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Pork $houlder & Chuckie on the Prison Grill

post #1 of 16
Thread Starter 

Pork $houlder & Chuckie on the Prison Grill

This past Sunday I had a whole day with nothing on the agenda. So Saturday morning Mrs. ThunderDome and I went to the local Safeway and I picked up a pork shoulder, and a chuckie. I was lookin for small ones since it was just us two eating, and I can’t seem to sell her on the idea of foodsaving any more BBQ.

I decided to give the UDS a week off, and smoked on a tank style grill that the state prison had made for a PTO fundraiser (I think it was a water heater tank in a kitchen at one time). Anyhow, the guy who bought it at the fundraiser was moving, so he posted it on Craigslist. My Dad saw his ad and quickly snatched it up. Very unique grill. He was smoking on it w/o a firebox, so we had one fabricated, and with a little tending to, it works like a charm.
Back to the story..

Meat: Chucke Roast and Pork Shoulder
Rub: Three Little Pigs Memphis Style (Chuck) and Three Little Pigs KC Sweet (Pork)
Smoker: Prison grill
Fuel: Mesquite Lump w/ Cherry Wood chunks
Temp: 250 
Time: Approx 6 hours cooking, 1 hour resting
Spritz: None



Here’s the small Pork shoulder





And it’s beef counterpart..




Lathered the Chuckie in honey dijon mustard dressing, then applied a generous coat of Memphis Style rub




Same story for the shoulder, except using a Kansas City Sweet rub.




Here’s the chuckie just before wrapping, and goin into the fridge for the night




Here’s the shoulder, sort of hard to see with the color of the rub




Here they are the next day after taking them out of the fridge




Sunday morning they were injected w/ some Dr. Pepper, and given a little bit more rub to guarantee I’d get the bark I was looking for.




Here they are on the grill/smoker. You can see the firebox we made to turn this regular tank style grill into a smoker.




This is at the 3 hour mark




Shoulder hit 165 first, so it was foiled w/ some Dr. Pepper, and put back on the smoker to get to 205.




Some pics of the pulled pork. Great cherry smoke ring



Here’s the Chuckie, which took about an hour longer to hit 165, and 205 respectively




Made a chuckie taco w/ some cheese and guac




Always have plenty of leftovers


post #2 of 16

Man oh man, the pork looks fantastic. I can't look any more or I will have to dig out a package from the freezer.


Nice Work.

post #3 of 16
Thread Starter 

Thanks Tom.


I will have to figure out a way to have it again tonight

post #4 of 16

Awesome job!

post #5 of 16

Nice Smoke    Looks very Good!!  Got anymore pics of that Prison Smoker? It looks interesting!

post #6 of 16

Great Qview and write up!  That's a heck of a smoke ring on that pork!  Thanks for sharing.  

post #7 of 16

Wow that is some good looking grub Thunderdome.  It is dinnertime here and I could go for a big plate of that right now

post #8 of 16

Every time i seem to look at others posts my stomach starts yelling at me. mainly saying, "GET YOUR BUTT UP AND EAT SUM SMOKED MEAT!!" lol.


@Thunderdome- That there is sum good lookin' pork man! i wish there was a smell o' vision and a taste o' vision for that! 

post #9 of 16

Awesome smoke man! Looks really juicy and tasty! Can you fix me a sammie and I'll take one of those Mic Ultra's too!

post #10 of 16

They both look good, nice job!!

post #11 of 16

Wow, that looks great. I have to agree with Jongonz, we need smell o'vision and taste o'vision.

post #12 of 16

Awesome job,great now im hungry piggy piggy

post #13 of 16

great looking smoke think i just have to get me a chuckie to do up

post #14 of 16

Nice smoke!    And interesting grill. I expected something crude, but it looks kinda futuristic.

post #15 of 16

Looks good. I like the Taco Idea. I have made Enchiladasout of my smoked chicken before but I don't know how I never thought of taco with my pulled meat.

post #16 of 16

Now your pork looks awesome and the grill is quite the conversation piece too. Now I do wish we had smell-a-vision to go along with this thread. But the taste-a-vision I'm not sure of.........I'm wondering how hard would it be with calycesss on your tongue

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