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November Smoked Shoulder

Discussion in 'Pork' started by bbally, Nov 7, 2010.

  1. bbally

    bbally Master of the Pit OTBS Member

    Just a quick smoked shoulder for dinner yesterday.  Did the shoulder up fairly naked to see what the takes would be like.  Got in a lot of new Oak and Hickory from Oklahoma and wanted to get back to an oak and hickory smoke and see how the meat made out with no injecting.

    So this is outside only, Yoshida's, adolfs papain, pepper, chili powder (dark), coriander, cardamom, and garlic minced.

    Then to the smoke with hickory and oak at two to one.


    Into the Smoker with the shoulder.  And while I was at it might as well use up the rest of the jalapenos by creating some slow smoke chipotles.



    12 hours later we have a nice meal ready.  But first, on the weekend we usually do what we call happy hour.  We spent the spring and early summer working on outdoor kitchen and relaxing spaces.  A few pictures of the smoked crab stuffed mushrooms.




    Finally it is pulled and sauced and ready to eat. We also made a slaw to go with it.  The bottle is facing the wrong way, but I like the Head Country hot Barbeque sauce.  It is not available in my area so when the wood comes in from Oklahoma I always have a case or two of the Head Country thrown onto the delivery.  If you have never tasted this sauce, it is among the top two or three I have ever used.  While I sometimes mess with it a little, 95 percent of the time I just sauce and serve.  It is that good.




    Thanks for looking.  Was real interesting to get back to a non injected pork shoulder.  Very nice flavor with the oak and hickory really coming through and the pork being well PORK.
    Last edited: Nov 7, 2010
  2. pineywoods

    pineywoods SMF Hall of Fame Pitmaster Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    Looks like great food in a great setting!!!!
  3. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    Yes Bob like Jerry said it looks nice and comff out there by the fire and alittle snack and vino you will be right in there. Now let's talk about your crap fill mushroom do you have a recipe or did you just pick it up in the lawn somewhere. JK an poking at ya................. Great Job
  4. bbally

    bbally Master of the Pit OTBS Member

    Thanks I changed it, last weeks experiment with crab was the crap filled.  I did not post them due to the failed thesis.  No problem poking fun, if you do Chef de Cuisine development you make a lot of crap to find a good one.  This was not, this had smoked chipotle in it and came out very nice and very spicy.
  5. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    [​IMG]  Nuff Said!
  6. Love your set up, I'll bet you guys have a great time out there. A perfect place to enjoy the great food your making.
  7. bmudd14474

    bmudd14474 Legendary Pitmaster Staff Member Administrator Group Lead OTBS Member ★ Lifetime Premier ★

    Looks great Bob. Gotta love home a simple butt can have so much flavor on its own without injecting.
  8. richoso1

    richoso1 Legendary Pitmaster OTBS Member SMF Premier Member

    Nice smoke, the Q looks really appealing. Nice to see someone doing a non injected shoulder for a change. And thanks for sharing the nice pics, looks like a comfort zone. It's all good my friend.
  9. scarbelly

    scarbelly Epic Pitmaster OTBS Member

    Hey Bob that is a great looking shoulder and a very nice setting in your yard too. Thanks for sharing
  10. beer-b-q

    beer-b-q Epic Pitmaster OTBS Member

    Great looking shoulder Bob...
  11. new2que

    new2que Meat Mopper

    Now that's smoking in style!

    Thanks for sharing!
  12. coacher72

    coacher72 Smoking Fanatic

    Great looking shoulder. It will be on my to do list this week. Thanks for sharing.