Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
|
Thread Tools |
02-15-2011, 03:38 PM | #16 |
is one Smokin' Farker
Join Date: 03-29-09
Location: Lenexa, Kansas
|
Offset pork shoulder - thought you were cookin' them pork collars for a second! But seriously, the next time you fix sausage and eggs for breakfast - CALL ME!! Those look great!
__________________
[B]Head Groundskeeper - Squirrel Haven Estate, Lenexa, KS[/B] [B][COLOR="Red"]Chief Cook of the infrequently competitive Fullwood Bros' BBQ Team[/COLOR][/B] [B][COLOR="DarkRed"]Cigar Lounger, Malt Beverage Tester[/COLOR][/B] Owner/Operator of: Superior "Stealth" SS2, Brinkmann "Lefty" Bandera clone (retired), Comalco Black Dog grill, and various Weber kettles. World's fastest [B]Belgian/Cuban Racing Yellow[/B] thermapen. |
|
02-15-2011, 04:25 PM | #17 |
is One Chatty Farker
Join Date: 06-26-10
Location: Manheim, PA
|
pron, pork ready to come off the smoker, into the cooler
Hot and Fast is the way to go! Normally running the drum, I would have had these two shoulder pieces on for at least 12 to 16 hours. I tried my darnest to keep my temps around 300* give or take above or below. The IT on the bigger of the two was hitting 203* just shy of 9 hours from the time it hit the grate. Both of them were probing like butta. And from the chunk or two of bark I hit up before wrapping and coolering I'm thinking it might be the best pulled pork I've made yet.
From about hour 2 on the K was gone and I was cooking with nothing but cherry splits. Added a split or two approx. every 40 minutes or so. Played with the vents and split size all day trying to lock in temps. More pron to come after pulling these beauties.
__________________
Meadowcreek SQ36 with 2nd grate, 1991 Weber Performer w/ SS table, UDS, gasser.-Glenn- Last edited by 42BBQ; 06-05-2012 at 05:01 AM.. |
|
02-15-2011, 07:59 PM | #18 |
is one Smokin' Farker
Join Date: 12-31-10
Location: Baltimore area
Name/Nickname : Bruce
|
Looks yummy! Nice going!
Bruce
__________________
Acquired sig: never let your mind remain so open that your brains fall out. --------------------------------------------------------------- Master Forge propane smoker Blackstone pizza oven Blackstone 36" griddle Weber gas grill |
|
02-15-2011, 10:26 PM | #19 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
|
Great looking snack to start, and that pork is looking good!
__________________
Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
|
02-16-2011, 07:40 AM | #20 |
is One Chatty Farker
Join Date: 06-26-10
Location: Manheim, PA
|
I have never had pork turn out this tender and juicy. The shoulders just fell apart in my hands. I took them up to 203 IT before pulling out of the pit. I foil wrapped them for about 3 hours. I still needed thin gloves to pull them with because of the heat. The bark was dark but very tender. Normally on the UDS I go with the fat cap down and the bottom portion gets too tough to eat and is discarded. The only stuff I tossed from this cook were the large chunks of fat. The meat just fell apart in my hands. I never expected pulled pork at these temps (270 to 350 during a couple temp spikes) to be this unbelievably tender. In the back of my mind I doubted (despite the experts) that it would turn out this good. And I only spent 9 hours tending the pit instead of 12 to 16. I had time to completely clean up my pit for the next cook immediately after I had them foil wrapped. I LOVE HOT AND FAST!!!
__________________
Meadowcreek SQ36 with 2nd grate, 1991 Weber Performer w/ SS table, UDS, gasser.-Glenn- Last edited by 42BBQ; 06-05-2012 at 05:01 AM.. |
|
02-16-2011, 07:59 AM | #21 |
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
|
You certainly nailed it! That looks great
__________________
Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest Purple Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
|
Thanks from:---> |
02-16-2011, 09:06 AM | #22 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
|
That's how it supposed to look!
Nice job!
__________________
-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
|
Thanks from:---> |
02-16-2011, 09:46 AM | #23 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
|
Very nice!
__________________
"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
|
Thanks from:---> |
02-16-2011, 10:02 AM | #24 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
|
That looks fantastic - nice work! Thanks for putting up the pron.
__________________
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
|
Thanks from:---> |
02-16-2011, 10:15 AM | #25 | |
is one Smokin' Farker
Join Date: 03-02-08
Location: Full Time RV on the road somewhere
|
Quote:
That's the details. Great looking cook and the breakfast shot is money!
__________________
Russ ***** Lt Col USAF (R) Lastest Smokers (4) FEC100's including Twin Big Reds, FEPC1000 Pellet Grill, Cookshack 36" Charbroiler [B][URL="http://www.facebook.com/profile.php?id=1159993040"]Smokin Okie on Facebook[/URL][/B] A[B]uthor:[/B] [URL="http://www.cookshack.com/Websites/cookshack/Images/2010brining101.pdf"]Brining 101 PDF[/URL] & [URL="http://www.cookshack.com/Websites/cookshack/Images/2010Turkey101.pdf"]Turkey 101 PDF[/URL] |
|
|
Thanks from:---> |
02-16-2011, 10:29 AM | #26 | |
is One Chatty Farker
Join Date: 06-26-10
Location: Manheim, PA
|
Quote:
__________________
Meadowcreek SQ36 with 2nd grate, 1991 Weber Performer w/ SS table, UDS, gasser.-Glenn- |
|
|
Tags |
Cherry wood, Hot and Fast |
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
1st pork shoulder, need a rub recipe | silverteener | Q-talk | 7 | 01-20-2012 09:56 AM |
Hot and Fast temps for pork shoulder on offset??? | 42BBQ | Q-talk | 3 | 02-13-2011 11:02 PM |
First Cook - Pork Shoulder | eyenology | Q-talk | 42 | 12-03-2009 09:49 AM |
Labor Day Cook in Progress w/pron | ewile | Q-talk | 4 | 09-01-2008 08:28 PM |
July 4th Cook - In progress (Pron) | Keller Steeler | Q-talk | 16 | 07-05-2008 11:53 AM |
Thread Tools | |
|
|