Prepped the 8lb. Pork Shoulder this past Friday. Experimented with 3 layers of seasoning.
You're lookin at a paste covering the shoulder made in the food processor from, Onions, Garlic, Bacon, Walnuts, Raisins, Parsley, Pineapples, Cholula hot sauce, Horseradish, Honey and Maple syrup. Below that the shoulder is covered in a Mixture of, Molasses, Brown sugar, Honey, Maple Syrup, Pineapple Juice and Hot Sauce. Then topped with a
Best Odds Dry Rub for the outer layer.
One Day later with molasses and brown sugar sauce spooned over the top. Below is the Sirloin strip with a memphis dry rub. (My Fathers undertaking with this cut of meat)
Put the Shoulder in the MES 40 with Hickory and Maple Pellets. Using the A-Maze-N Pellet smoker Saturday at 1pm or so. Doin it low n slow Well into the night and next morning.
Shoulder came out of the smoker at approx 5am (207 internal temp after being wrapped in foil at 177 degrees Internal Temp). Then was wrapped in a towel and placed in a cooler for about an hour and a half. What a moment when I unfoiled it.
Fell apart like butter.
Moist and Juicy!
Putting aside for the meal later in the day. Fathers Day Q.
At 1:30pm on Sunday I trayed up the Pork for a final pass of cold smoking as we like it pretty smokey.
Closer look?
Back in the MES 40
After a lil less than an hour I simmered the Pork in some Chipotle sauce with melted butter.
Lets get in there for a closer look! (Below simmering in BBQ sauce)
Because this was my first pork shoulder and I was feeding the family. I tried 3 different sauces and plated up a small amount of each to try. It was tender and juicy with bold smokey flavor with a real good kick from the heat!
On my Plate. a Pulled pork slider with crumbled smoked bacon and Chipotle Slaw. (Delicious!)
11lb Sirloin was put on the Grill to smoke, low heat at 2am Sunday morning and was pulled at 3:15pm. It was moist and delicious!
We left it in chunks for a lil more bite.
It was a tremendous meal. Here's everything plated up from the afternoon.
What's on the Plate? 2 pulled pork sliders, Pulled Sirloin with au Jus and BBQ sauce, Red Skin Potato salad, Hot Cherry Pepper Salad, Fresh Guacamole, Burnt Ends and Smoked Bacon Baked beans with Honey, Maple syrup and a lil heat.
Enjoy the cast.
Brisket and Bacon beans (Sweet and plenty of Maple and Brown sugar flavor!)
Brisket for Beans (Molasses, Brown sugar and Chipotle pepper style seasoning, Marinated for a week)
Chipotle Slaw, with canadian bacon, smoked bacon, cilantro and lime.
Hot Cherry Pepper Salad (Hot stuff!)
Hickory, Maple and Cherry pellets were still going so I threw in some Mozzarella cheese to catch some good flavor!
Thanks to everyone at SMF, This meal truly would not have ever happened without the good folks and advice on this great forum. Hope everyone had a happy fathers day. We sure did!
You're lookin at a paste covering the shoulder made in the food processor from, Onions, Garlic, Bacon, Walnuts, Raisins, Parsley, Pineapples, Cholula hot sauce, Horseradish, Honey and Maple syrup. Below that the shoulder is covered in a Mixture of, Molasses, Brown sugar, Honey, Maple Syrup, Pineapple Juice and Hot Sauce. Then topped with a
Best Odds Dry Rub for the outer layer.
One Day later with molasses and brown sugar sauce spooned over the top. Below is the Sirloin strip with a memphis dry rub. (My Fathers undertaking with this cut of meat)
Put the Shoulder in the MES 40 with Hickory and Maple Pellets. Using the A-Maze-N Pellet smoker Saturday at 1pm or so. Doin it low n slow Well into the night and next morning.
Shoulder came out of the smoker at approx 5am (207 internal temp after being wrapped in foil at 177 degrees Internal Temp). Then was wrapped in a towel and placed in a cooler for about an hour and a half. What a moment when I unfoiled it.
Fell apart like butter.
Moist and Juicy!
Putting aside for the meal later in the day. Fathers Day Q.
At 1:30pm on Sunday I trayed up the Pork for a final pass of cold smoking as we like it pretty smokey.
Closer look?
Back in the MES 40
After a lil less than an hour I simmered the Pork in some Chipotle sauce with melted butter.
Lets get in there for a closer look! (Below simmering in BBQ sauce)
Because this was my first pork shoulder and I was feeding the family. I tried 3 different sauces and plated up a small amount of each to try. It was tender and juicy with bold smokey flavor with a real good kick from the heat!
On my Plate. a Pulled pork slider with crumbled smoked bacon and Chipotle Slaw. (Delicious!)
11lb Sirloin was put on the Grill to smoke, low heat at 2am Sunday morning and was pulled at 3:15pm. It was moist and delicious!
We left it in chunks for a lil more bite.
It was a tremendous meal. Here's everything plated up from the afternoon.
What's on the Plate? 2 pulled pork sliders, Pulled Sirloin with au Jus and BBQ sauce, Red Skin Potato salad, Hot Cherry Pepper Salad, Fresh Guacamole, Burnt Ends and Smoked Bacon Baked beans with Honey, Maple syrup and a lil heat.
Enjoy the cast.
Brisket and Bacon beans (Sweet and plenty of Maple and Brown sugar flavor!)
Brisket for Beans (Molasses, Brown sugar and Chipotle pepper style seasoning, Marinated for a week)
Chipotle Slaw, with canadian bacon, smoked bacon, cilantro and lime.
Hot Cherry Pepper Salad (Hot stuff!)
Hickory, Maple and Cherry pellets were still going so I threw in some Mozzarella cheese to catch some good flavor!
Thanks to everyone at SMF, This meal truly would not have ever happened without the good folks and advice on this great forum. Hope everyone had a happy fathers day. We sure did!
