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Final Qview-Two Pork Picnic Shoulders, Can the Bradley take it! - Page 3

post #41 of 55
Quote:
Originally Posted by Disco View Post

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

 

Thanks for the help, I am a big fan of a vinegar mustard sauce on the pulled pork.
post #42 of 55

Thanks for the input. As for "She must be obeyed" I understand......Married 41+ years..........

post #43 of 55
Thread Starter 
Quote:
Originally Posted by rwalte View Post

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

Hi. The "brick" at the bottom of the Smoker is an A-MAZE-N Pellet Smoker (AMNPS). It is what I used to generate smoke for the project. It is loosely covered with foil for two reasons. First, it was placed quite close to the heat element of my smoker and I used it as a heat shield to stop the heat element from startling all the pellets smoking at once. Also, fat dripping on the pellets can put it out.

 

I put the pans under the pork to catch the drippings. As the AMNPS has burning pellets in it I was concerned with fat accumulating in the bottom and catching fire. Also, it turned out I used some of the drippings on the finished product.

 

Disco

post #44 of 55
Thread Starter 
Quote:
Originally Posted by Dutch View Post

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.

Thanks, Dutch. I"ll give that a try.

post #45 of 55
Thread Starter 
Quote:
Originally Posted by cmondo84 View Post

 

Thanks for the help, I am a big fan of a vinegar mustard sauce on the pulled pork.

Around here, most people want KC sauce. They don't know what they are missing.

post #46 of 55
Thread Starter 
Quote:
Originally Posted by Bill Richardson View Post

Thanks for the input. As for "She must be obeyed" I understand......Married 41+ years..........

I only have 38 years in. Any advice for a newly wed? 

post #47 of 55
Quote:
Originally Posted by Disco View Post

Around here, most people want KC sauce. They don't know what they are missing.

 

I couldn't agree more! I actually made two (2) picnics (after failing to find butts) over the weekend and served the two (2) kinds of pulled pork on Father's Day. I made everyone take a taste of both before they automatically went for the KC sauce and a lot of them went with the mustard instead.
post #48 of 55
Quote:
Originally Posted by Disco View Post

I only have 38 years in. Any advice for a newly wed? 

 

Just keep on doing what you've been doing----44 1/2 years here!!

 

 

Bear

post #49 of 55
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post

 

Just keep on doing what you've been doing----44 1/2 years here!!

 

 

Bear

Har! Is there anything better than a great wife? If so, I haven't found it.

post #50 of 55

I just gotta say thanks for documenting this so well.  I am learning so much from all the pros here, and having waaaay too much fun trying it for myself.  Just hope I can contribute and help this much someday!

 

Got a picnic PP scheduled for this weekend, hope it tastes as good as yours looks!

 

th_wsmsmile0ly.gif

post #51 of 55

Disco:  I've got a Q for you.  I'm planning a picnic PP this weekend, it's about 8 lbs. and frozen.  How do you thaw something like this?  Put it in a brine in the fridge for a couple days?  Or thaw the night before in a brine on the counter?

 

help.gif

post #52 of 55
Thread Starter 
Quote:
Originally Posted by Gadsden 1 View Post

I just gotta say thanks for documenting this so well.  I am learning so much from all the pros here, and having waaaay too much fun trying it for myself.  Just hope I can contribute and help this much someday!

 

Got a picnic PP scheduled for this weekend, hope it tastes as good as yours looks!

 

th_wsmsmile0ly.gif

Har! I am blushing, Gadsden. First I AM NOT A PRO! This was only my fourth attempt at pulled pork.

 

Everything I did in this project I learned from SeenRed, Woodcarver, Bearcarver, dirtsailor, KathrynN fpnmfm, Dutch, Chef Willie,  Nepas, SmokinHuser, TheMule69 and so many others. You can contribute from your first smoke. Post it with lots of Qview (pictures). Whatever the results, you will get lots of advice and we will all learn from it. Plus, you will get to meet great people who are into smoking. Try, smoke, post, have fun. That is the part of this forum I like best.

 

Welcome to a great smoking forum!

 

Disco.

post #53 of 55
Thread Starter 
Quote:
Originally Posted by Gadsden 1 View Post

Disco:  I've got a Q for you.  I'm planning a picnic PP this weekend, it's about 8 lbs. and frozen.  How do you thaw something like this?  Put it in a brine in the fridge for a couple days?  Or thaw the night before in a brine on the counter?

 

help.gif

First, I would encourage you to post this question as a separate thread as there are more expert people than me on this forum. However, I have been cooking for decades and I can say that putting it in the fridge for a slow thaw for a couple of days works for large cuts of meat with a minimal chance of any kind of contamination. Attempts at thawing too quickly have never worked well in my opinion.

 

Disco

post #54 of 55
Quote:
Originally Posted by Disco View Post

First, I would encourage you to post this question as a separate thread as there are more expert people than me on this forum. However, I have been cooking for decades and I can say that putting it in the fridge for a slow thaw for a couple of days works for large cuts of meat with a minimal chance of any kind of contamination. Attempts at thawing too quickly have never worked well in my opinion.

 

Disco

 

Exactly!!

 

 

Bear


Edited by Bearcarver - 6/19/13 at 9:14am
post #55 of 55
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post

 

Exactly!!

 

 

Bear

Thanks for confirming, Bear.

 

Disco

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