qapla
Full Fledged Farker
This past weekend I smoked two pork shoulders in my converted ECB (electric powered) They were for a gathering on Sunday afternoon (eating around 4 PM)
I smoked with charcoal and Oak wood.
The shoulders were each about 8 lbs. I made a rub from salt, light brown sugar, onion powder, garlic powder, paprika, Cajun seasoning and black pepper.
Put the shoulders in about 5 PM on Sat night. Had to refill the charcoal bowl 3 times during the smoke.
Pulled them from the ECB around 7 AM Sunday. I wrapped them in foil (had to use three pieces of foil since one of the shoulders fell into two chunks along the fat line)
I placed the 3 wrapped pieces in a electric roaster set just under 150 degrees (I needed to keep them warm till we were ready to go to the gathering - had worship in the AM)
Around 2 PM I removed it from the foil to pull them. The bones lifted out with ease. The pork pulled fast and easy and felt very moist.
I put the pulled pork into a slow-cooker style roaster with a lid to take to the gathering. When we arrived at the gathering, I plugged the slow-cooker in until it was time to serve. The pork was still very moist and piping hot. It was such a hit that none came home :doh:
Wish I had taken pics, but had so much to do during the day and smoked the meat through the night ... well ... you know.
I smoked with charcoal and Oak wood.
The shoulders were each about 8 lbs. I made a rub from salt, light brown sugar, onion powder, garlic powder, paprika, Cajun seasoning and black pepper.
Put the shoulders in about 5 PM on Sat night. Had to refill the charcoal bowl 3 times during the smoke.
Pulled them from the ECB around 7 AM Sunday. I wrapped them in foil (had to use three pieces of foil since one of the shoulders fell into two chunks along the fat line)
I placed the 3 wrapped pieces in a electric roaster set just under 150 degrees (I needed to keep them warm till we were ready to go to the gathering - had worship in the AM)
Around 2 PM I removed it from the foil to pull them. The bones lifted out with ease. The pork pulled fast and easy and felt very moist.
I put the pulled pork into a slow-cooker style roaster with a lid to take to the gathering. When we arrived at the gathering, I plugged the slow-cooker in until it was time to serve. The pork was still very moist and piping hot. It was such a hit that none came home :doh:
Wish I had taken pics, but had so much to do during the day and smoked the meat through the night ... well ... you know.
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