How is that done? I love the restaurant Mesa Grill. :-)
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Oh what the hell, you guys kill me, that looks farkin awesome!!
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I've done the Pork Tenderloin recipe from Mesa Grill. It is indeed insane.

Receipe for it can be found on BobbyFlay.com
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As I type, 2-7 lb boneless shoulders, rubbed, tied, and rested all night, sitting at 250F since 8:30 this morning. The entire neighborhood smells good.
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:-):-)

Now THAT is chemistry!

BTW, My wife is up in your neck of the woods this weekend visiting her brother. She did mention something smelled good :-)
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right now i have 2 turkey breasts on.

should be good for our early dinner with the family.
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What type of wood are you using on those shoulders Jamie?

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Mark, I have lump charcoal and 2" x 1" round hickory tree limb discs. We use hickory in our BBQ contest, so I was able to find some small limbs to cut into discs. I put a few of them in the pile of lump for the smokey flavor.

Here's some ponr. I took one butt and partly shredded it and put our BBQ sauce on it. It simmered for nearly two hours. Both butts turned out great. My in-laws are in town, so it was nice to be able to cook for them.

The first 3 pics were from done time. The last two were after a couple of hours of slow heating. I cooked the butts to 185F.

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Not smoked but amazing anyway.


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Jamie- Whats the purpose of tying them? I have never seen this done. I like the simmering idea and may try that on the next couple.
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Thanks Jamie. I'm sure it tasted as great as it looks:-)
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The shoulders are boneless purchased from Costco. Since the bone was cut out, the butt tends to open up. Tying them keeps them together.
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I wasn't hungry until I saw these pictures. Having never owned a smoker before, is there a brand or type that anyone can recommend?
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I got the CharGriller Akorn from Lowe's. It's a kamado-style that's easy on the wallet. Always wanted a BGE or Primo, but couldn't see spending the money. The Akron was $299, plus 10% off using the coupon from the USPS moving/relocation package. I fully endorse it. It does a really good job and is fun to cook with.

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I took the vast majority of both to church for a Sunday fellowship lunch and it was a big hit!
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Thank you very much for sharing.
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Smoked a pork couple smaller pork loins yesterday, after a couple hours in a Jamaican Jerk marinade. Served with Zatarains Black Beans and Rice.
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When someone as far up into MN as you are can enjoy Zatarain's, that makes me feel all warm inside.
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JEEZ JAMIE, I just had web browsing to completion.
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There goes the appetite...:-)
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