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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-14-2012, 07:01 PM   #1
chriscw81
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Default 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

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Unread 10-14-2012, 07:17 PM   #2
LMAJ
somebody shut me the fark up.

 
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Mini me looks like he is trting to distract you so he can snag some more pork...
Looking good.
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Unread 10-14-2012, 07:18 PM   #3
hav
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Vacu-suc is the way to go fella'... Pulled pork is the best!
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