On 11-Apr-2008, "Joseph" wrote:

Guys,

I picked up a 14 lb. boneless pork shoulder cryo-packed
from Costco. It doesn't have much of a fat cap.

Question one: Has anyone ever tried using Emeril's
Essence as a rub?

A reduced salt version of Emeril's Essence is my "House Rub/
Seasoning". I mix it up by the quart. I use it on beef, pork
and french fries. I don't use it on chicken.


I am thinking of cutting the shoulder into two 7 lb.
blocks. Then I thought I would rub one with Essence and the
other with CYM, salt, & pepper.

I can't imagine what a "boneless" shoulder looks like. I've never
seen one. Butts weigh in at about 7.5# average and picnics about
the same. A whole shoulder consists of a joined picnic and butt
which would weigh 14 to 16# with the bone in. That said, 7#
blocks of pork will cook up just fine.


Question Two: With the limited fat and no bone will I
have to baste this baby or can I water pan it without it
drying out?

Meat dries out when it's cooked too long with too much ventilation.
I cook 7# butts/picnics in 7 hours give or take. If it takes you 12 or
14 hours to cook a butt, expect it to be dry.


Putting it on the new CG Duo about 6AM tomorrow using
hickory and lump. I have never made pulled pork so I have
never smoked anything into the 190+ degrees F range. Could
be a learning experience with the new smoker.

Joseph

Keep the smoke light and sweet smelling. Cook it 'til it's done.
Let it set long enough for the juices to settle. Enjoy.

--
Brick(Youth is wasted on young people)

"Brick" wrote in message
news:57pMj.2996$XF3.2128@trnddc04...

On 11-Apr-2008, "Joseph" wrote:

snip

A reduced salt version of Emeril's Essence is my "House
Rub/
Seasoning". I mix it up by the quart. I use it on beef,
pork
and french fries. I don't use it on chicken.

I rubbed it with a coat of CYM and "EE" but when all
was done and the pork pulled with the bark in the mix, I
couldn't taste it at all.




I am thinking of cutting the shoulder into two 7 lb.
blocks. Then I thought I would rub one with Essence and
the
other with CYM, salt, & pepper.

I can't imagine what a "boneless" shoulder looks like.
I've never
seen one. Butts weigh in at about 7.5# average and picnics
about
the same. A whole shoulder consists of a joined picnic and
butt
which would weigh 14 to 16# with the bone in. That said,
7#
blocks of pork will cook up just fine.

It was two 7 lb pieces w/o the bone. I suspect it was
two shoulders cryo-packed together.

Question Two: With the limited fat and no bone will
I
have to baste this baby or can I water pan it without it
drying out?

Meat dries out when it's cooked too long with too much
ventilation.
I cook 7# butts/picnics in 7 hours give or take. If it
takes you 12 or
14 hours to cook a butt, expect it to be dry.

I averaged about 225 to 240 degrees F and they hit the
190 degree mark right at 12 hours. One was a little moister
then the other but the only dry parts were where parts of
the cuts had separated away from the main body (dry and
crunchy, but made for a great snack while pulling .

Putting it on the new CG Duo about 6AM tomorrow
using
hickory and lump. I have never made pulled pork so I
have
never smoked anything into the 190+ degrees F range.
Could
be a learning experience with the new smoker.

Keep the smoke light and sweet smelling. Cook it 'til it's
done.
Let it set long enough for the juices to settle. Enjoy.

Thanks, I let them rest for an hour before pulling and
the smoke was just right according to the wife. I'm happy
with it for the first try but am already making plans to
improve it for next time.

Joseph
--
"Endeavor to Persevere" Outlaw Josey Wales.

http://www.geocities.com/jrpitzner/BBQ


--
Brick(Youth is wasted on young people)

Joseph wrote:

I averaged about 225 to 240 degrees F and they hit the
190 degree mark right at 12 hours.

While 190F is commonly talked about as a target internal temp, I prefer the
180-185F range. I have less problems with dry meat then waiting for the 190F
mark. Also keep in mind that pulling the butt at 190F means that you will
probably see another 5F rise.


--
Dave www.davebbq.com
What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women."

"Dave Bugg" wrote in message
news:9uvMj.3249$nT1.1511@trndny09...
Joseph wrote:

I averaged about 225 to 240 degrees F and they hit
the
190 degree mark right at 12 hours.

While 190F is commonly talked about as a target internal
temp, I prefer the 180-185F range. I have less problems
with dry meat then waiting for the 190F mark. Also keep in
mind that pulling the butt at 190F means that you will
probably see another 5F rise.

I was at the ready and it came off at the tick to 190F.
I watched it hit 167F and then dropped to 164F and it did
seem to take a while before it started to move again.
Thanks for the tip, I think I'll leave the temp probe in
place next time. I can watch it while it rest too.

Joseph

--

http://www.geocities.com/jrpitzner/BBQ

Brinkman Charcoal Smoker
CharGriller Duo w/Side Fire Box




--
Dave www.davebbq.com
What is best in life? "To crush your enemies, see them
driven before
you, and to hear the lamentation of the women."

On Apr 13, 3:07*pm, "Dave Bugg" wrote:
Joseph wrote:
* * I averaged about 225 to 240 degrees F and they hit the
190 degree mark right at 12 hours.


Seriously, you can increase those temps and drastically reduce your
cooking times with no quality compromise.

I've got a a big ole Klose, and was burning oak logs and let temps get
a bit out of hand, at the upper rack where the butts were the temps
had to have been 350F and a couple of the smaller 6lb pieces were done
in under 5 hours. No difference in flavor though, or texture.
Now I don't generally aim that high, I do try to cook em at 250-300,
where 6-8 hours seems common. Much nicer than 10-12 hour cooks.

Ribs don't seem to take to the higher temps in my experience, others
report differently, but butts, no problem, give it to em.


Big Jim who used to post here more often, ran his own joint and sold
and made Q rigs swore by higher temps. More than a few others as well.

And as for rubs and whatnot? It seems to me that the end product
tastes the same regardless of what I put on the damn thing. So I'm
more interested in varying how I can use the end product.

Sandwich (duh)
Fritata
Burrito/Taco

How do you guys use your pulled pork?

"Tutall" wrote in message
...
On Apr 13, 3:07 pm, "Dave Bugg" wrote:
Joseph wrote:
I averaged about 225 to 240 degrees F and they hit the
190 degree mark right at 12 hours.


Seriously, you can increase those temps and drastically
reduce your
cooking times with no quality compromise.

== I may have played with it too much, extending the time
a little.

I've got a a big ole Klose, and was burning oak logs and let
temps get
a bit out of hand, at the upper rack where the butts were
the temps
had to have been 350F and a couple of the smaller 6lb pieces
were done
in under 5 hours. No difference in flavor though, or
texture.
Now I don't generally aim that high, I do try to cook em at
250-300,
where 6-8 hours seems common. Much nicer than 10-12 hour
cooks.

Ribs don't seem to take to the higher temps in my
experience, others
report differently, but butts, no problem, give it to em.


Big Jim who used to post here more often, ran his own joint
and sold
and made Q rigs swore by higher temps. More than a few
others as well.

== Doing ribs this week, I'll crank her up a bit on the
next one.

And as for rubs and whatnot? It seems to me that the end
product
tastes the same regardless of what I put on the damn thing.
So I'm
more interested in varying how I can use the end product.

== It seemed that way to me. The CYM, S & P tasted about
the same as the essence.

Sandwich (duh)
Fritata
Burrito/Taco

How do you guys use your pulled pork?

== First, Straight Up in a bowl w/sauce (Saturday Dinner)
Second, Platted up w/ BBQ beans and coleslaw (Sunday
Lunch)
Third, Grilled in tortilla w/ sour cream, salsa &
cheddar (Sunday Dinner)
Fourth, Toasted Sandwich w/sauce and mayo (Monday
Lunch)
Fifth, Added to Chile Colorado over eggs (tonight)

== Tomorrow, Still thinking, I might have two take more
out of the freezer. This is some pretty versatile stuff...

Joseph

--

http://www.geocities.com/jrpitzner/BBQ

Brinkman Charcoal Smoker
CharGriller Duo w/Side Fire Box

On Apr 14, 6:32*pm, "Joseph" wrote:
"Tutall" wrote in message

Ribs don't seem to take to the higher temps in my -----------------------
experience, others
report differently, but butts, no problem, give it to em.

Big Jim who used to post here more often, ran his own joint
and sold
and made Q rigs swore by higher temps. More than a few
others as well.

== * Doing ribs this week, I'll crank her up a bit on the
next one.

Whoa there buddy, read everything. Ribs I keep lower, I seem to make
jerky above 250. Others report differently.

"Tutall" wrote in message
...
On Apr 14, 6:32 pm, "Joseph" wrote:
"Tutall" wrote in message

Ribs don't seem to take to the higher temps in my
-----------------------
experience, others
report differently, but butts, no problem, give it to em.

Big Jim who used to post here more often, ran his own joint
and sold
and made Q rigs swore by higher temps. More than a few
others as well.

== Doing ribs this week, I'll crank her up a bit on the
next one.

Whoa there buddy, read everything. Ribs I keep lower, I seem to make
jerky above 250. Others report differently.


== sorry, not cranking it up on the ribs but on the next shoulder...
(I do spares at 220, baby's I baste a lot)

On Apr 14, 8:45 pm, Tutall wrote:

Big Jim who used to post here more often, ran his own joint
and sold
and made Q rigs swore by higher temps. More than a few
others as well.

== Doing ribs this week, I'll crank her up a bit on the
next one.

Whoa there buddy, read everything. Ribs I keep lower, I seem to make
jerky above 250. Others report differently.

I'm with you. In the interest of not starting a nasty little snit
over temps, I cook higher than anyone I know on fatty beef like
brisket, ribs, and chuck. I cooked a 10# at 300-325 to test it out,
and it was great. I think the key is a well marbled piece of meat.

But I am with you Sr. Tutall on the ribs. Low and slow seems to be
the best for me on pig parts like spares and baby backs. Especially
spares - I prefer them to baby backs, but they need a little more
attention.

About a six weeks ago I had the crew over and we had ribs and
sausage. Boy was I glad I had the sausage. I had six full racks of
ribs on the pit, and in six hours, only half were done. Go figure. I
rotated them around after the first three hours when I added fuel, and
then every hour when I sprayed them with mix of stuff and Frank's. It
didn't matter, half still weren't done.

The mildly inebriated lynch mob was forming, but I wasn't gonna serve
half the ribs as I knew it wasn't enough for everyone to get a plate
full. It took another full hour to get the remaining racks done.

They all agreed it was worth the wait, but it was tricky there. To
me, spare ribs truly stick to the old addage, "it's done when it's
done".

I'll take the time. I hate dry spares almost as much as chewy spares.

Robert

" wrote:
On Apr 14, 8:45 pm, Tutall wrote:
[ . . . ]
About a six weeks ago I had the crew over and we had ribs and
sausage. Boy was I glad I had the sausage. I had six full racks of
ribs on the pit, and in six hours, only half were done. Go figure. I
rotated them around after the first three hours when I added fuel, and
then every hour when I sprayed them with mix of stuff and Frank's. It
didn't matter, half still weren't done. []

Every time you open the pit, it cools down and extends the cook time. Have
you tried not spraying them? Maybe one mop just before they're done.

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

On Apr 15, 2:54 am, "
wrote:
They all agreed it was worth the wait, but it was tricky there. To
me, spare ribs truly stick to the old addage, "it's done when it's
done".

How do you know when they are done? What's the test? I've been wanting
to try some spare ribs again but figured you probably can't trust a
thermometer stuck in them - or can you?

--Jeff

JeffH wrote:
On Apr 15, 2:54 am, "
wrote:
They all agreed it was worth the wait, but it was tricky there. To
me, spare ribs truly stick to the old addage, "it's done when it's
done".

How do you know when they are done? What's the test? I've been wanting
to try some spare ribs again but figured you probably can't trust a
thermometer stuck in them - or can you?

--Jeff


For me, ribs are done if I can easily push a wooden toothpick through
the meat between the bones.

Brian

On Apr 15, 6:57*am, Brian wrote:
JeffH wrote:
On Apr 15, 2:54 am, "
wrote:
They all agreed it was worth the wait, but it was tricky there. *To
me, spare ribs truly stick to the old addage, "it's done when it's
done".

How do you know when they are done? What's the test? I've been wanting
to try some spare ribs again but figured you probably can't trust a
thermometer stuck in them - or can you?

--Jeff

* *For me, ribs are done if I can easily push a wooden toothpick through
the meat between the bones.

* * * * * * * * * * * * * * * Brian

Or the crack test, lift one end and see how it bends. If only one end
breaks off and lifts up , it's a little overdone.

On Mon, 14 Apr 2008 23:54:11 -0700 (PDT), "
wrote:

Low and slow seems to be
the best for me on pig parts like spares and baby backs. Especially
spares - I prefer them to baby backs, but they need a little more
attention.

I hope you mean 'both those kinds of ribs need more attention than
things like brisket' and not 'spares need more attention than baby
backs'. I'd say it's the opposite, and that baby backs need quite a
bit more attention than spares. To me, spares are easy to get right.
Haven't managed to get baby backs right--and I'm probably through
trying, given that on a meat-per-dollar basis, spares beat baby backs
2:1 on average.

"Every single religion that has a monotheistic god
winds up persecuting someone else."
-Philip Pullman
--
-denny-
(not as curmudgeonly as I useta be)

On 14-Apr-2008, Tutall wrote:

On Apr 13, 3:07*pm, "Dave Bugg" wrote:
Joseph wrote:
* * I averaged about 225 to 240 degrees F and they hit the
190 degree mark right at 12 hours.


Seriously, you can increase those temps and drastically reduce your
cooking times with no quality compromise.

I've got a a big ole Klose, and was burning oak logs and let temps get
a bit out of hand, at the upper rack where the butts were the temps
had to have been 350F and a couple of the smaller 6lb pieces were done
in under 5 hours. No difference in flavor though, or texture.
Now I don't generally aim that high, I do try to cook em at 250-300,
where 6-8 hours seems common. Much nicer than 10-12 hour cooks.

Ribs don't seem to take to the higher temps in my experience, others
report differently, but butts, no problem, give it to em.


Big Jim who used to post here more often, ran his own joint and sold
and made Q rigs swore by higher temps. More than a few others as well.

And as for rubs and whatnot? It seems to me that the end product
tastes the same regardless of what I put on the damn thing. So I'm
more interested in varying how I can use the end product.

Sandwich (duh)
Fritata
Burrito/Taco

How do you guys use your pulled pork?

I stopped pulling all but what I'm going to eat right then. I vac-pak it
in half inch slices to reheat in the bag. After reheating, I do whatever
the occasion calls for. I like it in place of ham or bacon with eggs and
fried potatoes for breakfast. You can use thick slices of it like roast
pork as an entree with vegetable sides. Or you can pull some and make
sandwiches, tacos, burritos, tostadas, or whatever.

Now you've made me hungry!

--
Brick(Youth is wasted on young people)