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-   -   First cook with cherry wood. Hot and fast pork shoulder. (http://www.bbq-brethren.com/forum/showthread.php?t=146012)

chriscw81 10-14-2012 07:01 PM

First cook with cherry wood. Hot and fast pork shoulder.
 
Yesterday I posted about how I finally got my hands on some cherry wood. Today I did a hot and fast pork shoulder with it. I trimmed most of the fat cap and cut slits in what was left. I held the temp easily between 300-325 in my chargriller akorn. I also threw a piece of pecan in with the cherry. I gave the shoulder a bath in SM sweet and spicy and it cooked for about 4.5 hours until it probed tender right around 200 internal temp. I then took it out and wrapped it in foil and rested it in an empty ice chest for about an hour. When I got it out it was perfectly tender and very moist. It had a great charred crust, which I love. Me and mini me ate some, then we vacuum sealed a few packages to freeze for later. The rest will be lunch for the next few days. The cherry definitely added an almost sweet smoke flavor that I look forward to using again. All in all it was a good day....minus a final second field goal miss :)


http://img.tapatalk.com/d/12/10/15/4e8y8asy.jpg
Before pulling.

http://img.tapatalk.com/d/12/10/15/eqequzym.jpg
The bone fell right out

http://img.tapatalk.com/d/12/10/15/y6ytu6y6.jpg
Mini me enjoying some too

http://img.tapatalk.com/d/12/10/15/y7a5aha5.jpg
Yummy

http://img.tapatalk.com/d/12/10/15/5ubanenu.jpg
vacuum sealed and ready to eat at a later date. I will boil it in the bag before eating.

It may not have been pretty enough to put in a comp box but it was delicious! thanks for looking.

Chris

Sent from my Galaxy Nexus using Tapatalk 2

LMAJ 10-14-2012 07:17 PM

Mini me looks like he is trting to distract you so he can snag some more pork...
Looking good.

hav 10-14-2012 07:18 PM

Vacu-suc is the way to go fella'... Pulled pork is the best!


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