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Got most of my Christmas smoking done.

thebarbequeen

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Joined Aug 22, 2010
Two shoulders (and 2 chucks) to get ready and into the freezer for gifts. 



shoulders into the briny deep,  looks like we're gonna need a bigger pot...    thank goodness for ziplocs.

All sortsa stuff in this brine: maple syrup, sugars, dijon, spices, herbs, garlic, worsty, fresh ginger, orange, +

brined for about 9-10 hours, then rinsed and let rest overnight.  Meant to put rub on, but went to a party instead, so the rub didn't get on til the next day. 

 

 into the fridge for a few hours of rest in the rub: brown sugar, paprika, chili powder, herbes de provence because someone mentioned it here the other day (!), cumin, dry mustard, garam masala, lemon adobo, a few other usual suspects.and into the CSE at 225..



 foiled after about 4 hours @ 160 with apricot nectar and maker's mark, back in for about 4 more hours. toweled and in the cooler for 2 hours.  It's falling apart.



 



got 6 nice pork presents chillin' in the freezer.  Going to give them with some of Soflaquer's finishing sauce.
 

thebarbequeen

Smoking Fanatic
876
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Joined Aug 22, 2010
do you use bear claws
I was thinking I was gonna wish I had some, but this meat practically shredded itself! 2 serving forks got it started and then you could almost stir the shreds apart!  about 10-11 lbs, uncooked was pulled in about 20 min. Would've been faster but it was still darn hot!

 
 

ugaboz

Smoking Fanatic
518
10
Joined Jan 1, 2010
yea my mother in law is getting me some this weekend and i was just wondering if folks really use them

 
do you use bear claws
I was thinking I was gonna wish I had some, but this meat practically shredded itself! 2 serving forks got it started and then you could almost stir the shreds apart!  about 10-11 lbs, uncooked was pulled in about 20 min. Would've been faster but it was still darn hot!

 
 

thebarbequeen

Smoking Fanatic
876
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Joined Aug 22, 2010
Well, this shredded easily, but if I'd had 'em, I'd have used 'em! Hot! fingers! ouch!  the forks work but are not perfect-fine for breaking meat up but not great for actually pulling. 
 

mballi3011

Epic Pitmaster
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SMF Premier Member
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Joined Mar 12, 2009


Now the pulled pork looks awesome and I bet you use the same "oh Sh-t"  mehod that I do. It's when you start pulling and you jump around and say oh Sh-- that's Hot and even stick your hands into some cold water and then go right back at it again. Then you just repeat till all the pulling is pulled.
 

smokinstevo27

Master of the Pit
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Joined Aug 17, 2010
You use that method too Mark?
 Barbe great job, you are going to make the recipients of those gifts very happy. Merry Christmas!

 


Now the pulled pork looks awesome and I bet you use the same "oh Sh-t"  mehod that I do. It's when you start pulling and you jump around and say oh Sh-- that's Hot and even stick your hands into some cold water and then go right back at it again. Then you just repeat till all the pulling is pulled.
 

tbakko

Meat Mopper
150
11
Joined Nov 3, 2010
Hey Barbe, that pork looks great & I am sure with the Soflaquer's finishing sauce   the recipients of this gift are gonna be very happy. Good job, you make the Pacific NW proud.
 

rbranstner

Smoking Guru
OTBS Member
5,700
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Joined Oct 18, 2007
Great job. I also burn the heck out of my fingers as well. I finally got some heat resistant rubber gloves that came with my Ronco rotisserie and they work great for saving your hands.
 

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