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My first Pork Shoulder
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Deggman
Posts: 56
So since I got today off because of heavy rains yesterday afternoon, lastnight I decided to cook my first Pork shoulder! Thanks to everyone that has posted so much helpful info on this type of cook. Nothing fancy I just cooked how everyone else says they do. 263* dome (that just happened to be the temp that the egg settled at so I went for it), platesetter legs down, drip pan, shoulder on v-rack, Maverick et-73 with smoker probe in place of the standard dome therm, this thing is great! As for the meat I slathered it in mustard, then plastered with Pappy's rub and a little lawry's seasoning. I would consider this a succesful cook, but there is always room for improvent!
Just Off the Egg, 8lbs, took 12 and a half hours
All pulled, I was worried the bark would be kinda harsh, but it was mild and melts in your mouth!
Two Sandwiches for me, I made two sauces I took from the cookbook page, they were the Carolina style sauces
Ozzie says "Please give me some of that! I have been smelling that goodness all night!"
Things I learned;
1. Don't start your first ever slow'n'low at 11pm!
2. Don't use soaked wood chips for smoke because it screws up your fire you patiently dialed in when you add it!
3. The mesquite lump (best of the west brand) is not bad at all!
4. Toss the meat in the sauce instead of just putting on top of the sandwich, DUH!
Just Off the Egg, 8lbs, took 12 and a half hours
All pulled, I was worried the bark would be kinda harsh, but it was mild and melts in your mouth!
Two Sandwiches for me, I made two sauces I took from the cookbook page, they were the Carolina style sauces
Ozzie says "Please give me some of that! I have been smelling that goodness all night!"
Things I learned;
1. Don't start your first ever slow'n'low at 11pm!
2. Don't use soaked wood chips for smoke because it screws up your fire you patiently dialed in when you add it!
3. The mesquite lump (best of the west brand) is not bad at all!
4. Toss the meat in the sauce instead of just putting on top of the sandwich, DUH!
Comments
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looks great!
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looks great!
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I agree with EVERYTHING BUT the sauce part.Good Q needs NO sauce! You Sir are....D-MANN!Congrats!
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Raised the temp to 325* after the pork was off for awhile and threw these on. They are Ghiradeli dark chocolate brownies, plus cream cheese (just follow the directions inside the box of Philladelphia brand cream cheese) WHEW I am full!
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Hoss, I agree on the sauce thing! Except when I grill chicken legs/thighs then I bust out my Grandpas secret baste/sauce recipe, but we will save that for another post! Maybe I should change my handle, I kinda like that
D-MANN. -
That looks pretty good Deggman,
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Good for you! And you learned some stuff, which is good.
Nice effort, keep up the good work.Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
Great lookin cook!
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Good job.
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That looks very good...Did the pup get any?Dave San Jose, CA The Duke of Loney
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Deggman, congrats on your first butt, it looks great!
I sure hope Ozzie got a bite! -
Fantastic job. From one Newbie to another.
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