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Pork shoulder in the snow.

post #1 of 13
Thread Starter 

Planned on smoking a shoulder this weekend so I got a 10 lb one all coated with my rub (used mustard on the outside for the first time since so many say they do this) on Thursday night. Thought I had no plans for Saturday but that changed so what the hell I will start it tonight.

 

Well Michigan temp decided to drop to 41 degrees but so what still smoking it. Then as I am putting it on the smoker it starts snowing and it is really windy.

 

No problem, moved the smoker closer to the house with a bit of a wind block and let it go. Believe it or not I am keeping a pretty constant 225 but I have a feeling I may have to finish to the final 190 in the oven later. We will see. I want at least a good 3 or 4 hours on the smoker.

 

Pictures to follow.

post #2 of 13
Don't worry brother. After 3 hours in the smoker you'll have enough smoke on it to taste really good. I've finished many a shoulder and butt in the oven back when I had my brinkmann.
.they always taste fine. Pork shoulder just tastes GOOD!
Look forward to the pix. grilling_smilie.gif
post #3 of 13

Sounds good...lookin' forward to the Qview...

 

Red

post #4 of 13

popcorn.gif

post #5 of 13
Lol. Sounds like we have the same weather. Just had a pretty good snow shower blow through Rochester NY. However you finish it I'm sure it will be tasty.
post #6 of 13
Thread Starter 

So here it is getting started At 6:00 PM. Fire box is on the right side and had fresh apple wood the AMNPS had maple in it.

 

 

 

 

 

Ok, so by 10:00 I had hit 134° and I brought it in to put in the oven at 250°

 

 

At 1:30 AM it had hit an internal Temp of 190° (wrapped in foil at 170°). At this point I wrapped in towels and pout in a cooler and went to bed.The next morning this is what I had. The bone just slid right out clean.

 

 

All pulled and ready for eating

 

 

 

So I saved all of the juices from this what do you guys usually do with them?

 

Hope you liked the post.

post #7 of 13
I dump them right back on the meat. Some people de-fat it first, I'm not one of them. Your pulled pork looks great. Thanks for the pics.
post #8 of 13

use the juice in the pp is what I do!  Looks really good!  Bet it tasted great this morning too!

 

Kat

post #9 of 13

Looks great!  Pour that juice over the PP, its too good to waste...

 

 

Red

post #10 of 13
Quote:
Originally Posted by Davidhef88 View Post

I dump them right back on the meat. Some people de-fat it first, I'm not one of them. Your pulled pork looks great. Thanks for the pics.

 

Quote:
Originally Posted by KathrynN View Post

use the juice in the pp is what I do!  Looks really good!  Bet it tasted great this morning too!

 

Kat

 

Quote:
Originally Posted by SeenRed View Post

Looks great!  Pour that juice over the PP, its too good to waste...

 

 

Red

 

 

looks_great.png  And EXACTLY what they ^^^ said, I always pour the juice right over the PP as well

post #11 of 13

Looks great!I save the juice and incorporate back into the pulled pork for flavor and moisture.I froze a bunch of the last pulled pork I did after eating our fill of it.My next purchase will be a vacuum food saver product,I think would keep better in the freezer that way and almost eliminate freezer burn.

 

 

 

 

 

 

Forrest

post #12 of 13

Very Nice

post #13 of 13

Great job on that butt Link!

 

Nicely done.

 

Bill

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