20# Pork Shoulder

pat · 04-06-2008, 09:36 AM

Started this 20# bad boy around 7:00 Saturday morning. I stopped counting the hours around 10:00 last night

. Unfortunately the skin had already been removed, but it still had a nice fat cap. Kept the temps around 240-250* the majority of the time and used some hickory and black cherry for smoke. Made some Piedmont style Carolina sauce to serve on the side.

Salmon w/Plowboys Yardbird for snackin'

Breakfast is served (finally)

beerguy · 04-06-2008, 09:43 AM

Looks mighty tasty!

wlh3 · 04-06-2008, 10:03 AM

Man does that ever look good Pat. How long did the Salmon take on the drum?
What is piedmont Style Carolina sauce, recipie? I have made Carolina Red from the book Smoke and Spice. Just love the vinegar base sauces.

watertowerbbq · 04-06-2008, 10:05 AM

Pat,

Lookin good! You should be set for pulled pork for quite awhile.

watertowerbbq · 04-06-2008, 10:06 AM

Quote:

Originally Posted by watertowerbbq

Pat,

Lookin good! You should be set for pulled pork for quite awhile.

By the way, where did you get a full shoulder from?

pat · 04-06-2008, 10:12 AM

Quote:

Originally Posted by watertowerbbq

By the way, where did you get a full shoulder from?

Hey Matt. I got it at Fareway on Euclid. I think I might be incorrect about it being a shoulder. I was informed by someone this morning that it looks like a fresh ham..not a shoulder. Oh well, either way it was really tasty.

thirdeye · 04-06-2008, 10:15 AM

Quote:

Originally Posted by pat

Hey Matt. I got it at Fareway on Euclid. I think I might be incorrect about it being a shoulder. I was informed by someone this morning that it looks like a fresh ham..not a shoulder. Oh well, either way it was really tasty.

I was thinkin' the same thing. Just call it a a rear shoulder .......

Hey Pat did you use any injection?

watertowerbbq · 04-06-2008, 10:16 AM

Quote:

Originally Posted by pat

...... I was informed by someone this morning that it looks like a fresh ham..not a shoulder. Oh well, either way it was really tasty.

Who cares, it's still a 20#-er!

Great job!

pat · 04-06-2008, 10:16 AM

Quote:

Originally Posted by wlh3

Man does that ever look good Pat. How long did the Salmon take on the drum?
What is piedmont Style Carolina sauce, recipie? I have made Carolina Red from the book Smoke and Spice. Just love the vinegar base sauces.

The salmon took about 1 hour to reach 140* internal. Has such a great flavor and is so moist on the drum!

Here is the Piedmont sauce I used.

Paul Kirk's Championship Barbecue Sauces:

This is a non-typical, vinegar and ketchup-based
Piedmont mop (Lexington-style). Use on pork.

1 1/2 cups cider vinegar
1 cup ketchup
1/4 cup sugar
1 teaspoon salt
1/2 teaspoon crushed red pepper
1/4 teaspoon cayenne

Makes about 2 cups

Combine all of the ingredients in a large nonreactive saucepan,
and blend well. Bring the mixture to a boil, then reduce the
heat, and simmer for 20 to 30 minutes, stirring occasionally.
This sauce will keep for several weeks in an airtight jar in
the refrigerator.

pat · 04-06-2008, 10:18 AM

Quote:

Originally Posted by thirdeye

I was thinkin' the same thing. Just call it a a rear shoulder .......

Hey Pat did you use any injection?

Hi Wayne. I didn't use an injection but wish I would have for something this large. It did get a little dry in spots. By looking at the size of my gutt, I don't think it will stop me from eating it!

BBQ Grail · 04-06-2008, 10:20 AM

Nice job! Looks really good from where I sit.

wlh3 · 04-06-2008, 10:54 AM

Thanks Pat, the Smoke and Spice recipe uses less ketchup and sugar and is not cooked. Will have to try this. I love the Carolina red sauce on Pulled pork and chicken

txschutte · 04-06-2008, 11:32 AM

Beautiful!! Yo gonna do one at the bash??

pat · 04-06-2008, 11:36 AM

Quote:

Originally Posted by txschutte

Beautiful!! Yo gonna do one at the bash??

Might have to! My list is gettin' pretty large of things I want to cook for the bash. I definitely want in on the giant fatty

thirdeye · 04-06-2008, 11:38 AM

Quote:

Originally Posted by pat

Hi Wayne. I didn't use an injection but wish I would have for something this large. It did get a little dry in spots. By looking at the size of my gutt, I don't think it will stop me from eating it!

I like to shoot the bigger pieces and for future reference, it works good to shoot them again while they are in the plateau.

04-06-2008, 09:36 AM	#1
pat is Blowin Smoke! Join Date: 01-21-08 Location: Des Moines, IA Downloads: 0 Uploads: 0	20# Pork Shoulder Started this 20# bad boy around 7:00 Saturday morning. I stopped counting the hours around 10:00 last night . Unfortunately the skin had already been removed, but it still had a nice fat cap. Kept the temps around 240-250* the majority of the time and used some hickory and black cherry for smoke. Made some Piedmont style Carolina sauce to serve on the side. Salmon w/Plowboys Yardbird for snackin' Breakfast is served (finally) __________________ Smokers Purgatory Have you tried Simply Marvelous Rubs yet?? Backwoods Party Ole Hickory CTO Large Big Green Egg WSM X 2 Weber Performer

04-06-2008, 09:43 AM	#2
beerguy is One Chatty Farker Join Date: 05-05-05 Location: Fredericksburg Va Downloads: 0 Uploads: 0	Looks mighty tasty! __________________ I support PETA - People Eating Tasty Animals Other half of the Cat Sass BBQ team Traeger BBQ100 18.5 " WSM X2 Weber Gold Kettle 22 1/2" Weber 18 1/2 " Brinkman Gourmet Smoker(retired) Brinkman 2400 Pro (using sideburner as Charcoal starter)

04-06-2008, 10:03 AM	#3
wlh3 is One Chatty Farker Join Date: 09-12-07 Location: Port Hueneme , CA Downloads: 0 Uploads: 0	Man does that ever look good Pat. How long did the Salmon take on the drum? What is piedmont Style Carolina sauce, recipie? I have made Carolina Red from the book Smoke and Spice. Just love the vinegar base sauces. __________________ Weber 22.5" Weber Smokey Joe UDS is done and cooking UDS #2 is done and cooking Walker I BBQ because it is just so PRIMAL

04-06-2008, 10:05 AM	#4
watertowerbbq is One Chatty Farker Join Date: 11-07-07 Location: Ankeny, IA Downloads: 0 Uploads: 0	Pat, Lookin good! You should be set for pulled pork for quite awhile. __________________ Matt Head Cook Water Tower BBQ Coming this Fall.......BWS Extended Party! BWS Competitor (sold 2012) WSM - 18.5" - 2009 (sold 2011) WSM - 18.5" - 2004 (sold 2010) Superfast Orange Thermopen KCBS CBJ, Railroad Detective

04-06-2008, 10:20 AM	#11
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA Downloads: 0 Uploads: 0	Nice job! Looks really good from where I sit. __________________ Larry The best way to reach me is with email: larry@thebbqgrail.com

04-06-2008, 10:54 AM	#12
wlh3 is One Chatty Farker Join Date: 09-12-07 Location: Port Hueneme , CA Downloads: 0 Uploads: 0	Thanks Pat, the Smoke and Spice recipe uses less ketchup and sugar and is not cooked. Will have to try this. I love the Carolina red sauce on Pulled pork and chicken __________________ Weber 22.5" Weber Smokey Joe UDS is done and cooking UDS #2 is done and cooking Walker I BBQ because it is just so PRIMAL

04-06-2008, 11:32 AM	#13
txschutte Quintessential Chatty Farker Join Date: 08-02-07 Location: Cozad, NE USA Downloads: 0 Uploads: 0	Beautiful!! Yo gonna do one at the bash?? __________________ "Bring it on, you bananna thong wearing killer of brisket!"-Chambers If you really care about this place, you'll show some respect for it. I'm such a ZERO. Team Whosoever Q If a man looks lustfully at eggs and bacon, he has already committed breakfast in his heart.

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