Well you know what I did at $1/lb........64 #'s of cry-vac shoulder are at my place.........
The first 16 #'s went into pulled pork.....12 #'s after smokin' and cookin' are in "storage".
25% moisture, bone and fat loss.
Added Hickory and Mesquite to the "somewhat bland" pellets. I like being able to adjust the smoke flavor. Bland pellets are OK that way....
Rubbed and fridged overnight. This is a Guy Fieri recipe the bride has had for a few years....Never tried it in the smoker........a 1st.....It is pretty good......never had a "bad" pulled pork.....
Notice the top of the smoking chamber......foil pan made into a "move the exhaust to the center of the MES 30" works darn good.....think I will go to the sheet metal shop and have a pretty one made and thread that mod.
After 2 hrs drying in the smoker @ 120....6 hrs smoke at 200* F......
then into the oven in a "sealed" roaster at 200*F for another 8 hrs.........It was then midnite and the pork was done....turned oven to 170* F until 6 AM....22 hrs total..........
Someone here told me about cooking PP at 210 or lower......They were right......Keeps the meat moist.......
WOW ........the bone pulled out........the meat is dripping with moisture.......I think there is success in that pan.....
Looks good to me and the bride likes it.......of course...it was her recipe from Guy's show.....she also has a recipe for the vinegar sauce which is from Ed Wilson @ Wilson's Holy Smoke BBQ.....It is awesome......He was a guest on Guy's show.
Bagged, tagged, and into the freezer for a quick cool down........Those new vac bags are sure nice to work with....
Siphoned off the Au Jus with a turkey baster.....into the fridge to separate the last of the fat......
I again want to thank the folks that made me a pretty darn good meat smoker in nothin' flat..............
Without your help.......I'd still be fumbling along, gettin' peed off and throwing out meat that I ruined......
About the Au Jus...I know it is strong flavored.....What are some of your favorite recipes for its use ??
Thanks much........Dave
The first 16 #'s went into pulled pork.....12 #'s after smokin' and cookin' are in "storage".
25% moisture, bone and fat loss.
Added Hickory and Mesquite to the "somewhat bland" pellets. I like being able to adjust the smoke flavor. Bland pellets are OK that way....
Rubbed and fridged overnight. This is a Guy Fieri recipe the bride has had for a few years....Never tried it in the smoker........a 1st.....It is pretty good......never had a "bad" pulled pork.....
Notice the top of the smoking chamber......foil pan made into a "move the exhaust to the center of the MES 30" works darn good.....think I will go to the sheet metal shop and have a pretty one made and thread that mod.
After 2 hrs drying in the smoker @ 120....6 hrs smoke at 200* F......
then into the oven in a "sealed" roaster at 200*F for another 8 hrs.........It was then midnite and the pork was done....turned oven to 170* F until 6 AM....22 hrs total..........
Someone here told me about cooking PP at 210 or lower......They were right......Keeps the meat moist.......
WOW ........the bone pulled out........the meat is dripping with moisture.......I think there is success in that pan.....
Looks good to me and the bride likes it.......of course...it was her recipe from Guy's show.....she also has a recipe for the vinegar sauce which is from Ed Wilson @ Wilson's Holy Smoke BBQ.....It is awesome......He was a guest on Guy's show.
Bagged, tagged, and into the freezer for a quick cool down........Those new vac bags are sure nice to work with....
Siphoned off the Au Jus with a turkey baster.....into the fridge to separate the last of the fat......
I again want to thank the folks that made me a pretty darn good meat smoker in nothin' flat..............
Without your help.......I'd still be fumbling along, gettin' peed off and throwing out meat that I ruined......
About the Au Jus...I know it is strong flavored.....What are some of your favorite recipes for its use ??
Thanks much........Dave
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