The smoke.....is done!!

[mr x]

OK, so pork picnic shoulder is on sale at SS this week. Figured I try to get a big one (8lbs or so) from the butcher, not the 4 lbers on the shelf. So I asked the guy for a shoulder and he comes out with a 9lb hunk that's $42. I'm somewhat horrified and mention that I thought it was on sale this week. He talks to the other meatman and says 'oh, you want a picnic cut with the heavy skin'. Yeah, that's it. So he goes and checks and comes back with the same hunk, but marked down to $18. Very good. Except I don't know what this cut is. It might be the chop...??? If you look at this pic, you can see the bone running through the roast (through the Maple Leaf stamp).


Anyway, it will be smoked overnight. Used Chris Lilly's injection recipe, except I eliminated the salt, used vegetable stock and mango nectar instead of apple juice, and split the sugar between regular sugar and maple syrup. But that's Lilly's recipe.

[TimG]

Nice! When should we show up for supper?

[mr x]

18 hrs...?

[mr x]

It's on.

[mr x]

[mr x]

[moxie]

Looking good!



Thanks for the heads up on the pork shoulder. Would love to do some pulled pork this week.

[akr71]

Damn, where's the smell-o-vision when you need it!

[NASH]

Having been a meat cutter in one of my previous lives that looks like a big-ass Boston butt (front shoulder) to me which is exactly what you want. Not a picnic for sure, picnics mostly suck for pulled pork anyways, too lean.

Lookin' good

[mr x]

Very good, I hope that's what I have. Controller is doing a fairly good job of temp control too. So far, anyway...

[mr x]

Bah...Maverick got me up @ 6:15am. Pit temp hit 199f. Frigged with the controls a bit to get it back up towards 225-250f. Meat temp was 163f. Coming along. Somebody may have to come over and help me eat this, lol.

A good resource for the cut:

http://www.virtualweberbullet.com/porkbuttselect.html" onclick="window.open(this.href);return false;

[mr x]

Still waiting here. Was having a rough time getting up over 220 for a couple hours. Looks like the grates plugged up a bit. Gave a rattle, and we're heading towards 250+ to finish this off.

Edit: My mistake - I was low on fuel...

[mr x]

Here we are @ 180f:

[mr x]

It's been 17 hours and Tilly has almost given up hope, lol. Temp moving now, up to 185...

[mr x]

OK that's it, almost 18 hours.

[mr x]

[mr x]

[mr x]

[mr x]

That's all folks!

[derek]

It's been 17 hours and Tilly has almost given up hope, lol. Temp moving now, up to 185...

LOL. She never seemed to me to be a dog of that much patience. Of course, most of my dogs have been German Pointers, which are famously known for "locking" on point. Irresponsible hunters have been known to abandon dogs that wouldn't break point when called. Which I have always suspected is what happened to my current dog, who was rescued from a US State Park. Still, I doubt she could point a smoker for 17 hours.

[mr x]

Oh man, did this ever turn out good. Tender, moist, not too salty. Awesome.

[Jimmy]

Ugh, I need to get myself a smoker..now!

[mr x]

I want to smoke another one right now, lol! I should have done two...hahahahahaha

[NASH]

Ugh, I need to get myself a smoker..now!

I could likely sell you my medium Green Egg for a reasonable price in the name of helping a fella out

Let me know if you're interested.



Sent from the hop-phone.

[NASH]

Oh man, did this ever turn out good. Tender, moist, not too salty. Awesome.

I be looking for my share and soon!


Sent from the hop-phone.