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got some pork ready for 2mrw smoke

post #1 of 24
Thread Starter 
So a lucky it was late night shopping 2nit as its easter long wend starting 2mrw (fri) which means public holidays on fri sunday and monday (4 day wend icon_razz.gif) as the butcher that i went to for my brisket didnt have any shoulder pork, plus it was gonna be $19.90 a kg which seemed a lil steep. Anyways off track, but just got to a butcher as he was closing in a mall after work and scored a 1.65Kg slab of pork scotch fillet.... only $13.80 aud

Still good to follow the same principals for smoking the shoulder u guys think?

about to give it a rub now. q-view to follow 2mrw .
post #2 of 24
Hmmm I'd say 20 a Kg is highway robbery for shoulder/butt. Around here it's like $4-6 US for a Kg.

Only reference I can find to "Scotch fillet" is a rib eye cut- possibly a loin? We don't see that name/cut here that I'm aware of.
post #3 of 24
Thread Starter 
before the rub. got something to look forward to doing 2mrw morning PDT_Armataz_01_39.gif

ps - the butcher sed the cut was from the 'neck'
post #4 of 24
Hmmm close to the shoulder. Looks too marbled to be a top cut of loin. How were you planning on serving it? Sliced? Pulled?
post #5 of 24
congrats on finding your pork cut Chris! cook like u did the other, take to 175 for sliceing-195 to 205 for pulling-good luck buddy. Like Rich says those prices are pretty high.I'm doing a shoulder Sat. I paid $2.50 a kg.( its a 3kg. roast) but I bet your mutton is cheap heh?
post #6 of 24
Looks like it's gonna be some tastey vittles! Enjoy the long weekend!
post #7 of 24
Looks like good stuff Chris. By my calculations its 11:30 friday morning right now down under...I am sure your smoke is well underway. Hope you are enjoying the day. Send over some q-view when you gat a chance.
post #8 of 24
Looks like an end loin roast to me. They are really cheap where I shop. I'll be interested in the finished view and results!
post #9 of 24
Thread Starter 
change of plans... not smoking still sunday now. But yes going to go for pulled pork. Until then icon_biggrin.gif
post #10 of 24
gotta do the finishing sauce Chris-fla quers
post #11 of 24
Looks good Chris. Not familiar with that cut but who cares, it will be smoked pork right. PDT_Armataz_01_11.gif
post #12 of 24
Thread Starter 

dunno if should move to the Oven or keep in the smoker?

Put on the smoker at 10:45am this morning (first pic) with hickory chunks
7pm now (2nd pic) with an internal temp of 161 F

the meat temp has been moving very slowy thou PDT_Armataz_01_19.gif and wondering if i should move to oven as its coming up to 8 hours of total time in the smoker soon ... or should i expect it to start oving quicker after teh plateau is over (if it ends is what it feels like now)
post #13 of 24
mine went 10 hrs. Chris to temp of 190-I wanted 205-pulled and wrapped in the cooler now.was thinking on oven but said no.
post #14 of 24
how hot you got the smoker going-kept mine about 225-250
post #15 of 24
Thread Starter 
yep sames got the smoker temp at 225 - 250.

ill go check the temp now again to see if changes **
post #16 of 24
Thread Starter 
163 F @ near 7:15 now... this is going to be a late dinner lol
post #17 of 24
Thread Starter 
181F just after 8:30... glad its climbing
post #18 of 24
Thread Starter 
took it off it round 10:30 i think.. most parts of the meat seemed to be above 190F, then foiled tightly + wrapped in towel.

turned out really GOOD! nice smoke ring. Had with some mash, buttered bread and topped with finishing sauce and a pepsi :)

time for some pics.

i think next time if i get the same cut i'll slice the pork cut in half lengthways for a quicker smoke, plus alot more bark which i find the best bit as does my gf (she was nice enuf to take pics whilst i sliced n pulled)

cheers for help once again all, and in case anyones interested the meat made us dinner and the next 2 days worth of lunches (im not buying a huge big cut of meat until i get a vaccum food sealer [like the rest of u seem to have].... friggin expensive round here thou)
post #19 of 24
Thread Starter 
and dinner of course (well worth the wait)
post #20 of 24
Great looking meat there Chris-the thread got lost in there-so what no pulled pork sammies? and hey is that a pic of your mug in there?
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