Posted by TFG on 3rd July 2005
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Posted by TFG on 3rd July 2005
In honor of the dancing pig, I’m smoking not one, but two pork shoulders today…one for me, and one for the hands. The Yakman is smoking pork ribs down by the river, too. My BBQ man just called and he’s got a smoker full of ribs, sausage, and shoulder. Why, it’s a veritable pig-out here in the Land of Beef.
Started at 9:30; charcoal, with pecan logs for the smoke; one has Cajun seasoning and one is nekkid:
The 3-Hour Update; I’m cooking these a little hotter (220° - 240°) than my last one — I didn’t think it was as ‘pullable’ as it should be:
The 7-Hour Update: dang near black on the outside from the smoke; this is where I usually wrap them in foil for the final 2-3 hours of cooking, and I think I’ll just do one of them to see how big a difference there might be:
El Smoke-o Finito, or the 9-Hour update: had a spike in temp, up to 300°, for some reason…good hardwood coals, I guess. It shouldn’t hurt either one. Now they sit for 30-60 minutes, then it’s pulling time:
(I ripped a small bite off the nekkid one…muy delicioso.)
Almost Eating Time Update: one down, one to go. The dogs will definitely eat well tonight, too. Damn, it’s a lot of work shredding a 9 lb. pork shoulder. Fattening, too…it’s impossible to do it with out stealing a nibble now and then. It’s my conclusion that rubs are pointless — I can’t taste a lick of Cajun in there. I reckon brining and/or injection is the way to go. I’d love to have one of these with a good krazee Texas Habanero Fire-Mouth. Next weekend, maybe.
(Note the margarita cup in the background. heh heh Carolina ain’t got nothing like that.)
Well, I’m cheating…I put the second one in the fridge for tomorrow. 1 hour in a 200° oven and it’s solid. Just too tired. My dogs are barking and my head hurts from 80 trips up and down the hill in this heat:
(that was at 6:20 in the PM…theoretically cooling down time, right?)
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