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Smoked Shoulder with Q-View

post #1 of 9
Thread Starter 
Our local supermarket (Jewel) had a 3-day sale for Pork Shoulder for $0.99/lb. Picked up one last night and immediately put it on the smoker for an overnight smoke.

Coated with just a bit of mustard, then added Riley's all purpose seasoning as a the rub.

Smoked with Apple (first load in the MES) then Cherry as the second load.

Set the MES at 245F, and the roughly 8 lb shoulder smoked from 8:30 PM last night to 11:00 AM today. Did not wrap during the smoke.

New procedure is to remove the chip holder from the MES, max it out with chips, and let it smoke. The chips usually last 4 hrs or more before having to reload the chips.

Will let the shoulder rest a bit before pulling

post #2 of 9

Well it sure looks good!


Nice bark!


I like your idea with the wood chips!


Looking forward to seeing it pulled!



post #3 of 9
Thread Starter 
Pulled and ready for Sammies

post #4 of 9

Lookin' good from this coast!!!





Pulled pork is not just for sammies anymore...


In a day or two, toss some into a cast iron skillet with a little water and/or apple juice to caramelize the outer edge and serve with your favorite style of eggs...

Edited by sfprankster - 5/1/16 at 10:30am
post #5 of 9
Only got one at that price?

Good looking PP.
post #6 of 9

That looks fantastic. Simple, but effective!!! Great job.

post #7 of 9

Nice job on the PP.  Looks great.


I like your idea about the chips--I`ll be trying that.  





post #8 of 9
Thread Starter 
I have a Gen 2 MES 30, all black, that I got from Bass Pro Shops.

When I got it, I did not realize it was the "inferior" MES. In any event, I end up just smoking with the temp set to 235 to 245, and load the chip tray full of chips.

I have a AMPS, but never could get it to work correctly in my MES. Yes I know I could try the "mailbox mod" but the way I have it setup on castors using the stand for the 30" smoker, I really do not want to go with the mod.

In any event, if I load the chip tray full of chips, I have gotten over 6 hrs. I simply open the MES, use heavy duty gloves and dump the combination burnt chips/ash into an old coffee can, then reload with chips once again.

This last shoulder I smoked I only reloaded one time. The first batch I ran overnight ~7 hrs and still there was burnt chips left and just a bit of ash (from my apple and cherry load)

It may not suit everyone, but it works for my smokes.

post #9 of 9
Thread Starter 
Yes, I have a freezer full of stuff that I have to grill and smoke, need to make room. This one just called out to me.

Someked two slabs of ribs on my 22" Weber Kettle grill today for Mother's Day, sorry no q-view this time. th_crybaby2.gif

The MES makes awesome ribs, but I still have to hand it to my charcoal grill when it comes to BB.

Smoked using my 5-0-0 method, (no-foil for the entire smoke). Added just a glaze of Sweet Baby Rays's about 1 hr before pulling the end.

Smoked with a mix of Kingsford Regular, and Mesquite chunks
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