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Pork Shoulder and ABTs

post #1 of 6
Thread Starter 

Haven't done a Pork Shoulder in a while, so rectified that this weekend!

 

Rubbed down a shoulder with Simply Marvelous Spicy Apple rub

 

 

 

Went into the Egg with some Hickory and Cherry chunks - this is about an hour or so in

 

 

Then I started cooking breakfast and meats for the rest of the week and the ABTs... 

That's scrapple on the far left of the griddle, then ground beef for enchiladas, and sweet Italian sausage on the right. 

 

 

 

And the Eggs...

 

 

After I took a nap, I started in on the ABTs... 

 

These are peppers from our garden

 


Cooked this shoulder hot and fast.. and it got a little hotter than I wanted so it got done pretty fast - probably 6 hours

 

 

On went the ABTs - stuffed with Italian sausage, cheddar cheese, and mozzarella cheese. 

 


Put the shoulder in a pan, covered in foil, and into a cooler it went to wait for dinner. 

 

Here it is pulled... 

 

 

I don't take the skin off of my shoulders, nor do I put rub on it. I cook these skin side down since I use an Egg - I think it gives me a little barrier. I could be wrong. 

 

This is what the skin looked like - pretty color.. 

 

 

Last but not least - my plate...

 


And a really pretty ABT

 

post #2 of 6

Everything looks great.  You said "meats for the rest of the week"....   Do you actually cook all your food on the weekend for the upcoming week?  That sounds organized

post #3 of 6
Looks great,really nice peppers you got this year!
post #4 of 6
Thread Starter 

Thanks. 

I try to cook a lot for lunch and dinners for the bulk of the week. It just makes life easier and gives us options. 

post #5 of 6

Wow this looks perfect, well done.

post #6 of 6

Great cook.

 

Where's the cooked pics of the scrapple?

 

You need to show the scrapple more love.    :biggrin:

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