cle_smoker 03:50 PM 05-01-2009
dentonparrots 03:53 PM 05-01-2009
I take it those are large pieces of beef (excuse my ignorance, I'm in the UK), how long do they take to be fully cooked in that way?
I bet they taste amazing
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cle_smoker 04:08 PM 05-01-2009
Actually they are pork shoulders, no bone. They'll cook for roughly 10 hours, give or take an hour or so. You cook until it hits 200-210 and they are falling apart. And yes, they will be pretty damn good.
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tuxpuff 04:23 PM 05-01-2009
looks amazing! I hope we get some pics when it's done.
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cle_smoker 04:43 PM 05-01-2009
Originally Posted by tuxpuff:
looks amazing! I hope we get some pics when it's done.
Absolutely.
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Dukeuni 04:51 PM 05-01-2009
What kind of smoker do you have there?
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cle_smoker 05:06 PM 05-01-2009
A Weber Smokey Mountain, commonly referred to as a WSM.
Posted via Mobile Device
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ca21455 05:14 PM 05-01-2009
dentonparrots 05:28 PM 05-01-2009
I've cooked pork with brown sugar and honey on top under a grill, simply fantastic.
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tuxpuff 05:34 PM 05-01-2009
What kind of wood are you using?
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cle_smoker 09:06 PM 05-01-2009
Using a few chunks of hickory wood. Coming into the home stretch now. Temp is up to about 180 and should climb pretty rapidly from here on.
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cle_smoker 10:08 PM 05-01-2009
ucla695 10:11 PM 05-01-2009
I'm getting hungry. What time's dinner?
:-)
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Kwilkinson 10:55 PM 05-01-2009
You should bomb someone with a whole smoked pork shoulder!
:-)
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rennD 11:16 PM 05-01-2009
mosesbotbol 06:57 AM 05-02-2009
Do you baste them or glaze them for the last 45 minutes? I try not to baste very often, "Looking is not cooking" adadge. Looks nice. My friend recently bought the same smoker.
Certainly looks yummy, good job!
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Penzip 07:06 AM 05-02-2009
Opusfxd 11:18 PM 05-02-2009
Yum. Just did one of those last night.
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cle_smoker 07:57 AM 05-03-2009
Here are the completed pics. I took it off the smoker around 1:30 AM Saturday morning and pulled it shortly after that. We had it yesterday and it turned out pretty good. I also made some ABT's, but I didn't get any pics of those.
Image
Just off the smoker.
Image
After pulling.
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cle_smoker 08:07 AM 05-03-2009
Originally Posted by mosesbotbol:
Do you baste them or glaze them for the last 45 minutes? I try not to baste very often, "Looking is not cooking" adadge. Looks nice. My friend recently bought the same smoker.
Certainly looks yummy, good job!
I haven't ever seen a reason to baste the pork shoulders. There is so much fat and connective tissue in them that they stay pretty juicy. Now with ribs I will spray them with apple juice during the cook to keep them juicy.
Usually with the pork shoulder, the lid is opened maybe 3 times or so during the cook. I have been pleased with my WSM. It almost makes it too easy to make good BBQ.
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