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Day 4 with the MES - Pork Shoulders - Qview

post #1 of 17
Thread Starter 

Well, I wanted bone in pork shoulders, but all Costco had were boneless. Since I'm making pulled pork, I went ahead and got them. Rubbed them with Meowy's pork rub, and into the MES @ 225 with 50/50 mix peach and hickory in the AMNS, and Hickory in the MES chip tray. Going to finish with SoFlaQuers finishing sauce. Having a big party tomorrow night for New Years, and pulled pork sammies are going to be served for sure! The MES gets a break after today after 4 straight days of smokes.

 

 

Ready for Rub

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All rubbed up with Meowy's Pork Rub

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Off to make the finishing sauce. Will post more pics when the smoke is done.

post #2 of 17

Looking good!

What time does the party start??

You near where that earthquake was this morning?

post #3 of 17
Thread Starter 
Quote:
Originally Posted by fpnmf View Post

Looking good!

What time does the party start??

You near where that earthquake was this morning?



8:00.

 

What Earthquake???

post #4 of 17

Ooops,it was in Indiana.

post #5 of 17

Looks good so far!

post #6 of 17

icon_cool.gif

It sure does look good to me too.

post #7 of 17

Wow you've been a busy & happy smoker there pinto!!  Thanks for all the qview

post #8 of 17

Looks Good, Can I Assume You Like The MES...icon_mrgreen.gif

post #9 of 17
Thread Starter 
Quote:
Originally Posted by fpnmf View Post

Ooops,it was in Indiana.



Yeah, I googled it. Funny thing is, I was in that area of Indiana two weeks ago for work.



Quote:
Originally Posted by Beer-B-Q View Post

Looks Good, Can I Assume You Like The MES...icon_mrgreen.gif



Yes sir!

post #10 of 17
Thread Starter 

Here they are when I pulled them at 165 to put them in pans and cover with foil. Added some apple juice to the pan for a little moisture before I sealed it up. I nibbled a little piece, dang is that good!

 

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post #11 of 17

Great pics sir, keep them coming..biggrin.gif

post #12 of 17

Looks yum yum.  I have had the same experience where costco doesn't carry bone-in.  Maybe if enough of us keep going and asking for them...

post #13 of 17
Thread Starter 

Here's the finished shoulder, and some shots of the pulling. This shoulder just melted. Was able to use a fork and just twist and pull. 

 

On a side note, I had a strange experience while smoking these two shoulders. I know that each piece of meat is different, and two pieces of similar size meat can take different times to reach a specified temperature., But these two shoulders were 10oz different in weight, and one took 10 hours and the other took 16!! I'm not even sure which one was which, because I didn't keep track. Only thing I can figure is I know for sure the one that got done first was over the "hotspot" on the MES. Both were on the same rack though. 6 hours difference seems a bit excessive. Even used the same thermometer to check both pieces to make sure I wasn't going nuts. Both pieces were of the same consistency when done as well...and both are DARN good!!

 

Anyway, here's the pics...

 

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This is the second one, I just took it off a bit ago...it's wrapped in foil and a towel in a styrofoam cooler resting right now...

 

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post #14 of 17

Great job there. Way to break that MES in. 

post #15 of 17

Looks great! I just got a MES for Christmas, and am breaking it in too. Never tried a boneless shoulder, but have done dozens of bone-in ones in my offsets over the years. Great pics, thanks for sharing.

post #16 of 17

Looking dgood!

post #17 of 17

looks great about to pull mine off soon

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