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Pork Shoulder - A Day In The Life!

SteveWPBFL
SteveWPBFL Posts: 1,327
edited July 2012 in EggHead Forum
I read the post today, oh boy ..... OK, a weekend in the life, actually. 

Start off with the run of the mill '2-pack' boneless pork shoulder from Costco (best deal on the planet). 

Remove from package, rinse, coat with rub. Used Bad Byrons for the first time this time and it is very nearly what I make at home. 

Tie-wrapped it and threw it on the Egg Friday night at 10:00 pm at 250F dome with a firebowl full of RO lump and apple wood chips intermixed. 

And went to bed!
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  • SteveWPBFL
    SteveWPBFL Posts: 1,327
    edited July 2012
    Woke up, fell out of bed ....

    The Egg was a little up and down between 200F and 300F during the night and when I got up in am this time, because I didn't arrange the lump like I usually do. Anyway, it was at 200F when I got OUT of bed later than usual thanks to you know who and internal temp was 147F at 8:00 am.

    Found my way downstairs and drank a cup, and looking up, noticed I was late .....

    So we goosed the Egg back up to 250F dome and had breakfast. Edged it up to 275F around 9:00 a.m. and the shoulders were done about 11:00 a.m. at 199F internal temp. 




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  • SteveWPBFL
    SteveWPBFL Posts: 1,327
    edited July 2012
    We put one shoulder into the cooler for a friend and set the other one aside while we set the Egg up and grilled some veggies to go with the pork. Son home from college GLADLY pulled the pork. 

    Somebody spoke and I went into a dream .......
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  • SteveWPBFL
    SteveWPBFL Posts: 1,327
    edited July 2012
    We dropped off the one shoulder to a friend, who btw has moved to hospice with brain cancer. Received word from his wife the next day: "That pork you made was the best pork I have ever eaten. I think pulling it apart while still warm added to the overall yumminess. The veggies were delicious, too. We just had some more of it for lunch today. Thank you so much .....".

    ahhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh, ah ah ahhhhhhhhhhhhhhhhhhh, ah ah ahhhhhhhhhhhhhhhhhhhhhhh, ah ah ahhhhhhhhhhhhhhhhhhhhhhhhhhhhh......

    Well, we pretty well destroyed our shoulder, too. Both older sons home from college can blow through a 6 lb. shoulder and leave little behind. Fortunately, what was left substantially covered a pizza the next day!

    Now they know how many holes it takes to fill the Albert Hall!
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  • SteveWPBFL
    SteveWPBFL Posts: 1,327
    edited July 2012
    The pulled pork pizza sauce is Bone Suckin' Sauce! Not alfredo or marinara or 'red' or 'white'. Bone Suckin' Sauce, the BBQ sauce you can buy at any Cracker Barrell. Write it down! 

    I'd love to turn you on ......
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  • SteveWPBFL
    SteveWPBFL Posts: 1,327
    Donnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnne (fade to black)
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  • DocWonmug
    DocWonmug Posts: 300
    Sounds like a good day all in all. +1 on the Bone Suckin' Sauce.
    LBGE
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  • AleBrewer
    AleBrewer Posts: 555
    Looks good. Love Bone Suckin sauce too....never been to cracker barrel though.

    Like the Trout avatar too! Been a few years since I've seen him live.....need to try and catch him again.
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