man its been a while since I have gotten to post on here! Basically been working night and day since the middle of December but I finally found sometime this week to update the blog and document my last two smokes. I will definitely be unloading a lot of q-view on you guys and gals the next few weeks as the weather in socal is starting to look a bit more like spring finally with the exception being a rainy last few weeks! But I digress, for your viewing pleasure.... some more pulled pork, now with Q-video!
More pictures of this smoke as well as my first injected shoulder here:
http://notomatoesbbq.blogspot.com/
This is the first pork shoulder I am cooking this year and probably the last for a while... If you haven't noticed there has been a reoccurring theme on this blog and it happens to revolve around pork. Now by no means am I saying im sick of pork, but how much can one man eat? No tomatoes is basically a 2 man/WOman team that means not only do we do all of the prep work, cooking and cleaning but the eating as well. While this is not exactly the biggest drawback on the planet some variety would surely revive my lust for all things smoked. Fortunately for this last shoulder I got to share it and get some feedback from an outside source.... my new neighbors! What better way to welcome someone to the neighborhood than with free bbq? not to mention my best bbq yet!
As always a trip to the local butcher shop was in order to pick up the no tomatoes special. A nice 9.8lb bone in boston butt along with the supplies to make a batch of the usual suspects.
I started experimenting with injections in my pork shoulders on my previous shoulder smoke. I was so happy with the results I did it again on this one. The injection I use is supposedly the "Chris Lilly Championship injection" I found on another site and I have posted here: http://notomatoesbbq.blogspot.com/2011/03/shoot-it-up.html
Its pretty simple, but boy does it make a big difference! Heat the wet ingredients on low while stirring in the dry stuff until its completely dissolved. Be sure to let it cool before injecting.
Time to Trim the fat cap a bit and then take care of the messy side of prepping a butt for smoking.
Ready for a mustard massage, a nice rub and a few shots for good measure...
I really like using mustard as a base for my rub when making shoulders. I have tried smoking them with and without mustard and I feel like the mustard helps make a better bark.
A clean work station is crucial.....
Shot up and ready for some smoke!!! That is another great thing about using injections is there is no waiting around as if you were marinating or brining. Once the meat is injected its ready to go.
A batch of ABT's were also on the menu today, unfortunately they did not make it back to the kitchen for photographing...
After all of this I checked on the smoker which was chuggin along at around 220* I had no idea what I was in for when I started this should but lets just say BIG BUTTS take a LONG time to cook! This shoulder stalled for over 4 hours! But the results speak for themselves...
The bottom slid right off when I picked it up off the smoker!
This is a good sign at least
oh yeah...
Last but not least!!!!! some pork porn with me burning my finger, despite a 2 hour rest in a cooler.
Some specs on todays smoke:
WSM
Royal Oak Lump
Apple wood chunks from the wood shed OC (http://www.thewoodshedoc.com/) This place rocks for anyone in socal looking for wood chunks you should definitely give these guys a try.
9.8lb bone in boston butt
the Irie rub
"chris lilly" injection
Soflaquers Finishing sauce
As Always thanks for looking! I hope you enjoyed! For more pics or if you want to see the whole process plus the previous smoke click here:
http://notomatoesbbq.blogspot.com/
More pictures of this smoke as well as my first injected shoulder here:
http://notomatoesbbq.blogspot.com/
This is the first pork shoulder I am cooking this year and probably the last for a while... If you haven't noticed there has been a reoccurring theme on this blog and it happens to revolve around pork. Now by no means am I saying im sick of pork, but how much can one man eat? No tomatoes is basically a 2 man/WOman team that means not only do we do all of the prep work, cooking and cleaning but the eating as well. While this is not exactly the biggest drawback on the planet some variety would surely revive my lust for all things smoked. Fortunately for this last shoulder I got to share it and get some feedback from an outside source.... my new neighbors! What better way to welcome someone to the neighborhood than with free bbq? not to mention my best bbq yet!
As always a trip to the local butcher shop was in order to pick up the no tomatoes special. A nice 9.8lb bone in boston butt along with the supplies to make a batch of the usual suspects.
I started experimenting with injections in my pork shoulders on my previous shoulder smoke. I was so happy with the results I did it again on this one. The injection I use is supposedly the "Chris Lilly Championship injection" I found on another site and I have posted here: http://notomatoesbbq.blogspot.com/2011/03/shoot-it-up.html
Its pretty simple, but boy does it make a big difference! Heat the wet ingredients on low while stirring in the dry stuff until its completely dissolved. Be sure to let it cool before injecting.
Time to Trim the fat cap a bit and then take care of the messy side of prepping a butt for smoking.
Ready for a mustard massage, a nice rub and a few shots for good measure...
I really like using mustard as a base for my rub when making shoulders. I have tried smoking them with and without mustard and I feel like the mustard helps make a better bark.
A clean work station is crucial.....
Shot up and ready for some smoke!!! That is another great thing about using injections is there is no waiting around as if you were marinating or brining. Once the meat is injected its ready to go.
A batch of ABT's were also on the menu today, unfortunately they did not make it back to the kitchen for photographing...
After all of this I checked on the smoker which was chuggin along at around 220* I had no idea what I was in for when I started this should but lets just say BIG BUTTS take a LONG time to cook! This shoulder stalled for over 4 hours! But the results speak for themselves...
The bottom slid right off when I picked it up off the smoker!
This is a good sign at least
oh yeah...
Last but not least!!!!! some pork porn with me burning my finger, despite a 2 hour rest in a cooler.
Some specs on todays smoke:
WSM
Royal Oak Lump
Apple wood chunks from the wood shed OC (http://www.thewoodshedoc.com/) This place rocks for anyone in socal looking for wood chunks you should definitely give these guys a try.
9.8lb bone in boston butt
the Irie rub
"chris lilly" injection
Soflaquers Finishing sauce
As Always thanks for looking! I hope you enjoyed! For more pics or if you want to see the whole process plus the previous smoke click here:
http://notomatoesbbq.blogspot.com/
Last edited:
