Pepper Stout Beef, Pulled Pork and Father's Day

A good end to a VERY long weekend.

I had plans to cook up a bunch of food to take with me this coming weekend to Steamboat, CO for a weekend of drinking, eating and umpiring.  I had total plans to start this on Saturday afternoon and roll on through Sunday, but alas my schedule was all messed up.  Friday afternoon I umpired three Legion Baseball games (2 straight plate appearances and 1 base).  Saturday was up early to help with the garage sale at my parent's house where we had a bunch of stuff for sale and then to the ball field for 3 more games (1 plate in the 95 heat at 2:00, and 2 bases).  I had intended to get home and start the egg and get the picnic shoulder on before I went to bed, but I was in NO mood to move from the the couch when I got home unless it was to my bed.

Sunday morning was full of church stuff and taking my grandparents to eat for Father's Day, so by the time we made it home it was 1:15.  How to get a 10lb picnic shoulder and a 5lb chuck done before midnight.  YOU GO TURBO!



Rubbed the shoulder with the first homemade rub I made back when I started on my old offset 6 years ago. 

Coarse Salt, Ground Black Pepper, Paprika, Cayenne Pepper, Ground Oregano, Garlic Powder, Ground Cumin and Cinnamon

Got the egg set up and rolling at 325-350 with the picnic shoulder on the bottom and the chuck roast on the second tier.



Had to manipulate the 2nd tier a bit so that it would sit above the shoulder, and not on the shoulder.

When I put all the meat in, it was quite a load for the egg and our temps dropped down to about 200 and it took some time for it to rebound.  The nice thing that worked out with this is that as it rebounded back to 350, the chuck did it's thing and was at about 130 when we finally got back to 350.



While the meat did it's thing, I sliced up the veggies and got that all ready to go.  I also took a bit of a nap with JR.





Timing on this could not have been more perfect.  I packaged up the Stout Beef, slide the therm into the pork shoulder to find it at about 115.  Closed the lid and set my timer for 3 hours for the beef.



185 on the pork when I pulled the beef.  The bones didn't give when I pulled on them, so I gave it a little time while I worked on the beef.



Shredded the beef.  There was not a lot of liquid to cook down after this, so I skipped that step.  I am going to reheat anyway when I get to Steamboat, so that will take care of that step.  I'm thinking that this needs the rest of the worcestershire anyway, so I'm going to add that back in when I heat it up.

Pork hit 195 and I checked the bones.  They slid right out.

Top bark was excellent.  The bottom was a little burned, and I'm wondering if I should have turned the shoulder at some point in the cook.

I'm told this is still a work in progress, but this is what I got from my son for father's day.  The plate is awesome, and I will certainly use it, but the best gift I got this weekend was hearing him tell me Happy Father's day in his little 3 yr old voice.  It totally melted my heart Sunday morning.