Johnny in L.A.
Knows what a fatty is.
- Joined
- Mar 29, 2017
- Location
- So Cal
Hey Farkers! This was dinner tonight (and will be sammies tomorrow).
7 lb shoulder (don't know which half) from Costco. Overnight in the fridge with salt, then rubbed with Memphis dust and put on the pellet grill at 245 for 16 hours using Cookin' Pellets Perfect Mix. Spritzed with water two times in the middle of the cook. Rested for 30 minutes then pulled. My thoughts:
This was a very easy cook and I'm glad I tried it this way. Flavor was good - good enough to make a dinner that satisfied all - but I want a heavier smoke profile. I know it's pellets, but I've gotten excellent smoke on ribs so I think I can do better. I ordered 40 lb of Lumberjack Hickory, and I'm going to cook the next one on lower temp overnight to make more smoke. This one was a daytime cook because I didn't want risk smoking out my neighbors - we have A/C and they don't - but they have a yappy dog so I think it's only fair for me to have a smoker. :thumb:
Thank you to Grant and Robb for the great suggestions!
On the smoker:
Off at 12:30 am this morning. Lots of nice bark!
I pulled it at 1 am and put it in the fridge. Bear claws made pulling it super easy! I discovered 7 lbs of pork butt makes a lot of food. I mixed in a bit of homemade KC sauce so it wouldn't dry out. This is cold from the fridge so you can't see the glistening pork fat:
As served (there were seconds on the pork):
7 lb shoulder (don't know which half) from Costco. Overnight in the fridge with salt, then rubbed with Memphis dust and put on the pellet grill at 245 for 16 hours using Cookin' Pellets Perfect Mix. Spritzed with water two times in the middle of the cook. Rested for 30 minutes then pulled. My thoughts:
This was a very easy cook and I'm glad I tried it this way. Flavor was good - good enough to make a dinner that satisfied all - but I want a heavier smoke profile. I know it's pellets, but I've gotten excellent smoke on ribs so I think I can do better. I ordered 40 lb of Lumberjack Hickory, and I'm going to cook the next one on lower temp overnight to make more smoke. This one was a daytime cook because I didn't want risk smoking out my neighbors - we have A/C and they don't - but they have a yappy dog so I think it's only fair for me to have a smoker. :thumb:
Thank you to Grant and Robb for the great suggestions!
On the smoker:
Off at 12:30 am this morning. Lots of nice bark!
I pulled it at 1 am and put it in the fridge. Bear claws made pulling it super easy! I discovered 7 lbs of pork butt makes a lot of food. I mixed in a bit of homemade KC sauce so it wouldn't dry out. This is cold from the fridge so you can't see the glistening pork fat:
As served (there were seconds on the pork):
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