first shoulder-pulled qview

mtrhdltd

Newbie

Original poster

Jan 7, 2010

25

10

Colorado

• Jan 18, 2010

• #1

I decided to try some pulled pork, so i got a 9 pound shoulder, used tony chacheres for the rub and smoked over hickory. Had a little trouble keeping the temp up to 240 so it took 15 hours but it was worth it. I also did a turkey breast for my brother, I think i got him hooked on smoked meat. I have decided I have to slow down with the smoking, I cant eat it as fast as I want to cook it! Heres the qview
prepped shoulder
http://[IMG]http://i740.photobucket.com/albums/xx50/mtrhdltd/PIC-0143.jpg[/IMG]
ready to pull
http://[IMG]http://i740.photobucket.com/albums/xx50/mtrhdltd/PIC-0145.jpg[/IMG]
pulled
http://[IMG]http://i740.photobucket.com/albums/xx50/mtrhdltd/PIC-0149.jpg[/IMG]
The turkey breast after the smoke

 

brohnson

Smoking Fanatic

Jan 11, 2010

351

10

Michigan

• Jan 18, 2010

• #2

YUMMY!

 

jirodriguez

Master of the Pit

OTBS Member

SMF Premier Member

Jun 5, 2009

4,656

143

Portland, OR

• Jan 18, 2010

• #3

Nice first go!

Just a tip to make life easier for you. If you have temp problems (wind, outside temps., act of God, ect.) smoke the shoulder till it hits 165° internal meat temp. Then wrap in heavy foil (2 layers) and pop it in a 275° oven. You will get all the great smokey flavor and the oven will finish it up to 200° internal temp. just fine. Rest in cooler for at least 1 hr. and pull.... yummm!

 

chisoxjim

Master of the Pit

OTBS Member

Jul 25, 2007

2,761

17

• Jan 18, 2010

• #4

nice job, way to keep with it and keep it on the smoker the whole time.

points for adhering to: "what starts in the smoker finishes in the smoker"

 

werdwolf

Master of the Pit

OTBS Member

★ Lifetime Premier ★

May 24, 2008

1,593

16

Northern Ohio

• Jan 18, 2010

• #5

Look'in good