To keep a better overview I have started this new topic as I had put all my restoration and first tries in one post: https://www.smokingmeatforums.com/threads/what-did-i-get-my-hands-on.272489/
This time i wanted to buy a pork shoulder for making my first pulled pork. Unfortunately my German butcher didn't have one available so i ordered one for next week.
What he did have was thick ribs with a pretty good hump of meat attached to them.
They weigh about 1.2 kg each and I have no clue how these are called but i took 2 pieces home anyway. I noticed a serious layer of fat between the rib and the piece of meat and didn't know how that would work out but i gave it a try.
I rubbed them with magic dust
And got my restored offset going at 10 am. I planned to use only briquettes but with the meat in the CC I needed to add some sticks of oak to get the temp up to my range of 200-225 degrees. I'm getting more and more familiar with my offset and im getting better and better at maintaining temp at desired level
Especially pre heating sticks works very well
I left them in the oven for 3 hours and sprayed them every 45 min with applevinegar/magic dust mix.
Then I wrapped them in foil and added a cup of apple juice. Left them wrapped for 2 hours. Unwrapped them and saved the fantastic smelling juices for later use.
I already felt they were becoming very tender. I glazed one with bbq sauce and left one natural and left them in the oven for another hour
I took them inside to cut them up and I found that I could easily separate the large piece of meat from the ribs. As the fat in between melted they came apart very easy.
I think the smoke-ring looked great!
I then pulled the larger pieces and cut the ribs and boy o boy was I happy with the result.
I made a mixed meat plate with Ribs Filet add Pulled Pork
This looked great for a fantastic meal with my two sons while watching the World Cup soccer games and boy did we have a feast :)
All in all I was extremely happy with the result of this unknown (for me)piece of meat and i am really looking forward to the pork shoulder next weekend ;)
This time i wanted to buy a pork shoulder for making my first pulled pork. Unfortunately my German butcher didn't have one available so i ordered one for next week.
What he did have was thick ribs with a pretty good hump of meat attached to them.
They weigh about 1.2 kg each and I have no clue how these are called but i took 2 pieces home anyway. I noticed a serious layer of fat between the rib and the piece of meat and didn't know how that would work out but i gave it a try.
I rubbed them with magic dust
And got my restored offset going at 10 am. I planned to use only briquettes but with the meat in the CC I needed to add some sticks of oak to get the temp up to my range of 200-225 degrees. I'm getting more and more familiar with my offset and im getting better and better at maintaining temp at desired level
Especially pre heating sticks works very well
I left them in the oven for 3 hours and sprayed them every 45 min with applevinegar/magic dust mix.
Then I wrapped them in foil and added a cup of apple juice. Left them wrapped for 2 hours. Unwrapped them and saved the fantastic smelling juices for later use.
I already felt they were becoming very tender. I glazed one with bbq sauce and left one natural and left them in the oven for another hour
I took them inside to cut them up and I found that I could easily separate the large piece of meat from the ribs. As the fat in between melted they came apart very easy.
I think the smoke-ring looked great!
I then pulled the larger pieces and cut the ribs and boy o boy was I happy with the result.
I made a mixed meat plate with Ribs Filet add Pulled Pork
This looked great for a fantastic meal with my two sons while watching the World Cup soccer games and boy did we have a feast :)
All in all I was extremely happy with the result of this unknown (for me)piece of meat and i am really looking forward to the pork shoulder next weekend ;)
