Got most of my Christmas smoking done.

Discussion in 'Pork' started by thebarbequeen, Dec 15, 2010.

  1. thebarbequeen

    thebarbequeen Smoking Fanatic

    Two shoulders (and 2 chucks) to get ready and into the freezer for gifts. 

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    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. 

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     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..

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     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.

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

    ugaboz Smoking Fanatic

    do you use bear claws
     
  3. thebarbequeen

    thebarbequeen Smoking Fanatic

    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!

     
     
  4. ugaboz

    ugaboz Smoking Fanatic

    yea my mother in law is getting me some this weekend and i was just wondering if folks really use them

     
     
  5. thebarbequeen

    thebarbequeen Smoking Fanatic

    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. 
     
  6. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

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    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.
     
  7. You use that method too Mark? [​IMG]  Barbe great job, you are going to make the recipients of those gifts very happy. Merry Christmas!

     
     
  8. 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. [​IMG]
     
  9. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    I hope you didn't lose my address for my present [​IMG]
     
  10. rbranstner

    rbranstner Smoking Guru OTBS Member

    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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