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Unread 03-29-2011, 07:48 PM   #1
Knows what a fatty is.
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Default After the fact report

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

Wish I had taken pics, but had so much to do during the day and smoked the meat through the night ... well ... you know.
ECB charcoal smoker altered to use electric burner and wood.

Last edited by qapla; 03-29-2011 at 10:13 PM..
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Unread 03-29-2011, 08:57 PM   #2
somebody shut me the fark up.

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Congrats! Sounds like you nailed it.
Chris Baker
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Unread 03-29-2011, 09:10 PM   #3
Babbling Farker

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Congrats on a good cook. Pulled pork is always a crowd favorite. Inexpensive to buy and wonderful to eat.
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