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Pulled pork shoulder today! with Qview

post #1 of 11
Thread Starter 

Smoking a shoulder today! Using hickory chunks.

 

Got a cabbage with some apple puree on it and a few taters on the lower rack. I'm not too sure about the drippings from the meat getting on it, but I have no choice. That's the only way I can do it. It'll work or it won't. 

 

Shoulder on top. 

 

Its up to 86° at 8:40

 

I plan on foiling about 165° and depending on the fire and the cabbage, I'll finish it in the oven to save charcoal. 

 

Updates on the way!

Thanks

Scott

post #2 of 11

Looks good from here . . .

 

:popcorn , I'll be watching for the Plated shots . . .

post #3 of 11
Thread Starter 

Update: 12:30

I put some potatoes in the water pan (wife LOVES them that way... I'm a hero) and checked the cabbage. Going to let it ride.

 

Pork up to 148°

 

TBS

 

Scott

post #4 of 11

Looks good so far.

:popcorn

Happy smoken.

David

post #5 of 11
Looking tasty!
post #6 of 11

This will be good, I'm watching!

 

:grilling_smilie:

 

Disco

post #7 of 11

You are making me hungry !:icon_biggrin:

post #8 of 11
Thread Starter 

It hit the stall... Lost 2° in the last hour and a half. Leaving it alone, though

 

Scott

post #9 of 11
Quote:
Originally Posted by Flip me over View Post
 

It hit the stall... Lost 2° in the last hour and a half. Leaving it alone, though

 

Scott

Wise choice. A good shoulder takes time and will be ready when it is ready!

post #10 of 11
Quote:
Originally Posted by Flip me over View Post

 

 

 

Hi Scott. It looks like your smoker has survived both world wars and a couple more since - Lol

 

The pork and cabbage both look great. Well done Thumbs Up 

post #11 of 11
Thread Starter 
Quote:
Originally Posted by Wade View Post
 

 

Hi Scott. It looks like your smoker has survived both world wars and a couple more since - Lol

 

The pork and cabbage both look great. Well done Thumbs Up 

Thank you! It's a hobby :biggrin:

 

 Someone here called it a Frankin-burner... I loved it! I'm still trying to get the heat up more, but I think I got it bout as good as it will get. Still, I get some pretty good eats out of it.

 

Scott

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