So I think this might be my first actual Q-view of pulled pork. I talked a good game in the following thread, this time here are the pics.
http://www.smokingmeatforums.com/fo...nd-a-usmc-basic-training-send-off#post_544047
Two shoulders avg 8-9 lbs, not too much fat, in fact I didn’t trim any, next time I think I’ll trim a bit and save it for the next time I make sausage….
Rubbed down and ready to go, no mustard, no liquid of any type before the rub. I used my favorite KC style rub except I left out the brown sugar, see next step.
1/3 cup light brown sugar
1/3 cup sugar
1/4 cup paprika
6 tablespoons kosher salt
2 tablespoons onion powder
1 tablespoon garlic salt
1 tablespoon freshly ground black pepper
1 tablespoon chili powder
1 teaspoon mustard powder
1/2 teaspoon poultry seasoning
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon cayenne pepper
Packed brown sugar on the shoulder before putting it in the smoker and let it “melt” like so many have done here with ribs before. This was great.
3 hours in, just placed the probes, a bit on the cool side and we hit the 140 at 4.5 hours. I figure since I didn’t pierce the outer skin until 3 hours in I was ok.
Ready for foil and I finished off in the oven (saving propane). Foiled at 165 pulled at 200 and put in the cooler for about 4 hours wrapped in foil and towels.
Pulled and ready to eat, freeze….
Chili cheese dog fatty, diced the hot dog, cincy style chili, mustard and co-jack. Notice it is a bit “longer” than the standard 1 gallon bag. I found bread storage bags at Kroger – 1.19 for 75 of them. There is no zip loc end but it works and in this case I used 2 lbs of ground chuck with some bread crumbs, garlic, worchestershire and some co-jack also
2 lb Tennesse pride breakfast sausage, half omelette (cojack, mushrooms and pepper) half hasbrown(pepper, onions)
Full smoker, sorry for the glare
Recap –
Sorry no finished pics of the fatties, but they are in the freezer ready to be reheated for our family trip to the Smokies (fitting destination).
The PP turned out okay. I only had the rub on for about 12 hours, I usually do a full 24, not sure if that was the only reason that the flavor wasn't what I'm used to. There wasn’t enough smokiness for me, in fact there isn’t much of a smoke ring on the pics. I’m not sure why this was, I didn’t see much smoke, but I smelled it the whole time so I thought I had a good TBS. Also one shoulder was not near as tender and the other. I pulled them both at the same temp so I’m not sure what happened. Probes are calibrated and I check the temp in a couple of different spots.
I hope you enjoyed.
http://www.smokingmeatforums.com/fo...nd-a-usmc-basic-training-send-off#post_544047
Two shoulders avg 8-9 lbs, not too much fat, in fact I didn’t trim any, next time I think I’ll trim a bit and save it for the next time I make sausage….
Rubbed down and ready to go, no mustard, no liquid of any type before the rub. I used my favorite KC style rub except I left out the brown sugar, see next step.
1/3 cup light brown sugar
1/3 cup sugar
1/4 cup paprika
6 tablespoons kosher salt
2 tablespoons onion powder
1 tablespoon garlic salt
1 tablespoon freshly ground black pepper
1 tablespoon chili powder
1 teaspoon mustard powder
1/2 teaspoon poultry seasoning
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon cayenne pepper
Packed brown sugar on the shoulder before putting it in the smoker and let it “melt” like so many have done here with ribs before. This was great.
3 hours in, just placed the probes, a bit on the cool side and we hit the 140 at 4.5 hours. I figure since I didn’t pierce the outer skin until 3 hours in I was ok.
Ready for foil and I finished off in the oven (saving propane). Foiled at 165 pulled at 200 and put in the cooler for about 4 hours wrapped in foil and towels.
Pulled and ready to eat, freeze….
Chili cheese dog fatty, diced the hot dog, cincy style chili, mustard and co-jack. Notice it is a bit “longer” than the standard 1 gallon bag. I found bread storage bags at Kroger – 1.19 for 75 of them. There is no zip loc end but it works and in this case I used 2 lbs of ground chuck with some bread crumbs, garlic, worchestershire and some co-jack also
2 lb Tennesse pride breakfast sausage, half omelette (cojack, mushrooms and pepper) half hasbrown(pepper, onions)
Full smoker, sorry for the glare
Recap –
Sorry no finished pics of the fatties, but they are in the freezer ready to be reheated for our family trip to the Smokies (fitting destination).
The PP turned out okay. I only had the rub on for about 12 hours, I usually do a full 24, not sure if that was the only reason that the flavor wasn't what I'm used to. There wasn’t enough smokiness for me, in fact there isn’t much of a smoke ring on the pics. I’m not sure why this was, I didn’t see much smoke, but I smelled it the whole time so I thought I had a good TBS. Also one shoulder was not near as tender and the other. I pulled them both at the same temp so I’m not sure what happened. Probes are calibrated and I check the temp in a couple of different spots.
I hope you enjoyed.
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