[65gto69]

Picked up 2 - 8 lb pork shoulders yesterday and rubbed them down with a great pork rub. Got up today at 5:00am and started the smoker.

Both shoulder were put on at 6:30am, going to use cherry wood for the smoking.

I will take pics when they are done, but going to be a while, probably close to 12 - 14 hours on the smoker.

Can't wait!!!!!!!!

Mark

[Bob Rutledge]

Sounds great. For pulled pork, instead of shoulders, you should pick up some Boston Butts. On a slow smoker, start at 5PM, take em off at 5PM the next day. Some of the best chopped/pulled pork I have ever eaten.

http://www.grillsdirect.com/barbecue...kersmoker1.cfm

This is the smoker I use, and can cook 6 Butts. Hope it will turn out great for you.

[65gto69]

Originally Posted by Bob Rutledge

Sounds great. For pulled pork, instead of shoulders, you should pick up some Boston Butts. On a slow smoker, start at 5PM, take em off at 5PM the next day. Some of the best chopped/pulled pork I have ever eaten.

http://www.grillsdirect.com/barbecue...kersmoker1.cfm

This is the smoker I use, and can cook 6 Butts. Hope it will turn out great for you.

Every year my wife and I get shoulders and make enough pulled pork to hold us through the fall, winter and spring.

When I first got the smoker about 6 years ago, it was a learning experience to get the pork shoulders done just right. Took a few shoulders but after the 3rd one I got it all figured out. When they are done I can pull the shoulder bone right out without a shred of meat on it and the pork itself feels and jiggles like jello, so soft and tender it melts in your mouth.

Thanks for the recommendation on the boston butt, will have to try that on the next smoke.

Here is the smoker I use.

http://www.chargriller.com/index.php...emart&Itemid=2

My friend and I have smoking competitions to see who can make the best pork or brisket. He use the smokey mountain smoker, and use the chargriller smokin' pro.

Mark

[Bob Rutledge]

So, who wins? I have used both. My dad has one very similar to the Char Griller, but his was made by a local welder. Heavy as hell, built from a thick guage steel and it takes 2 big guys to move it around even though one side is on wheels. It smokes well, but I have a hard time keeping the temp where I want it. With the Weber, I can keep the bottom open and make fine changes with the top vents that I can actually get 6-8 hours of sleep over night without having to go out and check the grill. Once they have been on for 24 hours, it is incredible eating afterwards.

[GT182]

Sounds good Mark. Butt you really think we need pictures of something we can't smell or eat? That's just inhumane and cruel torture. LOL

You had better bring some to Atco on Nov. 5th.

[Steve C.]

From the internet...

Description: Pork shoulder is the top portion of the front leg of the hog. The terminology for pork shoulder can vary widely depending on the region. However, the lower ‘arm’ portion of the shoulder is most commonly called the arm picnic. The upper part of the shoulder, often called the Boston blade roast (also known as Boston- style butt), comes from the area near the loin and contains the shoulder blade bone. "Boston Butt", "Picnic Roast", "Pork Shoulder" or "Shoulder Blade Roast" are all names for shoulder cuts that make great pulled pork.

I think the mention about the terminology for pork shoulder being differant depending on the region stands out because BBQ pork is so very regional in preparation styles and piticulary the differant styles sauces used, a subject in itself. If you haven't seen it this site on the subject is very interesting as it contains some nice history of the subject:

http://xroads.virginia.edu/~MA95/dove/bbq.html

From it.....

"When considering barbecue, tradition is particularly important. Barbecue is not easy to prepare-- it requires hours of tending a hot smoky fire, and vigilant monitoring of the roasting meat. Few people would choose to spend their time in a covered shack, inundated with smoke (especially during the blazing summers of the South). But barbecue endures. Despite encroaching health regulations, despite inconvenience, and despite the prevalence of fast food restaurants all over the country, people still eat barbecue, and "pit men" still hone their craft."

"Unlike most food preparation in the South, which is dominated by women, barbecue is a male preserve"

"In my (white) South Carolina family, a Christmas tradition has all of the men staying up all night, tending the fire and basting the pig with a mustard-based sauce. Strictly off-limits to women, the men swap stories and drink Southern Comfort until the barbecue is done. Then, we all feast."





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[Tripower455]

I made a couple on my Big Green Egg for a party on saturday.... Unbelievable good stuff!

[dstryr]

I rub a shoulder or butt with Emeril's essence, inject it with apple juice and smoke for 3-1/2 to 4 hours on my Traeger, then wrap it in foil, pour in another cup or so of apple juice and turn the heat up until the meat is around 190*F or so. Usually takes about 6-8 hours for 2 6-8lb butts. I keep the juice and after it cools spoon off the layer of fat and use the juice to keep the meat moist after I pull it apart.

We like apple, hickory or cherry for smoking and I usually use oak to grill.

Good stuff!!

[steve]

Dang ! That's what I smelled down here today ! My mouth was watering......

[65gto69]

Originally Posted by steve

Dang ! That's what I smelled down here today ! My mouth was watering......

I really had it smoking and the wind was blowing pretty good here, but don't think it was going in the same direction as you. I am sure my neighbors couldn't wait till I was finished, there was smoke everywhere, looked like the back of my house was on fire.

Finally finished the smoking at 6:30pm. That was a 12 hour session. Pork came out great. Bone came out clean, pork pulled easily with 2 forks. Great bark and smoke ring.

I took pics and will post them either Wed. or Thurs.

Get to try it tomorrow.

How do you guys eat your pulled pork? Cole slaw on the samich or on the side? I also like to throw some of my homemade biker billy hot sauce on top before I cover with the top half of the roll.

Mark

[cnc]

Me thinks this needs to be at NORWALK next year.....for the BBQ
Who seconds that....

[Redta]

I smoked 16lbs of pork Sunday for a World Series watching party (GO RANGERS!) and it came out great. My wife is a huge fan of the pulled pork. I like it too, but I'm a Texas boy so I prefer a good brisket. I've also been doing a few chickens lately which come out good. I love using my smoker!

[fiedlerh]

I'm thinking about a new smoker. Local guy sells the Traeger, nice design, but a little spendy. The Smoking Pro looks pretty good for the price.

[Ollie]

Originally Posted by fiedlerh

I'm thinking about a new smoker. Local guy sells the Traeger, nice design, but a little spendy. The Smoking Pro looks pretty good for the price.

Have you considered a KLOSE BBQ
http://www.bbqpits.com/

[65gto69]

Here are pics of the pulled pork I smoked on Tuesday.

First pic is off the smoker after resting for 20 mins wrapped in tin foil, check out that bark!!!!!

Second pic is breaking into the pork for the first time

Third pic is one 8 lb shoulder all pulled

Fourth pic the is the shoulder bone. That is exactly how it came out of the pork, all I did was pull it out with my hand.

Can't wait to dig in this weekend.

Mark

[Region Warrior]

Pm'd ya with shipping address.
Thanks!

[Ken K]

Originally Posted by 65gto69

Here are pics of the pulled pork I smoked on Tuesday.

First pic is off the smoker after resting for 20 mins wrapped in tin foil, check out that bark!!!!!

Second pic is breaking into the pork for the first time

Third pic is one 8 lb shoulder all pulled

Fourth pic the is the shoulder bone. That is exactly how it came out of the pork, all I did was pull it out with my hand.

Can't wait to dig in this weekend.

Mark

Looks good. I tried making it a few times and it never worked for me. I didn't let it go for 12 hours. I went to a BBQ where they cooked a whole pig and the meat just fell apart when they got done with it. They do a trick here where they put a 55 gallon barrel in the ground build a fire in it and rap up the meat in foil and cover it up overnight. The meat falls apart but to me it was dry.

[65gto69]

Originally Posted by Ken K

Looks good. I tried making it a few times and it never worked for me. I didn't let it go for 12 hours. I went to a BBQ where they cooked a whole pig and the meat just fell apart when they got done with it. They do a trick here where they put a 55 gallon barrel in the ground build a fire in it and rap up the meat in foil and cover it up overnight. The meat falls apart but to me it was dry.

There are a few BBQ catering places in my area that do it that way also.

Mark

[Teej]

Originally Posted by Tripower455

I made a couple on my Big Green Egg for a party on saturday.... Unbelievable good stuff!

So, what's your method on the BGE? I have a hard time keeping mine at a low enough temp to go more than about 6 hours. Even with the top 99% closed and the bottom just cracked, it goes quicker than I'd like...

[Tripower455]

Originally Posted by Teej

So, what's your method on the BGE? I have a hard time keeping mine at a low enough temp to go more than about 6 hours. Even with the top 99% closed and the bottom just cracked, it goes quicker than I'd like...

The most important thing for low temps is that you have a good sealing gasket. Otherwise, you'll be chasing the thing all night! Better lump (IE: more uniform, larger pieces) seem to burn a little more consistently too, but I use the cheapo Cowboy, culling out the small pieces and arrange them like a jigsaw puzzle with a few chunks of hickory in there.

I go pretty simple on the butt prep. I coat the thing in cheap yellow mustard and then use Dizzy Pig Coarse Grind on them. I used to make my own rubs, but it got to be too much of a PITA, so I just buy them, and they taste great.

I get mine stabilized at 210-220 with the plate setter in it, put a drip pan filled with apple vinegar directly on the drip pan and the butts on the grate. I usually put the butts on at around 11:00 pm, and periodically checking the dome temp throughout the night. The 7-8 pounders usually take 14-16+ hours to reach 200. I then pull them off, wrap them in heavy foil, and put them in a cooler until we are ready to pull them, which is best right before eating. I've waited 4 hours to pull them before, and they were still too hot to pull with bare hands.


I pull the butts off when they reach 200-205 and they just fall apart.

My XL has run well over 18 hours (with lump to spare!) like this with a full load of lump.