Two 11 pound shoulders on the WSM - all night smoke - lots of Q-View (updated)

[dward51]

Well, the shoulders are over the stall (I hope).  The larger of the two is at 179 and the smaller is at 186 in most areas checked with my Thermopen.  I had bumped the pit to 250* and I know I could take it higher but with the sugary spray I don't want to burn it so 250* is it.

Plan "B" was make some sausage stuffed mushrooms to go with the mac & cheese and the brunswick stew.  The shoulder will be done when it's good and ready and not before I guess.

So here is the mac & cheese (scratch made 6 cheese) just before going into the oven.

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• dward51
• Mar 16, 2013

Here are the sausage stuffed mushrooms just out of the oven.

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• dward51
• Mar 16, 2013

The brunswick stew (a reheat from a prior smoke & cook)

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• dward51
• Mar 16, 2013

And the pork shoulders.  Love that bark!!!!!!   (My mother in law asked "is that burnt" She's used to gas oven pulled pork from the fast food stores). 

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• dward51
• Mar 16, 2013

Will post more later as it's done.

 

[jarjarchef]

I don't think it would tame me long to get there. The wife and I had a snack so we should be fine for the drive, but we will be very hungry and that looks just like the meal to fill the void. :drool

 

[turnandburn]

Holy smoke riddled deliciousness batman!!! Lookin great! Diggin those shrooms also.  :)

 

[fpnmf]

Great looking chow!!!

   Craig

 

[bdskelly]

Dward... They look perfect. I'm new to PP. Here in Texas brisket is king. That being said my last 4 smokes have been Pulled Pork. Great for a change and I've noted there is no left overs the last few times I made it. ... Always a good sign. So far I've only done two picnics and two butts.  ( a 9 pound butt is on the master built as I type) 

So I have a question.  You said you trimmed the skin of these gorgeous picnics of yours. Is there a reason why?  Wouldn't the underlying fat be a good thing? My two picnic I just cut a diamond pattern in the skin to allow the rub and smoke to get to the meat. After the cooking the skin came right off with no trouble.   Thanks in advance for your answer.  As I said I'm new at these   B

 

[dward51]

JarJar, as long as this set of shoulders is taking you would likely be here in plenty of time...

Well, I threw in the towel on the shoulders.  They stalled again at 179*.  Wife was getting impatient and I did something I have never done before (never!!!!).   I pulled them, foiled them and they are now in a 350* oven in the house.  I am so ashamed I have resorted to an "inside oven".  But the wife and her folks were giving me the stink eye (but chowing down on the mushrooms, mac & cheese and Brunswick stew).  Figured the oven was still at 350* from where I cooked the mack & cheese, so I might as well use it. Good news is an hour later they are still here and waiting on the pork (I did give them a taste when I pulled it, felt like a crack dealer giving out free samples as I knew they would stick around).

As to trimming the skin, it's optional but that is the way I've always done it.  Just like trimming the fat cap on a Boston butt or pulling the membrane on ribs.  Some people do, some people don't.  There is nothing wrong with scoring the cap and pulling it later either.  I try to trim the large fat clumps and any veins, tendons, etc...   Just the way I've always done it.  In retrospect, I probably should have saved the skin to make cracklings with, but just did not even think about it until after it was in the trash.

Well, the oven timer is going off and the relatives are starting to give me the "well....." look.  Gotta go thermopen the pork.

Will post final photos shortly (hopefully)

 

[bdskelly]

Dward... They look perfect. I'm new to PP. Here in Texas brisket is king. That being said my last 4 smokes have been Pulled Pork. Great for a change and I've noted there is no left overs the last few times I made it. ... Always a good sign. So far I've only done two picnics and two butts.  ( a 9 pound butt is on the master built as I type) 

So I have a question.  You said you trimmed the skin of these gorgeous picnics of yours. Is there a reason why?  Wouldn't the underlying fat be a good thing? My two picnic I just cut a diamond pattern in the skin to allow the rub and smoke to get to the meat. After the cooking the skin came right off with no trouble.   Thanks in advance for your answer.  As I said I'm new at these   B

 

[bdskelly]

Whoops  So sorry for the double post!  Wanted to sat that  I'll trim the skin next time.  IMHO When it come to flavor I think the picnics were better.  Perhaps due to more bone???

 

[dward51]

Well, well, well..... saved by the thermopen!  The natives were getting very restless waiting on the pork and look what I found when I probed them.  I had planned on going to 200-205* but I'll take it.  This pair took right at 24 hours from first hitting the top grate of the WSM until what you see below.  This is a few hours longer than I had planned, but you cannot predict a stall.

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• dward51
• Mar 16, 2013

So on go the silicon heat gloves and I start to un-foil them.  This is a good indicator of how done they were as this one just fell apart.

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• dward51
• Mar 16, 2013

Pulled and hit with a little of SoFlaQuer's finishing sauce.  I liked it and the others did not even realize I had put any in (and I'm not telling either, let's just keep this our little secret).

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• dward51
• Mar 16, 2013

Father in law said to tell you what his comment on the pulled pork was..... he was too busy eating and a photo will have to do.

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• dward51
• Mar 16, 2013

After the family putting a major dent in the pulled pork, the in-laws asked for a bag to go for tomorrow so it must have been good.  We also gave a bag full to the Deputy Sheriff who lives next door (I'm a retired Sheriff's Lieutenant from a neighboring agency).  He was very glad as he has been smelling since yesterday.  All said we have still enough left to fill a 1 1/2 quart casserole pan in the fridge, but my daughter's boyfriend is coming by tomorrow on his spring break.  I doubt any will survive to make it to the fridge after that.

Almost forgot, but here is a photo of the finished mac & cheese after cutting into it.  This was a good recipe and I was told to make it for Easter at the big family gathering so that is pretty much the family seal of approval.  I'll have to post the recipe and I will link it when I do.

Thanks for following along on this longer than expected smoke.  It goes to show that the meat will not be done until "it's" ready and sometimes you have to improvise.

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• dward51
• Mar 16, 2013

 

[oldschoolbbq]

Great job. The Bark is doing well too. It probably tasted a little more Hammy than usual, but still good eatin'.

Have fun and as always...

 

[rgacat]

Looks like a great meal to me.

Ronnie G.

 

[dward51]

I posted the recipe for my Mac & Cheese from this smoke in the side items area of the forum.  It's called Dave's Five Cheese Mac & Cheese.  Here is a link:

http://www.smokingmeatforums.com/t/138059/daves-five-cheese-mac-cheese

 

[zahlgren]

Everything looks awesome! Great job!