. Good times, good food, and good people.

Maybe I will smoke some pork for one of andyzees parking lot tailgates? ;-)

 

[andyzee]

Maybe I will smoke some pork for one of andyzees parking lot tailgates? ;-)

Hehe, you just commited yourself!