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SBC Shoulder

post #1 of 23
Thread Starter 
Have a 7.5 lb shoulder that I've injected and rubbed with ShooterRick's SBC recipe which can be found here. http://www.smokingmeatforums.com/for...ad.php?t=77908

I will be firing up the smoker at 6 am tomorrow. More to come.

post #2 of 23
You shouldnt do this post so late at night...Now I will think about all night....Please keep me updated
post #3 of 23
I haven't seen Rick's recipe you're using yet...thanks for bringing that to our attention. Looks to be a good blend even for pork, and as stated has some heat but is tamed a bit with the sweet.

I do see the crushed red pepper on the shoulder...love that stuff...can't wait to see it with that golden brown crust....OK, gotta shut my pie-hole or cover the keyboard! icon_wink.gif

I'll be watching your progress Monday...got 2 days to play in my outdoor kitchen and Monday's all planned out already, so, see you then!

post #4 of 23
You go girl! That looks like it will be tasty, I will be waiting to drool over the Qview.
post #5 of 23
Great Idea, looking forward to final qview...
post #6 of 23
Thread Starter 


Ok, I got a really late start, lol. Coals wouldn't catch fire, and it was freezing out, literally. Anyhow, here's the latest pic. Smoking with apple at about 250.

post #7 of 23
looks good so far.PDT_Armataz_01_34.gif
post #8 of 23
YUM.. Thanks for the qview
post #9 of 23
Coals wouldn't catch probably from all the wet weather in Pa. the last few days. Looks mighty tasty so far.
post #10 of 23
Looking great dawn !!! Keep us postedbiggrin.gif
post #11 of 23
Lookin good Dawn!!!!!!tongue.gif
post #12 of 23
Thread Starter 
It's stalled at 156, we'll see how long it takes. It's got till 5 pm, then in the oven it goes no matter what. I've got taxi duty tonight. icon_rolleyes.gif
post #13 of 23
Remember, patience my dear!!!!! LOL
post #14 of 23
Thread Starter 
What is that? icon_lol.gif I really do have to put it in the oven at 5, have to hit the road at 5:30 and no one will be here to mind the smoker.
post #15 of 23
Thread Starter 
The shoulder was nice to me, took 12 hours from going in the smoker till going in the cooler to rest. smile.gif I don't think I've had one go that quick in ages. Here it is ready to be foiled.

I'll post the final pics later tonight if I get a chance.
post #16 of 23
Nice bark! That piggy is just poppin'!!!!!!!!

You're doing very, very nice smokes on that Brinky....I can't wait to see the rest, Dawn!!!

Hope my English Roast & Chuckies turn out that nice...still waiting for the finish on 'em.

post #17 of 23
Looks Great Dawn...PDT_Armataz_01_37.gif
post #18 of 23
Very nice.Looks delicious.PDT_Armataz_01_37.gif
post #19 of 23
Thread Starter 

All done

Ready to be pulled.

All pulled.

The vultures were swarming. I managed to fend them off by telling them it's for dinner tomorrow night.
post #20 of 23
Now that is all worth the waiting for thats thing ha dawn. Did the family really think it is for tomorrows dinner? Graet job even if you had to finish it in the oven.
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