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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.


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Old 07-25-2013, 11:09 AM   #31
Goyo626
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Remember that a pork shoulder is not treated the same as a pork chop you want to cook that succker until its 90.5*c to 96.0*c. or until the meat begins to release from the bone or until you can stick a probe and it goes in like butter. Oh and the pork shoulder will stall @ about 70*c if your cooking it slow so be prepared to wait it out.
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Old 07-25-2013, 11:20 AM   #32
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That's one beasty chunk of meat. From what I understand over here the shoulder cut is separated into the hand and spring, I've never had a problem finding good cuts but you might want to ask for the spring next time I'm sure it'll still turn out great though!
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Old 07-25-2013, 11:26 AM   #33
luke duke
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http://www.ams.usda.gov/AMSv1.0/getf...STELDEV3003285

Descriptions for the different shoulder cuts start on page 24.
Here are descriptions of the more common cuts in the US

Quote:
Item No. 403 - Pork Shoulder -
The shoulder is separated from the side by a straight cut, approximately perpendicular to the length of the side, posterior to, but not more than 1.0 inch (25 mm) from, the tip of the elbow and shall not expose the elbow. The outer tip of the
M. subscapularis shall not extend past the dorsal edge of the base of the medial ridge of the blade bone. The foot shall be removed at or slightly above to the upper
knee joint by a straight cut approximately perpendicular to the shank bones. The jowl shall be removed by a straight cut approximately parallel with the loin side which is anterior to, but not more than 1.0 inch (25 mm) from the innermost curvature of the ear dip. The neck bones, ribs, breast bones, and associated cartilage shall be removed. The fat and skin shall be beveled to meet the lean on the dorsal edge.

Item No. 404 - Pork Shoulder, Skinned - The shoulder is as described in Item No. 403 except the skin and fat on the outside of the shoulder shall be trimmed. The skin shall be removed dorsal to a straight line parallel to the dorsal side which starts at
a point that does not exceed 25 percent of the distance from the elbow joint to the dorsal side. The fat exposed by the removal of the skin shall be trimmed to not exceed ½-inch (13 mm) in depth at any point 1.5 inches (3.8 cm) or more from the edge of the skin collar. At least traces of the false lean shall be exposed.

Item No. 405 - Pork Shoulder, Picnic - This item is prepared from Item No. 403. The butt shall be removed by a straight cut, dorsal to the shoulder joint, at an approximate right angle with the belly side. The jowl shall be removed by a straight cut approximately parallel with the belly side which is not more than 1.0 inch (25 mm) anterior from the half moon muscle (M. pectorales profundus), measured on the butt side. The fat and skin shall be beveled to meet the lean on the dorsal edge.

Item No. 406 - Pork Shoulder, Boston Butt, Bone-In - This item is as described in Item No. 403 except that the picnic is removed as described in Item No. 405. Skin, neck bones and related cartilage shall be removed. At least traces of false lean (M. trapezius) shall be exposed. When specified, the neck shall be removed by a straight cut approximately parallel to the loin side, immediately anterior to the half moon muscle (M. pectorales profundus).

Item No. 406A - Pork Shoulder, Boston Butt, Boneless - This item is prepared from Item No. 406. All bones, cartilages, and skin shall be removed. The loin side of the butt shall expose the M. longissimus equal to or larger than the combined areas of the M. splenius and M. semispinalis capitis. The picnic side shall expose a cross-section of the M. supraspinatus with no more than a slight enlargement of tendons. The jowl shall be removed by a straight cut, approximately parallel with the loin side, which is not more than 1.0 inch (25 mm) anterior to the half moon muscle (M. pectorales profundus), measured on the picnic side. At least traces of false lean (M.
trapezius) shall be exposed. The lean and fat overlying the blade shall remain firmly attached. When specified, the neck shall be removed by a straight cut approximately parallel to the loin side, immediately anterior to the half moon muscle (M. pectorales profundus).
If you are interested in a brisket description:
http://www.ams.usda.gov/AMSv1.0/getf...STELDEV3003281

Page 37
Quote:
Item No. 120 - Beef Brisket, Deckle-Off, Boneless -This item is as described in Item No. 119 except that the deckle (hard fat and M. intercostales internion the inside surface) shall beremoved at the natural seam exposing the lean surface of the M. pectoralis profundi. The hard fat along the sternumedge shall be trimmed level with the boned surface. The inside lean surface shall be trimmed practically free of fat.

Last edited by luke duke; 07-25-2013 at 01:34 PM..
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Old 07-25-2013, 11:45 AM   #34
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Beautiful hunk of pork, and your cook seems to be going pretty smooth! Great color on that bark too.
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Old 07-25-2013, 01:46 PM   #35
mr_magicfingers
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After 11 hours we hit 165-170F internal temp and it looked like this:



I couldn't find wide turkey foil in any of our shops so crimped a few pieces of regular together, double layered it, put the thermometer in and wrapped it all up with a cup of apple juice, added a few extra bits of charcoal as we were almost burned out and put it back on the heat again.



Waiting for the temps to hit 195F and then it gets prodded and off to rest for half an hour while I add some more charcoal to get everything nice and hot and see if I can turn the big piece of skin that came off it into some serious crackling.
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Old 07-25-2013, 01:52 PM   #36
mr_magicfingers
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Quote:
Originally Posted by Goyo626 View Post
Remember that a pork shoulder is not treated the same as a pork chop you want to cook that succker until its 90.5*c to 96.0*c. or until the meat begins to release from the bone or until you can stick a probe and it goes in like butter. Oh and the pork shoulder will stall @ about 70*c if your cooking it slow so be prepared to wait it out.
Yep, it did settle there for quite a while, but came up eventually and now we're on to the final stretch :)
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Old 07-25-2013, 01:53 PM   #37
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Quote:
Originally Posted by luke duke View Post
http://www.ams.usda.gov/AMSv1.0/getf...STELDEV3003285

Descriptions for the different shoulder cuts start on page 24.
Here are descriptions of the more common cuts in the US

If you are interested in a brisket description:
http://www.ams.usda.gov/AMSv1.0/getf...STELDEV3003281

Page 37

Oh thanks very much for that, I'll print it out and keep that for reference.
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Old 07-25-2013, 01:53 PM   #38
mr_magicfingers
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Quote:
Originally Posted by YetiDave View Post
That's one beasty chunk of meat. From what I understand over here the shoulder cut is separated into the hand and spring, I've never had a problem finding good cuts but you might want to ask for the spring next time I'm sure it'll still turn out great though!
Good to know, thanks.
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Old 07-25-2013, 02:06 PM   #39
Uncle JJ
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Looking good! Wish I was there to eat some of that pork and enjoy a good bitter!

I also cook on a kettle, and I wouldn't change a thing you've done. Also, I'd buy my butts just like that one every time! Massive thing, that butt.

Great work!
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Old 07-25-2013, 03:36 PM   #40
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It hit 195 and a quick prod suggested it was just where it needed to be. I've just taken it off the heat and opened the foil, in 30 mins I serve it.




I couldn't resist a taste, it's spectacular :D

Final photos coming after dinner.
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Old 07-25-2013, 05:20 PM   #41
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OK, the final instalment.

Took the shoulder off and set it aside to rest for 30 mins. Threw the skin on the grill with some new hot coals.



That turned into a flame fest so pulled it aside, put it over the bricks, put the lid on and let it roast for a while, turning occasionally.

One man and his kettle. All my shorts were in the wash so I was down to my utilikilt :)



Here it is, the final product.



Pulling the pork, I still can't believe it turned out so well.



What was carried to the table



The crackling.



After 8 hungry people had eaten this is what was left :)



Looks like leftover lunch tomorrow :D

All in all, I am amazed at how well it came out, on such a simple rig as a weber kettle. Thank you to everyone who offered suggestions and who's information here helped make it a memorable first 'true' bbq. The family were amazed.

Cheers.
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Thanks from:--->
Old 07-25-2013, 05:48 PM   #42
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Bam - looks like you nailed it!!!! Hope everyone was impressed as the pics suggest they should be. Don't underestimate the power of the weber, even with all the big rig cooking stuff I have, I still cook on one of me webers 2-3 times a week.
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Old 07-25-2013, 06:00 PM   #43
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Great job!! It looks delicious!!
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Old 07-25-2013, 06:43 PM   #44
Haastyle
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Poor guy, I think he has been bitten by the Q bug, and now he has the fever as well. Life is never going to go back to normal ever again after today. LOL.

Great looking cook!! I was going to wait till Saturday to do some smoking, but after seeing this unfold I think I just might fire something up tomorrow morning. Good job bro.
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Old 07-25-2013, 06:53 PM   #45
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Looks great!!! Kettles are very versatile cookers, and your cook proves it. Nicely done and welcome to the addiction!

BTW nice shirt- a pirate's life for me!
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