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 :)
Before pulling.
The bone fell right out
Mini me enjoying some too
Yummy
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
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