pork porn *Q-VIEW*

Discussion in 'Pork' started by irie, Mar 23, 2011.

  1. man its been a while since I have gotten to post on here! Basically been working night and day since the middle of December but I finally found sometime this week to update the blog and document my last two smokes. I will definitely be unloading a lot of q-view on you guys and gals the next few weeks as the weather in socal is starting to look a bit more like spring finally with the exception being a rainy last few weeks! But I digress, for your viewing pleasure.... some more pulled pork, now with Q-video!

    More pictures of this smoke as well as my first injected shoulder here:

    http://notomatoesbbq.blogspot.com/

    This is the first pork shoulder I am cooking this year and probably the last for a while... If you haven't noticed there has been a reoccurring theme on this blog and it happens to revolve around pork. Now by no means am I saying im sick of pork, but how much can one man eat? No tomatoes is basically a 2 man/WOman team that means not only do we do all of the prep work, cooking and cleaning but the eating as well. While this is not exactly the biggest drawback on the planet some variety would surely revive my lust for all things smoked. Fortunately for this last shoulder I got to share it and get some feedback from an outside source.... my new neighbors! What better way to welcome someone to the neighborhood than with free bbq? not to mention my best bbq yet!

    [​IMG]

    As always a trip to the local butcher shop was in order to pick up the no tomatoes special. A nice 9.8lb bone in boston butt along with the supplies to make a batch of the usual suspects.

    I started experimenting with injections in my pork shoulders on my previous shoulder smoke. I was so happy with the results I did it again on this one. The injection I use is supposedly the "Chris Lilly Championship injection" I found on another site and I have posted here: http://notomatoesbbq.blogspot.com/2011/03/shoot-it-up.html

    Its pretty simple, but boy does it make a big difference! Heat the wet ingredients on low while stirring in the dry stuff until its completely dissolved. Be sure to let it cool before injecting.

    [​IMG]

    [​IMG]

    Time to Trim the fat cap a bit and then take care of the messy side of prepping a butt for smoking.

    [​IMG]

    [​IMG]

    Ready for a mustard massage, a nice rub and a few shots for good measure...[​IMG]

    [​IMG]

    [​IMG]

    I really like using mustard as a base for my rub when making shoulders. I have tried smoking them with and without mustard and I feel like the mustard helps make a better bark.

    [​IMG]

    A clean work station is crucial.....

    [​IMG]

    [​IMG]

    Shot up and ready for some smoke!!! That is another great thing about using injections is there is no waiting around as if you were marinating or brining. Once the meat is injected its ready to go.

    A batch of ABT's were also on the menu today, unfortunately they did not make it back to the kitchen for photographing...[​IMG]

    [​IMG]

    After all of this I checked on the smoker which was chuggin along at around 220* I had no idea what I was in for when I started this should but lets just say BIG BUTTS take a LONG time to cook! This shoulder stalled for over 4 hours! But the results speak for themselves...

    [​IMG]

    The bottom slid right off when I picked it up off the smoker!

    [​IMG]

    This is a good sign at least

    [​IMG]

    oh yeah...

    Last but not least!!!!! some pork porn with me burning my finger, despite a 2 hour rest in a cooler.



    Some specs on todays smoke:

    WSM

    Royal Oak Lump

    Apple wood chunks from the wood shed OC (http://www.thewoodshedoc.com/) This place rocks for anyone in socal looking for wood chunks you should definitely give these guys a try.

    9.8lb bone in boston butt

    the Irie rub

    "chris lilly" injection

    Soflaquers Finishing sauce

    As Always thanks for looking! I hope you enjoyed! For more pics or if you want to see the whole process plus the previous smoke click here:

    http://notomatoesbbq.blogspot.com/
     
    Last edited: Mar 24, 2011
  2. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Now thats some good looking porn..... I mena pork! [​IMG]

    That bark turned out great!
     
  3. WOW, awesome!!  Thanks for the great Q view. That's definitely on my To-D0 list now.
     
  4. sqwib

    sqwib Smoking Guru OTBS Member

    Awesome, that pork is ti die for
     
  5. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    I'm wiping off the keys. Drool is not nice on the keys.
     
  6. Thanks a ton guys! I have gotten really comfortable using my wsm over the last few smokes and am beginning to dial in the technique.

    One thing I forgot to mention in the last two posts is that I havent been foiling. I know a lot of people swear by it but after getting the temperature control locked down I am more than confident doing over night smokes and not lifting the lid until its finished. I personally cant tell any difference in how juicy the meat is whether or not I foil so I skip the foil and enjoy my bark!

    The video looks better than I expected it would. I got a new little canon point and shoot camera for chistmas and it happens to take hd video. I will definitely take more video for you guys in the future.
     
  7. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    [​IMG][​IMG]
     
  8. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks Great...
     
  9. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Looks great!!

      Craig
     
  10. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Now your shoulder look irie for sure. I/we have been to Jamaica several times too. 
     
  11. tyotrain

    tyotrain Master of the Pit

    Man O Man that is some great looking Q.. nice job[​IMG]
     
  12. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Great looking PP. Congrats!
     
  13. fife

    fife Master of the Pit

    Wow that looks great. Good eats for sure.[​IMG]
     
  14. chef willie

    chef willie Master of the Pit OTBS Member

    Good looking PP...nice bark, great job
     
  15. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Man you can hear the juice's in the video. Have you tried soflaquers finishing sauce on PP yet. If not you gotta try it!!! It's in the WIKI
     
  16. Thanks for the kind words guys! Let me tell you it tasted as good as it looked!

    I use it every time! [​IMG] I always forget to mention I use that too. I made a batch for the first shoulder I cooked and have used it every time since hahah.
     
    Last edited: Mar 24, 2011
  17. skully

    skully Meat Mopper

    very good work...looks great
     
  18. smokey mo

    smokey mo Smoking Fanatic OTBS Member

    That had a very nice bark and good color.  I think that would have ended up in a bunch of street tacos around here with some pico de gallo.  Looks Great!
     
  19. ugaboz

    ugaboz Smoking Fanatic

    nice
     
  20. jmk3921

    jmk3921 Smoke Blower

    .
     
    Last edited: Jun 29, 2011

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