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Picnic shoulder (pulled pork) Question

wrench3047

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I started a shoulder this morning on a Drum smoker. Total weight was 9.68lbs on package, first piece of pork on this cooker. I have had a couple of setbacks already this morning, but one i would like to ask advise and opinion on. I started later than I wanted, so i sliced about a 3lb chunk off the side to have two pieces(one should be ready for dinner). In ya'lls expert opinions could there be issues cooking for 1.5 hrs chopping it in two then finishing the cook?

 
 

pineywoods

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Personally I don't see a problem with it
 

frosty

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I have to agree.  Had a similar situation and a time crunch, came out fine.

Happy Memeorial day, and THANKS for your service.
 

wrench3047

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It seemed to not be an issue.

I'd show a pic of it pulled and enjoyed but it was gone before I could wash my hands. I have the larger piece finishing up in the oven now. Maybe I'll get more than a taste of that one.

I tried one of the "finishing sauces" I saw on here somewhere today. Can't remember who's it was or where but it was 1/2 c apple cider vinegar, brown sugar, salt, pepper, garlic powder, and 1/2 c ketchup. My kids flipped for it, my 7yr old asked to have a roll with just the sauce. Thanks gentlemen! Hope you all enjoyed your Memorial Day.
 

pineywoods

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It looks good
 

wrench3047

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Thanks, the larger piece is now complete. Its good, I have to say that I like that finishing sauce almost as much the pork. I won't be using the drum cooker til I make some mods. The only mishaps today were caused by design flaws. I'll just say the cooking grate isn't as stable as I would like it, and it should warrant hazardous duty pay to retrieve a big chuck of meat from a coal basket in the bottom of a hot drum. :what::rolleyes:
 
Last edited:

steamboatwilly

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I gotta find that finishing sauce recipe...

that does look tasty. I think pulling it is half the fun of the whole process.

That beautiful aroma!
 

wrench3047

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I wish I could remember or had saved the post. I regret not being able to give someone credit but, try...

1/2 c apple cider vinegar

2 tbl spn brown sugar

1 tsp salt

1 tsp black pepper

1 tsp garlic powder

1 tsp onion powder

1/2 c ketchup

I'm pretty sure the recipe started with warm the vinegar to dissolve the brown sugar. Then mix the rest once brown sugar is dissolved. 

I let sit a few hours in the fridge while the pork was cooking to let the flavors meld. 
 

wrench3047

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I apologize for a not so prompt reply, was going threw some old emails and saw the email notification. 

I gave it a light squirt, was tangy and savory. Now I'm hungry again...
 

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