Picnic shoulder, brisket and ribs

Discussion in 'Pork' started by ellymae, Jul 3, 2009.

  1. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    Since I am doing mostly pork on this cook I decided to post here.
    I am doing my first overnighter (and boy am I tired)
    Put a 10 pound pork shoulder on the Egg last night at 8:45
    Using cherry and apple. The pork is rubbed with a clightly modified recipe from Smoke and Spice and the brisket is rubbed with Heffer Dust.



    At 2:00 this morning, I added an 8 pound brisket



    Everyone all happy....



    Trimmed up 2 racks of spares and prepped about 40 SBTs. Those will go on tomorrow.
    that's all for now -
     
  2. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Wow that shoulder is looking real nice Elly, Have fun and get a little sleep.
     
  3. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Nice looking shoulder. Can't wait to see the rest of the pics.
     
  4. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    Pork @ 168*
    Brisket @ 148*
    Firing up the Klose for the spares and ABTs
     
  5. billbo

    billbo Master of the Pit OTBS Member

    Great start! What are you putting in the ABT's?
     
  6. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    We went basic - we used the small sweet salad peppers, cream cheese, a chedder mix and Plowboys Yardbird rub. They have been hanging out in the fridge since last night.
     
  7. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Looking good, Elly. The butt looks real nice.
     
  8. gnubee

    gnubee Master of the Pit OTBS Member SMF Premier Member

    Looks good Elly, I hope you are not using the same stuff we call heffer dust up here. [​IMG] Akin to road apples [​IMG]

    Is that the regular sized BGE?

    PS Your pork shoulder would make a vegan drool. ( but don't give them any )
     
  9. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    Ribs have been on the klose about an hour- using cherry and apple splits. I forgot what a fuel hog that can be.

    Gnu - ummm... no, not the same heffer dust you folks have - this is a product put out by the Spicewine folks.
    The Egg is a large.... and I love it.... :) it's is one versatile cooker. I really want a second to add to the arsenal but I can't justify it for just Big Al and me, espscially since we have the Klose too.
     
  10. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Man that shoulder looks awesome and the brisket sounds good I really like everthing on apple and cherry my favorite 2 woods. Graet job so far
     
  11. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    The shoulder came off the Egg at 2:45 pm on Friday. 18 hours for a 10 pound shoulder.



    The bones pulled right out.



    The brisket came off at the same time - almost 13 hours for an 8 pounder. Probably one of the best briskets we have done.





    No more room in the Egg so we fired up the Klose and tossed the ribs in - Cooked over cherry and apple



    After about 6 hours they got pulled...



    Then the SBTs went on -



    Made cobblers - peach and blueberry...



    So there is it. A long night/day but worth it in the end.
     
  12. rivet

    rivet Master of the Pit OTBS Member

    Ellymae that is some fantastic food you put out. Those cuts were picture perfect and magazine quality. I've only said that once before to one other person on the SMF, so you can take that to the bank~ serious.

    Points to you. [​IMG]
     
  13. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    Thanks for the nice words Rivet, much appreciated. It was a long day, but the smiles on the faces of the folks eating made it worth while.
     
  14. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Wow Ellymae, thats just beautiful...Any chance you could adopt me?
     
  15. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Wow that all looks awesome [​IMG]
     
  16. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    LOL - just remember - I don't cook that way all the time!
     
  17. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    Lookin real good!
     
  18. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Hi Ellyma,

    Im kinda new at this. I just had aquestion on those abts. Do see habaneros in there[​IMG] If so whatcha stuffed em with[​IMG]
     
  19. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Good looking grub Ellymae...Nice job
     
  20. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    Thanks folks.

    Hi there -
    No - those are not habaneros, they are small sweet salad peppers. The in-laws don't eat anything spicier then black pepper so even jalapenos are out of the question and habs are way too hot for me [​IMG]

    These are a nice change of pace. I stuffed them with a brick of cream cheese mixed with a chedder blend and some Plowboys Yardbird rub. Wrapped in some cheap thin sliced bacon and on the Egg for about 90 minutes @ 230 (I don't like the bacon crispy)
     

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