First pork shoulder

[bryanw21157]

Learned a lot today and completed my first pork shoulder.

Damn tasty !

End of cook


After resting


After pulling.

[1buckie]

Ding !!!!
    Ding!!!!
        Ding !!!!


We have a winner !!!!!

Looks championship quality !!!

Can't quite see from the glare ( get that too sometimes...gotta love flash photography! ) where did it end out?

[Peaspurple]

That looks great. What was total time on the cook??

[LightningBoldtz]

I remember my first.....pork shoulder that is, I was hooked it was amazing to taste the results after 15 hours on the kettle. Yes 15 hours I was peaking a lot.

Nice job Bryan.  looks amazing.

[Chasing_smoke]

Great cook Bryan! I'm getting a craving for some again..


"my kettle is more powerful it will do almost anything."

[bryanw21157]

Ding !!!!
    Ding!!!!
        Ding !!!!


We have a winner !!!!!

Looks championship quality !!!

Can't quite see from the glare ( get that too sometimes...gotta love flash photography! ) where did it end out?

thanks Buckie!

thermo was reading 210 but since it's metal, I think the thermo picked up some radiant heat from the grill.  dig therm read 203


11 freakin' hours...      You can't buy this kind of education! 

[Jeff]

pulled pork is awesome, yours looked perfect!

[bryanw21157]

Thanks Jeff! 

Here it is all piled up on my sammich!

Mmmmmm good I'll tell ya...

[1911Ron]

Looks good enough to eat!  I used to take the temp on my PP but now when the bark is set, i wrap it in foil and in about a couple of hours i take a ice pick and probe it (thru the foil), once it goes in like butter it's done.

[bryanw21157]

Oh yeah...it was done.  Pulled apart with no problem.  The difference in tenderness of the meat from 170 to 200 was remarkable.

[HankB]

11 freakin' hours...      You can't buy this kind of education! 

And neither can you rush a butt. (*) That one looks great!

(*) Some folks do them 'high heat' but I've always felt that the entire point of BBQ is low 'n slow.

[1buckie]

Oh yeah...it was done.  Pulled apart with no problem.  The difference in tenderness of the meat from 170 to 200 was remarkable.

165~170....safe to eat (amended:actually lower, but this cut is yukky @145~150)

175~180....done to slice

195~200+.....done to pull


Hank's right on...I've had them jump ship & go real fast.......OK, but don't like them as much as low heat...drier, bit different texture, just different......

[edhead35]

Looks good! Do you guys find it difficult to flavor the meat all the way through? I do an injection, but the rub tends to mellow way down after the cook, so I have been ramping up the heat, the salt, and the strong flavors. Seems to me if you arent eating bark, the middle, although good, is much more mellow.

My smaller shoulders were much better, but that is a bark to meat ratio deal.

[HankB]

That's really the nature of a butt. Your rub and smoke flavor the outside and deep inside there is just the pure pork goodness. Mix them up when pulled and the flavors will swap around a bit.

Sauces can be added when reheating or serving to add additional flavors.

[Duke]

Excellent!