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!