Another Pork Shoulder (LIVE)
- Thread starter bballbaby
- Start date
Looks good and enjoy.
lookin good!
Im planning on doing another one this weekend for the holiday..
I cook mine very low and slow... I never let the smoker get above 250 degrees (I try to keep it to about 225 if possible).. and let it cook until an internal temp of 200 is reached.. then pull it off and let it sit for about an hour.. the meat just falls apart..
Im planning on doing another one this weekend for the holiday..
I cook mine very low and slow... I never let the smoker get above 250 degrees (I try to keep it to about 225 if possible).. and let it cook until an internal temp of 200 is reached.. then pull it off and let it sit for about an hour.. the meat just falls apart..
Shoulder is finished. Internal temp was at 194...a little higher than I'd like, but it's too late now. It's got a nice bark. Total cooking time was 8 hours. Weighed in raw at about 7.5 lbs.
Now that the shoulder is out the beans are goin' in. Here they are unmixed with the sausage taken out of the skin, the bacon, some BBQ sauce, spices, and finely diced onion, green pepper, red pepper and orange pepper.
Now that the shoulder is out the beans are goin' in. Here they are unmixed with the sausage taken out of the skin, the bacon, some BBQ sauce, spices, and finely diced onion, green pepper, red pepper and orange pepper.
Hot_Sauce
ΜΟΛΩΝ ΛΑΒ&
Looks good gale
I picked up a pork shoulder this weekend. Haven't through it in the smoker yet, but I plan too in the next few days. I on vacation from work after tomorrow.
Did a pork loin the weekend before last, that turned out really good.
I used weber rub and it put a nice bark on the pork loin. But since then I purchased a few BBQ books and plan on making my own as soon as I'm out of the weber rub.
I picked up a pork shoulder this weekend. Haven't through it in the smoker yet, but I plan too in the next few days. I on vacation from work after tomorrow.
Did a pork loin the weekend before last, that turned out really good.
I used weber rub and it put a nice bark on the pork loin. But since then I purchased a few BBQ books and plan on making my own as soon as I'm out of the weber rub.
sometimes. This got a Paula Dean rub that I found in the back of the cupboard.
I truly prefer to make my own. Ive always like the flavor that I get from the brown sugar that I use that no store-bought rub seems to incorporate.
I truly prefer to make my own. Ive always like the flavor that I get from the brown sugar that I use that no store-bought rub seems to incorporate.
Looks delicious! Wish I had the patience.
