Fired up the smoker this morning. Had a craving for some pulled pork, and I like mine better than any of the BBQ joints around here. Also Publix had pork shoulder on sale, and it is a great excuse to stay home and smoke some cigars too.
Pork Shoulder
- Thread starter zama80
- Start date
Im regretting not having done this, this weekend......
But it gives me something to look forward to for this following weekend. May even take a day off to recover too!
Que Looks great brotha! Hope ya'll enjoyed it!
-Chrisso
But it gives me something to look forward to for this following weekend. May even take a day off to recover too!
Que Looks great brotha! Hope ya'll enjoyed it!
-Chrisso
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CigarSaint
Who Dat!
I couldn't agree more. I find myself grilling/cooking on Sundays....always makes for a good excuse to drink a few beers and smoke. Today frying up some Trout!!
Dude. We need to have a competition. I make a mean pulled pork.
Red Raider
Wreck 'em Tech
It looks amazing!!!
I just did an 8lb shoulder on Sunday... 10 hours at 225 degrees... Brought internal temp up to 195 degrees then pulled it out of the smoker and let it rest for an hour... It was an all day event...
But man was it GOOD!
Ate it for dinner last night.. Had it for lunch again today... Snacked on it several times all day... And will be eating it again tomorrow too...
Covered it in my own special dry rub, kept it moist with apple cider through the entire cook, then juiced it up with sticky fingers brand, Memphis style BBQ sauce when it was ready for the bun.....
Mmmmmmmmmm!
But man was it GOOD!
Ate it for dinner last night.. Had it for lunch again today... Snacked on it several times all day... And will be eating it again tomorrow too...
Covered it in my own special dry rub, kept it moist with apple cider through the entire cook, then juiced it up with sticky fingers brand, Memphis style BBQ sauce when it was ready for the bun.....
Mmmmmmmmmm!
Awwww Sheeet!!!! I'm dying to pull a shoulder out of the freezer and pop it in the smoker.
No offense to mdwest, but any thing other than a carolina sauce is gonna ruin a 10 hour pork shoulder. However, you were right on with the apple juice and the the internal temp, although I'll pull mine out at about 180-185 and let it rest for a bit in a foil wrap.
I'll post pics of my sandwich when I get to smoking. It might have to be next week.
No offense to mdwest, but any thing other than a carolina sauce is gonna ruin a 10 hour pork shoulder. However, you were right on with the apple juice and the the internal temp, although I'll pull mine out at about 180-185 and let it rest for a bit in a foil wrap.
I'll post pics of my sandwich when I get to smoking. It might have to be next week.
bballbaby, what are your temps after two or three hours in the foil? You ever hit the 200 - 205ish mark? Or it stay pretty much at 180-185?
Ive had some that going that far was too much, but not usually. I havent experienced a bad one yet.....
Just curious,
-Chrisso
Ive had some that going that far was too much, but not usually. I havent experienced a bad one yet.....
Just curious,
-Chrisso
I am interested in Bballs answer two, but for my taste, 195 is as high as I like to go. At that temp you just pull the bone right put and get to pulling it apart. I actually use a wet rub overnight before I smoke it and that really helps to keep it moist while it cooks. If I use a dry rub, then apple juice is definitely the way I go. I do have to agree on the Carolina sauce too.
THe temp will rise about 10 degreess in the foil. And yes, I've hit the 205 mark. It's as close as I ever came to ruining a pork shoulder. It was definintely overcooked, but hey, it had a serious bark on it. I let my water pan run dry and it got super hot. I pulled it out when the temp was 195, which is hotter than I like to cook it to begin with. I didn't do the foil wrap with that one. All the foil does is keep the fat-breakdown process going without continuing to "cook it". I think the most appropriate or relative term would be that this is letting the meat "rest".
