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Pork Shoulder w/qview

post #1 of 14
Thread Starter 
A couple of weekends ago, I smoked an 8# picnic, some beef short ribs, and a rack of lamb loin chops two weekends ago. With the expertise from this board, the meal turned out fantastic. Here are some pix:

I rubbed it down with Jeff's rub and let it set in the fridge overnight. I added some rub just before going on the smoker at 0630.



I rubbed some beef ribs and a rack of lamb chops with salt/pepper/garlic powder and put them on the smoker at about 1100.

Beef ribs:



Lamb chops:



Altogether now:



Continued on next post....
post #2 of 14
Looks good from here.
post #3 of 14
Thread Starter 
Picnic out and ready to foil at the 10 hr mark:



Lamb chops pulled at the 6 hr mark and temp approx 170 deg:



I foiled half the beef ribs at 160 deg. Pulled all beef ribs off at the 6 hr mark and 185:



Ribs and lamb chops on the plate:



Close up of the beef:



And the lamb:



Continued.....
post #4 of 14
Thread Starter 
Pork unfoiled. I grabbed the bone to flip it over and it slid right out. Success:



Meat pulled.



This was my first pork shoulder since finding this board and it was, by far, my best. Thanks to everyone here, I can now smoke my two favorite foods, brisket (#1) and pork shoulder (close #2). Thanks for all the help.
post #5 of 14
Absolutely great.
post #6 of 14
All I can say is Mmmmmm, looks fantastic!!PDT_Armataz_01_37.gif
post #7 of 14
wow that looks great!
post #8 of 14
Yummie.PDT_Armataz_01_37.gif
post #9 of 14
Awesome job it looks great PDT_Armataz_01_37.gif
post #10 of 14
Good stuff - got some spare grub you can send in my direction?
post #11 of 14
Looks like some good eats there.
post #12 of 14
Outstanding meat fest! love the beef ribs!PDT_Armataz_01_37.gif Points!
post #13 of 14

some good eating

These folks have great ideas. I'm finding a wealth of knowledge that I have just started tapping into. Keep up the good work.
post #14 of 14
That all looks so good!!
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