Smoking a pork picinic shoulder this morning.

[cxb]

I picked up a picnic shoulder and thought I would give it a try today. I have a new electric smoker and have never smoked a pork shoulder so this should be a great learning curve. I cut off the fat cap, dosed it with yellow mustard and rubbed it with Dave's rib rub.

Will try and post pics as soon as the website co-operates with my IPHONE. Tried and tried but it would not post, just hung "uploading pictures".

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Personal story

My "buddy" Brodie has been coming down on me hard since Thanksgiving. He threatened to run me over with a school bus. I am living in a state of constant fear. I bought myself a couple of days by offering him a gift of hickory chunks for his smoker.

If I can form an alliance with Checker I may be able to make it to the new year. Everything works out for checker. Everything.

 

[cxb]

image.jpg

• cxb
• Dec 10, 2012

 

[cxb]

http:[GALLERY="media, 184217"][/GALLERY]]
Pics fixed.

 

[cxb]

image.jpg

• cxb
• Dec 10, 2012

 

[cxb]

Pulled at 140 Degrees and double wrapped in tinfoil. Added 1/2 Sam Adams Winter ale to keep it moist. Put shoulder into 230 F oven. Going to check on it now and see what the temperature is. 

Temperature is 150. F and 160 F in another spot. 

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No one has replied to this thread yet. I am getting paranoid. pretty sure that Brodie put some bad mojo on my profile. 

 

[sqwib]

Who is this brodie cat?
Why did you remove it from the smoker?
How did it turn out?

 

[scottiewalton]

Brodie is a Posse high cabinet member. He punches out horses for a living. Good thing you have him some wood chunks, or you would be wearing a sailor suit!

How did the pork turn out? You should cook until you have an internal temp of about 195 degrees or so that the pork butt will be really tender. Could you taste the Adams' winter ale in the pork? I have never tried smoking meat with beer, but not tried it yet.

 

[adam46er]

I always leave the fat cap on and smoke it with the fat on top.  This way when the fat breaks down it oozes all over your meat.  I also smoke the meat to an internal temp of 195-200F and it just pulls right apart!  I like the idea with the beer though.  I usually just sprits the outside of the meat with an apple juice vinegar mixture while it is smoking

 

[mdboatbum]

Sounds like a good start. How'd it turn out?

 

[cxb]

I cooked it to just over 200 degrees internal temperature, wrapped it in a bunch of towels and let it sit for a couple of hours.

While waiting we went and saw a Christmas light display at the zoo, walked around and looked at the lights in the cold. Light display  was great, came home hungry and a little nervous about how the pork turned out.It turned out awesome!! It is the the best thing I have ever made in the smoker.  Pulled apart so easy. I could have torn it apart with the flimsy plastic silverware that we get at work. Ate about a pound of it just tearing it apart then decided to make sandwich's.(sandweeeeches)    Wife made some incredible vinegar based coleslaw to go along with it. 

Back to Brodie,

Scott is correct about Brodie punching horses for a living.

He is the only man that Chuck Norris is afraid of.

The worlds most interesting man is facinated by Brodie. 

He is the reason that everything works out for Checker (his friend and  leader of the alleged Posse).

 

[cxb]

image.jpg

• cxb
• Dec 11, 2012

image.jpg

• cxb
• Dec 11, 2012

image.jpg

• cxb
• Dec 11, 2012

200 degrees in bottom pic.

 

[scottiewalton]

Looks tasty! Did you save any for Brodie and Checker? Sounds like you need to smoke them a peace offering or you'll be going home with your lips in your pocket.

 

[jrod62]

:drool