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This weekends smoke.

post #1 of 18
Thread Starter 
Family is doing a gathering for my grandmothers B-day. She will be 87. They plan on brunch Sunday at 1pm. Her favorite meal is breaskfast. So I plan on doing 2 fatty's, 1 plain, one breakfast style(with the eggs and the works).
Maybe a couple ABT's. For folks to try. Most have not had this kinda of good smoked food.
Since I am firing the smoker up I figured I will just as well smoke a chicken(now about the only way I will eat chicken) and smoke a picnic shoulder as well.
Plan is to start around 1 or 2am Sunday morning so the pinic will be done. It is 9.2lbs. Hopefully this will turn out good I haven't done a shoulder or butt in a while.
Q-view will follow.
post #2 of 18
Sounds great, pork takes soo long but is well worth it, hope your grandmother has a great birthday and enjoys the food.
post #3 of 18
If you're planning on eating at 1:00 pm on Sunday, you might want to give the pork butt a little more time. I think the guideline is about 1.5 hours per pound plus a couple of hours for the plateau. For a 9-pounder that works out to about 15 hours for a start time of 10:00 p.m. on Saturday night.

I'm pretty new at this myself, so maybe I have this all wrong. But for myself, I would rather have it done early and keep it warm rather than cut it too close and have people waiting for a meal.

I'm sure there will be some folks by who are waaaaay more experienced than I am.

Good luck on that birthday celebration. icon_smile.gif
post #4 of 18
Thread Starter 
The last couple of butts I smoked did not take as long as the time table said. Of course they were smaller and I was doing sliced rather than pulled.
I am not sure what time I will get home tommorow to get started but that was just a ref. point. I am doing a couple side jobs installing some home theaters and the sooner I get finished the sooner I get home and start smoking.
I know what you mean though about the time. Sometimes things are shorter in cooking time and sometimes they are way longer.
I just finished prepping the chicken and the shoulder. Skin removed from shoulder and chicken is brining now. Will take out tommorow morning and Inject the chicken and then rub both. NOt sure if going to the the fatty's yet.
post #5 of 18
Thread Starter 
So here is the start of the q-view. prep work and so on.
Here is the skin being removed from pork shoulder

Chicken and Shoulder. Chick-brined,injected, and rubed, Shoulder rubed

Better pictures of each

MOre to come as it progresses. Fatty's have been made and shoulder was put on about an hours ago.
post #6 of 18
Looking great ... nice camera work also!

Give granny a hug for me ... 87 ... oh my! PDT_Armataz_01_37.gif
post #7 of 18
Now that's what i call a whole shoulder!!PDT_Armataz_01_34.gif Nice find and look forward to finished pic's!
Now get that chicken away from that pig!!rolleyes.gif
post #8 of 18
Thread Starter 
Roger that Bubba about the Chicken. Set it there to get it all in the pictures.
AS far as the Shoulder goes, it is 9.9lbs. I got it on sale for about $13.00.
Here is the updated Q-view.
Shoulder after 2 hours and first Spritz with A-juice.

post #9 of 18
That's already lookin' mighty good! biggrin.gif
post #10 of 18
No disrespect intended at all, but this thread reminded me of a call we had one day. We were dispatched along with ambulance and fire to a local church where a woman's 100th birthday party was being held. They said the 100 year old female was not conscious, not breathing, and no pulse. About half way there the deputy, fire and ambulance were canceled... Dispatch told them all that, "They called back and said that she was fine now".

Wish her a happy birthday from us all! PDT_Armataz_01_37.gif
post #11 of 18
Thread Starter 
Must have been all the good food they were havin'icon_smile.gif
More pictures to come. I will be up most of the night with this thing.rolleyes.gif
Maintaining temps in 33* weather is some work.
post #12 of 18
That baby should be about finished, awaiting pic's! PDT_Armataz_01_34.gif
post #13 of 18
I bought two boneless butts @ 30% off and they cost me $9 and $10 for 2½ & 3 lbers ... not fair! icon_cry.gif
post #14 of 18
Thread Starter 
Its done letting it rest now. Chicken and fatty's are done as well. Pics coming very soon.
post #15 of 18
Thread Starter 
Ok, finally the rest of the q-view. Sorry it took so long. Was dead tired and took a nap. Then had to go to the gathering, so I didn't get a chance to post before I left.
The pork was a hit. So much so, that I didn't even get to bring any back home. Used a homemade rub on it and was finished with SoFlaQuers finishing sauce.
Forgot to get pic's of the done chicken but, oh well.
This was last night sometime, dont remember

Chicken and fatties cookin

Pork is done.

Time to eat!icon_mrgreen.gif

post #16 of 18
Great looking smoke!! PDT_Armataz_01_37.gif

And done with time to spare! icon_biggrin.gif
post #17 of 18
Thread Starter 
Thanks HB.icon_mrgreen.gif
post #18 of 18
Great looking grub. You did fantastic job. You gotta be proud at how you did.


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