-2 degree Smoke(Pork shoulder, spares, tips, skirt) w/q-view

[chisoxjim]

Cold one this am west of CHicago, -2, but at least there is no wind. Trimmed the tough fat cap off a fresh picnic shoulder last night, and then injected it, rubbed it and warpped it for a night in the fridge.

Reapplied rub this am, and got it on @ 6:45 a.m., WSM puffing away, holding temp like it does.

Bought those fresh spares at the store pretrimmed, saved me some work, I like how this markeet tosses the tips, and skirt in the package as well. Rubbed them down, and will put them on around 10:00, Should have the ribs for the first NFL game, and the shoulder for the 2nd. Also doing some beans with the skirt.

air temp:




untrimmed picnic shoulder:




trimmed:



injected and rubbed:



wrapped:



re rubbed:



on the smoker:



wsm:



spares, etc.:



rubbed:



thanks for looking at the prep work, more pics to follow

 

[uncle_lar]

lookin good!
its -4 out here in the stix
I have a 4# bonless Lamb roast going on around
1pm will be for supper tonight

 

[chisoxjim]

thanks man

all that snow cover I guess, but no wind that I can feel on my deck which makes it not to bad.

that lamb roast sounds good.

 

[nickelmore]

The SUN IS SHINING! At least it is here. I just have to figure out something to do out side to capture the rays.

 

[chisoxjim]

heck yeah, sunny day, but kinda cold.

Spares about an hour from going on. WSM holding the same temp for the last 2.5 hours no problem.

 

[eaglewing]

You got me beat my man!!! your's is looking good too...

Too funny a bunch of us will be toughing it out today!!!

 

[chisoxjim]

thanks

gotta smoke,

luckily I can keep an eye on the WSM from inside,

 

[chisoxjim]

3 hours in on the shoulder:



spares, tips, skirt:



shoulder flipped:

 

[chisoxjim]

some more pics

1st tip snack:




spares 2.5 hours:




bigger tips:




shoulder 6 hours:



q-view:



about time to have that first shot of tequila, and crack that first beer. 2nd tip snakck should be about 20 minutes out.

I will take the first shoulder temp at 9 hours. or when i pull the spares off.. approx 3:00 cst.

thanks for taking a look at my cold smoke.

 

[chisoxjim]

spares(pics later) and the tips were the sh*t, some of the best I have ever done.

shoulder is still on, about 190 degrees after 11 hours. air temp is 5 degrees windchill @ -6. should pull the shoulder and foil and toss in a cooler in about 30 mins.

its all good, football is on, and beer is flowing.

 

[DanMcG]

Sounds great.... looking forward to the finished Q-view. Thanks for sharing

 

[chisoxjim]

thanks dan,

got the pics of the spares, ate almost the whole rack by myself...., just waiting for the shouler now.

 

[pepeskitty]

Bring on the pics......well...we can wait til you finish that beer. Wouldn't want it to get warm on you. LOL

 

[chisoxjim]

just waiting for the shoulder to get to 195, almost there, then its gotta go to the cooler for an hour tic toc, im startin' to get hungry again..

 

[chisoxjim]

finally got the shoulder off, 11.5 hours for 5.5 lbs. wrapped it and it is in the cooler. started temps were -2 now they are 4 degrees with a -10 windchill.

 

[chisoxjim]

long day, started @ 6:00 getting the WSM going and the meat on.

spares:



spares:





shoulder:



after an hour in the foil in the cooler:



pulled:









pork shoulder was smokey and nice, really easy to pull. spares were some of the best I have done

thanks for looking

 

[werdwolf]

Nice smoke.

My wife thought I was a little crazy smoking in the "teens" today, but I showed her you got me beat. Funny how its all gone though!

 

[chisoxjim]

thanks,

its all worth it, cold or not.

sadly I only ate a few bites of the shoulder, still full from that rack of spares..

 

[beer-b-q]

Looks Great, Nice Smoke Ring...

 

[mballi3011]

Man oh Man there Jim that is some mighty fine lookin Qview and the food is really good looking too. Great job again.