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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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Pork shoulder advice
Greetings,
Well, I got my feet wet so to speak last week with pork hocks and loin roasts in my new Masterbuilt Electric smoker. For my first attempt, they were delicious. It's time to move on. I've had pulled pork at several "rib fests" in the past few years and found it quite tasty. When I stopped in to my favourite butcher this afternoon they had pork shoulder on sale for 89 cents a pound so I figured there's no time like the present. I picked up one that weighs 8.8 lbs. with a nice layer of fat over the top. Now I'm looking for advice on the proper rub technique. Both my wife and I love rosemary and garlic with a roast leg of lamb so I'm wondering if they'd also be suitable for pulled pork? Can someone also point me in the direction of instructions for using yellow mustard in smoking pork. We also have many fruit trees as well as other hardwoods here on the property and I have more seasoned wood than I know what to do with such as hickory, oak, hard maple, apple, cherry, pear, apricot, plum, mulberry, etc. Of course, I have to turn these into chips for the Masterbuilt. Any pointer on which might be best for pork shoulder? I have a remote reading probe type thermometer and, from luring here I assume 185ºF in the center of the lean is the best time to quit? Many thanks, Ross Southern Ontario, Canada. |
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Pork shoulder advice
On Jul 12, 4:52 pm, wrote:
> Greetings, > > Well, I got my feet wet so to speak last week with pork hocks and loin > roasts in my new Masterbuilt Electric smoker. For my first attempt, > they were delicious. It's time to move on. I've had pulled pork at > several "rib fests" in the past few years and found it quite tasty. > When I stopped in to my favourite butcher this afternoon they had pork > shoulder on sale for 89 cents a pound so I figured there's no time > like the present. I picked up one that weighs 8.8 lbs. with a nice > layer of fat over the top. > Now I'm looking for advice on the proper rub technique. Both my wife > and I love rosemary and garlic with a roast leg of lamb so I'm > wondering if they'd also be suitable for pulled pork? > Can someone also point me in the direction of instructions for using > yellow mustard in smoking pork. > We also have many fruit trees as well as other hardwoods here on the > property and I have more seasoned wood than I know what to do with > such as hickory, oak, hard maple, apple, cherry, pear, apricot, plum, > mulberry, etc. Of course, I have to turn these into chips for the > Masterbuilt. Any pointer on which might be best for pork shoulder? > I have a remote reading probe type thermometer and, from luring here I > assume 185ºF in the center of the lean is the best time to quit? > > Many thanks, > > Ross > Southern Ontario, Canada. Hi Ross, we go to 190 and consistantly have 'to die for' pulled pork. We have not had a bad one since going to 190 - apparently ours is done at that temp, and pulls, practically pulls itself, very easily. Rub? like Dave said, pick out your fav spices or combos and have at it. I made up our rub recipe after looking over a bunch of recipes, and decided you can't do it wrong with a little cooking experience and a decent palate. Good Luck from Delaware!! Nan & Rich |
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Pork shoulder advice
On Thu, 12 Jul 2007 14:54:07 -0700, "Dave Bugg" >
wrote: Lots of good advice for this noobie and ended with >Good BBQ to you :-) Thanks, Dave. On Saturday, I followed your suggestion, lightly coated the shoulder with olive oil and rubbed with a mixture of salt, freshly ground black pepper, paprika and granulated garlic. I then ventured out on my own a bit and slathered it with a generous amount of a condiment we use a lot of here, Tuong ot Toi (Vietnamese garlic chile), put it in a plastic bag and placed it in the fridge overnight. Sunday morning early, it came out of the fridge while I got the smoker ready. About 45 minutes later, it went into the smoker, temperature set. at 225ºF, and time at 12 hours. I used a combination of hickory, maple and mulberry chips for about 9 hours worth of smoke. Took it out after a little more than 11 hours, it pulled easily and it tastes GREAT! The outside by itself was a bit on the "warm" side with the garlic chili but blended all together it's excellent. Thanks again. Ross. |
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Pork shoulder advice
wrote:
> On Thu, 12 Jul 2007 14:54:07 -0700, "Dave Bugg" > > wrote: > > Lots of good advice for this noobie and ended with > >> Good BBQ to you :-) > > Thanks, Dave. > > On Saturday, I followed your suggestion, lightly coated the shoulder > with olive oil and rubbed with a mixture of salt, freshly ground black > pepper, paprika and granulated garlic. > I then ventured out on my own a bit and slathered it with a generous > amount of a condiment we use a lot of here, Tuong ot Toi (Vietnamese > garlic chile), put it in a plastic bag and placed it in the fridge > overnight. > Sunday morning early, it came out of the fridge while I got the smoker > ready. About 45 minutes later, it went into the smoker, temperature > set. at 225ºF, and time at 12 hours. I used a combination of hickory, > maple and mulberry chips for about 9 hours worth of smoke. > Took it out after a little more than 11 hours, it pulled easily and it > tastes GREAT! The outside by itself was a bit on the "warm" side with > the garlic chili but blended all together it's excellent. > Thanks again. Wonderful!! Now just keep adjusting your rub recipe until you find the 'perfect' mix for your taste. I'm glad I could assist. -- Dave www.davebbq.com |
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