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Pork Shoulder from hell (w/ pix)

post #1 of 17
Thread Starter 
I'm not really new at this, but I am more of a tinkerer. I've made probably 10 pork shoulders in the 3 or 4 years I've been smoking, and there's never been a bad one. I think smoke + pork + sweet/salty/spicy rub + vinegary bbq sauce = heaven.

After reading the sticky on here about how to make a "true" shoulder, I figured I should give it a try. And despite the fact that it took me three appliances and the better part of a weekend to produce it, this was indeed the best pulled pork I've ever made.

Bought the two-pack at Sam's a few days before I was going to smoke it. Pulled one out and rubbed, froze the other. Here's the shoulder after its initial rub, right before it went into the fridge:

I think I was just overly excited, because after it was in the fridge, I realized it'd be two days before I smoked it. The good news is, it didn't affect the meat negatively to be rubbed for two days rather than just overnight. Here's the shoulder before it went onto the "first" smoker:

Put it on the electric smoker with "mapple" wood (mix of maple & apple), along with a tray of beans (carefully placed to catch the pork drippings) - sprayed with the apple juice / captain mix:

Well a few hours go by, and I notice there's less and less smoke coming from the top vent. I ignore it for a bit, and then check. No more heat coming from the element. This thing is only 2 years old, and it's dead. And in the middle of a pork shoulder! (in related news, I read about a common problem with these masterbuilt smokers, and sure enough, the lead to the burner had corroded on mine as well. It's fixed as of last night! Very lousy construction, though)

Never fear, always have a backup plan, right? I pulled out the offset smoker and started a fire, and moved the shoulder to the offset:

Left 'er on the offset for a number of hours until I was running out of daylight and lump. So here's the shoulder in the third appliance, the oven, on a timer for another 5 hours at 200 degrees:

I was quite glad that I'd done the pork shoulder the day before people were coming over!! Hooray for happy endings, though - I've never had a shoulder be this tender when it had finished, I had never taken it to a high enough internal temperature. Here's the pulled pork:

On day two when guests were expected, I'd already brined a whole chicken, plus I made somewhere in the neighborhood of 30 ABTs:

and another 30 or 40 wing drummettes in "chaka's MMMMM sauce", and loaded up the grill:

And here's the ABT's / chicken wings after they finished. Everyone loved all of the grub, and we had pulled pork left over, even!

Thanks for checking out my pork shoulder smoke.
post #2 of 17

Looks good

Nice job looks real tasty.
post #3 of 17
Its always good to have a Plan B just in case. Congrats on a great job..That final picture of the pulled pork has me hungry again....and I just had my breakfast. Thanks for sharing.
post #4 of 17
Way to stick with it foxmid - Great looking qview looks real tasty. Thanks for sharing! PDT_Armataz_01_01.gif
post #5 of 17
Now thats persistance at its best! Looks great!
post #6 of 17
Good job. And remember never give up!!
post #7 of 17
Everything looks great, ya did good Fox!!
post #8 of 17
Great looking smoke. At least you had a backup. I've heard of several of the electrics having the connections go bad.
post #9 of 17
Looks like great chow! Thanks for the pics!

post #10 of 17
Excellent smoke and beautiful looking food, bud!

'Course can't pass up the opportunity to say this about your experience..... that's why I don't want an electric smoker! icon_lol.gifbiggrin.gifPDT_Armataz_01_22.gif
post #11 of 17
Thread Starter 
I have to admit being a bit steamed. I'm almost embarrassed to admit having that smoker for nearly 2 years and only using it probably 10 times in total. Of course they're not going to fail before you're actually USING THEM for something, right?

Thanks for all of the nice words.
post #12 of 17
Sorry you had so much trouble. At least it turned out well and looks great.
post #13 of 17
Hey Fox. Glad it all worked out for you. I don't run any electric rigs myself. I'm not convinced that the benefits of their convenience out-weigh the risks of their failure.

You did a good job of coming up with a solution to a problem, twice. The smoke all looks great. Well done!

Way to pull it off!

post #14 of 17
Hey Fox,,, that does look fantastic,,,,,,,,,,
post #15 of 17

Beautiful. Could somebody help w/pics

Nevermind. I got it. Can't wait to start smoking everything in sight with my 3 dollar smoker. I'll post about it again tomorrow. Good night everybody.
post #16 of 17
Thread Starter 

Posting pics inline

Hey Paul - it's a two step process. First, find yourself a webhost. Being an IT dude, I've got a couple that I set up for others that I can use to host pix. There are a bunch of free ones out there, as well. Imageshack or photobucket are pretty popular ones.

Once you've got a webhost, you upload your pix. You'll need to know the URL of the picture. Then when you're posting, just click the image button in the editor (looks like a landscape shot in mine) and enter the URL. (URL is the address of the file). Or, just put IMG in brackets [], enter the address, and put /IMG in brackets at the end.

If you've done it right, you'll see the picture(s) when you preview the post. Hope that helps.
post #17 of 17
I think I broke my monitor and my had reaching for a piece of that pork and some ABTs - very nice!
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