got some pork ready for 2mrw smoke

Discussion in 'Pork' started by bbqchris, Mar 20, 2008.

  1. So a lucky it was late night shopping 2nit as its easter long wend starting 2mrw (fri) which means public holidays on fri sunday and monday (4 day wend [​IMG]) as the butcher that i went to for my brisket didnt have any shoulder pork, plus it was gonna be $19.90 a kg which seemed a lil steep. Anyways off track, but just got to a butcher as he was closing in a mall after work and scored a 1.65Kg slab of pork scotch fillet.... only $13.80 aud

    Still good to follow the same principals for smoking the shoulder u guys think?

    about to give it a rub now. q-view to follow 2mrw .
     
  2. richtee

    richtee Smoking Guru OTBS Member

    Hmmm I'd say 20 a Kg is highway robbery for shoulder/butt. Around here it's like $4-6 US for a Kg.

    Only reference I can find to "Scotch fillet" is a rib eye cut- possibly a loin? We don't see that name/cut here that I'm aware of.
     
  3. before the rub. got something to look forward to doing 2mrw morning [​IMG]

    ps - the butcher sed the cut was from the 'neck'
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  4. richtee

    richtee Smoking Guru OTBS Member

    Hmmm close to the shoulder. Looks too marbled to be a top cut of loin. How were you planning on serving it? Sliced? Pulled?
     
  5. desertlites

    desertlites Master of the Pit OTBS Member

    congrats on finding your pork cut Chris! cook like u did the other, take to 175 for sliceing-195 to 205 for pulling-good luck buddy. Like Rich says those prices are pretty high.I'm doing a shoulder Sat. I paid $2.50 a kg.( its a 3kg. roast) but I bet your mutton is cheap heh?
     
  6. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Looks like it's gonna be some tastey vittles! Enjoy the long weekend!
     
  7. Looks like good stuff Chris. By my calculations its 11:30 friday morning right now down under...I am sure your smoke is well underway. Hope you are enjoying the day. Send over some q-view when you gat a chance.
     
  8. capt dan

    capt dan Master of the Pit OTBS Member

    Looks like an end loin roast to me. They are really cheap where I shop. I'll be interested in the finished view and results!
     
  9. change of plans... not smoking still sunday now. But yes going to go for pulled pork. Until then [​IMG]
     
  10. desertlites

    desertlites Master of the Pit OTBS Member

    gotta do the finishing sauce Chris-fla quers
     
  11. bertjo44

    bertjo44 Smoking Fanatic

    Looks good Chris. Not familiar with that cut but who cares, it will be smoked pork right. [​IMG]
     
  12. Put on the smoker at 10:45am this morning (first pic) with hickory chunks
    7pm now (2nd pic) with an internal temp of 161 F

    the meat temp has been moving very slowy thou [​IMG] and wondering if i should move to oven as its coming up to 8 hours of total time in the smoker soon ... or should i expect it to start oving quicker after teh plateau is over (if it ends is what it feels like now)
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  13. desertlites

    desertlites Master of the Pit OTBS Member

    mine went 10 hrs. Chris to temp of 190-I wanted 205-pulled and wrapped in the cooler now.was thinking on oven but said no.
     
  14. desertlites

    desertlites Master of the Pit OTBS Member

    how hot you got the smoker going-kept mine about 225-250
     
  15. yep sames got the smoker temp at 225 - 250.

    ill go check the temp now again to see if changes **
     
  16. 163 F @ near 7:15 now... this is going to be a late dinner lol
     
  17. 181F just after 8:30... glad its climbing
     
  18. took it off it round 10:30 i think.. most parts of the meat seemed to be above 190F, then foiled tightly + wrapped in towel.

    turned out really GOOD! nice smoke ring. Had with some mash, buttered bread and topped with finishing sauce and a pepsi :)

    time for some pics.

    i think next time if i get the same cut i'll slice the pork cut in half lengthways for a quicker smoke, plus alot more bark which i find the best bit as does my gf (she was nice enuf to take pics whilst i sliced n pulled)

    cheers for help once again all, and in case anyones interested the meat made us dinner and the next 2 days worth of lunches (im not buying a huge big cut of meat until i get a vaccum food sealer [like the rest of u seem to have].... friggin expensive round here thou)
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  19. and dinner of course (well worth the wait)
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  20. desertlites

    desertlites Master of the Pit OTBS Member

    Great looking meat there Chris-the thread got lost in there-so what no pulled pork sammies? and hey is that a pic of your mug in there?
     

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