Tricky
is one Smokin' Farker
- Joined
- Dec 6, 2010
- Location
- Ventura County, CA
Some friends bought a BBQ dinner I had donated for a church youth group fundraiser. Yesterday was the day we decided to do the dinner.
On Friday when I went to get a butt they were all sold out so I got a picnic. I'd only done a couple of these over the years, so (with some input from the brethren) I decided to skin it first and then just cook it like you would any other pork shoulder piece.
Injected with a modified Chris Lilly pork injection (I was out of apple juice so I gambled with fresh lemonade - wasn't sure what the citrus would do to the meat) and then rubbed with good old Ploughboys Yardbird rub. I've been using more and more commercial rubs these days - I still like making rubs but seems like I get a great result with using commercial ones I like.
On the RecTec at 300 for about 7 hours. I think these pics were around the 5 hour mark. I was able to go to two of my kids' soccer games while the RecTec did its thing at 300F - that's one reason I love a pellet cooker.
Pulled it off when it started probing tender. Wrapped in double foil and held for a couple hours while the friends arrived and their kids started swimming in the pool. I prepped the sides and chilled in the yard, which is where I love to be on a Saturday afternoon.
Unwrapped the still steaming meat, and pulled using my Bear Claws and then a couple of forks (they actually work better for me).
Made some great sammies using a homemade North Carolina finishing sauce to which I added some Habanero Death Dust. Nice little bit of heat and delicious results!!
On Friday when I went to get a butt they were all sold out so I got a picnic. I'd only done a couple of these over the years, so (with some input from the brethren) I decided to skin it first and then just cook it like you would any other pork shoulder piece.
![8F70690B-EEA9-4809-9290-C55E7A787845_zpsxsl6x5gb.jpg](/proxy.php?image=http%3A%2F%2Fi1371.photobucket.com%2Falbums%2Fag281%2FTrickyBBQ%2F8F70690B-EEA9-4809-9290-C55E7A787845_zpsxsl6x5gb.jpg&hash=2238a2648763e19ae5d0e3cb3e353e0b)
![9A07F916-FECE-4BD7-BDEC-7104698F1926_zpsx419r4sy.jpg](/proxy.php?image=http%3A%2F%2Fi1371.photobucket.com%2Falbums%2Fag281%2FTrickyBBQ%2F9A07F916-FECE-4BD7-BDEC-7104698F1926_zpsx419r4sy.jpg&hash=23a63363c2c38fbff8f6da40076e9310)
Injected with a modified Chris Lilly pork injection (I was out of apple juice so I gambled with fresh lemonade - wasn't sure what the citrus would do to the meat) and then rubbed with good old Ploughboys Yardbird rub. I've been using more and more commercial rubs these days - I still like making rubs but seems like I get a great result with using commercial ones I like.
![DA8713F0-9623-4B64-AC9D-5E09163281A0_zpsbetwl92e.jpg](/proxy.php?image=http%3A%2F%2Fi1371.photobucket.com%2Falbums%2Fag281%2FTrickyBBQ%2FDA8713F0-9623-4B64-AC9D-5E09163281A0_zpsbetwl92e.jpg&hash=f3787052ebf2a03fa07f7435b7ac566d)
On the RecTec at 300 for about 7 hours. I think these pics were around the 5 hour mark. I was able to go to two of my kids' soccer games while the RecTec did its thing at 300F - that's one reason I love a pellet cooker.
![4D9DEE5A-CDDB-485E-8FEC-9D6C77BC961A_zpstzelnadx.jpg](/proxy.php?image=http%3A%2F%2Fi1371.photobucket.com%2Falbums%2Fag281%2FTrickyBBQ%2F4D9DEE5A-CDDB-485E-8FEC-9D6C77BC961A_zpstzelnadx.jpg&hash=f58d61a21f930fcb78c7944e93b39de6)
![70266A01-7B89-440C-914A-A320CB3D7DEE_zpsfwqtyabp.jpg](/proxy.php?image=http%3A%2F%2Fi1371.photobucket.com%2Falbums%2Fag281%2FTrickyBBQ%2F70266A01-7B89-440C-914A-A320CB3D7DEE_zpsfwqtyabp.jpg&hash=bb1fbbdd2938112e7b097e68a9adde6b)
Pulled it off when it started probing tender. Wrapped in double foil and held for a couple hours while the friends arrived and their kids started swimming in the pool. I prepped the sides and chilled in the yard, which is where I love to be on a Saturday afternoon.
![91813343-6119-4566-95E6-29C8B4FFC6CF_zps4cce6zj7.jpg](/proxy.php?image=http%3A%2F%2Fi1371.photobucket.com%2Falbums%2Fag281%2FTrickyBBQ%2F91813343-6119-4566-95E6-29C8B4FFC6CF_zps4cce6zj7.jpg&hash=bfbc81870225243a5e55c59a0622dabf)
Unwrapped the still steaming meat, and pulled using my Bear Claws and then a couple of forks (they actually work better for me).
![33814AE0-C4B9-4F9F-BAF5-64EAA402D3F0_zpsmlipodbk.jpg](/proxy.php?image=http%3A%2F%2Fi1371.photobucket.com%2Falbums%2Fag281%2FTrickyBBQ%2F33814AE0-C4B9-4F9F-BAF5-64EAA402D3F0_zpsmlipodbk.jpg&hash=d156825961e9a321e2dae28d95c99674)
Made some great sammies using a homemade North Carolina finishing sauce to which I added some Habanero Death Dust. Nice little bit of heat and delicious results!!