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Food & Wine Ground >> 10 lb Pork shoulder + Smoker= happy me


9/26/09 12:33 PM
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screwtop wine
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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
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Pito Chueco
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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
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Fracture
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sounds good, how long u gonna cook?
9/27/09 10:37 AM
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Mark1
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 I suggest a vinegar based NC sauce.

Mark
9/27/09 12:23 PM
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screwtop wine
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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
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screwtop wine
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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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