SBC Shoulder

irishteabear

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• Oct 19, 2009

• #1

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.

 

scpatterson

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• Oct 19, 2009

• #2

You shouldnt do this post so late at night...Now I will think about all night....Please keep me updated

 

forluvofsmoke

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• Oct 19, 2009

• #3

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!

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!

Eric

 

cman95

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• Oct 19, 2009

• #4

You go girl! That looks like it will be tasty, I will be waiting to drool over the Qview.

 

beer-b-q

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• Oct 19, 2009

• #5

Great Idea, looking forward to final qview...

 

irishteabear

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• Oct 19, 2009

• #6

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.

 

bmudd14474

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• Oct 19, 2009

• #7

looks good so far.

 

raceyb

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• Oct 19, 2009

• #8

YUM.. Thanks for the qview

 

luvdatritip

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• Oct 19, 2009

• #9

Coals wouldn't catch probably from all the wet weather in Pa. the last few days. Looks mighty tasty so far.

 

jaxgatorz

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• Oct 19, 2009

• #10

Looking great dawn !!! Keep us posted

 

oneshot

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• Oct 19, 2009

• #11

Lookin good Dawn!!!!!!

 

irishteabear

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• Oct 19, 2009

• #12

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.

 

oneshot

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• Oct 19, 2009

• #13

Remember, patience my dear!!!!! LOL

 

irishteabear

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• Oct 19, 2009

• #14

What is that?

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.

 

irishteabear

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• Oct 19, 2009

• #15

The shoulder was nice to me, took 12 hours from going in the smoker till going in the cooler to rest.

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.

 

forluvofsmoke

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• Oct 19, 2009

• #16

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.

Eric

 

beer-b-q

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• Oct 20, 2009

• #17

Looks Great Dawn...

 

alx

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• Oct 20, 2009

• #18

Very nice.Looks delicious.

 

irishteabear

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• Oct 20, 2009

• #19

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.

 

mballi3011

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• Oct 20, 2009

• #20

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.