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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-06-2008, 09:36 AM   #1
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Smile 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)
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Unread 04-06-2008, 09:43 AM   #2
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Looks mighty tasty!
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Unread 04-06-2008, 10:03 AM   #3
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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.
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Unread 04-06-2008, 10:05 AM   #4
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Pat,

Lookin good! You should be set for pulled pork for quite awhile.
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Unread 04-06-2008, 10:06 AM   #5
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Quote:
Originally Posted by watertowerbbq View Post
Pat,

Lookin good! You should be set for pulled pork for quite awhile.
By the way, where did you get a full shoulder from?
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Unread 04-06-2008, 10:12 AM   #6
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Quote:
Originally Posted by watertowerbbq View Post
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.
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Unread 04-06-2008, 10:15 AM   #7
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Quote:
Originally Posted by pat View Post
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?
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Unread 04-06-2008, 10:16 AM   #8
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Quote:
Originally Posted by pat View Post
...... 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!
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Unread 04-06-2008, 10:16 AM   #9
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Quote:
Originally Posted by wlh3 View Post
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.
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Unread 04-06-2008, 10:18 AM   #10
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Quote:
Originally Posted by thirdeye View Post
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!
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Unread 04-06-2008, 10:20 AM   #11
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Nice job! Looks really good from where I sit.
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Unread 04-06-2008, 10:54 AM   #12
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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
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Unread 04-06-2008, 11:32 AM   #13
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Beautiful!! Yo gonna do one at the bash??
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Unread 04-06-2008, 11:36 AM   #14
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Quote:
Originally Posted by txschutte View Post
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
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Unread 04-06-2008, 11:38 AM   #15
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Quote:
Originally Posted by pat View Post
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.
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