Recent content by grillathrilla

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  1. grillathrilla

    QView - Yummy - did a second pulled pork in my MES40

    Ya'll come on down - the feed bag is on in a couple of hours  
  2. QView - Yummy - did a second pulled pork in my MES40

    QView - Yummy - did a second pulled pork in my MES40

  3. grillathrilla

    QView - Yummy - did a second pulled pork in my MES40

    Haven't done a pork shoulder in about a year or so!  Raw material was a 13 pound package of Swift's boneless pork shoulder (I like Swift's meat products.)  13 pounds @ 90 minutes a pound = about 19.5 hours so the plan was to start smoking about 3 PM to finish late morning on day two.  Start the...
  4. BaggedUp.jpg

    BaggedUp.jpg

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  5. GoodCrust.jpg

    GoodCrust.jpg

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  6. PullingClose.jpg

    PullingClose.jpg

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  7. Pulling.jpg

    Pulling.jpg

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  8. ReadyToPull.jpg

    ReadyToPull.jpg

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  9. PorkShoulderSmoker.jpg

    PorkShoulderSmoker.jpg

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  10. grillathrilla

    MES40 - Boneless pork shoulder - how much smoke? Other tips?

    Wow dd - thanks for all of the great advice - I never thought about tying the meat together.  DOH!  Thanks Al for the kind comments!  I still have some smoked baby backs in the freezer and a bunch of pulled pork.  YUM.
  11. grillathrilla

    MES40 - Boneless pork shoulder - how much smoke? Other tips?

    I put the rub on immediately before it went in the MES.  I thought the meat had such a volume that rubbing it a day before wouldn't have mattered much, but that's just an uniformed guess.  Part of the situation was driven by bad planning on my part - I forgot to rub it the day before and we...
  12. grillathrilla

    MES40 - Boneless pork shoulder - how much smoke? Other tips?

    Thanks guys! 
  13. grillathrilla

    MES40 - Boneless pork shoulder - how much smoke? Other tips?

    Whoo-hoo - boy am I glad I'm not a vegetarian!  My first pork shoulder turned out really well, can't wait to start eating on it!  I kept the rub very simple - slathered mustard on them, salt and pepper and garlic powder just before going in the MES at 220*.  The two approx six pound pieces took...
  14. PorkPulledFirstTry.jpg

    PorkPulledFirstTry.jpg

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  15. grillathrilla

    MES40 - Boneless pork shoulder - how much smoke? Other tips?

    Thanks! I did search earlier today for pulled pork and pork shoulder but nobody addressed how much smoke in the MES.  I just foiled the pork at 165* and I'll take it to about 200* I now think.  It might be my luck that will happen at 3 am tonight :-( . John
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