The Hippy is smokin pork today!

[damndirtyhippy]

  Today I picked up a 8.99lb pork shoulder from albertsons for $1.28 a pound, and a rack of spare ribs. Cleaned my smoker and split pecan and what hickory I have. Prepared all injections and sauces around 6pm.

injection

2 cups apple juice

2 tbs of apple cider vinegar

2 tbs lemon juice 

2 tbs louisana hot sauce

1 tbs worscheshire sauce

1 tbs pork rub

Pork Rub

1/2 cup brown sugar 

1 1/2  tbs paprika

1 tbs  cayenne 

1/2 tbs fresh coarse ground peppercorns

1/2 tsp new mexico chili powder

1 tsp creole seasoning

1 tsp cali style onion powder 

1 tsp powdered garlic

1 tsp parsley 

1 tsp mexican oregano

1/2 tsp garlic salt

1/8 tsp ginger

1/2 tsp dried mustard 

1 chopped dried ancho pepper 

placed all dry ingredients into food ninja (chopper) and blended well added dash of parsley after wards and 1 tsp sea salt

Also made a finishing sauce

2 Cups Cider Vinegar

1 handful of Brown Sugar

1 Teaspoon Tony Chachere's Cajun Seasoning

1 Teaspoon Course Black Pepper

2 tbs of Red Pepper Flakes

4 tbs of sweet baby rays

At 7pm I removed the membrane from my rack of ribs and removed some of the fat applied a coat of parkay and applied a dry rub consisting of about 1/4 bolner-fiesta brand rib rub and 3/4 my own dry rub. Injected about 1 cup of mix into pork shoulder applied light coating of rub placed in plastic bag with 1/2 cup injection mix returned to fridge.

 Plan on waking up around 5:30am and starting my fire letting the larger cut of meat rest for an hour or more before I put it on.  Will also be applying another coat of rub to shoulder.

The ribs will be done using the 3-2-1 method during foiling I plan on wrapping with brown sugar, honey, parkay and will use tiger sauce or apple juice during foiling.  My last shoulder cooked to 215 and it seemed over cooked to me shooting for 200 this go around.  Also on my last 2 shoulders I used a mop this go around I'm going to try spritzing with left over injection mixture.  

 

[damndirtyhippy]

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• damndirtyhippy
• Nov 10, 2012

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• damndirtyhippy
• Nov 10, 2012

 

[s2k9k]

Hey Hippy, It all sounds real good! Can't wait to see the results! 

I moved your post into a brand new thread in the "Pork" forum, I think you will get a lot more views over here!

 

[damndirtyhippy]

Cool thanks man!

 

[s2k9k]

You're welcome! If you want me to change the title just tell what you would like it to say. I just made something I thought you would like.

 

[chef jimmyj]

That is one pretty piece of meat!...JJ

 

[themeatprobe]

trying to smoke some ribs and chicken on my new masterbuilt electric smokehouse any suggestion

 

[damndirtyhippy]

Probe I don't have any experience with that smoker but I'm sure some other people around here do.  

I started my fire at 5AM applied more rub and let the pork shoulder rest until I put it fat cap down in the middle of bottom rack at 6:30 shooting for a cooking temp of 240.  Applied more rub to the ribs and placed them on the top rack at 6:45.  Two hours in I rotated both pieces of meat, and at 10:00 foiled my ribs I used Parkay, brown sugar, honey, my finishing sauce and 1/4 cup apple juice also spritzed the meat heavily with spray and returned the ribs to top rack meat side down. I picked a bad day to do this we have had intermittent rain, and the wind keeps changing directions.  Put i've ben making the best of it moved the smoker as close to the house as I feel is safe and built a little wind break by the fire box.

 

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• damndirtyhippy
• Nov 11, 2012

You can bring the temp up on your meat a tad faster before putting it on the grill by sitting it on to the burner on an electric stove (turned off) the metal coil acts like a heat sink and helps draw the cold out of your meat faster than just sitting it on the counter.  This works great for defrosting smaller cuts of meat quickly just rotate it to a different coil every so often for maximum effectiveness.  Here's the pork shoulder at around 10:30

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• damndirtyhippy
• Nov 11, 2012

 

[damndirtyhippy]

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• damndirtyhippy
• Nov 11, 2012

Pulled the ribs out of the foil at 12:15 and placed them back onto a sheet of foil on the rack pulled and ate lunch at 1:00.  The ribs turned out really well not too sweet not too hot nice smoke ring and good amount of pull back.  I bucked what has become tradition and managed to get a decent pic of the ribs.  Checked temp of pork shoulder at 1:00 it was just over 140* used some parkay and more rub.  At 2:00 the temp has hit 160* we'll see if it stalls I might foil if it stalls there for awhile.  I wish i could say I've maintained a consistent cooking temp but I've had several peaks and valleys.  My lowest temp has been about 210 highest about 310 been running between 230-250 for the most part and most spikes have only been for 5-10 minutes at a time.  The weather has cleared up and wind has died down so it should be better going than this morning was.

 

[damndirtyhippy]

Well continued to have temp problems today but it turned out to be a good smoke any way.  Stalled out and around 4:30 I lost a lot of heat in the smoker so I panned my shoulder at that point and wrapped the pan placed on top rack.  During this time I ran the smoker at around 340* until about 6 at 6 i checked my meat temp again and it had climbed to 180 I defoiled and returned to center of smoker. At 6:30 meat had reached 200 at which point I brought it inside and let it rest for about an hour before I pulled it.   Very good smoke I do feel that panning the shoulder adversely affected my bark but the bark was still very good.  My one friend that came over had a huge sandwich and then a big pile of pulled pork with the finishing sauce.