My first 12hr. Pork Shoulder - BBQ Central

Go Back   BBQ Central > General > General Barbecue
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 05-22-2010, 11:52 PM   #1
Baby Back
 
Ashyface's Avatar


 
Join Date: May 2010
Location: Cedar Park, TX
Posts: 54
My first 12hr. Pork Shoulder



12hrs. in Hickory Smoke; moist, and delicious! I feel like a first-time Dad!
__________________

__________________
Observe, Over React, Destroy, Apologize.
Ashyface is offline   Reply With Quote
Old 05-23-2010, 12:08 AM   #2
Moderator
 
Griff's Avatar
 
Join Date: Mar 2005
Location: Anchorage, Alaska
Posts: 5,564
Re: My first 12hr. Pork Shoulder

That the way they're supposed to look. Good job.
__________________

__________________
Griff
Friends don't let friends eat farmed fish.

"People sleep peacefully in their beds at night only because rough men stand ready to visit violence on those who would do them harm."
George Orwell
Griff is offline   Reply With Quote
Old 05-23-2010, 01:48 AM   #3
BBQ Central Pro
 
Shores's Avatar


 
Join Date: Jan 2009
Location: Kansas City, MO
Posts: 961
Re: My first 12hr. Pork Shoulder

Nice lookin butt!
__________________
Chris Shores
www.redbuffalobbq.com

Equipment:
The Good-One Marshall
Weber 22.5" One-Touch Platinum
Weber Smokey Mountain 22.5" - Comp Smoker
Thermos Grill 2 Go - Tailgating grill
Shores is offline   Reply With Quote
Old 05-23-2010, 03:45 AM   #4
Saint O'Que
 
Tri Tip's Avatar


 
Join Date: Jan 2010
Location: Costa Mesa CA
Posts: 1,251
Re: My first 12hr. Pork Shoulder

Nice Work! did ya already build the UDS?
Tri Tip is offline   Reply With Quote
Old 05-23-2010, 07:53 AM   #5
Web Celeb
 
Greg Rempe's Avatar


 
Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
Re: My first 12hr. Pork Shoulder

Way to go, Ashyface!
__________________
Host of The BBQ Central Radio Show
www.thebbqcentralshow.com
Greg Rempe is offline   Reply With Quote
Old 05-23-2010, 10:15 AM   #6
Wizard of Que
 
Smokey Lew's Avatar


 
Join Date: Jan 2010
Location: Southern California - Riverside
Posts: 1,502
Re: My first 12hr. Pork Shoulder

Nice looking butt Ashyface. Can you give us some details on what you settled on for the smoke? You had quite a string going on with the decision process.
__________________
Smokey Lew
Riverside, California
WSM 22.5"
Weber Performer, black

http://chaneysgrills.com/index.html
Smokey Lew is offline   Reply With Quote
Old 05-23-2010, 10:49 AM   #7
God O'Que
 
Vermin999's Avatar


 
Join Date: Oct 2009
Location: San Diego CA
Posts: 2,848
Re: My first 12hr. Pork Shoulder

Very nice.
__________________
Weber Blue Performer
Weber 22.5 OTG with Weber Rotisserie
18" WSM
Weber Jumbo Joe
UDS
Weber Q100
Santa Maria Style Grill

John
Vermin999 is offline   Reply With Quote
Old 05-23-2010, 12:51 PM   #8
Baby Back
 
Ashyface's Avatar


 
Join Date: May 2010
Location: Cedar Park, TX
Posts: 54
Re: My first 12hr. Pork Shoulder

I know it's kind of tooting my own horn to post that, but I was just so thrilled I didn't screw it up...and I had had a few Saturday Night beers at the time. At any rate, thanks for accommodating me and being kind.

@Smokey Lew: I have not done my UDS yet, and I can't honestly decided to build or buy one. I had some unexpected expenses this week, so I'm a touch cash poor right now anyway. I look at it as a blessing; gives me more time to make the right choice. I had to do this one on my old, cruddy, leaky Char-Griller Smoking Pro. It's unimproved in any way, so it was all done by "feel" if-you-will. I burned a Kingsford Blue Bag fire with dry Hickory for 12 hours, at ultra low heat. Now keep in mind that the stock thermometer on the Char-Griller is only a "ballpark" indicator, but I could get it up to 225 about a third of the time, but the rest of the day was mostly around 180. I went through an entire large bag of Kingsford and an entire bag of Hickory chunks. Every 45mins. I was tending the fire, adding fuel, or adjusting what I could to get the smoke to draw. I had the meat all the way on the far side, away from the firebox for about 10 hours, then moved it up close for the last 2. I checked the internal temp at 175 degrees and pulled it off, and immediately wrapped it in tin-foil and put it in the refrigerator for 2 hours. I took that picture right before I pulled it apart. The bark was thick, and the meat was still a very light pink inside, and incredibly juicy. I just used what I had in the house for a rub: Zach's Original Dry Rub.
__________________
Observe, Over React, Destroy, Apologize.
Ashyface is offline   Reply With Quote
Old 05-23-2010, 01:50 PM   #9
Saint O'Que
 
Tri Tip's Avatar


 
Join Date: Jan 2010
Location: Costa Mesa CA
Posts: 1,251
Re: My first 12hr. Pork Shoulder

Quote:
Originally Posted by Ashyface
I know it's kind of tooting my own horn to post that, but I was just so thrilled I didn't screw it up...and I had had a few Saturday Night beers at the time. At any rate, thanks for accommodating me and being kind.

@Smokey Lew: I have not done my UDS yet, and I can't honestly decided to build or buy one. I had some unexpected expenses this week, so I'm a touch cash poor right now anyway. I look at it as a blessing; gives me more time to make the right choice. I had to do this one on my old, cruddy, leaky Char-Griller Smoking Pro. It's unimproved in any way, so it was all done by "feel" if-you-will. I burned a Kingsford Blue Bag fire with dry Hickory for 12 hours, at ultra low heat. Now keep in mind that the stock thermometer on the Char-Griller is only a "ballpark" indicator, but I could get it up to 225 about a third of the time, but the rest of the day was mostly around 180. I went through an entire large bag of Kingsford and an entire bag of Hickory chunks. Every 45mins. I was tending the fire, adding fuel, or adjusting what I could to get the smoke to draw. I had the meat all the way on the far side, away from the firebox for about 10 hours, then moved it up close for the last 2. I checked the internal temp at 175 degrees and pulled it off, and immediately wrapped it in tin-foil and put it in the refrigerator for 2 hours. I took that picture right before I pulled it apart. The bark was thick, and the meat was still a very light pink inside, and incredibly juicy. I just used what I had in the house for a rub: Zach's Original Dry Rub.
It's not the cooker it's the quality of the product. What you did deffinatly deserves some real BBQ Respect!
Tri Tip is offline   Reply With Quote
Old 05-23-2010, 02:29 PM   #10
Official BBQ Central Mark
 
Puff's Avatar


 
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
Re: My first 12hr. Pork Shoulder

Nice job dude!
__________________

__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
Puff is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off








Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 08:17 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.