Shoulder stuffed with bacon & sausage

SGH

@saluki2007‌
It's definitely easier to just buy one already deboned but the one I had was not so I just went ahead and deboned it. This was a spur of the moment decision to stuff it so I used what I already had on hand. Again thanks for the compliments my friend.

SGH

@bigdaddydivo‌
Big Green Willy Wonka.
I really like that name suggestion my friend . And I may just change my name to that!!

SGH

@NPHuskerFL‌
Just saw the clip that you posted. That's a good one my friend! Thanks again for the compliments. Glad you enjoyed my post.

SGH

@lousubcap‌
Thank you. That means a lot to me coming from you my friend. Certainly glad that you enjoyed.

SGH

@bigdaddydivo‌
My sausage of choice when stuffing anything is DD Hot. It is already heavily smoked and pretty spicy to boot. I use it for stuffing peppers, mushrooms and even pork shoulders. If it's available in your area give it a try. I think you will enjoy it my friend.

Jupiter Jim

WOW, Awesome and Superb!!!! wish you had a picture before you put the netting on and what kind of sausage did you use?

SGH

@Jupiter Jim‌
The pic right above your comment is the sausage I used. DD Hot brand.
Thanks for the compliment. Glad you enjoyed.

SGH

Just wanted to say thanks to everyone who viewed and enjoyed this post. It is the most viewed one that I have posted thus far. Again thanks to everyone for the kind words and comments.

Jupiter Jim

SGH said:

@bigdaddydivo‌ My sausage of choice when stuffing anything is DD Hot. It is already heavily smoked and pretty spicy to boot. I use it for stuffing peppers, mushrooms and even pork shoulders. If it's available in your area give it a try. I think you will enjoy it my friend.

Thanks I will look and see if I cam find it here in NC.

SGH

@bigdaddydivo‌ @Jupiter Jim‌
Here is another outstanding and all around crowd pleaser when it comes to sausage. It can be used as a substitute or right along with the DD. It makes a unbeatable combination.

Cookinbob

Looks great!  But I have a question. I know you have an Egg, saw a photo of it once, why would you not cook this on the egg?  Looks pretty lonesome all alone in that big smoker, and the egg would cook it perfe

SGH

@Cookinbob‌
I do cook on my egg several times a week. But there are some things in my opinion that are cooked better over a massive water pan. Examples- All primals, some of the larger subprimals, brisket, pork shoulder and clod. Now remember that this is just my personal opinion and tastes. But that is one of the reasons. The other being that I can apply far more smoke to the meat on one off my offsets or my vertical smoker than can be accomplished on my egg.

SGH

@Cookinbob‌
One last reason as well. I'm a big fan of cooking over full size steam pans with a cooling rack sitting elevated in the pan. Neither the cooling rack nor the full size steam pan will fit in my large egg. I hope this all makes sense my friend.

DMW

SGH said:

@Cookinbob‌
One last reason as well. I'm a big fan of cooking over full size steam pans with a cooling rack sitting elevated in the pan. Neither the cooling rack nor the full size steam pan will fit in my large egg. I hope this all makes sense my friend.

Any liquid in the steam pan? I can fit a full size my XL, normally run it dry.

SGH

@DMW‌
No liquid in the steam pan. I use it just to catch the juices that are rendered from the meat. However there is water in the massive water pan in the bottom of the smoker.

DMW

SGH said:

@DMW‌
No liquid in the steam pan. I use it just to catch the juices that are rendered from the meat. However there is water in the massive water pan in the bottom of the smoker.

DMW

DMW said:

SGH said:

@DMW‌
No liquid in the steam pan. I use it just to catch the juices that are rendered from the meat. However there is water in the massive water pan in the bottom of the smoker.

Hmm, I could do a water pan on the plate setter, then factory grid, dry drip pan, rack on top, and then the meat. Might have to try that...

SGH

@DMW‌
Just my opinion but water is of no benefit on the ceramic cookers. I actually think that it hinders there cooking ability. Again this is just my findings and opinion. I produce a better product on the egg when running it dry.

DMW

@SGH That was always my impression as well. Still might give it a go just because sometime.

SGH

@DMW‌
I have experimented with just about anything you can think of. The only time that I use a water pan on the egg now is for beef clod and beef eyes. Short of that it is a hindrance. The eyes will become leathery if not cooked in a very humid environment.

DMW

I understand that when the water evaporates from the pan the change in heat sink mass changes, which will cause the egg temp to vary. If you were to refill the pan with hot water and never let it run dry, the thermal mass factor shouldn't change much. Aside from that, what would the hindrance be? Too moist of an environment? Just over thinking this more than likely...

SGH

@DMW‌
The strong point of the egg is reflective, radiant and convective heat. Due to shape and size reflective heat is much higher in our eggs than in our offsets. Reflective heat is not increased nor decreased by humidity. That being said convective heat is affected dramatically by humidity. This the benefit in our offsets that mostly depend on the draft or convection for the heat source being applied to the meat. I have run several raw biscuit tests in my cookers as well as my egg to confirm my findings. This is a simple test that you can run yourself and measure your findings.

DMW

Makes sense. I need to do some property improvements (pouring a patio) and then expand my cooker arsenal.

SGH

@DMW‌
The new reverse flow verticals are the wave of the future. Once you use one you can't turn back.

SGH

@DMW‌
You putting in a pool with the patio?

DMW

No pool, our yard isn't actually all that large, and we have a drainage swale in the back I think a pool would get in the way of. And then I would have to take care of a pool...

SGH

@DMW‌
I hear ya. I always wanted a pool but not the headache that comes with them. Just a heads up. A new Jambo or Pitmaker would look mighty fine on that new patio!

SGH

@DMW‌
The next shoulder I stuff I'm going to try my hand at stuffing a whole shoulder to see if I can still pull it off. All in all this one turned out pretty good over all for a fellow out of practice.

pantsypants

amazing

SGH

@texaswig‌
Here it is.