Easter Pork w/Qview

Discussion in 'Pork' started by 63falconht, Apr 23, 2011.

  1. 63falconht

    63falconht Fire Starter

    I've been getting a few more smokes under my belt.  Did a couple turkeys last month.  mostly just to make room in the freezer.  Whole birds, cooked down for stock, soup and pot pies.  Today I'm doing another pork shoulder for the easter picnic tomorrow.  onion crispies and hawaiian roll sliders tomorrow.

    Like everyone else, i had room to do more.  through some J'ville brats and a 2lb Garlic herb pork loin on with the 5lb shoulder

    Thought i'd try the Renouned Mr. Brown again.  My first attempt at this was my first pork smoke and it was a failure.  have had success since then thought i'd give the rub another chance.

    Got a late start.  Meat went on at about 530.  Brats off at 630 and Loin came off at about 815.  The Shoulder is at about 180*.  at 9:30.  figure 2 more hours.

    Using some hickory.  haven't found a place to buy fruit woods that is close.

    Here's some pix

    post rub 12 hours

    [​IMG]

    2nd coat

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    On the heat.

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    and because everyone says..  how about a picture of it cut...

    [​IMG]
     
  2. 63falconht

    63falconht Fire Starter

    [​IMG]
     
  3. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    looks great 63falconht..........Nice money shot
     
  4. smokinal

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

    Looks excellent. Looking forward to seeing the butt finished.
     
  5. fife

    fife Master of the Pit

    Looks good to me
     
  6. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Looks great, keep them coming!
     

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