Pork shoulder picnic

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splitshot

splitshot

Head cook, Bottle washer, and Peace keeper.
10 Year 15 Year
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Rodent Central, Az
This is going into a brine tonight for a smoke manana, how many hours am I looking at 225 degrees?

First time, have a yummy game plan, but any tips would be greatly appreciated.

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reevesci said:
Depends if you want sliced or pulled..

Sliced on an 8# shoulder I'd go about 6-8 hrs.

Pulled, I'd go a bit longer, 10 to 12 hrs.

J
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Thanks, I'll get an early start.
Best whole hog we did was cooked in the ground for 12+ hours, wrapped in layers of wetted bed sheets, burlap and aluminum foil (and chicken wire to hold everything together). Looking for a mini version of that.:)
 
splitshot said:
Thanks, I'll get an early start.
Best whole hog we did was cooked in the ground for 12+ hours, wrapped in layers of wetted bed sheets, burlap and aluminum foil (and chicken wire to hold everything together). Looking for a mini version of that.:)
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I love a pig or goat cooked in the ground.. YUM..

Just remember you won't get much if any smoke into your meat after 2 to 4 hours. So, just pay attention to the temp and keep the 12oz curls to a happy medium... ;)

I start my smoking with my favorite woods (hickory and apple or mesquite and cherry blends) and then switch to hardwoods (usually oak) for the cook out... just my .02

GL hope it works great for you Split.

J
 
reevesci said:
I love a pig or goat cooked in the ground.. YUM..

Just remember you won't get much if any smoke into your meat after 2 to 4 hours. So, just pay attention to the temp and keep the 12oz curls to a happy medium... ;)

I start my smoking with my favorite woods (hickory and apple or mesquite and cherry blends) and then switch to hardwoods (usually oak) for the cook out... just my .02

GL hope it works great for you Split.

J
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You were spot on with the 12 hr cook time:cheers: I loaded heavy on the mesquite for the first hour, the 50/50 mesquite/apple for the next. Didn't get that red smoke color but the taste is excellent. I am also sold on brining (used my regular poultry brine but sub'd the water for apple juice).

We have a large pile of leftovers.:cool:

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JohnVee said:
I can't wait to be home more and do some pork. Looks good and I do see some smoke ring in there, so don't sell yourself short - you know what you're doing (can't fool us).

--john
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I'm with John, good ring there. I like apple smoke with my pork a little calmer than straight mesquite or hickory...

Good job Split.

:cheers:

J
 
Looks great split!

I agree apple is a wonderful smoking wood that is very neutral. In a pinch when out of alder apple even works very well for salmon.

But pecan is generally my go-to wood for all things pork. Give pecan a try sometime boyz! Its kinda like apple with another layer of sweet robusta-like flavor...without being the knock you over the head impart of hickory.
 
Thanks all, great for breakfast also!:hillbilly: After all the talk about pecan, I do need to put it on the list.





pkelly72 said:
What's the brine recipe? It looks awesome. I miss good pulled pork.
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Poultry Brine:
1 gal water
1/2 cup kosher salt
1/2 cup brown sugar
2 tsp garlic powder
2 tsp onion powder
2 tsp cajun spice
2 tsp celery seed
Soak overnight and use the reminder for the water pan.

Like I said above, apple juice was sub'd for the H2O this time.
 
spressomon said:
Looks great split!

I agree apple is a wonderful smoking wood that is very neutral. In a pinch when out of alder apple even works very well for salmon.

But pecan is generally my go-to wood for all things pork. Give pecan a try sometime boyz! Its kinda like apple with another layer of sweet robusta-like flavor...without being the knock you over the head impart of hickory.
Click to expand...

splitshot said:
Thanks all, great for breakfast also!:hillbilly: After all the talk about pecan, I do need to put it on the list.







Poultry Brine:
1 gal water
1/2 cup kosher salt
1/2 cup brown sugar
2 tsp garlic powder
2 tsp onion powder
2 tsp cajun spice
2 tsp celery seed
Soak overnight and use the reminder for the water pan.

Like I said above, apple juice was sub'd for the H2O this time.
Click to expand...


Pecan is a very subtle taste ( like it with upland game birds.. pheasant, turkey, chukar, grouse chachalaca and quail) . If I have the room on my move home ... my next door neighbor has a BUNCH (2 or more cords of pecan) he hates it...(uses it as fire ring wood.. blasphemy..:bang:) So, if I can, I'll poach as much as I can and bring home to WY. Maybe do a meet in transit and distribute accordingly.. I'll keep you guys in the loop as well as mesquite....

J
 
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reevesci said:
Oh and BTW.... I WANT THAT BBQ SAUCE!! ;)

J
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They do make some good stuff. Just south of us here, there are only a few grocers that stock it.
Anything from paste to picante (hot picante is the only way my daughter will travel for homemade tacos);


http://www.santacruzchili.com/

If you don't order direct, contact me after the holidays and I can send some you way.:doh:
 
split & John,

Picked up some Santa Cruz chile powder (ground chiles and salt) at a grocery store in Santa Cruz CA a couple days ago. Rubbed some KC style pork "ribs", per John's post about same, with the SC chile powder...smoked for 3-hours at 300* over pecan and had a yummy dinner last night :)

So thanks to you both!

Can't wait to make a batch of Chile Colorado using the SC chile powder!
 
spressomon said:
But pecan is generally my go-to wood for all things pork. Give pecan a try sometime boyz! Its kinda like apple with another layer of sweet robusta-like flavor...without being the knock you over the head impart of hickory.
Click to expand...

Never knew you could use pecan for smoking, until a guy came into my business the other day and asked about all the dead trees in the animal park (that is part of my business). Said he was from Georgia and that he had opened a restaurant in Adelaide that specialized in pulled pork, and that he needed pecan. Unfortunately I couldn't help him, but sure will go and try the pork! :clap:
 
splitshot said:
Down under sounds like it has a nitch to be filled.:hhmm:
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Lol yes. Forgot to ask him what he uses instead. Oz apparently has over 900 species of eucaluptus, but pretty sure you can't use that.
 
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