Pork Shoulder AND Brisket; gotta post somewhere...

Discussion in 'Pork' started by alaskatoy, Aug 25, 2007.

  1. it's 2300 hours here in dayton. i just put on a 7 lb pork shoulder and will put on a 7 lb brisket in a couple hours. I am using a charcoal and wet wood chunk mix to do them up.

    For the pork I did a rub with sea salt, onion powder, garlic powder, black pepper, thyme, and white pepper. I'll be spraying it w/ apple-pineapple juice mix over the course of the smoke/cook.

    The brisket; I did a rub using a Weber Grind n Grill Kicken Chicken Seasoning. I'll spray or mop it w/ cheap beer later.

    This forum is so great for getting up th motivation to try new things in/on the smoker. Thanks to all.[​IMG]
     
  2. ba_loko

    ba_loko Smoking Fanatic OTBS Member

    Have fun.......and take lots of pictures!
     
  3. deejaydebi

    deejaydebi Smoking Guru

    Emmmmmmmmmm sounds yummy! I'll be looking for those pictures in the morning!
     
  4. t-bone tim

    t-bone tim Master of the Pit OTBS Member

    Sounds like a yummy smoke to me ,,,can't wait to see the q-view [​IMG]
     
  5. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Your smoker may have the charcoal and wet wood... but I think you're the one on fire! Good Luck my friend.
     
  6. smokebuzz

    smokebuzz Master of the Pit OTBS Member

    Sound awsome, keep us posted!!
     
  7. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Waiting for Q-view! (drools in anticipation)

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  8. A pic of the pit and one of the goods as of 0930...
    [​IMG]
    [​IMG]
     
  9. ba_loko

    ba_loko Smoking Fanatic OTBS Member

    Lookin' great, AJ!
     
  10. big-fokker

    big-fokker Meat Mopper

    Lookin' good AJ!
     
  11. cheech

    cheech Master of the Pit OTBS Member

    Nice work keep it up
     
  12. thanks for the comments.

    The Butt is at 170*. Should I pull it and wrap it. Should I leave ti alone till 190*. What should I do?????
     
  13. short one

    short one Smoking Fanatic OTBS Member

    Different folks do different, personally I would pull and wrap, take it to around 200, wrap in a heavy towel and place in a cooler for about 30 min. to and hour then pull. Remember to save the juice around the butt to put back on the pulled pork.
     
  14. Thank for the quick reply. I took your advice and wrapped it. Before I did, I asked my 4-year old if you wanted some. Asked "are they ribs?" I told him no, but that it was kind of like ribs. When I told him it was a Boston Butt, he said, "yuk", but tried some off a corner after some coaxing then (this is the real test) he asked for more. [​IMG]
    [​IMG]
    [​IMG]
     
  15. deejaydebi

    deejaydebi Smoking Guru

    Woof! Woof!

    Great bark! [​IMG]
     
  16. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Good lookin' grub!

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  17. ready to pull the butt.
    [​IMG]
     
  18. wmarkw

    wmarkw Smoking Fanatic

    Wow! That looks great. Good job. That looks like a good brew too; what is it?
     
  19. devolutionist

    devolutionist Meat Mopper

    *Very* nice!! Pulled pork has to be my all-time favorite. When I collect my juice out of the foil, I put it in a ziplock bag and let it sit while I pull. When I'm done, I snip a small slit in the bottom of the bag with some scissors, and the good stuff drips onto the meat - the fat has risen to the top, and I pinch it shut before the extra fat gets mixed back in.

    I should note that I only do that if I'm eating it right then... if I'm making a batch for later that's going in the fridge, I dump it all back in. The extra fat keeps it from drying out when it's heated up in a microwave.

    Oh man I'm hungry now... [​IMG]
     
  20. smokin for life

    smokin for life Smoking Fanatic OTBS Member

    Dude that's some good looking "Q", good job.
     

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