New Years Day Pulled Pork - Qview

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

xjcamaro

Smoking Fanatic
Original poster
Mar 16, 2009
313
13
Western PA
So im having a bunch of family over for New Years dinner, and i decided to do a couple boneless shoulders for pulled pork. I got two 4 lb boneless shoulders, i rubbed them down pretty good with my favorite rub and let them sit in the fridge over night  and put them in this morning with a ETA of 6 at the latest. I spray them down with a apple juice/rum mix every hour. They are looking and smelling awesome! Here is some starter pics to get you going.

Fresh meat, i have two of these.

318676ac_cab52bc0_pre1.jpg


Shoulders covered in rub and wrapped ready to sit all night.

15e2b435_c3572098_pre2.jpg


Into the smoker.

a2fa3c60_bf58d5e4_smoke1.jpg


Now here is what i also did, i had a small peice of loin that has been in a cure for canadian bacon and its ready to smoke. The smoker is too hot for the CB so i did some of this! I put a cooling rack over the top vent of the smoker, and then took a small box, poked a bunch of holes in it and put one of my extra smoker thermometers in the box so i can smoke the CB at the same time!

Loin on the rack over the top vent.

eaaa3733_f92c708a_cb1.jpg


Covered with the box with the thermo in it.

b2488ad2_15120ebe_cb2.jpg


More to come when finshed!
 
It all turned out great. I smoked the shoulders to 165*, then foiled them. When they hit 195* i wrapped them in a towel and into the cooler they went for an hour and then i took them out and pulled it. Very good!

Foiled up.

bde63cc7_57c79a06_smoke2.jpg


One shoulder pulled and the other waiting to be pulled.

b031e5fe_f5913ffb_smoke3.jpg


That bark is awesome!

Thanks!
 
The PP looks great, but i'm very interested in the CB. I wan't to try some and your idea with the box looks great! Can't wait to see the sliced pics.
 
That box is a neat idea.  What temperature did it get inside.  I had been contemplating something like that to do cheese -- but then I discovered the A-Maze-N smoker and have not looked back at any other way to do cold smoke.
 
icon_cool.gif


Now the new year grub looks great. I didn't see the black eye pee's in there. I know you are suppose to eat them but we didn't have any either.
 
The CB in the box worked very well, i knew i had a peice of CB that needed smoked but the temps i was doing the pork shoulders at was to high, so it hit me, put the CB on a rack above the top vent and cover it with a box. I even put a spare guage in the box. It smoked very well. The temps in the box were still a little higher than i wanted them to be but it came out fine. The temps in the box would fluctuate between 150-200*. Which after i saw that i propped the rack up higher (no pics of) and the temps lowered a little more. It only smoked for about 2 hrs and i thought it might have been too quick, but after i sliced it and tasted a peice this morning it seems fine. I smoked it to 165* internal so its ready to eat. So here are your CB pics. Enjoy!

After the smoke.

8629416f_0a557d4d_cb3.jpg


Sliced

a1bb9a95_7abc6cda_cb4.jpg


Packaged.

4b4f3ab2_caa1390a_cb5.jpg


Happy New Year!
 
That CB looks great too!  Great idea catching the smoke up top, but not all of the heat!!!

Your slicing thickness looks good too---kinda half CB & half boneless Pork Chop.

Keep up the good work!

Bear
 
Awesome looking pork!!

I like the box on top of the smoker too!
 
Looks like you pulled off a great smoke all around.  Great idea on using the box
 
The CB actually looks thicker in the pictures than it actually is. Its actually only about a 1/4" thick. Just a little thicker than my regular bacon.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky