Hi all, So I am a man who likes very rich flavors and Today I finally get a chance to enjoy the aroma of smoke filling the yard. Doin a Pork Shoulder for the 1st time in my MES 40 and figured I'd journal it on here for everyone to check out.
I had just come back from the BBQ Block party in NYC this past weekend featuring various Q and pulled pork. I really wanted to go out on a limb as I just smoked a killer brisket that marinated in a brown sugar molasses mixture/rub for 1 week. I thought it was incredible!
First I coated the 8lb shoulder in Olive Oil then I mixed together molasses, brown sugar, pineapple juice, honey, cholula hot sauce and maple syrup. I Then covered the Shoulder real well with that mixture.
Next In a food processor I made a paste with, Bacon, Onions, Walnuts,raisins, pineapple, parsley, fresh garlic, horseradish, honey, hot sauce and more maple syrup.
I then coated the shoulder with that tucking it into other areas of the meat that I had made some pockets for.
I then made the "Best Odds" rub that I see everywhere and added some chipotle pepper to it and made a third layer on the pork with thick layers of the rub.
Here is the Bacon/Walnut paste coating
Then here it is a day later with the rub set in and juices spooned over it.
Also have a cut of sirloin here with a basic "Memphis rub" on it. was kind of a last minute thing. That'll be smoked low n slow on the grill tomorrow.
I got the shoulder in at 250 degrees goin with hickory and maple pellets (AMNPS). I Forgot to check if hickory is no bueno for pork but hey...I'm a newbie!
Only went in about an hour ago so I got plenty of stuff to keep me occupied for the next 10 plus hours! I'll be back!
I had just come back from the BBQ Block party in NYC this past weekend featuring various Q and pulled pork. I really wanted to go out on a limb as I just smoked a killer brisket that marinated in a brown sugar molasses mixture/rub for 1 week. I thought it was incredible!
First I coated the 8lb shoulder in Olive Oil then I mixed together molasses, brown sugar, pineapple juice, honey, cholula hot sauce and maple syrup. I Then covered the Shoulder real well with that mixture.
Next In a food processor I made a paste with, Bacon, Onions, Walnuts,raisins, pineapple, parsley, fresh garlic, horseradish, honey, hot sauce and more maple syrup.
I then coated the shoulder with that tucking it into other areas of the meat that I had made some pockets for.
I then made the "Best Odds" rub that I see everywhere and added some chipotle pepper to it and made a third layer on the pork with thick layers of the rub.
Here is the Bacon/Walnut paste coating
Then here it is a day later with the rub set in and juices spooned over it.
Also have a cut of sirloin here with a basic "Memphis rub" on it. was kind of a last minute thing. That'll be smoked low n slow on the grill tomorrow.
I got the shoulder in at 250 degrees goin with hickory and maple pellets (AMNPS). I Forgot to check if hickory is no bueno for pork but hey...I'm a newbie!
Only went in about an hour ago so I got plenty of stuff to keep me occupied for the next 10 plus hours! I'll be back!
