The BBQ BRETHREN FORUMS.  



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

Notices

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.


Reply
 
Thread Tools
Old 10-03-2010, 05:16 PM   #1
Boshizzle
somebody shut me the fark up.
 
Join Date: 01-26-10
Location: Virginia
Default Picnic Shoulder - PR0N

I Injected and rubbed two picnic shoulders this morning. They are on sale right now for $.99 a pound.



I put them in Bubba around 8AM. I removed them from the cooker around 2PM and let them rest for 3 hours. They turned out juicy, tender, and very tasty. No sauce required.

__________________
Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.

Last edited by Boshizzle; 10-03-2010 at 06:02 PM..
Boshizzle is offline   Reply With Quote


Thanks from:--->
Old 10-03-2010, 07:31 PM   #2
Boshizzle
somebody shut me the fark up.
 
Join Date: 01-26-10
Location: Virginia
Default

The second shoulder is being pulled tonight to share with some friends tomorrow.

__________________
Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.
Boshizzle is offline   Reply With Quote


Old 10-03-2010, 07:33 PM   #3
Midnight Smoke
somebody shut me the fark up.
 
Midnight Smoke's Avatar
 
Join Date: 01-24-08
Location: Southern Arizona Desert
Default

Very nice!
__________________







**************************
*** Terry ~ aka Pork Smoker ***

** XL-BGE Hatched 06/20/2008 09:42 pm **
* Couple Weber Kettles, CharGriller, UDS *
* Ultra Fast Red Thermapen *
Projects
Kamado Restoration
Bandera Restoration




Midnight Smoke is offline   Reply With Quote


Old 10-03-2010, 07:34 PM   #4
Saiko
is Blowin Smoke!
 
Saiko's Avatar
 
Join Date: 12-24-03
Location: Kennesaw, GA
Default

Looks great! What temp did you run at?
__________________
“If you don’t know who I am, then maybe your best course would be to tread lightly.”


For links to all my BBQ Brethren recipe posts, click http://markandteri.com/recipes.htm
Saiko is offline   Reply With Quote


Old 10-03-2010, 07:38 PM   #5
Boshizzle
somebody shut me the fark up.
 
Join Date: 01-26-10
Location: Virginia
Default

Thanks, brethren. I cooked these at 325 F with hickory for smoke and rested them for about 3 hours. I am sold on the hot and fast method for brisket and shoulder. The meat always comes out moist and tender with good flavor.
__________________
Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.
Boshizzle is offline   Reply With Quote


Old 10-03-2010, 08:26 PM   #6
cowgirl
somebody shut me the fark up.

 
cowgirl's Avatar
 
Join Date: 07-18-07
Location: Oklahoma
Default

Wow... looks great Boshizzle.. perfect!
__________________
jeanie
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))
RIP Ash, you are missed
Blog name added to photos to slow down folks posting them elsewhere as their own. Sorry! :/
http://cowgirlscountry.blogspot.com/
cowgirl is offline   Reply With Quote


Old 10-03-2010, 08:31 PM   #7
Boshizzle
somebody shut me the fark up.
 
Join Date: 01-26-10
Location: Virginia
Default

Thanks, cowgirl!
__________________
Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.
Boshizzle is offline   Reply With Quote


Old 10-03-2010, 08:34 PM   #8
bluetang
somebody shut me the fark up.

 
bluetang's Avatar
 
Join Date: 08-06-10
Location: Stuart, Fl
Default

"No sauce needed" That's the deal. Nice there
__________________
Homey, the Homegrown frier, 3 Stack Pro Q Excel 20, 22" WSM, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest Purple Thermapen, SAI Satay Grill

Avatar by landarc, thanky!
bluetang is online now   Reply With Quote


Old 10-03-2010, 08:51 PM   #9
R2Egg2Q
is One Chatty Farker

 
R2Egg2Q's Avatar
 
Join Date: 08-15-10
Location: Pleasanton, CA
Default

That looks great! About how many pounds were they?
__________________
-John

BGEs: XL, Large, Small, Mini, Superior Smokers SS-Two, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, UDS (Darth Maul), Thai Charcoal cooker, Webers: 18.5" WSM, 22.5" OTG, WGA, Summit S-620 NG; Stoker, Rocket Red Backlit Thermapen, custom BGE & Weber handles by brethren martyleach

CLICK HERE to join us in a BBQ Brethren Throwdown!
R2Egg2Q is online now   Reply With Quote


Old 10-03-2010, 08:51 PM   #10
btcg
Babbling Farker
 
Join Date: 02-28-10
Location: North Potomac, MD
Default

Great job bro.
__________________
Graduate: Jack's Old South BBQ School, Smokin Triggers BBQ School, Paul Kirk BBQ School
btcg is offline   Reply With Quote


Old 10-03-2010, 09:23 PM   #11
Massey Q
Is lookin for wood to cook with.
 
Massey Q's Avatar
 
Join Date: 08-26-10
Location: Palm Harbor, FL
Default

Nice Work!
__________________
Just built my first smoker. 55 GAL. UDS Wait to see what I am building next.
Massey Q is offline   Reply With Quote


Old 10-03-2010, 09:42 PM   #12
B & B Backyard BBQ
Knows what a fatty is.
 
Join Date: 09-12-10
Location: Spotsylvania, Va.
Default

Looks great.
B & B Backyard BBQ is offline   Reply With Quote


Old 10-03-2010, 10:00 PM   #13
rgking03
Is lookin for wood to cook with.
 
Join Date: 08-22-10
Location: Egg Harbor Twp, NJ
Default

Beautiful looking meat, I bet it was very tasty as well!
rgking03 is offline   Reply With Quote


Old 10-03-2010, 10:03 PM   #14
peppasawce
is one Smokin' Farker
 
Join Date: 07-08-09
Location: Columbia, Mississippi
Default

Bo that looks very sandwich worthy my friend...Yea!!
__________________
Getting A smoke Ring is were it's at Yall
peppasawce is offline   Reply With Quote


Old 10-04-2010, 01:39 AM   #15
mikeTRON
Full Fledged Farker
 
mikeTRON's Avatar
 
Join Date: 07-01-10
Location: Dallas,Tx
Default

Quote:
Originally Posted by Boshizzle View Post
Thanks, brethren. I cooked these at 325 F with hickory for smoke and rested them for about 3 hours. I am sold on the hot and fast method for brisket and shoulder. The meat always comes out moist and tender with good flavor.
When you smoke at 325 do you have a ballpark figure for how long to smoke per pound?
mikeTRON is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
curing a picnic shoulder jdoughboy Q-talk 5 12-06-2010 05:41 PM
pork shoulder [picnic] stephan Q-talk 27 08-17-2010 08:51 PM
Picnic Shoulder Question hav Q-talk 8 12-22-2008 07:34 AM
Picnic Pork shoulder Roaster Q-talk 7 05-05-2007 09:31 AM
Picnic Shoulder kcquer Q-talk 26 08-08-2004 08:38 AM

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 05:56 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