First pork shoulder - Page 2

Kloogee · 02-03-2013, 12:03 PM

Quote:

Originally Posted by Lake Dogs

At 300, it should be about ready to come off.

It's been running closer to 275-280 most of the time, with the couple of spikes above 300. I think it is very, very close.

Kloogee · 02-03-2013, 12:51 PM

I just took it off. My ET-732 was reading 204, but the ultra fast, super hot red thermapen was reading 199-204 in different places. It felt pretty smooth probing, but honestly, I've got no idea.

It's now wrapped in foil and towels and in the cooler for a couple hours. I resisted the urge to pull off a small chunk and give a taste test.

aawa · 02-03-2013, 12:54 PM

Let it rest. and why resist the urge to pull off a small chuck. It needs some quality control!

Kloogee · 02-03-2013, 12:59 PM

Quote:

Originally Posted by aawa

Let it rest. and why resist the urge to pull off a small chuck. It needs some quality control!

Largely because I had it mostly wrapped up when I thought about it and didn't want to undo it.

bigabyte · 02-03-2013, 01:04 PM

Looking good!

Stevieg891 · 02-03-2013, 01:24 PM

It's going to be tasty

bigabyte · 02-03-2013, 05:26 PM

Looking good!

Unless everyone has similar tastes, other than maybe sprinkling on a vinegar based sauce in the style of a Carolina sauce, I would leave it to others to sauce/season as they see fit.

Kloogee · 02-03-2013, 08:27 PM

Bigabyte, that's exactly what I did. Just let it be and let them sauce as they please. It was a big hit.

I've never had what I would consider to be really good pulled pork before. In my opinion, this was awesome! I'm sure it probably doesn't compare to what many of you guys make, but I was pretty proud of it. I can't wait to do it again!

I dont think my pic does it justice, but the salty/peppery bark was fantastic. Here's what it looked like after pulling...

Thanks to everybody who contributes to this forum. I've learned so much from lurking and would have never been able to pull it off without the brethren.

Next experiment will be with brisket.

VeRTiGo91 · 02-04-2013, 07:23 AM

Looks good from here, nice job!

daninnewjersey · 02-04-2013, 07:34 AM

Looks like you nailed it....great cook. Welcome to the addiction....

02-03-2013, 12:54 PM	#18
aawa is one Smokin' Farker Join Date: 07-03-12 Location: Virginia Beach Downloads: 0 Uploads: 0	Let it rest. and why resist the urge to pull off a small chuck. It needs some quality control! __________________ Weber Mini WSM x2 Weber 22.5in OTG x2 Weber Touch and Go Performer *Sublime Smoke UDS* Maverick ET-732 World's Fastest Blue Thermapen *

02-03-2013, 01:04 PM	#20
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Looking good! __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

02-03-2013, 05:26 PM	#22
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Looking good! Unless everyone has similar tastes, other than maybe sprinkling on a vinegar based sauce in the style of a Carolina sauce, I would leave it to others to sauce/season as they see fit. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

02-04-2013, 07:34 AM	#25
daninnewjersey is one Smokin' Farker Join Date: 01-01-11 Location: Southern NJ Downloads: 0 Uploads: 0	Looks like you nailed it....great cook. Welcome to the addiction.... __________________ Proud owner of 4 VERY ugly drum smokers....

02-03-2013, 12:51 PM	#17
Kloogee On the road to being a farker Join Date: 09-05-12 Location: Midwest Downloads: 0 Uploads: 0	I just took it off. My ET-732 was reading 204, but the ultra fast, super hot red thermapen was reading 199-204 in different places. It felt pretty smooth probing, but honestly, I've got no idea. It's now wrapped in foil and towels and in the cooler for a couple hours. I resisted the urge to pull off a small chunk and give a taste test.

02-03-2013, 01:24 PM	#21
Stevieg891 Is lookin for wood to cook with. Join Date: 07-19-12 Location: Texas Downloads: 0 Uploads: 0	It's going to be tasty

02-03-2013, 08:27 PM	#23
Kloogee On the road to being a farker Join Date: 09-05-12 Location: Midwest Downloads: 0 Uploads: 0	Bigabyte, that's exactly what I did. Just let it be and let them sauce as they please. It was a big hit. I've never had what I would consider to be really good pulled pork before. In my opinion, this was awesome! I'm sure it probably doesn't compare to what many of you guys make, but I was pretty proud of it. I can't wait to do it again! I dont think my pic does it justice, but the salty/peppery bark was fantastic. Here's what it looked like after pulling... Thanks to everybody who contributes to this forum. I've learned so much from lurking and would have never been able to pull it off without the brethren. Next experiment will be with brisket.

02-04-2013, 07:23 AM	#24
VeRTiGo91 Knows what a fatty is. Join Date: 01-10-13 Location: Winchester, VA Downloads: 0 Uploads: 0	Looks good from here, nice job!