- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
My first pork shoulder on my new pellet grill
Posted on 8/30/16 at 11:24 am
Posted on 8/30/16 at 11:24 am
So, about ten days ago I purchased a pellet smoker. Finally burned it in a few days ago, then I used Myron Mixon's (BBQ Pitmasters) recipes for injection, rub and hog glaze. I injected this pork shoulder/Boston Butt and let it sit in the marinade for four hours to marinate in the fridge, then turned it over and added 2 more hours.
I then rubbed it well and let the rub soak into the meat for two hours, then rubbed it again and put it on the smoker at 245 degrees.
The smoker has a built-in opening in the drip pan to use a standard aluminum 2 lb. loaf pan to hold water or juice, so I used apple juice. During the smoke about every hour during the first four hours I would spray the shoulder with a coating of the marinade, then I pulled it off and put it into an aluminum pan with a half cup of apple cider vinegar mixed with a half cup of apple juice, then covered it and let it cook like this for six hours with the heat turned down to 205.
Got up early this morning, took it out (it was sitting at 182 degrees internal, drained off the juices and saved them, then put it in a fresh pan and brushed it generously all over with the hog glaze, and put it back in for another two hours at 250. At two hours, my thermometer said it was 195 degrees, which is what I wanted. I then added more hog glaze and let it sit for an hour at 225 to finish the bark, pulled it and let it sit covered and in a sealed ice chest for two hours to set the meat.
After that, I pulled the meat off into pieces. I drained off the fat from the juice I'd saved, then took a half cup of the juice, added a half cup of the hog glaze and warmed that in the microwave, then poured it over the meat and tossed it in to finish it off.
Here's pics from start (after I had trimmed the fat and fibers) to the finished product. Planning time: 30 minutes. Shopping time: 1 hour. Prep time: 1.5 hours. Total marinate and rub time: 6.5 hours. Cook time: 14 hours. Meat rest time: 1.5 hours. Pull it apart: 5 minutes.
Taste? Excellent! Good bark, too. Really like that I can control the heat so easily.
This started off as a 10 pound shoulder/Boston butt before trimming. Here it is sitting in the marinade. I injected probably two quarts through the meat and most drained out, plus I added what was left of the batch I'd made.
Here's after the first rub.
This is after four hours in the smoker. (next time I'll cover that drip pan in foil, first)
This is after pulling it off this morning before wrapping it and putting in the ice chest. It's literally falling apart.
Finally, here's the pulled pork we'll be eating later tonight, along with the beans that I smoked earlier this morning and the potato salad I'll make later today and some marinated red onions.
This is my first pork shoulder/Boston butt ever. How's this for a first time effort?
I then rubbed it well and let the rub soak into the meat for two hours, then rubbed it again and put it on the smoker at 245 degrees.
The smoker has a built-in opening in the drip pan to use a standard aluminum 2 lb. loaf pan to hold water or juice, so I used apple juice. During the smoke about every hour during the first four hours I would spray the shoulder with a coating of the marinade, then I pulled it off and put it into an aluminum pan with a half cup of apple cider vinegar mixed with a half cup of apple juice, then covered it and let it cook like this for six hours with the heat turned down to 205.
Got up early this morning, took it out (it was sitting at 182 degrees internal, drained off the juices and saved them, then put it in a fresh pan and brushed it generously all over with the hog glaze, and put it back in for another two hours at 250. At two hours, my thermometer said it was 195 degrees, which is what I wanted. I then added more hog glaze and let it sit for an hour at 225 to finish the bark, pulled it and let it sit covered and in a sealed ice chest for two hours to set the meat.
After that, I pulled the meat off into pieces. I drained off the fat from the juice I'd saved, then took a half cup of the juice, added a half cup of the hog glaze and warmed that in the microwave, then poured it over the meat and tossed it in to finish it off.
Here's pics from start (after I had trimmed the fat and fibers) to the finished product. Planning time: 30 minutes. Shopping time: 1 hour. Prep time: 1.5 hours. Total marinate and rub time: 6.5 hours. Cook time: 14 hours. Meat rest time: 1.5 hours. Pull it apart: 5 minutes.
Taste? Excellent! Good bark, too. Really like that I can control the heat so easily.
This started off as a 10 pound shoulder/Boston butt before trimming. Here it is sitting in the marinade. I injected probably two quarts through the meat and most drained out, plus I added what was left of the batch I'd made.
Here's after the first rub.
This is after four hours in the smoker. (next time I'll cover that drip pan in foil, first)
This is after pulling it off this morning before wrapping it and putting in the ice chest. It's literally falling apart.
Finally, here's the pulled pork we'll be eating later tonight, along with the beans that I smoked earlier this morning and the potato salad I'll make later today and some marinated red onions.
This is my first pork shoulder/Boston butt ever. How's this for a first time effort?
This post was edited on 8/30/16 at 11:28 am
Posted on 8/30/16 at 11:29 am to HubbaBubba
Looks like pork magic. Would eat a lot of it.
Posted on 8/30/16 at 11:32 am to HubbaBubba
Looks great! What kind of pellet cooker did you get?
Posted on 8/30/16 at 11:37 am to HubbaBubba
oh my... that looks wonderful
Posted on 8/30/16 at 11:41 am to Cajunate
quote:Pitmaster Q3 Elite. It looks more like a traditional gas grill than a smoker, but I like the red and black finish. I got a smoking (heh-heh) good deal on it. Lists for $698.00 but the store had one left and closed it out at $349.00. I was just in the right place at the right time.
Looks great! What kind of pellet cooker did you get?
Posted on 8/30/16 at 12:30 pm to Dam Guide
I have done quite a few pork butts and I don't gop to nearly that much trouble. I pull them out of the plastic, sprinkle tex-joy bbq rub on all sides, throw them in the green egg at 230 until 195-205 depending upon how quickly I get to those temps relative to dinner time. I then put them in the cooler for an hour then pull. Pork is so full of good juices that all that marinading and basting is not necessary at all.
Posted on 8/30/16 at 12:46 pm to latech15
Truthfully, I did a lot, but it's a new toy, so it was fun to me. Will be learning shortcuts as I go along.
Posted on 8/30/16 at 1:07 pm to HubbaBubba
Looks fantastic! IWEI over and over again.
Posted on 8/30/16 at 1:53 pm to HubbaBubba
All you need is a loaf of evangeline maid bread and some cold beer. Looks great
Popular
Back to top
Follow TigerDroppings for LSU Football News