or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Final Qview-Two Pork Picnic Shoulders, Can the Bradley take it!
New Posts  All Forums:Forum Nav:

Final Qview-Two Pork Picnic Shoulders, Can the Bradley take it! - Page 2

post #21 of 55
Thread Starter 

At 9:30, the first shoulder hit an IT of 205 F. A probe went into it like it was soft butter. However, the second shoulder was only at 200 F. It was quite amazing how much tougher it was at just 5 degrees less. I left in in until it hit an IT of 205 F and the probe slipped in great. It was a real learning experience for me about how much difference the IT makes.

 

I wrapped them in towels and into the cooler for 2 hours.

 

 

Here's one of the shoulders out of the cooler.

 

It was impossible to get it to the cutting board in one piece.

 

 

Here are the first few shreds of pulled pork.

 

 

Each shoulder almost filled a Kitchen Aid bowl. I may have over-estimated how much I need! Dang, I'll have to save some in the freezer for myself!

 

 

Just for completeness, this is the other shoulder.

 

 

I was going to use SoFlaQuer's finishing sauce but my rub doesn't have a lot of salt in it and the juices that accumulated in the pan were so flavourful, I just had to use them. I defatted the juices and added some to the pulled pork.

 

The verdict: Absolutely amazing. The last pulled pork I did was a small butt roast done over the Bradley pucks. The smoke from the AMZNPS gave a much better flavour. The meat was moist, tender and tasted great. The bark held together and was sooooo good.

 

There were down sides. A larger piece of meat gives slightly less bark. I will never be able to eat pulled pork at the local restaurants again. This is just too much better.

 

This pork is for a Toastmaster's get together at my home in a couple of weeks so I will be freezing it and reheating it at that time. I am thinking of adding SoFlaQuer's finishing sauce when I reheat it. I will be serving it with KC sauce, Carolina Vinegar sauce and Carolina mustard sauce on the side. There will be buns and one of the two fantastic cole slaws my wife makes.

 

Thanks again for all the advice.

post #22 of 55

Disco That looks great

Happy smoken.

David

post #23 of 55

Outstanding!!!!

 

  Craig

post #24 of 55
Great job Disco! Pulled pork freezes nicely and is a great reheated!
post #25 of 55

Disco,

That looks Wonderful !!!

You did Great !!!

 

They just don't get any better than that !!

 

 

Bear

post #26 of 55
Thread Starter 
Quote:
Originally Posted by themule69 View Post

Disco That looks great

Happy smoken.

David

 

Quote:
Originally Posted by fpnmf View Post

Outstanding!!!!

 

  Craig

 

Quote:
Originally Posted by dirtsailor2003 View Post

Great job Disco! Pulled pork freezes nicely and is a great reheated!

 

Quote:
Originally Posted by Bearcarver View Post

Disco,

That looks Wonderful !!!

You did Great !!!

 

They just don't get any better than that !!

 

 

Bear

 

Thanks to all of you. However, you should know my wife is miffed at all of you. She says I am spending too much time smoking. On the other hand, I am grateful as I am spending so much time smoking.

 

Disco

post #27 of 55

Looks outstanding there Disco......your fellow Toastmasters are in for a treat. Now, about the wifey........she'd really be miffed if you were out trolling the taverns or frequenting the local bingo parlours. Having the smoking habit keeps you closer to home within her shouting distance, no?? <grin>

post #28 of 55
Thread Starter 
Quote:
Originally Posted by Chef Willie View Post

Looks outstanding there Disco......your fellow Toastmasters are in for a treat. Now, about the wifey........she'd really be miffed if you were out trolling the taverns or frequenting the local bingo parlours. Having the smoking habit keeps you closer to home within her shouting distance, no?? <grin>

Har! You made me laugh. After 38 years of marriage, she is pretty comfortable I will be close to home. Also, she spoils me rotten and I will undoubtedly suffer a deserved fate for maligning her. The definition of a happy man - one with a great wife.

 

Disco

post #29 of 55

Nice Disco!  I don't know how I missed this...your PP looks delicious!

 

Red

post #30 of 55
Thread Starter 
Quote:
Originally Posted by SeenRed View Post

Nice Disco!  I don't know how I missed this...your PP looks delicious!

 

Red

Thanks, Red. Had some for dinner and it was great. 

 

Disco

post #31 of 55

"I have read lots of discussions on foiling versus not foiling. The next pulled pork I will try without foiling. Sigh, another thing for my try list. I hope I have enough years left in me!

 

I love the title of your Manor. Your properties should be titled if you are high class like us.

 

Disco"

 

Meeee Toooo!  I have not foiled the last 5 butts that I have done.  Didn't really care about the bark before...with that being said....I will never foil them again.  Flavor is much better to me.

 

And I totally agree.....we have the standing joke about the Manor.  Just a plain ol' good HOME....and if you wanna be here...fine...if not...there is the door!  biggrin.gif

 

Kat

post #32 of 55
Quote:
Originally Posted by Disco View Post

Har! You made me laugh. After 38 years of marriage, she is pretty comfortable I will be close to home. Also, she spoils me rotten and I will undoubtedly suffer a deserved fate for maligning her. The definition of a happy man - one with a great wife.

 

Disco

 

Dang Newlyweds!!biggrin.gif

 

 

Bear

post #33 of 55

Gotta ask, is the AMPS that much better than the pucks? 

post #34 of 55
Thread Starter 
Quote:
Originally Posted by Bill Richardson View Post

Gotta ask, is the AMPS that much better than the pucks? 

I would say it is a matter of personal preference. A friend of mine still prefers the pucks. The following is just my opinion in discussing the Pros and Cons for the pucks.

 

Pros:

  • They are easier to use. The AMNPS takes ten to 15 minutes of preparation.
  • They generate lots of smoke. My friend likes the amount of smoke saying it gives strong smoke flavour. I feel differently, see the cons.

 

Cons:

  • The pucks are more expensive. This isn't as simple as a comparison of how long they burn for per dollar. When using the pucks, I rarely smoke with them for extended periods due to the strong smoke. Therefore, I use the pucks for part of a project and the AMNPS for the whole project. However, even considering this, I pay more for pucks per project than I do for the pellets.
  • The smoke is too strong for my tastes. When I smoke with the pucks, there is definitely a strong smoke flavour but it always has that slightly off flavour of strong smoke. On the other hand, the AMNPS gives a lighter smoke and I believe that results in a truer, cleaner, better tasting smoke flavour in the project. This is the main argument for the AMNPS in my opinion. I want the best tasting result possible.
  • The AMNPS can run longer without intervention. You set it up and it runs for about 11 hours. The timer on the Bradley only allows for 9 hours and 40 minutes of operation without resetting and you have to empty the pucks from the water bowl every few hours.
  • The Bradley pucks burner heats up the box more than the AMNPS for cold smoking. There is the cold smoker available for the Bradley but I don't want to have more gear around. However, I had no problem with cold smoking with the pucks if I put a block of ice in the box so this is minor.

 

My preference for the AMNPS is the taste that results. I really believe it is superior and, more importantly, so does She Who Must Be Obeyed.

 

A stated, these are just my opinions. I hope they help.

 

Disco

post #35 of 55
Well done with the Picinics! Did you mix anything else in with the pan dripping when you did the pork? I have always sauced my pork right after pulling and had to split it up into two (2) containers for each sauce that I make, becuase I always thought that the pork would dry out leaving it without a sauce on top. Ideally I'd rather leave the pork neutral and have the sauces on the side to add as needed. Thanks for the great thread.
post #36 of 55
Thread Starter 
Quote:
Originally Posted by cmondo84 View Post

Well done with the Picinics! Did you mix anything else in with the pan dripping when you did the pork? I have always sauced my pork right after pulling and had to split it up into two (2) containers for each sauce that I make, becuase I always thought that the pork would dry out leaving it without a sauce on top. Ideally I'd rather leave the pork neutral and have the sauces on the side to add as needed. Thanks for the great thread.

Thanks, comondo,

 

First, keep in mind that this is only my fourth pulled pork so I am hardly an expert. I didn't add anything to the drippings before adding. However, I only added a little of the drippings as the taste was very intense. I would say I added about 1/2 to 3/4 cup for both shoulders.

 

I didn't add anything else and they were fine for moisture when I had some a couple of days later. I like to leave the choice of sauces to others as well. The drippings just added a bit more seasoning taste in my opinion. When I served it, I did add some of SoFlaQuer's finishing sauce and had mustard sauce and KC sauce on the table.

 

Disco

post #37 of 55

Nice job on the picnic shoulders, Disco.  Now that you know somewhat how long these things take, at the halfway point, switch the racks. Top rack to the bottom~bottom to the top. this will even out the exposure to the hotter section of the smoker, I do this with the GOSM smoker.

post #38 of 55

Now, just when did you say you were serving? Looks wonderful. I just received an AMNPS for Fathers Day and am excited to try it out!
 

post #39 of 55
Thread Starter 
Quote:
Originally Posted by Stanyo View Post

Now, just when did you say you were serving? Looks wonderful. I just received an AMNPS for Fathers Day and am excited to try it out!
 

Thanks, Stanyo! Come on down, I'll put some on for you.

 

I think you'll love the AMNPS, just make sure you follow the instructions for lighting it exactly.

 

Disco

post #40 of 55

What are the trays under each Butt for and is that a foil covered brick on the bottom to retain heat?

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Final Qview-Two Pork Picnic Shoulders, Can the Bradley take it!