I like big butts (shoulder)

[jake0531]

second time doing bone in pork shoulder
Having guests over tomorrow and wife has been dying for some since I did the first one a few weeks back
About 8.24 lbs
Injected with cherry Dr Pepper
Rubbed lightly with applewood seasoning, then some of @SmokinAl pork seasoning on top of that.
Going on the Daniel Boone at 250. Start time 10:10 am. Hoping to finish around midnight, but I put about twice as much Dr Pepper in this one as I did my last, and my last took 14.5 hours. So we will see.

 

[yankee2bbq]

That recipe sounds good! Since you’ve done this before I’m sure everything will be fine. I’ll be watching this one! Merry Christmas!

 

[jake0531]

Thanks. The only difference I’m doing this time is once it hits 160 I will be wrapping. I didn’t do the wrap last time, so going to see which one I like better. Best part of everything is I got a $100 gift card to Kroger, so the cost of everything is free!

 

[chilerelleno]

Watching.

 

[jake0531]

Watching.

I’ll be trying your recipe with the Cajun apple butter next time I do one of these. I wanted to do it this time but I was nervous as this will be feeding guests and I hate trying new stuff out on people.

 

[jake0531]

Does anybody know of an app for SMF for iPhone? I’ve searched the App Store and Tapatalk with no results. I keep getting the page redirect when I use the forum. I’ve tried clearing website data and nothing seems to fix it but turning off javascript, but I do that and it jacks everything else I do up.

 

[chilerelleno]

That Cajun Apple Butter was mighty good, do give it a whirl sometime.
:eek: It was also a very long cook.... But worthwhile. ;)

 

[6GRILLZNTN]

Looking forward to seeing how it turns out.

 

[SonnyE]

(Eye wanna see this...)

 

[dcecil]

Should be good, looking forward to pics

 

[jake0531]

Some chef snacks finished on a skillet inside

 

[jake0531]

Decided not to wrap. The popular opinion is to only wrap if you need to speed things up or don’t have time. I’m not on any time limit, and want a nice bark. Almost 5 hours in and temp is at 164. Haven’t hit a stall yet...

 

[jake0531]

Almost 7 hours in and at 190. Haven’t hit a stall. Very surprised

 

[gmc2003]

Looking pretty good, some times there isn't any stall.

Chris

 

[jake0531]

Finished product 7.5 hours

 

[6GRILLZNTN]

Sounds like a X-mas miracle. I've never seen a butt finish that quick, especially when injected. Good job!

 

[chilerelleno]

LIKE!
Wow, 7.5 hours, damn that is fast, especially for an injected Butt.
What was your finished IT? I've had a couple Butts probe tender at 195°-197°.
Looks delicious, just need a pulled pork pic now.

 

[jake0531]

I’ve never heard of one finishing this quick either. I put just under 2 cups of cherry Dr Pepper in it. I was expecting it to take about 15 hours. I took it to 203 IT. Probed with a knife a fork and a tooth pick in multiple areas and they all went through it like they were going through air. Zero resistance. I will post pulled pics as soon as it finishes resting. About to make some smoked chocolate chip cookies as well for the first time. Will post results

 

[jake0531]

Final product on everything
I didn’t taste much flavor difference between using the Daniel Boone to cook the cookies vs an oven, but once I add a tube for smoke I’ll try these again.
The pork was fantastic. Much more tender than the last one I did. I’m not sure if that’s due to added injection or not. Either way it was fantastic. It’s for dinner tomorrow evening with guests, so when I go to heat it up in the oven I’ll add the finishing sauce.
Clean bone pull out as well. Overall a great run today. Tomorrow I’ll be making some scarbelly chicken wings, jalapeño poppers and some Mac and cheese. So here’s to another successful smoke tomorrow!