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Mother's Day Cook (Fresh Whole Shoulders)

ultramag

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All the women decided it would be pulled pork for Mom's day. Since we know better than to not at least try and please the women around here that's what we had.
I picked up two fresh whole shoulders (skin on) Fri. afternoon. I got them from a butcher I hadn't used before and was very pleased. The one on the left is 17 lbs. and the right is an 18 lb'er.

First pic, on the grates at 3:30 am:



Here they are just before the second flip at about the halfway mark (5 ½ hrs.):



And 7 1/2 hours:



This is as close as I got to a finish pic. The wheels kind of fell off as far as pics go after this. I had alot going on and the guests showed up shortly after. In this pic the one on the left is done and I removed and wrapped in HD foil to hold for closer to dinner time.



I then dropped the remaining shoulder down to the bottom grate and added 8 slabs of babybacks which I never got a finish pic off. They were pretty, trust me.




I sauced 6 of the 8 slabs with a Blues Hog and apple juice mixture with a pat of butter added. I also made a double batch of the Wicked beans which I had to fire up the GOSM for due to space issues.

All agreed this was the best pulled pork so far. I don't know if it was the cut or the different style of cooking. Maybe I just got lucky or maybe the butt and picnic combined is the ultimate in pulled pork. I had used the Picnic half before and really wasn't crazy about it. It wasn't bad, I just prefered the butt. This was of course finished with SoFlaQuer's finishing sauce.
 

peculiarmike

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If Mama ain't happy, ain't nobody happy! I'd have to say she WAS happy!
You must have a crew show up, lotta meat smokin'! Course, the way you feed them they will just keep coming back.
Jane & I passed through Clinton yesterday afternoon on our way home from Springfield & Branson. Went to the Ozark Mountain Daredevils concert Friday night at the newly renovated Gilloiz Theatre in Springfield, then to Silver Dollar City for Bluegrass & BBQ. Had the windows down sniffing for smoke through Clinton, think the wind was blowing the wrong way.
 

crewdawg52

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Nice job Ultra! Lots of good looking meat, and I bet it was just fabulous!
 

hawgheaven

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Great looking foodage, ultramag! There's nothing like a successful smoke and a happy mama! Congrats!
 

tonto1117

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That there is some mighty fine looking groceries Chad!!!
Drooling!!!

Is that one rib rack thats fitting all those ribs? If so I would love to see a pic of it and know were you got it.
 

msmith

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Mighty fine looking vittles there Chad great job.
 

ultramag

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That is a Cookshack series 100/300 rib rack purchased from Cookshack online. It holds 8 racks of either babybacks, St. Louis trimmed spares, or even the big thick untrimmed spares. Here is a link to them if you are interested:

http://www.cookshack.com/index_produ...product_id=154

This pic doesn't show the detail real well. With the skeleton like construction of the rack it is hard to get a good pic of them. I took several and this is about as good as I could get it.



These are a really nice rib rack Theresa. I had wanted rib racks for a while, but just couldn't find any worth bringing home. If there is a downside to these racks it is cleaning as you can imagine. A good coat of cooking spray or oil you can pretty much just wipe them off though.

Hope this helps, they sure would look good in the Lang.
 

tonto1117

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Thanks Chad, I just ordered one
It was all I could do not to tell the girl to throw an FEC-100 smoker onto the order
........I think I have a smoking problem


BTW- are you planning to bring your rack to the "Gathering"?. If it would be allright with you it would help me out on friday night to be able to easiley throw 16 racks on the cooker in the two racks.
 

t-bone tim

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Ultramag...thats some fine lookin grub,slurp drool slobber wipe ...momma had to be happyyyyyyyy
 

pigcicles

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That's some good lookin' groceries Chad... I'm starving and smoke deprived.. been so busy I haven't even fired the smoker up in two weeks... I gotta take a day off. Thanks for sharing the pics

Keep Smokin
 

cajunsmoker

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Thats some good looking pork Chad
I think pull pork originally was the whole shoulder. The combination of the butt and the picnic made it special
 

ultramag

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Theresa, you guys are welcome to use the rib racks and anything else around here that may be of help. I have 2 of them, so we're good up to 24 racks of ribs. That would be cool! I think I may have a problem too.


That is kinda what I thought Rodger, but this was the first time I had done a whole shoulder like this. It's going to be hard to do anything else now. It didn't hurt being as fresh as it was either I'm sure. That little piggy woke up happy Thurs. and was super Sun. evening.
 

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