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A huge shoulder and Mexican Fatties

post #1 of 10
Thread Starter 
My girlfriend's cousin is sponsoring a team for the American Cancer Society's Relay for Life this weekend. We are camping out all night on a local high school football field. In addition to it being a great cause I'm using it as an excuse to BBQ to make sure we don't go hungry while pulling an all-nighter.

Our team has 24 people so i got the biggest pork shoulder i could find. It's 10.22 lbs. I've never made one this large. I'm assuming about a 13-15 hour smoke time. Looks like I'll be pulling pork at 4am again.

Also I'm experimenting with a new kind of fatty. At the store I saw a 1 lb chub of Pork Chorizo. I'm gonna stuff it with some Queso Fresco (authentic Mexican cheese).

Q-view available on thursday
post #2 of 10
Hey SpiceRub - just did my first boston butt this weekend (similar cut of meat) which was a 9.3lb cut. My internal smoker temp was steady at 225 and I smoked it 16 hours and it pulled like butter.

Here's a link to my post with q-vue:


Good luck, and if you can take some pics, please do!! biggrin.gif
post #3 of 10
wtg, its a great cause.
post #4 of 10
Thread Starter 
just when i thought I was gonna come up with something new on this board...lol

hope mine comes out as good as yours looks
post #5 of 10
LOL spicer, keep the wheels spinning for a next time-and great cause-good luck with the smoke!Oh and you need to understand about people in SMF-some have smoked bubble gum-corn dogs & frozen burritos-just a hint but maybe ice cream.
post #6 of 10
Great cause,........Keep us posted on how the smoke goes.................
post #7 of 10
Thread Starter 
i don't know what happened. i rolled the cheese in the chorizo perfectly, it was a even tube, looked like fresh out of the package. i put it in the fridge to firm up before putting it on the bbq. i just went to check it and it melted through the grate...on top of my pork shoulder. it just didn't stay together like the breakfast sausage does. maybe a humid environment is bad. maybe i put too much cheese.

oh well, live and learn. and maybe the chorizo spices on top of the pork shoulder will give a nice flavor.....
post #8 of 10
I am just catching up with this. I also have tried the chorizo in the smoker and it fell apart. The consistancy of the meat doesnt allow it to bind as it cooks. I ended up mixin in pork sausage as a binder and it worked and still tasted like mex sausage!

And any sausage drippin over the butt will make it twice as nice man!!!
post #9 of 10
Ken, I was smokin at 225 or alittle lower. I put a tube (storebought stuff) up on the warming rack and it melted like butter within 1.5 hrs.

PS, exsolent lookin fatty there!!!!! Still learning the art of stuffin.
post #10 of 10
Thread Starter 
it was hovering around 240, i checked on it an hour into the smoke and it was gone.
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