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Jerk Pork Shoulder (Picnic)

Carolina Q
Carolina Q Posts: 14,831
edited October 2016 in EggHead Forum
Well, that was awesome! =) Most definitely not from The Skylight Inn or Wilber's!! Trimmed all of the skin and visible fat and slathered it with Grace brand jerk seasoning paste. No other seasonings. Thought I had a jar of Walkerswood, but it was Grace. They look the same and I can't tell the difference anyway. Grace is easier to find here and cheaper to boot. Wrapped and refrigerated overnight.

Got off to a late start this morning so it marinated for a good 12 hours. I put it into a 275° egg with white oak chunks. Later, I bumped it to 300°. Decided I wanted to pull rather than chop so I let it go to about 205° IT. Wasn't sure how to serve this so I made rice and peas. Actually black beans and rice (no coconut milk). More New Orleans than Kingston. 

Not what I'm used to, but good stuff!

Some pics...

Just for grins, I calibrated my dome thermo before the cook. Then clipped the pit probe to the dome thermo. Not bad.


Here's the pork at 175° IT. The pic I posted earlier.


And the rest...





I'll do it again!! Thanks for lookin'. 

I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

Michael 
Central Connecticut 

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Comments

  • lousubcap
    lousubcap Posts: 36,793
    Glad it was a true success-looks great.
    Did you find that you had sufficient jerk flavoring in the bark to carry thru the entire pan of pork?  Definitely on my list.  Great change-up.
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • johnnyp
    johnnyp Posts: 3,932
    Looks great to me
    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • bhedges1987
    bhedges1987 Posts: 3,201
    I would like to try a few of those bark pieces.

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


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  • Carolina Q
    Carolina Q Posts: 14,831
    lousubcap said:
    Glad it was a true success-looks great.
    Did you find that you had sufficient jerk flavoring in the bark to carry thru the entire pan of pork?  Definitely on my list.  Great change-up.
    LOL, I knew that question was coming. I hit "Post Comment" before I was ready. The bark was definitely the best part. The rest was good, but it could have used more kick. Fortunately, I had...

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Carolina Q
    Carolina Q Posts: 14,831
    bhedges1987 said:
    I would like to try a few of those bark pieces.
    Yes. Yes you would. :)

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • BilZol
    BilZol Posts: 698
    Looks great! Thinking of different cookout themes. I'm adding Jamaican to the mix. Glad it was a success. 
    Bill   Denver, CO
    XL, 2L's, and MM
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  • Florida Grillin Girl
    Florida Grillin Girl Posts: 5,013
    Way to go, Q!
    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
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  • Wolfpack
    Wolfpack Posts: 3,552
    Looks awesome- glad you tried it as its a favorite of mine.


    Greensboro, NC
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  • bgebrent
    bgebrent Posts: 19,636
    Fantastic!
    Sandy Springs & Dawsonville Ga
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    Mighty fine!!!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • Hub
    Hub Posts: 927
    This is one of those times that I am LITERALLY looking at my computer monitor and drooling ....
    Beautiful and lovely Villa Rica, Georgia
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  • Dyal_SC
    Dyal_SC Posts: 6,536
    Looks fantastic!
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  • Luvnlife
    Luvnlife Posts: 222
    Wow, that looks awesome and with the jerk marinade too! I would love to try it. Nicely done!
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  • tikigriller
    tikigriller Posts: 1,389
    Speechless. I am making chocolate chip cookies on the egg right now and I find myself hoping they will taste like pork. 
    Just bought an Egg?  Here is what you get to look forward to now:

    Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

    Livermore, California
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  • Cookbook_Chip
    Cookbook_Chip Posts: 1,299
    Oh, man!  I want to try that now!
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
    Stoker II wifi, Thermapen, and a Fork for plating photo purposes
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  • THEBuckeye
    THEBuckeye Posts: 4,232
    Ya, Mon! 
    New Albany, Ohio 

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  • tarheelmatt
    tarheelmatt Posts: 9,867
    Looks great! 

    I have a few thoughts: 

    1 - Thinking injection would be awesome.  

    2 - I wonder what jerk burnt ends are like? 

    3 - Thought about making a jerk finish sauce, like thin the sauce out some with vinegar, like a eastern NC style to help bring the jerk out?  
    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
    Instagram
    Facebook
    My Photography Site
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  • Carolina Q
    Carolina Q Posts: 14,831
    tarheelmatt said:
    Looks great! 

    I have a few thoughts: 

    1 - Thinking injection would be awesome.  

    2 - I wonder what jerk burnt ends are like? 

    3 - Thought about making a jerk finish sauce, like thin the sauce out some with vinegar, like a eastern NC style to help bring the jerk out?  
    1 - I've never injected anything. One of these days, maybe I'll actually buy an injector. =)

    2 - I don't know anything about burnt ends. Or how to make them. I've seen pics, I know people like 'em, but I just haven't paid much attention. As I understand it, they are usually made from brisket - and since I don't do brisket, I've never paid attention. I assume a lower finish temp would be step 1? Too late now. It's all pulled.

    3 - I like it! That bottle is about 3/4 gone anyway. In consistency, it's about like a typical grocery store BBQ sauce, SBR or similar. Will add some vinegar and try it out. Thanks!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • tarheelmatt
    tarheelmatt Posts: 9,867
    Carolina Q said:
    tarheelmatt said:
    Looks great! 

    I have a few thoughts: 

    1 - Thinking injection would be awesome.  

    2 - I wonder what jerk burnt ends are like? 

    3 - Thought about making a jerk finish sauce, like thin the sauce out some with vinegar, like a eastern NC style to help bring the jerk out?  
    1 - I've never injected anything. One of these days, maybe I'll actually buy an injector. =)

    2 - I don't know anything about burnt ends. Or how to make them. I've seen pics, I know people like 'em, but I just haven't paid much attention. As I understand it, they are usually made from brisket - and since I don't do brisket, I've never paid attention. I assume a lower finish temp would be step 1? Too late now. It's all pulled.

    3 - I like it! That bottle is about 3/4 gone anyway. In consistency, it's about like a typical grocery store BBQ sauce, SBR or similar. Will add some vinegar and try it out. Thanks!
    1 - Was just a thought.  

    2 - You can do burnt ends from pork butt or belly.  I think jerk burnt ends with belly would be delish.  Or just a belly roasted with jerk.  

    3 - This was the better idea I had.  Layering flavors is the name of the game.  
    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
    Instagram
    Facebook
    My Photography Site
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  • Carolina Q
    Carolina Q Posts: 14,831
    tarheelmatt said:

    3 - This was the better idea I had.  Layering flavors is the name of the game.  
    Vinegar on a butt... how bad can it be?! :rofl:

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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