Early morning pork shoulder

JacksDad

Just put this guy on at 5:20am:



It came boneless (not my preference, I'll ask for bone-in next time), and after I trimmed the fat cap I had that chunk of meat (sitting to the side). Shame to waste it, and I didn't have any string to tie it all back up as @blind99 suggested I do, so I just put it on there next to the shoulder. Maybe that will finish early and be lunch! 

Got the rub at a little grocery store in rural upstate New York. Got the shoulder at the Meat House in Summit NJ, if anybody else has been there...

johnmitchell

Good luck with your cook and enjoy your day..

blind99

I haven't got my egg started yet, I feel like a slacker!

vegas slim

cant wait to see the finished pics!

dmchicago

$7.00/#?

Seems expensive. 

Webass

Kroger had bone-in butts on sale a couple weeks ago for .99/lb. I bought 4 11-12 pounders for less than $50.  I usually don't pay more than $1.29/lb.

THEBuckeye

dmchicago said:

$7.00/#?

Seems expensive. 

Canada??

Canugghead

THEBuckeye said:

dmchicago said:

$7.00/#?

Seems expensive. 

Canada??

Not even here, just checked my freezer, mind you this was on sale and cheapest I've seen lately.

BYS1981

That's extremely expensive - I get butts at $1.29/lb

XC242

I love the smell of BBQ in the morning... It smells like, Victory...

Carolina Q

Wow, that's expensive!! Get thee to Wegman's!! That butt would have cost about $12. I just bought 4 butts, each about 8 lb, for Mom's birthday party. I paid less than $50. They apparently have recently raised their butt price from $1.49 to $1.59/lb.

Canugghead

Cheap butts for cheap a$$ like some/many of us?  

tarheelmatt

I got some of that rub while up in mid-Ohio.  I liked it a lot.  

Good luck on your cook.  


For those that were wondering about the price, yes, it's expensive, but JacksDad maybe a big baller!  

JacksDad

Haha no baller here, just an inexperienced egger! I agree that price seems way out of line from what others are paying. This butcher is in a pretty affluent town (NYC suburb, not my hometown). If it's good, maybe I'll try and negotiate a little on the next one...

I would kill for a wegmans - closest is probably an hour from me, but may be worth the drive next time...

It's in the stall now, been at 250 dome temp all day. Just opened the vents to bump it up a little and make sure it finishes before dinnertime. The smell is awesome and the "Los Lazos" lump seems to be doing a great job. Pics when it's done...

JacksDad

I had a bunch of mashed potatoes left over from yesterday's cook, so I put them in a Lodge CI pan and smoked them with the shoulder for the last two hours. The final result:

Canugghead

That's a Beauty!  Also great job seasoning that CI.

JacksDad

Yes, I have a couple of lodge CI pans. The inner surface is really pretty rough, and I try and use them as much as I can, and season with oil after each use. They still aren't really nonstick yet but hopefully they will get there. The potatoes didn't stick too bad in the pan in the picture.

My MIL gave me a small CI egg pan, like 4 inches, but it must be 75 years old at this point and the surface is polished smooth and completely nonstick.