Third time a charm?

startedsmokin

Smoke Blower

Original poster

Jul 15, 2012

81

10

Carmel, Indiana

• Jul 21, 2012

• #1

Well, I'm 0-2, but now I'm armed with my maverick 732.  My dear pork shoulder...prepare to meet thy doom.  Pics, if the meal is successful, to follow. 

Going to start around 6:30 AM and finish....when it is ready.

Using hickory and this time, going naked....no rub.  Hoping for a backrub from the other half if this one turns out!

 

nc cue

Fire Starter

Jul 21, 2012

56

11

Atlanta

• Jul 21, 2012

• #2

Sounds like your schedule tomorrow will be similar to mine today. Respect for the naked shoulder; IMO it's definitely the best way to do it. Looking forward to updates and pics.

 

startedsmokin

Smoke Blower

Original poster

Thread starter

Jul 15, 2012

81

10

Carmel, Indiana

• Jul 22, 2012

• #3

Wow, this maverick makes it easy! After one hour IT is at 104 and the smoker is holding a nice 228-230 temp with some TBS. pics to follow late tonight...hopefully after all have a full belly.

:grilling_smilie:

 

startedsmokin

Smoke Blower

Original poster

Thread starter

Jul 15, 2012

81

10

Carmel, Indiana

• Jul 22, 2012

• #4

First pics coming....here is the smoke.  It's a beautiful thing.

IMG-20120722-00377.jpg

• startedsmokin
• Jul 22, 2012

Shoulder after two+ hours.  Two racks of ribs just went on.

IMG-20120722-00378.jpg

• startedsmokin
• Jul 22, 2012

For my first two smokes...I was opening the door every 45 min or so just to watch.  This was my first open...added two more chunks and put the ribs on.

Will probably reopen after about two more hours to flip the ribs and maybe add another chunk or two.  Otherwise, IT of 133 on the shoulder.

I'm excited...this one should actually turn out edible. 

 

startedsmokin

Smoke Blower

Original poster

Thread starter

Jul 15, 2012

81

10

Carmel, Indiana

• Jul 22, 2012

• #5

Well, the verdict is in and I think I graduated.

Ribs coming off just after 5 hours...

IMG-20120722-00388.jpg

• startedsmokin
• Jul 22, 2012

Pork shoulder came off around 8:30 PM; it was in for just over 13 hours...I wrapped it in foil for about 40 min to set after pulling it out.

IMG-20120722-00404.jpg

• startedsmokin
• Jul 22, 2012

And, the finished product......

IMG-20120722-00405.jpg

• startedsmokin
• Jul 22, 2012

Today, it shred like butter.  My first two attempts...well...not quite.

And the taste...well...you already know how that story goes.

You might never see a more satisfied look on a man's face. 

 

JckDanls 07

Legendary Pitmaster

OTBS Member

SMF Premier Member

Sep 10, 2011

8,066

2,760

Tampa area, Florida.

• Jul 22, 2012

• #6

WINNER WINNER.... Pork dinner... I take it the ribs were NOT foiled ? everything looks good from here...