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Got most of my Christmas smoking done.

post #1 of 10
Thread Starter 

Two shoulders (and 2 chucks) to get ready and into the freezer for gifts. 

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shoulders into the briny deep,  looks like we're gonna need a bigger pot...    thank goodness for ziplocs.

All sortsa stuff in this brine: maple syrup, sugars, dijon, spices, herbs, garlic, worsty, fresh ginger, orange, +

brined for about 9-10 hours, then rinsed and let rest overnight.  Meant to put rub on, but went to a party instead, so the rub didn't get on til the next day. 

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 into the fridge for a few hours of rest in the rub: brown sugar, paprika, chili powder, herbes de provence because someone mentioned it here the other day (!), cumin, dry mustard, garam masala, lemon adobo, a few other usual suspects.and into the CSE at 225..

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 foiled after about 4 hours @ 160 with apricot nectar and maker's mark, back in for about 4 more hours. toweled and in the cooler for 2 hours.  It's falling apart.

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got 6 nice pork presents chillin' in the freezer.  Going to give them with some of Soflaquer's finishing sauce.

post #2 of 10

do you use bear claws

post #3 of 10
Thread Starter 
Quote:
Originally Posted by UGABOZ View Post

do you use bear claws

I was thinking I was gonna wish I had some, but this meat practically shredded itself! 2 serving forks got it started and then you could almost stir the shreds apart!  about 10-11 lbs, uncooked was pulled in about 20 min. Would've been faster but it was still darn hot!

 

post #4 of 10

yea my mother in law is getting me some this weekend and i was just wondering if folks really use them

 

Quote:
Originally Posted by TheBarbeQueen View Post



Quote:
Originally Posted by UGABOZ View Post

do you use bear claws

I was thinking I was gonna wish I had some, but this meat practically shredded itself! 2 serving forks got it started and then you could almost stir the shreds apart!  about 10-11 lbs, uncooked was pulled in about 20 min. Would've been faster but it was still darn hot!

 

post #5 of 10
Thread Starter 

Well, this shredded easily, but if I'd had 'em, I'd have used 'em! Hot! fingers! ouch!  the forks work but are not perfect-fine for breaking meat up but not great for actually pulling. 

post #6 of 10

icon_cool.gif

Now the pulled pork looks awesome and I bet you use the same "oh Sh-t"  mehod that I do. It's when you start pulling and you jump around and say oh Sh-- that's Hot and even stick your hands into some cold water and then go right back at it again. Then you just repeat till all the pulling is pulled.

post #7 of 10

You use that method too Mark? PDT_Armataz_01_11.gif Barbe great job, you are going to make the recipients of those gifts very happy. Merry Christmas!

 

Quote:
Originally Posted by mballi3011 View Post

icon_cool.gif

Now the pulled pork looks awesome and I bet you use the same "oh Sh-t"  mehod that I do. It's when you start pulling and you jump around and say oh Sh-- that's Hot and even stick your hands into some cold water and then go right back at it again. Then you just repeat till all the pulling is pulled.

post #8 of 10

Hey Barbe, that pork looks great & I am sure with the Soflaquer's finishing sauce  the recipients of this gift are gonna be very happy. Good job, you make the Pacific NW proud. PDT_Armataz_01_37.gif

post #9 of 10

I hope you didn't lose my address for my present cool.gif

post #10 of 10

Great job. I also burn the heck out of my fingers as well. I finally got some heat resistant rubber gloves that came with my Ronco rotisserie and they work great for saving your hands.

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