Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


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
Old 10-14-2012, 06:50 PM   #1
is One Chatty Farker
Join Date: 07-01-12
Location: Fredericksburg, VA
Default First cook with cherry wood. Hot and fast pork shoulder.

Yesterday I posted about how I finally got my hands on some cherry wood. Today I did a hot and fast pork shoulder with it. I trimmed most of the fat cap and cut slits in what was left. I held the temp easily between 300-325 in my chargriller akorn. I also threw a piece of pecan in with the cherry. I gave the shoulder a bath in SM sweet and spicy and it cooked for about 4.5 hours until it probed tender right around 200 internal temp. I then took it out and wrapped it in foil and rested it in an empty ice chest for about an hour. When I got it out it was perfectly tender and very moist. It had a great charred crust, which I love. Me and mini me ate some, then we vacuum sealed a few packages to freeze for later. The rest will be lunch for the next few days. The cherry definitely added an almost sweet smoke flavor that I look forward to using again. All in all it was a good day....minus a final second field goal miss :)

Before pulling.

The bone fell right out

Mini me enjoying some too


vacuum sealed and ready to eat at a later date. I will boil it in the bag before eating.

It may not have been pretty enough to put in a comp box but it was delicious! thanks for looking.


Sent from my Galaxy Nexus using Tapatalk 2
[B][I][COLOR=black]*A Texan transplant*[/COLOR][/I][/B]

[B][SIZE=1][COLOR=black]UDS | [COLOR=blue]Blue[/COLOR] Weber Performer Platinum | Chargriller Akorn | 22.5 Weber OTG | WSJ Gold | Mini WSM | Maverick ET-73 | [COLOR=blue]Blue [/COLOR][COLOR=black]Thermapen | Maverick PT-100 |[/COLOR] Gasser(charcoal chimney starter)[/COLOR][/SIZE][/B]
chriscw81 is offline   Reply With Quote

Thanks from:--->
Old 10-14-2012, 07:29 PM   #2
Full Fledged Farker
Join Date: 02-08-12
Location: Jacksonville, Florida

Way cool picture of your son with the finished product.
Hdhillin is offline   Reply With Quote

Old 10-14-2012, 08:42 PM   #3
somebody shut me the fark up.
buccaneer's Avatar
Join Date: 10-23-10
Location: Australia, West Coast

If you're saucing your brisket, I bet you're still putting lolly water in your spirits..
buccaneer is offline   Reply With Quote

Old 10-15-2012, 02:17 AM   #4
somebody shut me the fark up.
Join Date: 06-28-09
Location: Lynnwood, WA

Thanks for posting. Pork looks great!
NorthwestBBQ is offline   Reply With Quote

Old 10-15-2012, 05:01 AM   #5
Quintessential Chatty Farker

Join Date: 10-19-09
Location: Melbourne, VIC

Very nice indeed! Excellent cute kid pic too!


SmokinAussie is offline   Reply With Quote

Old 10-15-2012, 05:52 AM   #6
is Blowin Smoke!
Pappy's Avatar
Join Date: 05-09-11
Location: Granite City, Illinois (Near St. Louis "GO CARDS")

How many pounds was the butt?
22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732
Pappy is offline   Reply With Quote

Old 10-15-2012, 06:01 AM   #7
is one Smokin' Farker
BigBlock's Avatar
Join Date: 03-22-11
Location: Cape Carteret NC

Nice job
BigBlock is offline   Reply With Quote

Old 10-16-2012, 10:40 PM   #8
is Blowin Smoke!
BRBBQ's Avatar
Join Date: 06-05-08
Location: Council Bluffs, Iowa

looks nice and a good helper
Stumps XL Baby/UDS
BRBBQ is offline   Reply With Quote


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.

All times are GMT -5. The time now is 03:37 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts