Cookin Myron Mixon's Pork Shoulder

bo_gator · 01-25-2013, 07:56 PM

I am going to make Myron Mixon's pork shoulder from his Smokin book this weekend. I have the injection, Vinegar sauce, and rub made, and am planning on making the glaze after putting the pig to the heat.

What is the overall opinion of this combination for making BBQ, I think the sauce, injection, and rub all tasted pretty good by themselves,so lets hear about what you thought

buccaneer · 01-25-2013, 07:59 PM

Any diabetes in your family history?

Robicus129 · 01-25-2013, 08:07 PM

Good luck! I have read his book also. Trying to learn as much as I can. I did his apple/bacon stuffed chicken breasts. Pretty easy and family loved it.

Sorry not trying to hijack your thread. Good luck and post up your results.

deerslayer8153 · 01-25-2013, 08:10 PM

I enjoyed his book but I did his rib recipe and it was WAY, WAY too salty! (and I like lots of salt)

Vision · 01-25-2013, 08:12 PM

Quote:

Originally Posted by deerslayer8153

I enjoyed his book but I did his rib recipe and it was WAY, WAY too salty! (and I like lots of salt)

Me too. But that's becuase you have an early copy of the book with errors in it.

themidniteryder · 01-25-2013, 08:30 PM

I agree on the salt issue. My copy of the book (V3.1 R2) shows 2 cups of salt in the hog injection which I think is a little much in 5 quarts of liquid. The book has some good recipes, but I use them as building blocks to create my own style at times.

thirdeye · 01-25-2013, 09:01 PM

Does he know you have his shoulder, book, injection, rub and sauce?? I bet he is looking all over for 'em.....

Boshizzle · 01-25-2013, 09:32 PM

You have to use some common sense and your own taste when using MM's book. I like his rub recipe. His comp brisket and pork butt recipe differs slightly from the recipe in his book. But, either way, use your own sense of taste with them. I have a later version of his book and many of the salt issues have been addressed in it. But, I still use my own taste when following his recipes.

Good luck!

bo_gator · 01-25-2013, 09:33 PM

Quote:

Originally Posted by buccaneer

Any diabetes in your family history?

are ya trying to say its sweet

Fortunately no diabetes in the family history

DevineSwine · 01-25-2013, 10:29 PM

Ive tried his brisket a couple times but i keep missing it a little i think gonna keep trying though.

Boshizzle · 01-25-2013, 10:47 PM

For MM's brisket, think Arby's roast beef.

I didn't post that, BTW.

SchatzSea · 01-26-2013, 08:10 AM

Where did you see the version #? Anyone have a "revised" edition with the "right" salt content. I've got the book that shows 2 cups salt in the hog injection. Never tried it, but probably will sometime for butts.

Sent from my Incredible (2) Droid

cpw · 01-26-2013, 08:34 AM

My version of the book shows 2 cups salt in it as well. I've made it several times and never noticed the pork ending up too salty.

bo_b_q · 01-26-2013, 10:47 AM

I made his recipe a few times...I adjusted after the first time...too much onion powder and pepper in the rub for me. I made the glaze once...it wasn't bad just didn't seem to need it flavor wise...for a comp I could see where it would make sense though.

Mammoth Mountain · 01-26-2013, 11:56 AM

He said at his class the 2 cups was a typo error. Try 2 Tablespoons

01-25-2013, 07:56 PM	#1
bo_gator On the road to being a farker Join Date: 06-11-12 Location: Waynesville, NC Downloads: 0 Uploads: 0	Cookin Myron Mixon's Pork Shoulder I am going to make Myron Mixon's pork shoulder from his Smokin book this weekend. I have the injection, Vinegar sauce, and rub made, and am planning on making the glaze after putting the pig to the heat. What is the overall opinion of this combination for making BBQ, I think the sauce, injection, and rub all tasted pretty good by themselves,so lets hear about what you thought __________________ Webber 18 1/2" WSM, Webber 22 1/2" WSM, Webber 22 1/2" OTG Kettle, Teal Thermapen You mean Sriricha isn't one of the four basic food groups

01-25-2013, 07:59 PM	#2
buccaneer Babbling Farker Join Date: 10-23-10 Location: Sunset City Western Australia Downloads: 0 Uploads: 0	Any diabetes in your family history? __________________ The only current member banned for life! Why is there a sign on vending machines at Buddhist Temples saying "Change Is Inevitable?"

01-25-2013, 08:07 PM	#3
Robicus129 Knows what a fatty is. Join Date: 01-23-13 Location: Tacoma, Wash Downloads: 0 Uploads: 0	Good luck! I have read his book also. Trying to learn as much as I can. I did his apple/bacon stuffed chicken breasts. Pretty easy and family loved it. Sorry not trying to hijack your thread. Good luck and post up your results. __________________ Brinkmann Cimarron / 22.5 OTG on 3rd cooking grate / PBC / Turkey Frier / 22.5 WSM on order.

01-25-2013, 08:10 PM	#4
deerslayer8153 On the road to being a farker Join Date: 11-14-10 Location: Meridian, MS Downloads: 0 Uploads: 0	I enjoyed his book but I did his rib recipe and it was WAY, WAY too salty! (and I like lots of salt) __________________ 2011 UDS with BBQ Guru DigiQ, Weber Gasser, Red Thermapen

01-25-2013, 08:30 PM	#6
themidniteryder Got Wood. Join Date: 12-30-12 Location: Nuevo, Ca. Downloads: 0 Uploads: 0	I agree on the salt issue. My copy of the book (V3.1 R2) shows 2 cups of salt in the hog injection which I think is a little much in 5 quarts of liquid. The book has some good recipes, but I use them as building blocks to create my own style at times. __________________ Dedicated Stick Burner, Pitmaster @ All About The Q, facebook.com/itsallabouttheq KCBS CBJ

01-25-2013, 09:01 PM	#7
thirdeye Quintessential Chatty Farker Join Date: 01-14-06 Location: At home on the range in Wyoming Downloads: 2 Uploads: 0	Does he *know* you have his shoulder, book, injection, rub and sauce?? I bet he is looking all over for 'em..... __________________ ~thirdeye~ I Play With Fire and Smoke *KCBS - CBJ* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery

01-25-2013, 09:32 PM	#8
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia Downloads: 0 Uploads: 0	You have to use some common sense and your own taste when using MM's book. I like his rub recipe. His comp brisket and pork butt recipe differs slightly from the recipe in his book. But, either way, use your own sense of taste with them. I have a later version of his book and many of the salt issues have been addressed in it. But, I still use my own taste when following his recipes. Good luck! __________________ Jambo Pit - UDS - Lang 60 (Sold) 18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - Bubba Keg - #2 La Caja China Chargriller Outlaw Impeccably Accurate BLACK & RED Thermapens KCBS CBJ Operation BBQ Relief Founding Member I am Obsessive Compulsive about BBQ. Google it.

01-25-2013, 10:29 PM	#10
DevineSwine Full Fledged Farker Join Date: 01-09-11 Location: Grosse Pointe Woods MI Downloads: 0 Uploads: 0	Ive tried his brisket a couple times but i keep missing it a little i think gonna keep trying though.

01-25-2013, 10:47 PM	#11
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia Downloads: 0 Uploads: 0	For MM's brisket, think Arby's roast beef. I didn't post that, BTW. __________________ Jambo Pit - UDS - Lang 60 (Sold) 18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - Bubba Keg - #2 La Caja China Chargriller Outlaw Impeccably Accurate BLACK & RED Thermapens KCBS CBJ Operation BBQ Relief Founding Member I am Obsessive Compulsive about BBQ. Google it.

01-26-2013, 08:10 AM	#12
SchatzSea On the road to being a farker Join Date: 05-01-12 Location: Lee's Summit, MO Downloads: 0 Uploads: 0	Where did you see the version #? Anyone have a "revised" edition with the "right" salt content. I've got the book that shows 2 cups salt in the hog injection. Never tried it, but probably will sometime for butts. Sent from my Incredible (2) Droid __________________ 2 Smokin' Barrels BBQ The Swashbucklers of Swine...Raiders of Ribs...Buccaneers of Brisket...Pillagers of Poultry...Marauders of Mutton...it's the Dred Pirate SchatzSea and Qrew from the mythical Isla del Fuego! The Qrew -- Smokin’ Hot Wife, Two Smokin’ Little Monkeys, and Two Hot Digity Dogs "Hello. My name is Inigo Pork-toya. You grilled my father. Prepare to fry." __________________

01-26-2013, 08:34 AM	#13
cpw is one Smokin' Farker Join Date: 02-28-11 Location: Savannah, Georgia Downloads: 4 Uploads: 0	My version of the book shows 2 cups salt in it as well. I've made it several times and never noticed the pork ending up too salty. __________________ ________________ Backwoods Fatboy Lang 84 Deluxe UDS Savannah, GA Yes, Dear BBQ on Facebook

01-26-2013, 10:47 AM	#14
bo_b_q Knows what a fatty is. Join Date: 09-28-12 Location: Northern IN Downloads: 0 Uploads: 0	I made his recipe a few times...I adjusted after the first time...too much onion powder and pepper in the rub for me. I made the glaze once...it wasn't bad just didn't seem to need it flavor wise...for a comp I could see where it would make sense though. __________________ -Bo Golden Dome UDS "Dorthy" \| ~22" Char-broil "Char-lene" \| iGrill \| Supersonic Blue Thermapen Where there is love there is barbecue. – Gandhi

01-26-2013, 11:56 AM	#15
Mammoth Mountain Knows what a fatty is. Join Date: 07-14-12 Location: Orting Wa up on the hillside of a Volcano Mt. Rainier Downloads: 0 Uploads: 0	He said at his class the 2 cups was a typo error. Try 2 Tablespoons __________________ Lang Wide Body 84 Deluxe Modified & Brinkman Trailmaster offset