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

cmondo84

Newbie

Jun 13, 2013

25

10

• Jun 18, 2013

• #41

Disco said:

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

Click to expand...

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

 

bill richardson

Newbie

Sep 21, 2012

8

10

Oakwood Village Ohio

• Jun 18, 2013

• #42

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

 

disco

Epic Pitmaster

Original poster

OTBS Member

SMF Premier Member

Thread starter

Oct 31, 2012

11,135

5,265

Canadian Rockies

• Jun 18, 2013

• #43

rwalte said:

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

Click to expand...

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

 

disco

Epic Pitmaster

Original poster

OTBS Member

SMF Premier Member

Thread starter

Oct 31, 2012

11,135

5,265

Canadian Rockies

• Jun 18, 2013

• #44

Dutch said:

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.

Click to expand...

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

 

disco

Epic Pitmaster

Original poster

OTBS Member

SMF Premier Member

Thread starter

Oct 31, 2012

11,135

5,265

Canadian Rockies

• Jun 18, 2013

• #45

cmondo84 said:

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

Click to expand...

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

 

disco

Epic Pitmaster

Original poster

OTBS Member

SMF Premier Member

Thread starter

Oct 31, 2012

11,135

5,265

Canadian Rockies

• Jun 18, 2013

• #46

Bill Richardson said:

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

Click to expand...

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

 

cmondo84

Newbie

Jun 13, 2013

25

10

• Jun 18, 2013

• #47

Disco said:

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

Click to expand...

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.

 

Bearcarver

Gone but not forgotten RIP

OTBS Member

Group Lead

Sep 12, 2009

45,279

18,182

Macungie, PA

• Jun 18, 2013

• #48

Disco said:

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

Click to expand...

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

Bear

 

disco

Epic Pitmaster

Original poster

OTBS Member

SMF Premier Member

Thread starter

Oct 31, 2012

11,135

5,265

Canadian Rockies

• Jun 18, 2013

• #49

Bearcarver said:

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

Bear

Click to expand...

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

 

gadsden 1

Fire Starter

May 27, 2013

51

12

Utah

• Jun 18, 2013

• #50

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!

 

gadsden 1

Fire Starter

May 27, 2013

51

12

Utah

• Jun 18, 2013

• #51

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?

 

disco

Epic Pitmaster

Original poster

OTBS Member

SMF Premier Member

Thread starter

Oct 31, 2012

11,135

5,265

Canadian Rockies

• Jun 18, 2013

• #52

Gadsden 1 said:

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!

Click to expand...

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.

 

disco

Epic Pitmaster

Original poster

OTBS Member

SMF Premier Member

Thread starter

Oct 31, 2012

11,135

5,265

Canadian Rockies

• Jun 18, 2013

• #53

Gadsden 1 said:

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?

Click to expand...

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

 

Bearcarver

Gone but not forgotten RIP

OTBS Member

Group Lead

Sep 12, 2009

45,279

18,182

Macungie, PA

• Jun 19, 2013

• #54

Disco said:

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

Click to expand...

Exactly!!

Bear

 

Last edited: Jun 19, 2013

disco

Epic Pitmaster

Original poster

OTBS Member

SMF Premier Member

Thread starter

Oct 31, 2012

11,135

5,265

Canadian Rockies

• Jun 19, 2013

• #55

Bearcarver said:

Exactly!!

Bear

Click to expand...

Thanks for confirming, Bear.

Disco