15 pound pork shoulders in progress w/Pron!

Derek · Jun 29, 2010

Well I took everyone's advice but Timbo's in the pork shoulder thread, And I've started my pork shoulders on the smoker at 12pm today, It's windy 2 72 degrees's
,

Used the minion method the correct way with my guru.

And here's the pron.

The pan.

How I purchased it.

The pork in question

"untrimmed, no fat removed yet.

The pork trimmed, fat removed!

I did have enough rub after all.

One on the grill!

Two on the grill!

And it's now 3:52pm. and the internal temp is 156.f

and the grill grate temp is 225.f w/ the help of the guru.

bmolloy · Jun 30, 2010

Looking good so far! I've never seen anyone score the butt like that. Anyone else here do that? May have to try it this weekend.

Neil · Jun 30, 2010

bmolloy said:
Looking good so far! I've never seen anyone score the butt like that. Anyone else here do that? May have to try it this weekend.

I was wondering the same thing and what was the reasoning for removing the fat cap? Also, are those 15 lbs. of butts total or each? I've never seen one bigger than 10 lbs. other than maybe Hogzilla!:biggrin:

Bbq Bubba · Jun 30, 2010

Neil said:
I was wondering the same thing and what was the reasoning for removing the fat cap? Also, are those 15 lbs. of butts total or each? I've never seen one bigger than 10 lbs. other than maybe Hogzilla!:biggrin:

He got some bad info as far as defatting. :tsk:

Wheres the rest of the cook D?

MilitantSquatter · Jun 30, 2010

Bbq Bubba said:
He got some bad info as far as defatting. :tsk:

guess he should have listened to Timbo afterall... whomever that is

scoring makes for a cool looking checkerboard pattern if you score the fat cap.. that's about all it does.

1FUNVET · Jun 30, 2010

Bbq Bubba said:
He got some bad info as far as defatting. :tsk:

Wheres the rest of the cook D?

I agree on the bad info.

chambersuac · Jun 30, 2010

hey you guys are always saying, I scored this, or I scored that. Easy mistake.

Big_AL · Jun 30, 2010

Keep us posted Derek...looking forward to some finsihed pics.

No mustard slather on these?

Derek · Jun 30, 2010

Here's the rest of the photo's

Before the foil, at 10pm.

During the foiling process, I had to take a picture )

After the foil about 11pm.

It finally got out of the 2 hour stall at 169.f

After the cooler of 2 hours.

Pulled about 4 hours ago's and these are 8 & 5 pounders I think that make up 15 pounds.
The test sandwich with toppings I like, like onions, sweet ancient peppers, and green bell peppers.

And now the homemade bread for the real sandwiches, ith col slaw.

15 pound pork shoulders in progress w/Pron!

Derek

Guest

bmolloy

Knows what a fatty is.

Neil

Quintessential Chatty Farker

Bbq Bubba

somebody shut me the fark up.

MilitantSquatter

Moderator

1FUNVET

Babbling Farker

chambersuac

somebody shut me the fark up.

Big_AL

Full Fledged Farker

Derek

Guest

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