First cook with cherry wood. Hot and fast pork shoulder.

chriscw81 · 10-14-2012, 07:01 PM

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

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!

10-14-2012, 07:01 PM	#1
chriscw81 is One Chatty Farker Join Date: 07-01-12 Location: Fredericksburg, VA Downloads: 4 Uploads: 0	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 :) 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 Sent from my Galaxy Nexus using Tapatalk 2 __________________ *A Texan transplant* UDS \| Blue Weber Performer Platinum \| Chargriller Akorn \| 22.5 Weber OTG \| WSJ Gold \| Mini WSM \| Maverick ET-73 \| Blue Thermapen \| Maverick PT-100 \| Master Forge gasser(charcoal chimney starter)

10-14-2012, 07:17 PM	#2
LMAJ Quintessential Chatty Farker Join Date: 07-01-07 Location: Southeastern Pa Downloads: 0 Uploads: 0	Mini me looks like he is trting to distract you so he can snag some more pork... Looking good. __________________ L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1 18.5 new to me WSM Super Fast BLUE and RED Thermapen 1 - The Great Outdoors Smoker Sea Bug cooker 1 - Fantastic hubby - the original Big Al _______________________________________ Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault

10-14-2012, 07:18 PM	#3
hav is one Smokin' Farker Join Date: 06-30-08 Location: Flushing, NY Downloads: 0 Uploads: 0	Vacu-suc is the way to go fella'... Pulled pork is the best! __________________ Butts-N-Gutts BBQ Team ( NYC Chapter Member ) Official MOINK Ball Maker ( Certified Dec 2008 ) Char-Broil Gas Grill; Not So Ugly Drum Smoker, now on wheels!; 22.5" Weber Kettle One Touch Gold (CL Rescue); 22.5" Weber *Cool-Blue* Performer; 18" WSM DZ:2008 (CL Rescue); 14" Table Top Kettle Grill; Turkey Fryer; *Rapid-Fire-Red* Thermapen!; *Small, Medium & XL BGE!*