Pork shoulders, Brisket, Burnt ends, and a fattie oh my

Discussion in 'Pork' started by fourthwind, Jul 25, 2010.

  1. fourthwind

    fourthwind Master of the Pit OTBS Member SMF Premier Member

    Decided to load the new toy today, and test the limits per say.  I rubbed and rested TWO 9 pound pork shoulders, and a 14 pound packer split.  Smoking them in the Klose offset at about 230° with Hickory and Pecan.  The fattie was a early morning addition after getting on here and looking at fattie posts.  You can see the results of the fatty here.   When the point got to 165°, I cut it up and threw some rub on them, and put them back in.  A few coatings of sauce on those ends and it's going to be serious man candy! It's going to be one hell of a meat lovers dinner tonight!

    Here we are at about the half way point in the smoke.  I'll update pics tonight when I pull the meat out of the smoker.

  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Its looking good so far!!
  3. meateater

    meateater Smoking Guru SMF Premier Member

    Great way to break in that bad boy. [​IMG]
  4. deannc

    deannc Master of the Pit

    What time should we be there?? lol  Sounds like some great smokin going on there!
  5. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Jealous. Looks great
  6. fourthwind

    fourthwind Master of the Pit OTBS Member SMF Premier Member

    Here are the Burnt ends.  Delicious and gone as soon as I presented them!


    Here is the Brisket sliced.  Definately an award winner!


    Pork shoulders are just over 190°.  Another hour for the next tasty treats!
  7. marcus

    marcus Newbie

    looks good making me hungry, and I ate no less than 3 lbs of pulled pork tonight already [​IMG].  After seeing that brisket I believe that will be my next mountain to climb looks awesome.
  8. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    Man oh Man that looks like some fine looking and I'm sure tasting Q there 4thwind. Now I'm sure that there will be alot more where that came from soon too.
  9. fourthwind

    fourthwind Master of the Pit OTBS Member SMF Premier Member

    OK so here is the last of it..  I am pretty wooped..  been up since 0430 this morning.  Pulled pork came out great..  Juicy, and full of flavor.  It's going to make for some great meals.  What a day!



    Keep it thin and blue!
  10. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Man everything looks great. Was it a night and day difference from your other smokers?
  11. fourthwind

    fourthwind Master of the Pit OTBS Member SMF Premier Member

    Oh yeah..   Everything from temp control to flavors.  Their is no doubt that the temp in which the wood and coal is burning makes a huge difference in flavors.  I have run everything from bullet style to SNP style smokers in the backyard, and there is no doubt the heavy thickness of this smoker allows for a good clean burn of the fuels without having to choke it down to reduce the smoke chamber temperatures.  The design of the charcoal basket it simply awesome as well.   I get about 4 hours of constant temps with the initial basket, and about 3 for each time I reload.    I used about 30 pounds of Royal Oak Chef Select coals (which I REALLY like)  and about a 1/4 of a cubic foot of wood chunks for 14 hours of smoke time.  I finally have a smoker that gives me competition grade smoke at home.  I can work and tweak my recipes / methods here at home without feeding my buddies trailer smoker.
  12. That's a major Drool factor you have going on Fourthwind!! That Klose seems to be turning out some good Grub!!
  13. That is some fantastic looking meat!!! And that man candy... oh boy... I cant believe that made it to the table... You are a kind and generous soul to share that!!! You also got a beautiful smoke ring on the brisket...

    It's amazing what a difference the a good quality smoker can make!!! Kudos on a fantastic smoke!!!
  14. meatinc

    meatinc Smoke Blower

    Way to rock that Klose!  It all looks great!
  15. fourthwind

    fourthwind Master of the Pit OTBS Member SMF Premier Member

    LOL The man candy never made it to the table.  I put the pan on the stove, and the crowd surrounded it and consumed it in a matter of minutes. My neighbors bought that Brisket for me to smoke.  I have a deal with all of them addicted to my Q that if they supply the meat, that I will smoke it with the understanding that I am tweaking recipes and methods to practice for comps. That and I get some of the product too.  They always agree.   Hell of a deal don't you think? [​IMG]
  16. Hell of a deal??? That is the deal of the century!!! Any houses for sale in your neighborhood??? [​IMG]

    Isn't that always the case with that sweet, sweet candy??? I don't think I've ever plated it!!! It always seems to be consumed in transit...

    Have you ever heard of leftover man candy??? There is a damn good reason why!!!
  17. Hey fourthwind,  you mentioned that you cook w/charcoal and how important your basket design is.  Would you mind elaborating on the basket and your process of smoking with charcoal in general (how much to start with...how much to add, etc.  By the way, your pics look great..can't wait to start trying to duplicate.
  18. lucc

    lucc Smoke Blower

    Which smoker did you use? You have a link to it?
  19. roklimo

    roklimo Smoke Blower

    I could go for some of that brisket about now...  Nice job.
  20. fourthwind

    fourthwind Master of the Pit OTBS Member SMF Premier Member

    The basket is the stock basket made by Klose manufacturing.  www.bbqpits.com    They are meant to fit the 20 or 24 inch firebox's.  Cost 125 plus shipping.   I put a 4 inch log at one end, and fill the rest about 1/3 full for 230° smoker and half full for 260°+ smokes.  I then remove the log, and pour in a  3/4 full chimney of lit coals into the void.  I soak large chunks of the wood I am using, and add a couple to the burning area of the coals every 30 minutes or so.  If you try adding them along the snake, they just dry out and start burning  ahead of the coals.  You only need to add the wood until the meat hits 140 internal anyhow.  When the coals have burned all the way to one end, I use a little hand garden shovel, and rake all the hot coals into a pile on one end, and add a bucket of coals to fill the void going the other way.  Basicaly I just reverse the burn path.   Just remember what works for me with my pit, my coal choice, and at my altitude (5600 feet), works for me.  You will need to experiment to see what works for you and your smoker.  Here is a pic of the basket design.

    It's a Klose 20 by 36 backyard pipe smoker with a 1/2 inch firebox.   here is the link Klose Pits
    Last edited: Jul 28, 2010

Share This Page