Todays Butt and Shoulder cook PRon

Mahoney86 · 04-20-2013, 10:51 AM

Have my cousins Confirmation today and decided to cook up some PP since it has been awhile since I have. My butcher already separated the shoulder from the boston and was the last he had so I made due.

8lb shoulder 8lb butt.

Injected early this am with apple juice, vinegar, flavor enhancer and salt. Let it sit in the fridge for about 2.5hrs and rubbed her down with some Butt Rub (first time using it so we will see how it tastes.

Cooked with oak wood at 250* for 4 hours on smoker

Cooked for about 4hours until we hit 165* internal and I placed in foil pan with apple juice, some Parkay and a little more Butt Rub. Then back in until they reach 195* internal then the next step

Didn't have any injection pics but have pics of before the cook after injection and pics before it went into the foil

More to come

smokeinthenoke · 04-20-2013, 10:55 AM

Lookin' Good!

criffaaa1 · 04-20-2013, 03:35 PM

off to a great start, now fire em up.

charrederhead · 04-20-2013, 03:45 PM

1911Ron · 04-20-2013, 10:46 PM

Looks good so far!

BRBBQ · 04-21-2013, 01:16 AM

looking good

Mahoney86 · 04-21-2013, 08:40 AM

Here we are after the glaze was on and out of the cooker. Unfortunately we had to run to the party and no pictures of the pulled pork. The cook came out great, however I wish I left it in the smoke for a little longer than I did to get some more smoke flavor and this could would have been a classic example of cooking to touch/feel instead of temp. I pulled these at 205*, the bones did come out with a twist, but not quite tender enough that the pulling just fell apart, but due to the rush I had no choice. Regardless it was a huge hit which turned into the midnight snack for everyone. Managed to save some to put on nachos today

El Ropo · 04-21-2013, 08:56 AM

Looks mighty fine to me. I do prefer my butts/picnics to look a bit darker than that though. I like barky bark.

The protruding bone tells me they should of been done. 205 tells me they should of been done. I do tend to rest for 2-4 hours, which will help them relax for pulling.

Mahoney86 · 04-21-2013, 09:06 AM

Quote:

Originally Posted by El Ropo

Looks mighty fine to me. I do prefer my butts/picnics to look a bit darker than that though. I like barky bark.

The protruding bone tells me they should of been done. 205 tells me they should of been done. I do tend to rest for 2-4 hours, which will help them relax for pulling.

I agree, I foiled it early as I wanted to make sure it would be at my target temp on time, thats the problem when you need to rush bbq... Exactly as the bone was protruding, skin was starting to split and the 205 temp I thought I was there. When I handled the meat to put the glaze on it did feel tender but I could definitely tell it wasn't at the sweet spot. Regardless it went over very very well and made me remember how much I love smoking butts

04-20-2013, 10:51 AM	#1
Mahoney86 Full Fledged Farker Join Date: 03-19-13 Location: NJ	Todays Butt and Shoulder cook PRon Have my cousins Confirmation today and decided to cook up some PP since it has been awhile since I have. My butcher already separated the shoulder from the boston and was the last he had so I made due. 8lb shoulder 8lb butt. Injected early this am with apple juice, vinegar, flavor enhancer and salt. Let it sit in the fridge for about 2.5hrs and rubbed her down with some Butt Rub (first time using it so we will see how it tastes. Cooked with oak wood at 250* for 4 hours on smoker Cooked for about 4hours until we hit 165* internal and I placed in foil pan with apple juice, some Parkay and a little more Butt Rub. Then back in until they reach 195* internal then the next step Didn't have any injection pics but have pics of before the cook after injection and pics before it went into the foil More to come

04-20-2013, 03:35 PM	#3
criffaaa1 is one Smokin' Farker Join Date: 08-14-11 Location: Cleveland OH.	off to a great start, now fire em up. __________________ 22.5 ots, 22.5 wsm, kingsford deluxe

04-20-2013, 03:45 PM	#4
charrederhead Babbling Farker Join Date: 06-29-12 Location: Litchfield County, CT Name/Nickname : Pete	__________________ hopelessly, helplessly, happily addicted to a shipload of Webers

04-20-2013, 10:46 PM	#5
1911Ron is One Chatty Farker Join Date: 04-09-12 Location: Ft Mudge AT Name/Nickname : Ron	Looks good so far! __________________ A bunch of Webers, a UDS and a Happy Cooker!

04-21-2013, 01:16 AM	#6
BRBBQ Babbling Farker Join Date: 06-05-08 Location: Council Bluffs, Iowa	looking good __________________ Stumps XL Baby/UDS

04-20-2013, 10:55 AM	#2
smokeinthenoke On the road to being a farker Join Date: 03-18-13 Location: Salem, VA	Lookin' Good!

04-21-2013, 08:40 AM	#7
Mahoney86 Full Fledged Farker Join Date: 03-19-13 Location: NJ	Here we are after the glaze was on and out of the cooker. Unfortunately we had to run to the party and no pictures of the pulled pork. The cook came out great, however I wish I left it in the smoke for a little longer than I did to get some more smoke flavor and this could would have been a classic example of cooking to touch/feel instead of temp. I pulled these at 205*, the bones did come out with a twist, but not quite tender enough that the pulling just fell apart, but due to the rush I had no choice. Regardless it was a huge hit which turned into the midnight snack for everyone. Managed to save some to put on nachos today

04-21-2013, 08:56 AM	#8
El Ropo Quintessential Chatty Farker Join Date: 10-06-10 Location: Austin, TX Name/Nickname : Roger	Looks mighty fine to me. I do prefer my butts/picnics to look a bit darker than that though. I like barky bark. The protruding bone tells me they should of been done. 205 tells me they should of been done. I do tend to rest for 2-4 hours, which will help them relax for pulling. __________________ 22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ)