Bride wants a shoulder to lean on

[16Adams]

Bride wants a smoked pork shoulder --with the bark of a beef brisket. Seasoned up and resting.

[KevinJ]

So are you smoking it in the pan or no?

[16Adams]

That is a no. She is less than pleased when I get seasoning all over the counters and floors. So I season in the pan, then the pan becomes a water pan. When I do chipotle Dr Pepper pork shoulders I will use a pan from start to finish. About 1/3 the way up with liquid

[KevinJ]

And your weapon of choice today :mrgreen:

[16Adams]

Primo Oval XL Ozark Oak lump, no smoke chunks. Heat meat and liberally seasoned. Shooting for 275 about 4 hours fat cap down, wrap in butcher paper and fat cap up until bone wiggles free

[KORND4WG X]

Looks good :hungry:

Your wife is very specific with her requests - mine just says 'when is dinner' :mmph:

[16Adams]

Here we go!!

[Big-Joe]

Looking good Adams! Looks kind of hot stay hydrated!!!:-P

[16Adams]

275 working it

[tom b]

about time for a beer I would think

[16Adams]

about time for a beer I would think

Couldn't agree more. Just completed bike ride. Recovery Smoothie

[KevinJ]

As pretty as a sunset

http://www.bbq-brethren.com/forum/attachment.php?attachmentid=131808&stc=1&d=1471467436

[Big-Joe]

Atta boy Adams! Where did you get that tomato chile concoction? Would like to try that

[16Adams]

Snap E Tom. Makes a red beer "appear" healthy

[tonyjohnson619]

looking good so far

[Big-Joe]

If u get time tell me how you do that chipotle dr pepper butt. That sounds farking good

[16Adams]

Wrapped at 4 hrs 5 minutes. Will check tenderness in a couple hours. Wrapped tight in HD Foil. To lazy to fetch butcher paper.

[16Adams]

If u get time tell me how you do that chipotle dr pepper butt. That sounds farking good

http://therecipecritic.com/2013/09/sweet-and-spicy-dr-pepper-pulled-pork/

It's pretty much this except cooked in the smoker-offset st 275 degrees. I've used a foil pan and a Dutch oven with great results. Just make sure your juice stays about 1/3 the way up the shoulder. If your chipotles and onions start to burn kick off into the juices. Use cane sugar DP or Coke- may have to check the Mexican section of grocery store to locate. You can add chick stock if needed. I use the blue can of chipotle peppers. I've also just used chipotle sauce. All good. Experiment and have fun.

[BillN]

Looks amazing the color is spot on. I like to score/cross hatch the fat just to the level of the meat, the bark is incredible due to additional rendering, each little scored square is like candy and that is without any sugar in the rub.

[16Adams]

The end. Nice.

[Bigbears BBQ]

Looks great Adams

[16Adams]

Looks great Adams

Thanks. When I wrap and go fat cap up, it's nice to see that split.

[Big-Joe]

Oooo hell ya it looks great !!!

[16Adams]

Bone pulled clean.

[KevinJ]

Bone pulled clean.I wouldn't expect anything less.

And for the record beer is healthy because why would they serve free beer after all those 5/10/15K runs I used todo :razz:

[Biloxidman]

Ok, stupid question time. Why do you have a water pan on the grill next to the shoulder?

[16Adams]

Ok, stupid question time. Why do you have a water pan on the grill next to the shoulder?

1. I don't spritz.
2. I don't inject.
3. Aaron Franklin says the water pan aids in collagen breakdown and enhances bark

The Primo Oval XL is actually pretty large. Both deflector plates are in place. The water pan is on the fire side. There is no fire directly below the shoulder.

[RW34]

Do you like that sucklebusters brisket rub? I have two bottles I haven't opened yet.

[16Adams]

Do you like that sucklebusters brisket rub? I have two bottles I haven't opened yet.

Yes- good stuff

[cowgirl]

Yes please!

[jeffturnerjr]

Your pork shoulder looks incredible. Great looking cook

[Biloxidman]

1. I don't spritz.
2. I don't inject.
3. Aaron Franklin says the water pan aids in collagen breakdown and enhances bark

The Primo Oval XL is actually pretty large. Both deflector plates are in place. The water pan is on the fire side. There is no fire directly below the shoulder.

Ok. I've just never seen that done, but your results look amazing! Every butt I've done in my big Joe I've had the pan under the butt to catch the drippings.

[16Adams]

Ok. I've just never seen that done, but your results look amazing! Every butt I've done in my big Joe I've had the pan under the butt to catch the drippings.

I guess this set up is better described as a humidifier- and like you at times I enjoy catching the drippings. This particular shoulder is going to be used for green chile stew. That is why The Bride requested a "brisket bark". Those dark little chopped crunchy pieces are really good when stewed. Both taste and texture.