A huge shoulder and Mexican Fatties

13spicerub

Meat Mopper

Original poster

Sep 11, 2007

180

11

NYC

• Apr 28, 2008

• #1

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

 

sumosmoke

Master of the Pit

OTBS Member

SMF Premier Member

Dec 29, 2007

3,431

91

New Smyrna Beach, FL

• Apr 28, 2008

• #2

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:

http://www.smokingmeatforums.com/for...ad.php?t=16428

Good luck, and if you can take some pics, please do!!

 

bb53chevpro

Master of the Pit

OTBS Member

Dec 29, 2007

1,846

12

• Apr 28, 2008

• #3

wtg, its a great cause.
Andy.

 

13spicerub

Meat Mopper

Original poster

Thread starter

Sep 11, 2007

180

11

NYC

• Apr 29, 2008

• #4

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

 

desertlites

Gone but not forgotten. RIP

OTBS Member

Dec 6, 2007

3,854

552

• Apr 29, 2008

• #5

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.

 

kookie

Master of the Pit

OTBS Member

Mar 27, 2007

2,850

10

Mandan North Dakota

• Apr 29, 2008

• #6

Great cause,........Keep us posted on how the smoke goes.................

 

13spicerub

Meat Mopper

Original poster

Thread starter

Sep 11, 2007

180

11

NYC

• May 1, 2008

• #7

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.....

 

chargrilled

Meat Mopper

Apr 8, 2008

281

10

NW Indiana

• May 1, 2008

• #8

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!!!

 

chargrilled

Meat Mopper

Apr 8, 2008

281

10

NW Indiana

• May 1, 2008

• #9

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.

 

13spicerub

Meat Mopper

Original poster

Thread starter

Sep 11, 2007

180

11

NYC

• May 1, 2008

• #10

it was hovering around 240, i checked on it an hour into the smoke and it was gone.