We were out of pulled pork in the freezer and this just is not gonna work for Tracy. I made a Costco run on Friday and picked up a 2-pack of boneless pork shoulder butts. Decided to toss one of the smoker early Sunday morning for a hot & fast cook. Seasoned it up with my pork rub and onto the smoker it went.
5:30 Sunday morning. This is the larger of the two and I'm guessing about 10 pounds or a little more.
Ahhhh....a little sunrise TBS
At the 5 hour mark. Bark is starting to form nicely
9 hours it's probing super tender so into the house to wrap and put into the cooler for a couple hours. Amazing bark on this thing.
After a couple hour rest it's time to pull it. Nice smoke ring and a tasty, crunchy bark.
A couple of homemade sour cream potato and onion rolls
A pseudo Mexican street corn salad. I was lacking some of the ingredients so improvised
Split the rolls, add cheese, PP, fresh onions, and a drizzle of Jeff's sauce. Plated with the salad and a pickles ala
SmokinAl
We LOVE these pickles.
Slice the sandwich and out to the patio to eat
Piled high and tasting good
This was an exercise in simplicity. No baste, no mopping, no injection, no sauce, and no wrap till it was done. Just season it up and let it go. My target temp was 275 but after a couple tweaks it settled in at 279 and just sat there all day long. Every hour and a half or so I'd have to add another chunk of mesquite but that's it. I'm loving this smoker!! The pork was juicy, really tender, and very flavorful. The rolls were made a few days prior and frozen so I only had to get them out to defrost. The salad, although improvised, was really good!! We both liked it better than the one I have a recipe for that's been made several times. Sadly though I didn't write anything down
Oh well, a great meal and we have 5 pounds of PP portioned out into vac seal bags and in the freezer now. All in all a very successful day. Lots of yard work and lots of great food.
Thanks for dropping in and I'll see everybody soon enough, I'm sure.
Robert
5:30 Sunday morning. This is the larger of the two and I'm guessing about 10 pounds or a little more.
Ahhhh....a little sunrise TBS
At the 5 hour mark. Bark is starting to form nicely
9 hours it's probing super tender so into the house to wrap and put into the cooler for a couple hours. Amazing bark on this thing.
After a couple hour rest it's time to pull it. Nice smoke ring and a tasty, crunchy bark.
A couple of homemade sour cream potato and onion rolls
A pseudo Mexican street corn salad. I was lacking some of the ingredients so improvised
Split the rolls, add cheese, PP, fresh onions, and a drizzle of Jeff's sauce. Plated with the salad and a pickles ala
SmokinAl
We LOVE these pickles.
Slice the sandwich and out to the patio to eat
Piled high and tasting good
This was an exercise in simplicity. No baste, no mopping, no injection, no sauce, and no wrap till it was done. Just season it up and let it go. My target temp was 275 but after a couple tweaks it settled in at 279 and just sat there all day long. Every hour and a half or so I'd have to add another chunk of mesquite but that's it. I'm loving this smoker!! The pork was juicy, really tender, and very flavorful. The rolls were made a few days prior and frozen so I only had to get them out to defrost. The salad, although improvised, was really good!! We both liked it better than the one I have a recipe for that's been made several times. Sadly though I didn't write anything down
Oh well, a great meal and we have 5 pounds of PP portioned out into vac seal bags and in the freezer now. All in all a very successful day. Lots of yard work and lots of great food.Thanks for dropping in and I'll see everybody soon enough, I'm sure.
Robert
Beautiful pork and plate!
