Originally posted by mtnbiker
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The Pulled Pork Thread
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Originally posted by Shaka View PostLast year I put them in around 1 a.m. and they were done at 10. Freaked me out that they cooked so fast."Nobody listens to Turtle."-Turtlesigpic
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I did things slightly different this year and want to chronicle my method here.
Four boneless shoulders from Costco. All were injected with a mixture of the following ingredients:
Apple Juice
Cosmos Pork Injection
Granulated Garlic
Turbinado Sugar
Brown Suger
Heated on stove until all ingredients combined and injection thickened a bit. Smelled quite nice.
I then rubbed olive oil all over the shoulders and rubbed with the following:
Butt Rub
Brown Sugar
Turbinado Sugar
The ingredients were combined and then liberally rubbed all over the beat including the crevices. I then wrapped the shoulders tightly in foil to keep the juices and rub in place. They will sit in a cooler in the garage until I put them on the smoker sometime after midnight.
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Originally posted by Shaka View PostTurbinado Sugar."Discipleship is not a spectator sport. We cannot expect to experience the blessing of faith by standing inactive on the sidelines any more than we can experience the benefits of health by sitting on a sofa watching sporting events on television and giving advice to the athletes. And yet for some, “spectator discipleship” is a preferred if not primary way of worshipping." -Pres. Uchtdorf
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Originally posted by Shaka View PostI did things slightly different this year and want to chronicle my method here.
Four boneless shoulders from Costco. All were injected with a mixture of the following ingredients:
Apple Juice
Cosmos Pork Injection
Granulated Garlic
Turbinado Sugar
Brown Suger
Heated on stove until all ingredients combined and injection thickened a bit. Smelled quite nice.
I then rubbed olive oil all over the shoulders and rubbed with the following:
Butt Rub
Brown Sugar
Turbinado Sugar
The ingredients were combined and then liberally rubbed all over the beat including the crevices. I then wrapped the shoulders tightly in foil to keep the juices and rub in place. They will sit in a cooler in the garage until I put them on the smoker sometime after midnight."It's devastating, because we lost to a team that's not even in the Pac-12. To lose to Utah State is horrible." - John White IV
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So I've been checking temps every hour, so far so good. Oh, except something just happened in te last 15 minutes, I changed nothing. My temp was 580 degreaser and there shoulders are on fire. So no pork this year.
Edit: I shut everything down and tried to restart the smoker, on the "smoke" setting it jumped to 350 degrees in about 2 minutes. The internal temp at last check before the heat wave was 160, so I have pulled the shoulders and put them in a roaster in the oven at 200. Maybe it can be salvaged.Last edited by HuskyFreeNorthwest; 02-03-2013, 10:44 AM.Get confident, stupid
-landpoke
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Huh? I don't get it. What happened?"There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
"It's no secret that the great American pastime is no longer baseball. Now it's sanctimony." -- Guy Periwinkle, The Nix.
"Juilliardk N I ibuprofen Hyu I U unhurt u" - creekster
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Originally posted by Jeff Lebowski View PostHuh? I don't get it. What happened?
Get confident, stupid
-landpoke
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Originally posted by HuskyFreeNorthwest View PostI am assuming my temp controller went haywire or something, I have no idea. One minute were are cruising along at 225-235, about 30 minutes later ldc says "is it supposed to be smoking that much?" I run outside and it says 580 on the display and there is fire inside. I unplug and get everything calmed down, the fire is gone, the meat is a little singed on the bark, so I decide to try again. Turn the unit on to the lowest setting and in about 3 minutes the temp is in the high 300s and starting to fire again.
When was the last time you cleaned out the firepot?"There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
"It's no secret that the great American pastime is no longer baseball. Now it's sanctimony." -- Guy Periwinkle, The Nix.
"Juilliardk N I ibuprofen Hyu I U unhurt u" - creekster
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Originally posted by kccougar View PostSounds great. Can you estimate proportions for the rub/sugar combo? Please report results too.
One cup water
half cup of brown sugar
10 tbsp of turbinado sugar
1 tblsp granulated garlic
1 tbsp salt
1 tsp pepper.
I also threw in a pinch of cayenne pepper.
Mostly I just add until I like the taste.
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Originally posted by mtnbiker View PostHoly cow. Or pork, whatever. I've not had pork shoulders cook that fast, so good for you. What temp did you cook them at?
Once again many people told me it was the best pulled pork they had ever had. That compliment is really a tip of the cap to you folks who have mentored and traded recipes.
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