Day 4 with the MES - Pork Shoulders - Qview

Discussion in 'Pork' started by pintobean, Dec 30, 2010.

  1. pintobean

    pintobean Smoke Blower

    Well, I wanted bone in pork shoulders, but all Costco had were boneless. Since I'm making pulled pork, I went ahead and got them. Rubbed them with Meowy's pork rub, and into the MES @ 225 with 50/50 mix peach and hickory in the AMNS, and Hickory in the MES chip tray. Going to finish with SoFlaQuers finishing sauce. Having a big party tomorrow night for New Years, and pulled pork sammies are going to be served for sure! The MES gets a break after today after 4 straight days of smokes.

    Ready for Rub

    All rubbed up with Meowy's Pork Rub

    Off to make the finishing sauce. Will post more pics when the smoke is done.
    Last edited: Dec 30, 2010
  2. fpnmf

    fpnmf Smoking Guru OTBS Member

    Looking good!

    What time does the party start??

    You near where that earthquake was this morning?
    Last edited: Dec 30, 2010
  3. pintobean

    pintobean Smoke Blower


    What Earthquake???
  4. fpnmf

    fpnmf Smoking Guru OTBS Member

    Ooops,it was in Indiana.
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks good so far!
  6. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    It sure does look good to me too.
  7. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Wow you've been a busy & happy smoker there pinto!!  Thanks for all the qview
  8. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks Good, Can I Assume You Like The MES...[​IMG]
  9. pintobean

    pintobean Smoke Blower

    Yeah, I googled it. Funny thing is, I was in that area of Indiana two weeks ago for work.

    Yes sir!
  10. pintobean

    pintobean Smoke Blower

    Here they are when I pulled them at 165 to put them in pans and cover with foil. Added some apple juice to the pan for a little moisture before I sealed it up. I nibbled a little piece, dang is that good!

  11. porked

    porked Smoking Fanatic

    Great pics sir, keep them coming..[​IMG]
  12. kevink

    kevink Fire Starter

    Looks yum yum.  I have had the same experience where costco doesn't carry bone-in.  Maybe if enough of us keep going and asking for them...
  13. pintobean

    pintobean Smoke Blower

    Here's the finished shoulder, and some shots of the pulling. This shoulder just melted. Was able to use a fork and just twist and pull. 

    On a side note, I had a strange experience while smoking these two shoulders. I know that each piece of meat is different, and two pieces of similar size meat can take different times to reach a specified temperature., But these two shoulders were 10oz different in weight, and one took 10 hours and the other took 16!! I'm not even sure which one was which, because I didn't keep track. Only thing I can figure is I know for sure the one that got done first was over the "hotspot" on the MES. Both were on the same rack though. 6 hours difference seems a bit excessive. Even used the same thermometer to check both pieces to make sure I wasn't going nuts. Both pieces were of the same consistency when done as well...and both are DARN good!!

    Anyway, here's the pics...

    This is the second one, I just took it off a bit's wrapped in foil and a towel in a styrofoam cooler resting right now...

  14. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Great job there. Way to break that MES in. 
  15. porked

    porked Smoking Fanatic

    Looks great! I just got a MES for Christmas, and am breaking it in too. Never tried a boneless shoulder, but have done dozens of bone-in ones in my offsets over the years. Great pics, thanks for sharing.
  16. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    Looking dgood!
  17. ugaboz

    ugaboz Smoking Fanatic

    looks great about to pull mine off soon

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