SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Pork Shoulder BOGO Free====$1/lb
New Posts  All Forums:Forum Nav:

Pork Shoulder BOGO Free====$1/lb

post #1 of 8
Thread Starter 

Well you know what I did at $1/lb........64 #'s of cry-vac shoulder are at my place.........

 

The first 16 #'s went into pulled pork.....12 #'s after smokin' and cookin' are in "storage".  

25% moisture, bone and fat loss.

 

Added Hickory and Mesquite to the "somewhat bland" pellets.  I like being able to adjust the smoke flavor. Bland pellets are OK that way....

 

Smoke gen with pellets-hickory-mesquite.jpg

 

Rubbed and fridged overnight. This is a Guy Fieri recipe the bride has had for a few years....Never tried it in the smoker........a 1st.....It is pretty good......never had a "bad" pulled pork.....

Notice the top of the smoking chamber......foil pan made into a "move the exhaust to the center of the MES 30" works darn good.....think I will go to the sheet metal shop and have a pretty one made and thread that mod.

 

2 8# butts ready to smoke.jpg

 

 

After 2 hrs drying in the smoker @ 120....6 hrs smoke at 200* F......

then into the oven in a "sealed" roaster at 200*F for another 8 hrs.........It was then midnite and the pork was done....turned oven to 170* F until 6 AM....22 hrs total..........

Someone here told me about cooking PP at 210 or lower......They were right......Keeps the meat moist.......

 

 

Ready to pull.jpg

 

WOW ........the bone pulled out........the meat is dripping with moisture.......I think there is success in that pan.....

 

start pull.jpg

 

Looks good to me and the bride likes it.......of course...it was her recipe from Guy's show.....she also has a recipe for the vinegar sauce which is from Ed Wilson @ Wilson's Holy Smoke BBQ.....It is awesome......He was a guest on Guy's show.

 

 

pulled.jpg

 

Bagged, tagged, and into the freezer for a quick cool down........Those new vac bags are sure nice to work with....

 

cooling in the freezer.jpg

 

Siphoned off the Au Jus with a turkey baster.....into the fridge to separate the last of the fat......

 

Au Jus.jpg

 

I again want to thank the folks that made me a pretty darn good meat smoker in nothin' flat..............

Without your help.......I'd still be fumbling along, gettin' peed off and throwing out meat that I ruined......

 

About the Au Jus...I know it is strong flavored.....What are some of your favorite recipes for its use ??

 

Thanks much........Dave

 


Edited by DaveOmak - 8/26/11 at 11:44am
post #2 of 8

Looks good from here !!!!1

post #3 of 8

Man o Man that looks great.. Great price to.. icon14.gif

post #4 of 8

Nice score and nice smoke!

 

Good luck and good smoking.

post #5 of 8

hell of a price dave!

post #6 of 8

They look GREAT!  I dump the Jus in with the finishing sauce...But, Braised Greens are an option, the family thinks Collards are too bitter, KALE takes only 20-30 minutes and they tear them up! Easy too!  Bean Soup with left over Pork, Red Beans and Rice, Punch up any Gravy...JJ

 

Braised Kale

 

3 Bunch Kale, chopped, stems and all, washed well

1Lrg Onion, sliced

4Clv Garlic, chopped

2ea Bayleaves

1pinch Dry Thyme

2T Fat of Choice

1/2 to 1Cup Jus

2Cup Water

 

Saute the Onion in fat until golden

Add Garlic and Herbs saute til fragrant

Add remaining, bring to Boil, then simmer to desired tenderness, 20 to 30mins

Season with S & P

Add fav HOT Sauce, on your plate! My wife is a Whimp!

 

BTW...I make this often with a Ham Hock and 3Cups Water...If I have no Pig Jus

Same ingredients but Simmer the Hock and all else 1 Hour...BEFORE ADDING Kale.

Then 20-30 mins more...Pull the meat and mix in..

 

Other Greens may take longer...JJ

post #7 of 8

Great job, Dave!

 

The PP looks delicious!

post #8 of 8
Thread Starter 



Quote:

Originally Posted by Roller View Post

Looks good from here !!!!1

Quote:

Originally Posted by tyotrain View Post

Man o Man that looks great.. Great price to.. icon14.gif

Roller...tyotrain....Thanks....This is my 2nd PP and I'm gettin' better...Cookin' under 210 has got to be the secret.....


Quote:

Originally Posted by Venture View Post

Nice score and nice smoke!

 

Good luck and good smoking.

 

Quote:
Originally Posted by chefrob View Post

hell of a price dave!

 

Venture...chefrob...Mornin'... It was one helluve score....been lookin' for 2 months for butt less than 2.59....Bride wanted PP and I wanted BBB.....The PP was first...now on to BBB and I think I will try Beef Brisket Bacon too...



Quote:
Originally Posted by Chef JimmyJ View Post

They look GREAT!  I dump the Jus in with the finishing sauce...But, Braised Greens are an option, the family thinks Collards are too bitter, KALE takes only 20-30 minutes and they tear them up! Easy too!  Bean Soup with left over Pork, Red Beans and Rice, Punch up any Gravy...JJ

 

Braised Kale

 

3 Bunch Kale, chopped, stems and all, washed well

1Lrg Onion, sliced

4Clv Garlic, chopped

2ea Bayleaves

1pinch Dry Thyme

2T Fat of Choice

1/2 to 1Cup Jus

2Cup Water

 

Saute the Onion in fat until golden

Add Garlic and Herbs saute til fragrant

Add remaining, bring to Boil, then simmer to desired tenderness, 20 to 30mins

Season with S & P

Add fav HOT Sauce, on your plate! My wife is a Whimp!

 

BTW...I make this often with a Ham Hock and 3Cups Water...If I have no Pig Jus

Same ingredients but Simmer the Hock and all else 1 Hour...BEFORE ADDING Kale.

Then 20-30 mins more...Pull the meat and mix in..

 

Other Greens may take longer...JJ

JJ, Morning....Thanks for the idea on using the Jus....Somehow my brain was locked into dipping sauce only......DUH....
 

Quote:
Originally Posted by SmokinAl View Post

Great job, Dave!

 

The PP looks delicious!

Thanks Al.....Was it you that convinced me to cook under 210* ??......I'm gettin' too old to remember really important details....Dave

 

 

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Pork Shoulder BOGO Free====$1/lb