First Pork Shoulder- Picnic

austin

Fire Starter

Original poster

Apr 29, 2008

59

10

around Calgary, Alberta Canada

• Jul 6, 2008

• #1

I put my first Pork Shoulder on this morning. It is a 2.89 kg (approx. 5.78lbs) bone in Picnic shoulder. I am following the sticky on the pulled pork thread.

Last night I coated it in mustard
Rubbed it with my rub:
Brown sugar
Garlic Powder
Chili Powder
Cumin
Onion Powder
Cheyanne Pepper

I got it on my WSM at 9am.
It is currently at 129F. I am spritzing it with a 3-1 mixture of Apple juice and Canadian Club (Rye) every hour.

I plan to foil it at 165.
Q-View to come.

 

noire

Fire Starter

May 27, 2008

37

10

Denver, CO

• Jul 6, 2008

• #2

OK, that makes me feel a little better... I put my 6.5lb (2.9kg) on at 7AM MST. It heated up so fast that I thought that something must be wrong. It's currently at 140F. Outside doesn't look as charred as a lot of them that I've seen on people's QViews.

Good luck :)

 

bbq bubba

Master of the Pit

OTBS Member

Feb 12, 2007

3,646

12

new baltimore, mi

• Jul 6, 2008

• #3

Sounds good....is it REALLY happening?

Looking forward to pics!!

 

bbqgoddess

Master of the Pit

OTBS Member

SMF Premier Member

May 13, 2008

1,300

11

TEMPLE CITY, SO CALIFORNIA

• Jul 6, 2008

• #4

Sounds so yummy! I am jealous, I want some Q-VUE!! Show me the butt!
I don't get to smoke until next weekend

 

tld

Smoke Blower

Mar 30, 2008

113

10

Gowen, Michigan

• Jul 6, 2008

• #5

sounds good. can't wait for the q-view

 

desertlites

Gone but not forgotten. RIP

OTBS Member

Dec 6, 2007

3,854

552

• Jul 6, 2008

• #6

sounds like u got the plan going-great job and good luck-

 

austin

Fire Starter

Original poster

Thread starter

Apr 29, 2008

59

10

around Calgary, Alberta Canada

• Jul 6, 2008

• #7

OK here we are....
5ish hours in...at 165 and foiling---


Yes there was a hock in there that I am smoking as well...will be used in a split pea soup or in gooooood ole' pinto beans




the Hock


Foiling!!!!

Thanks for all the support everyone!

 

austin

Fire Starter

Original poster

Thread starter

Apr 29, 2008

59

10

around Calgary, Alberta Canada

• Jul 6, 2008

• #8

In the cooler resting....will pull and add the finishing sauce in about an hour and half....
more pics to come.

 

gorillagrilla

Smoking Fanatic

Jan 12, 2008

334

10

San Fransisco bay area

• Jul 6, 2008

• #9

Great lookin grub and pics ! Hey , anybody know how to get teethmarks outa a laptop screen ??

 

austin

Fire Starter

Original poster

Thread starter

Apr 29, 2008

59

10

around Calgary, Alberta Canada

• Jul 7, 2008

• #10

Last pic-
the final product.

Of course pulled pork sandwich
Wife made a blue cheese and apple slaw
sweet potato fries



PS....Im sooooo full but wow was it good!

 

bb53chevpro

Master of the Pit

OTBS Member

Dec 29, 2007

1,846

12

• Jul 7, 2008

• #11

Yummy. great smoke.