Pulled Shoulder

[bballbaby]

Doing a little smoking this weekend...wood BBQ smoking that is. Thought i might offer up some pics so you alls can live vicariously, should you choose.

Doing a pork shoulder that i'm guessing is in the 8-9 pound range. Came from a local farm; had it butchered.

I'm anticipating this bad boy to take about 16 hours before that internal temp gets up to 190+ That's when i call it done. Putting it in the gas fired smoker at 11 pm tonight. Will have to get up around 3 am and 6 am to add more wood/smoke. I know from experience that it's well worth it. Should be ready to roll by dinner time tomorrow.

Will post pics during the process.

[jwintosh]

yummy!

[GatorMike]

Nice!!! Now the real question: how do you like your sauce?

[bballbaby]

Sauce: 2 cups cider vinegar
1/2 cup catchup
1 tbspn fresh ground pepper
1 tbspn red pepper flakes and seeds

Simmer 5 minutes


Samich (Tenosee style) - heapin pile o' meat on the cheapest white bun you can find, 2 tbspn +/- sauce, fresh slaw on top o' meat

[eodcole]

Pork what's pork? That is some spendy stuff out in town here. However I can still buy it on base reasonably. The picking is pretty slim however. Oh well I will have to wait till I get back stateside for yumlicious meals like your making. I wish I was there to partake!

[smokem94]

I want to buy a smoker.....any suggestions?

[Jwrussell]

I'll smoke your 'gars for free Mike...:dunno: Why pay someone???

[bballbaby]

I'll smoke your 'gars for free Mike...:dunno: Why pay someone???

Perfect response...

[bballbaby]

I want to buy a smoker.....any suggestions?

Pends on how much you wanna spend.

For wood fired, go Texas Smokers, Tejas Smokers, or Pits by Klose. All those are easily $800+. I got a buddy whos got a tejas...a real thing of beauty, but he doens't know how to smoke for sh!t. I don't have his kind of money so I use a gas fired SS upright i got at Cabelas...i think i paid myabe 250 or so. I've perfected how to use it though. Can do just about anything. If you can do brisket you can do anything. My brisket is about 2 or 3 more tries from being perfect. I've got the pork shoulder down pat though...tough to mess that one up. Thanksgiving turkey is killer too. Apple brine then 9 hours smoked in apple wood...belongs on the front of a magazine...gorgeous looking bird.

As with anything though, practice makes perfect. The first 5 or 6 things i smoked were terrible by comparison to any decent smoke house. It's a lot of trial and error and experimenting to find out what flavors you like. For pork and beef i almost use hickory wood exclusively.

I could go on and on...

[bballbaby]

Here's the bird from last Thanksgiving



Oops, compresses that one a bit too much

[bballbaby]

Last pork shoulder i did...

[bballbaby]

OK, here's some pics of this bad boy gettin all dressed up for his big date with the smoker.

Puttin him in in about and hour or so...after a few more beers.

[RonC]

any pics of you pulling the pork?

[bballbaby]

Ha! That's an unfriendly site that only the wife gets to see!!! But i believe that is WAY TMI...too much information.

[RonC]

hehehe

[bballbaby]

She's goin' in...

Will get some more pics at the halfway point sometime in the morning.

[tubaman]

Hmmm . . . That looks like it will be some gooood eatin'!!

[bballbaby]

Here's that shoulder after an overniter in the smoker. 8 hours down, about 8 more to go. Internal temp is at 156.

And the other pic is where it all goes down...inside the box. The thing to the right is my outdoor deep fryer. I can do almost 10 dozen wings in that sucker. But better than that, it's gots 3 baskets so i can do one big basket with 5 dozen wings, and 2 small baskets with fries, onino rings, mushrooms, whatever...

[daniyal]

The thing to the right is my outdoor deep fryer. I can do almost 10 dozen wings in that sucker. But better than that, it's gots 3 baskets so i can do one big basket with 5 dozen wings, and 2 small baskets with fries, onino rings, mushrooms, whatever...


That's sweet! I need to get myself one of those.. come to think of it wish I had one of those when I went to uni all the burgers, fries and nuggets I used to toss in the little electric frier I had would've tasted sooo much betta! No pics of your grill bro?

[bballbaby]

Yeah, it pretty sweat. I love it. Comes in real handy during football season and we have parties for night games...OSU Buckeyes of course. Lite the firepits, wings, keg o beer, Buckeyes on the HD projection screen...it's livin.

The grill is nothin special. Sure it's stainless, in keeping witht the other outdoor devices, but's also gas fired. I'm looking to upgrade to a sweet stainless charcoal. There's nothin like a big fat 2" thick NY strip seasoned perfectly and cooked over charcoal. Gas fired just doesnt' give you that flavor.

[jmatkins]

Yeah, it pretty sweat. I love it. Comes in real handy during football season and we have parties for night games...OSU Buckeyes of course. Lite the firepits, wings, keg o beer, Buckeyes on the HD projection screen...it's livin.

The grill is nothin special. Sure it's stainless, in keeping witht the other outdoor devices, but's also gas fired. I'm looking to upgrade to a sweet stainless charcoal. There's nothin like a big fat 2" thick NY strip seasoned perfectly and cooked over charcoal. Gas fired just doesnt' give you that flavor.

No gas doesn't but I also live in the North East and gas is the way to go. Plus with the kids I don't have 30 min to let the coals settle to cook food has to be on the grill in about 10 min or less.

[BradMc]

Here's that shoulder after an overniter in the smoker. 8 hours down, about 8 more to go. Internal temp is at 156.

And the other pic is where it all goes down...inside the box. The thing to the right is my outdoor deep fryer. I can do almost 10 dozen wings in that sucker. But better than that, it's gots 3 baskets so i can do one big basket with 5 dozen wings, and 2 small baskets with fries, onino rings, mushrooms, whatever...


O man that looks good, What time is dinner, I'll be there after work....
Great job...

[jeeper]

Keep us updated. I too have always wanted to purchase a smoker. Gotta love good meat smoked to perfection.

[bballbaby]

No gas doesn't but I also live in the North East and gas is the way to go. Plus with the kids I don't have 30 min to let the coals settle to cook food has to be on the grill in about 10 min or less.

That's exactly why i'll keep the gas for those quick dinners and use the chracoal mostly on the weekends...when i've got time for a few beers while the bar-b is heating up.

[bballbaby]

We're now somewhere around the 12 or 13 hour mark. Internal temp has reached that 155-160 plateau. It'll hold there for another hour or so and then rise to 190-200. That's when all that internal fat and cartiledge turns to gelatin making it fall apart like it should. It'll also get real dark on the outside. We call that bark. MMMMM. Can't wait.

[bballbaby]

OK, all finished with this one.

A few last pics...

After 17 hours, bark to perfection. And still moist on the inside.
A bone that just came right out.
The meat broke in two after that bone got pulled.
A pile of meat with a bone to boot
A Tennessee samich all readyh for eatin
A Tennessee samich gone

[bballbaby]

And one happy dog.

[RonC]

that turned out beautiful

[jeeper]

Hell ya it did. Nice work. With all the fixins, mac and cheese, coleslaw can't go wrong. Now I want some BBQ.

[bballbaby]

Only thing missin was my signature baked beans...didn't feel like makin em today.

However, what i had was good...all home made.

[Greg]

Just beautiful!!

And it's great to see such a happy dog :grin:

[bballbaby]

He wont be so happy after i beat him which comes after he yacks up the bone on about 8 hours. Happens everytime...he can't keep bones down. Yaks em up, and then i get mad. I reallyh don't beat him though.

[Greg]

He wont be so happy after i beat him which comes after he yacks up the bone on about 8 hours. Happens everytime...he can't keep bones down. Yaks em up, and then i get mad. I reallyh don't beat him though.Poor dog :sadpace:

My dog can't handle pork bones either. The only bones that I'll give him are beef rib bones.

[bballbaby]

He can't handle ANY bones...pork, beef or otherwise. It's a terrible shame when we throw away TBones, but he just can't handle them. He's gettin this one though. He's been a good boy and it's finally nice enough here in Ohio that he can stay outside all day tomorrow. He gets it in the morning, so he's got all day to yak it up.

[bballbaby]

So he got the bones yesterday morning, and was outside all day til 9 pm.

So i wakes up this mroning, goes downstairs only to sees about 9 little piles of puke and crushed up bone. Damn dog!!!

Fortunately for me, and unfortunatley for the wife, i had to be at work a littel early so she got to clean up all the little brown spots on the carpet.

I refrained but beating the living shit out of him. i knew it was going to happen. I had high hopes for him though. My own fault.

[jmatkins]

Oh well S**t happens, or in this case Puke Happens.