Sub Zero Whole Pork Shoulder

[MrHoss]

It is bloody cold out...-23 Celsius or -9 Fahrenheit without the windchill. But whole pork shoulders are on sale so I am pulling a all night cook.

Here is what I started with....24 pounds:



Trimmed, lightly coated in grape seed oil then rubbed with a combo of salt, pepper, Tatonka dust, granulated garlic, 604 rub, paprika, cumin and chili powder. After 7 hours in the fridge:



Onto the WSM:



I am running a combo of Coshell, Stubbs and RO Blue Bag with oak chunks on the outside of the charcoal ring and a few preburnt pieces in on top of my snake. I am currently at 239f down the one side and 244f on the other. Not sure exactly how long this beast is gonna take but I hope to eat tomorrow night around dinner.

Here is my setup:



I have some Lamb/Beef sausages from a middle eastern butcher to cook up at some point so I have the Copper pulled out......it is also serving as my table for the butt. The 18 OTG is my charcoal chimney station.

Pics to follow.

[LightningBoldtz]

that thing is HUGE

[MrHoss]

that thing is HUGE

I have already sold 4 pounds of shred for 40 bucks. That was the cost of the meat. I can smell sweet oak all over the front porch now. Grate temps are 244 and 255.

[argentflame]

Looking good Hoss. You're one tough dude.

[AcrossFromHoss]

I'll be home tonight and tomorrow just saying

[MrHoss]

It is so bloody cold out I improvised a blanket for the WSM:



After doing this I was able to shut the top and bottom dampers down quite a bit.

[SixZeroFour]

Good on ya Hoss! Way to brave those ridiculously cold temps!

And that Pork Shoulder... Is... MASSIVE! and downright glorious.

[MrHoss]

A little over 6 hours in. Internal temp is 140f. I have colour and the butt is showing splitting so I am foiling. I added about a cup of hot apple juice, foiled the pan and put it back on the WSM.

[Johnpv]

Looks like its coming a long damn well, really nice color on it.

[MacEggs]

This beast done yet?

Beautiful and sunny where I am .... albeit -19℃, or -2℉. 

[MrHoss]

This beast done yet?

Beautiful and sunny where I am .... albeit -19℃, or -2℉. 

Sun is shining high in the sky 11.47 am local time....-18c and another couple less with the wind chill...I am sitting at 192f internal and 252f grate. I have not lifted the lid since foiling it in the middle of the night. When the maverick says 195f I am gonna look.

Done at 195f:



Toweled and resting:



Had a small sample before I wrapped it and it was mighty tasty.

I have a buddy coming over at 5 with his boys to help me make a dent in this. Wasn't too hard to convince him to come bye.

[SixZeroFour]

Wow!

[MrHoss]

These popped out with almost no pressure:



Buttery porky tasting wonderfulness:



I had a big bowl of this while pulling and I am thinking this butt had the best smoke taste of any I have ever done. A well seasoned WSM is a wonderful thing boys.

Edit:

My buddy couldn't stop munching out on the pot o' pork when I pulled it out of the fridge. I warm up bbq sauce in a frying pan then add shred to reheat. Serve it all on a soft squishy white bun. I like mine with Pappy's White Lightnin':

[1buckie]

I do apologize for missing your message, but it's seems you've shuffled thru in fine form without help from the likes of this pig cooker!!!!!

that looks smashing...... the texture of the pull looks perfect, not too feathery, not too clumpy.....


& with a "best of" smoke flavor, you're over the top !!!

[Tim in PA]

Awesome piece of meat. How much did it weight?