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Easter Pork w/Qview

post #1 of 6
Thread Starter 

I've been getting a few more smokes under my belt.  Did a couple turkeys last month.  mostly just to make room in the freezer.  Whole birds, cooked down for stock, soup and pot pies.  Today I'm doing another pork shoulder for the easter picnic tomorrow.  onion crispies and hawaiian roll sliders tomorrow.

 

Like everyone else, i had room to do more.  through some J'ville brats and a 2lb Garlic herb pork loin on with the 5lb shoulder

 

Thought i'd try the Renouned Mr. Brown again.  My first attempt at this was my first pork smoke and it was a failure.  have had success since then thought i'd give the rub another chance.

 

Got a late start.  Meat went on at about 530.  Brats off at 630 and Loin came off at about 815.  The Shoulder is at about 180*.  at 9:30.  figure 2 more hours.

 

Using some hickory.  haven't found a place to buy fruit woods that is close.

 

Here's some pix

post rub 12 hours

 

DSC02046.JPG

 

2nd coat

DSC02048.JPG

 

On the heat.

DSC02050.JPG

 

DSC02051.JPG

 

and because everyone says..  how about a picture of it cut...

DSC02054.JPG

post #2 of 6
Thread Starter 

DSC02057.JPG

post #3 of 6

looks great 63falconht..........Nice money shot

post #4 of 6

Looks excellent. Looking forward to seeing the butt finished.

post #5 of 6

Looks good to me

post #6 of 6

Looks great, keep them coming!

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