New Years Day Pulled Pork - Qview

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xjcamaro

Smoking Fanatic
Original poster
Mar 16, 2009
313
13
Western PA
So im having a bunch of family over for New Years dinner, and i decided to do a couple boneless shoulders for pulled pork. I got two 4 lb boneless shoulders, i rubbed them down pretty good with my favorite rub and let them sit in the fridge over night  and put them in this morning with a ETA of 6 at the latest. I spray them down with a apple juice/rum mix every hour. They are looking and smelling awesome! Here is some starter pics to get you going.

Fresh meat, i have two of these.

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Shoulders covered in rub and wrapped ready to sit all night.

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Into the smoker.

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Now here is what i also did, i had a small peice of loin that has been in a cure for canadian bacon and its ready to smoke. The smoker is too hot for the CB so i did some of this! I put a cooling rack over the top vent of the smoker, and then took a small box, poked a bunch of holes in it and put one of my extra smoker thermometers in the box so i can smoke the CB at the same time!

Loin on the rack over the top vent.

eaaa3733_f92c708a_cb1.jpg


Covered with the box with the thermo in it.

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More to come when finshed!
 

xjcamaro

Smoking Fanatic
Original poster
Thread starter
Mar 16, 2009
313
13
Western PA
It all turned out great. I smoked the shoulders to 165*, then foiled them. When they hit 195* i wrapped them in a towel and into the cooler they went for an hour and then i took them out and pulled it. Very good!

Foiled up.

bde63cc7_57c79a06_smoke2.jpg


One shoulder pulled and the other waiting to be pulled.

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That bark is awesome!

Thanks!
 

raptor700

Master of the Pit
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May 20, 2010
4,067
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Crestview, Florida
The PP looks great, but i'm very interested in the CB. I wan't to try some and your idea with the box looks great! Can't wait to see the sliced pics.
 

dale5351

Smoking Fanatic
Jun 20, 2010
456
14
Columbia, MD
That box is a neat idea.  What temperature did it get inside.  I had been contemplating something like that to do cheese -- but then I discovered the A-Maze-N smoker and have not looked back at any other way to do cold smoke.
 

mballi3011

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SMF Premier Member
Mar 12, 2009
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icon_cool.gif


Now the new year grub looks great. I didn't see the black eye pee's in there. I know you are suppose to eat them but we didn't have any either.
 

xjcamaro

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Original poster
Thread starter
Mar 16, 2009
313
13
Western PA
The CB in the box worked very well, i knew i had a peice of CB that needed smoked but the temps i was doing the pork shoulders at was to high, so it hit me, put the CB on a rack above the top vent and cover it with a box. I even put a spare guage in the box. It smoked very well. The temps in the box were still a little higher than i wanted them to be but it came out fine. The temps in the box would fluctuate between 150-200*. Which after i saw that i propped the rack up higher (no pics of) and the temps lowered a little more. It only smoked for about 2 hrs and i thought it might have been too quick, but after i sliced it and tasted a peice this morning it seems fine. I smoked it to 165* internal so its ready to eat. So here are your CB pics. Enjoy!

After the smoke.

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Sliced

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Packaged.

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Happy New Year!
 

Bearcarver

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Sep 12, 2009
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Macungie, PA
That CB looks great too!  Great idea catching the smoke up top, but not all of the heat!!!

Your slicing thickness looks good too---kinda half CB & half boneless Pork Chop.

Keep up the good work!

Bear
 

fpnmf

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Jul 19, 2010
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Fl
Awesome looking pork!!

I like the box on top of the smoker too!
 

scarbelly

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Jul 26, 2009
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Looks like you pulled off a great smoke all around.  Great idea on using the box
 

xjcamaro

Smoking Fanatic
Original poster
Thread starter
Mar 16, 2009
313
13
Western PA
The CB actually looks thicker in the pictures than it actually is. Its actually only about a 1/4" thick. Just a little thicker than my regular bacon.
 

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