So I finally got around to another smoke. Had some spare ribs in the freezer and picked up a 16 lb beef shoulder at the restaurant supplier we use. Not knowing how to smoke a beef shoulder, I jumped on the forum and after considerable searching and reading I jumped right in! The first thing I did was cut the beast in half when I read how long it would take to smoke the whole thing at once. I had some time but not that much! Then I injected each piece with a garlic butter marinade I was given by a friend. After that it was on to the rub. I made sure there wasn't an inch that wasn't covered then wrapped both pieces in plastic wrap and left them until the next day. The ribs I covered in rib rub, wrapped and let sit overnight, as well.
The day was perfect for smoking. The temp was in the 60s and there was no wind. I planned on eating the ribs for lunch so they went on at the same time as the shoulder. I decided not to use the tuning plate for this smoke as an experiment since I was having issues with the temp getting hot enough before. Before the meat went in, there was a 50 degree difference but as soon as the smoker was full, the temp leveled out. I was amazed. Everything got mopped every hour with a mixture of apple juice and spiced rum I had sitting around that I was trying to get rid of. After three hours the ribs got foiled. Two hours later they came out of the foil and I mopped them with Jeff's bbq sauce. That stuff is great! Even my 2.5 year old kid loved it! After an hour the ribs came out and we had a yummy lunch. I continued to mop the shoulders until they got foiled at an internal temp of 170. Then they sat in the smoker until they reached an internal temp of 200. Pulled them out, wrapped 'em tight in plastic wrap and towels and put them in a cooler until they were cool enough to pull. As you can see from the pictures, the meat literally pulled itself. I finished off the beef with more of Jeff's famous bbq sauce the next day since it was getting late and the wife was wanting to go to bed. I didn't get any pictures of the ribs. Sorry! I was feening for smoked meat so bad I completely forgot. Next time, I promise. Here are some pictures of the smoke. Enjoy! I know we did.
Beef shoulder and ribs ready to go.
After three hours. Looking yummy! Ribs are foiled and steaming.
Pulling the beef for sammies.
The meat literally pulled itself.
Added Jeff's bbq sauce to finish it off. All ready for the freezer and lunch.
The day was perfect for smoking. The temp was in the 60s and there was no wind. I planned on eating the ribs for lunch so they went on at the same time as the shoulder. I decided not to use the tuning plate for this smoke as an experiment since I was having issues with the temp getting hot enough before. Before the meat went in, there was a 50 degree difference but as soon as the smoker was full, the temp leveled out. I was amazed. Everything got mopped every hour with a mixture of apple juice and spiced rum I had sitting around that I was trying to get rid of. After three hours the ribs got foiled. Two hours later they came out of the foil and I mopped them with Jeff's bbq sauce. That stuff is great! Even my 2.5 year old kid loved it! After an hour the ribs came out and we had a yummy lunch. I continued to mop the shoulders until they got foiled at an internal temp of 170. Then they sat in the smoker until they reached an internal temp of 200. Pulled them out, wrapped 'em tight in plastic wrap and towels and put them in a cooler until they were cool enough to pull. As you can see from the pictures, the meat literally pulled itself. I finished off the beef with more of Jeff's famous bbq sauce the next day since it was getting late and the wife was wanting to go to bed. I didn't get any pictures of the ribs. Sorry! I was feening for smoked meat so bad I completely forgot. Next time, I promise. Here are some pictures of the smoke. Enjoy! I know we did.
Beef shoulder and ribs ready to go.
After three hours. Looking yummy! Ribs are foiled and steaming.
Pulling the beef for sammies.
The meat literally pulled itself.
Added Jeff's bbq sauce to finish it off. All ready for the freezer and lunch.
