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Food & Wine Ground >> 10 lb Pork shoulder + Smoker= happy me
| 9/26/09 12:33 PM | |
screwtop wine
Member Since: 1/1/01 Posts: 534 |
Picked up a 10 lb hunk of pork shoulder at the butchers yesterday, gonna dry rub and smoke over maple. Piss my neighbours off, too bad! |
| 9/26/09 5:27 PM | |
Pito Chueco
8 
Member Since: 12/24/08 Posts: 273 |
Heck Yeah! Shred that stuff, throw on a toasted bun with some slaw and balsamic for a little slice o' heaven. (nice screen name too) |
| 9/27/09 9:49 AM | |
|
Fracture
4
Member Since: 1/1/01 Posts: 296 |
sounds good, how long u gonna cook? |
| 9/27/09 10:37 AM | |
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Mark1
Member Since: 1/1/01 Posts: 33430 |
I suggest a vinegar based NC sauce. Mark |
| 9/27/09 12:23 PM | |
|
screwtop wine
Member Since: 1/1/01 Posts: 535 |
Fracture - sounds good, how long u gonna cook? I'm figuring at least 12 hours, see how the temperatures go. Put it in this morning at 7AM, figure I'll put in a chicken for dinner tonight. I want to get to 200 degrees internal before I take it off the WSM. First time cooking this large a hunk of pork, so we will see how long it takes. It's ready when it's ready. |
| 9/27/09 8:45 PM | |
|
screwtop wine
Member Since: 1/1/01 Posts: 536 |
Took the pork shoulder off the WSM after 12 hours, temps were starting to drop, figured 12 hours cook time on a full ring of charcoal was about as far as I could go, quickly finished the shoulder off in the oven, wrapped it in foil and let it sit a while. Just finished pulling the meat, incredible how easy it is. Made a tomato/vinegar/brown sugar/rub sauce, pretty tasty, need to work my kids into trying a vinegar and pepper flakes sauce. |
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