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Pork $houlder & Chuckie on the Prison Grill

thunderdome

Master of the Pit
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Joined Nov 19, 2009
Pork $houlder & Chuckie on the Prison Grill
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This past Sunday I had a whole day with nothing on the agenda. So Saturday morning Mrs. ThunderDome and I went to the local Safeway and I picked up a pork shoulder, and a chuckie. I was lookin for small ones since it was just us two eating, and I can’t seem to sell her on the idea of foodsaving any more BBQ.

I decided to give the UDS a week off, and smoked on a tank style grill that the state prison had made for a PTO fundraiser (I think it was a water heater tank in a kitchen at one time). Anyhow, the guy who bought it at the fundraiser was moving, so he posted it on Craigslist. My Dad saw his ad and quickly snatched it up. Very unique grill. He was smoking on it w/o a firebox, so we had one fabricated, and with a little tending to, it works like a charm.
Back to the story..

Meat: Chucke Roast and Pork Shoulder
Rub: Three Little Pigs Memphis Style (Chuck) and Three Little Pigs KC Sweet (Pork)
Smoker: Prison grill
Fuel: Mesquite Lump w/ Cherry Wood chunks
Temp: 250 
Time: Approx 6 hours cooking, 1 hour resting
Spritz: None

Here’s the small Pork shoulder

http://s971.photobucket.com/albums/ae195/ThunderDomePB/100110-TUBAC%20Shoulder%20Chuck/?action=view¤t=IMG_3948.jpg

And it’s beef counterpart..

http://s971.photobucket.com/albums/ae195/ThunderDomePB/100110-TUBAC%20Shoulder%20Chuck/?action=view¤t=IMG_3945.jpg

Lathered the Chuckie in honey dijon mustard dressing, then applied a generous coat of Memphis Style rub

http://s971.photobucket.com/albums/ae195/ThunderDomePB/100110-TUBAC%20Shoulder%20Chuck/?action=view¤t=IMG_3955.jpg

Same story for the shoulder, except using a Kansas City Sweet rub.

http://s971.photobucket.com/albums/ae195/ThunderDomePB/100110-TUBAC%20Shoulder%20Chuck/?action=view¤t=IMG_3956.jpg

Here’s the chuckie just before wrapping, and goin into the fridge for the night

http://s971.photobucket.com/albums/ae195/ThunderDomePB/100110-TUBAC%20Shoulder%20Chuck/?action=view¤t=IMG_3958.jpg

Here’s the shoulder, sort of hard to see with the color of the rub

http://s971.photobucket.com/albums/ae195/ThunderDomePB/100110-TUBAC%20Shoulder%20Chuck/?action=view¤t=IMG_3959.jpg

Here they are the next day after taking them out of the fridge

http://s971.photobucket.com/albums/ae195/ThunderDomePB/100110-TUBAC%20Shoulder%20Chuck/?action=view¤t=IMG_3981.jpg
http://s971.photobucket.com/albums/ae195/ThunderDomePB/100110-TUBAC%20Shoulder%20Chuck/?action=view¤t=IMG_3982.jpg
http://s971.photobucket.com/albums/ae195/ThunderDomePB/100110-TUBAC%20Shoulder%20Chuck/?action=view¤t=IMG_3983.jpg
http://s971.photobucket.com/albums/ae195/ThunderDomePB/100110-TUBAC%20Shoulder%20Chuck/?action=view¤t=IMG_3984.jpg

Sunday morning they were injected w/ some Dr. Pepper, and given a little bit more rub to guarantee I’d get the bark I was looking for.

http://s971.photobucket.com/albums/ae195/ThunderDomePB/100110-TUBAC%20Shoulder%20Chuck/?action=view¤t=IMG_3985.jpg

Here they are on the grill/smoker. You can see the firebox we made to turn this regular tank style grill into a smoker.

http://s971.photobucket.com/albums/ae195/ThunderDomePB/100110-TUBAC%20Shoulder%20Chuck/?action=view¤t=IMG_3986.jpg

This is at the 3 hour mark

http://s971.photobucket.com/albums/ae195/ThunderDomePB/100110-TUBAC%20Shoulder%20Chuck/?action=view¤t=IMG_3989.jpg

Shoulder hit 165 first, so it was foiled w/ some Dr. Pepper, and put back on the smoker to get to 205.

http://s971.photobucket.com/albums/ae195/ThunderDomePB/100110-TUBAC%20Shoulder%20Chuck/?action=view¤t=IMG_3991.jpg

Some pics of the pulled pork. Great cherry smoke ring

http://s971.photobucket.com/albums/ae195/ThunderDomePB/100110-TUBAC%20Shoulder%20Chuck/?action=view¤t=IMG_3992.jpg

http://s971.photobucket.com/albums/ae195/ThunderDomePB/100110-TUBAC%20Shoulder%20Chuck/?action=view¤t=IMG_3998.jpg

Here’s the Chuckie, which took about an hour longer to hit 165, and 205 respectively

http://s971.photobucket.com/albums/ae195/ThunderDomePB/100110-TUBAC%20Shoulder%20Chuck/?action=view¤t=IMG_3999.jpg

Made a chuckie taco w/ some cheese and guac

http://s971.photobucket.com/albums/ae195/ThunderDomePB/100110-TUBAC%20Shoulder%20Chuck/?action=view¤t=IMG_4004.jpg

Always have plenty of leftovers


 
 

tom37

Master of the Pit
OTBS Member
SMF Premier Member
1,649
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Joined Sep 24, 2009
Man oh man, the pork looks fantastic. I can't look any more or I will have to dig out a package from the freezer.

Nice Work.
 

raptor700

Master of the Pit
OTBS Member
4,067
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Joined May 20, 2010
Nice Smoke 
  Looks very Good!!  Got anymore pics of that Prison Smoker? It looks interesting!
 

deannc

Master of the Pit
1,153
24
Joined Jun 13, 2010
Great Qview and write up!  That's a heck of a smoke ring on that pork!  Thanks for sharing.  
 

scarbelly

Epic Pitmaster
OTBS Member
14,318
71
Joined Jul 26, 2009
Wow that is some good looking grub Thunderdome.  It is dinnertime here and I could go for a big plate of that right now
 

jongonz70

Fire Starter
39
14
Joined Sep 5, 2010
Every time i seem to look at others posts my stomach starts yelling at me. mainly saying, "GET YOUR BUTT UP AND EAT SUM SMOKED MEAT!!" lol.

@Thunderdome- That there is sum good lookin' pork man! i wish there was a smell o' vision and a taste o' vision for that! 
 

squirrel

Master of the Pit
OTBS Member
1,599
88
Joined May 7, 2010
Awesome smoke man! Looks really juicy and tasty! Can you fix me a sammie and I'll take one of those Mic Ultra's too!
 

kcbluesnbbq

Meat Mopper
252
10
Joined Aug 7, 2010
Wow, that looks great. I have to agree with Jongonz, we need smell o'vision and taste o'vision.
 

bamaboy

Meat Mopper
SMF Premier Member
298
11
Joined Sep 26, 2010
Awesome job,great now im hungry again....here piggy piggy
 

tyotrain

Master of the Pit
2,407
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Joined Mar 31, 2010
great looking smoke
think i just have to get me a chuckie to do up
 

pokey

Meat Mopper
268
16
Joined Jul 15, 2010
Nice smoke! 
  And interesting grill. I expected something crude, but it looks kinda futuristic.
 

duffman

Smoking Fanatic
519
61
Joined Jul 15, 2010
Looks good. I like the Taco Idea. I have made Enchiladasout of my smoked chicken before but I don't know how I never thought of taco with my pulled meat.
 

mballi3011

Epic Pitmaster
OTBS Member
SMF Premier Member
14,478
55
Joined Mar 12, 2009


Now your pork looks awesome and the grill is quite the conversation piece too. Now I do wish we had smell-a-vision to go along with this thread. But the taste-a-vision I'm not sure of.........I'm wondering how hard would it be with calycesss on your tongue
 

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