Pellet Fan
Pit Talk -- Comments and Questions Regarding These Pellet Pits => Memphis => Topic started by: Bar-B-Lew on March 16, 2018, 02:35:53 PM
-
I had 2 pork shoulders that weighed in at a combined 21#. I trimmed the top layer of fat off of them to try something new and to have the fat for future homemade sausage needs. I trimmed 2# 2oz of fat from the top of them.
Trimmed of fat cap
(https://farm5.staticflickr.com/4779/25973447197_957a1063f6_c.jpg)
Used a few store bought Cuban rubs (Iron Chef and McCormick) I had in the pantry with some Cinnamon Chipotle rub
(https://farm1.staticflickr.com/816/39035547790_a0ecfe9c5b_c.jpg)
Onto the Elite set at 275° with Camp Chef cherry pellets
(https://farm5.staticflickr.com/4779/25973445517_5ebb0d9c89_c.jpg)
-
Here we go... another Memphis cook in progress :)
-
Nice to NOT see snow in the background... The shoulders appear to be off to a good start.
-
Yes, almost all of the snow melted while I was out of town.
-
Thanks for posting Lew. I got this one on "notify."
Z
-
2 hour mark....one at 95° and the other at 105°...getting some nice cherry color
Once they hit about 160° they are getting a beer bath in a pan for 3-4 hours at 350°
(https://farm1.staticflickr.com/817/40804575102_2782ef8415_c.jpg)
-
I see that you have gone with the Grape Nuts rub, how do you like that? I guess I am old, do they even make Grape Nuts anymore...
-
I see that you have gone with the Grape Nuts rub, how do you like that? I guess I am old, do they even make Grape Nuts anymore...
It is a lot of course salt that was in the Cuban rub and probably some dry onions.
-
After 4 hours, the bigger shoulder was at 145° and the smaller one at 155°. I am running out of time so I pulled them off, gave them a bath, and put them in the 350° oven to finish in about 4 hours so they are ready to pull apart. I may flip them over after 2 hours since they are not covered by the beer like the thinner chuck roasts were.
bigger shoulder
(https://farm5.staticflickr.com/4782/39953883675_c8bd722b89_c.jpg)
smaller shoulder
(https://farm5.staticflickr.com/4786/25976446467_e1425c726e_c.jpg)
resting in the pan
(https://farm5.staticflickr.com/4794/39953882745_db911d04ca_c.jpg)
pork shoulder bath water
(https://farm1.staticflickr.com/786/25976445127_89e58a9650_c.jpg)
pork shoulders bathing
(https://farm5.staticflickr.com/4795/39953881995_fdf736a685_c.jpg)
-
Certainly one way to concentrate flavors and keep the meat moist! Do you allow the beer to reduce as you cook?
-
Certainly one way to concentrate flavors and keep the meat moist!
I figured it works for pulled beef so why not try for pork shoulder. Nothing like experimenting when I have 60 people to serve. ;D
-
those will feed 60? You must have a lot of other things to eat.
They do look great.
-
those will feed 60? You must have a lot of other things to eat.
They do look great.
find the st patricks day menu thread
-
Been about 2 hours in the bath. Looking good so far but not quite falling apart done yet. Maybe another hour.
(https://farm5.staticflickr.com/4772/40808316552_a8b8e052df_c.jpg)
-
It a shame you don't get a smoke ring or any color with the Elite!
Frigen figures it would go on the 2nd page!
-
I can't wait to buy some cookinpellets cherry pellets in April when they become available. It may become the only wood I use once I am out of my other stuff. I love the color it provides on meat.
-
Seems to have lost a bit of color but this is sure going to be moist. I put it into 3 separate containers in the fridge, but mixed a different rub in with the meat in each to hopefully add a little more flavor to it. Will find out tomorrow. If this works as I expect it will, this may be my new method for cooking pork shoulder. I may even consider throwing peppers and onions in with it.
(https://farm1.staticflickr.com/816/40144495024_f288b48a0d_c.jpg)
-
Certainly one way to concentrate flavors and keep the meat moist! Do you allow the beer to reduce as you cook?
I kept the lid on while it was in the oven so not much moisture escaped. I ended up with a little less then a quart of liquid in the pan. I poured it into a container and put into the fridge. May use it for a soup base or for additional liquid should the pork need some in the steam table throughout the day.
-
I see your point Z, but there also needs to be a serious discussion about Bent's sense of humor and attempts at sarcasm which often don't come through like he hoped.
-
So I’m late getting on
Very nice cook you have going there Bar-B-Lew. You’re always generous with the photos too.
Sorry ZCZ, but I missed you post. WOW that’s really something that you had to delete something that you had written.
-
Went to a hockey game with a buddy on Saturday who was at the St Pat's party. He was still raving about the pulled pork and said he had three plates of it at the party. Ended up removing the fat on top of the liquid I retained and poured it in the roaster oven with the meat to keep it moist. Had it on 350 degrees for an hour and then turned down to 200 for the rest of the day. I vac sealed and froze the leftovers. May be a good sous vide experiment for me to warm up.
-
I didn't forget about this post, Lew. I tried it. Here are my results–
• 10:00 … Into Masterbuilt Gravity smoker
• Masterbuilt set at 275°. (It ran at 276-278°, verified by Fireboard.)
• 3:00 … IT hit 160°, wrapped in 3-beer bath.
• 3:30 … Added charcoal.
• 5:45 … Done (≈8 hours).
(https://onedrive.live.com/embed?resid=F0F93C30BD30E64F%21180483&authkey=%21AEUgKEyh17dU6OY&width=425&height=204)
Pretty darn good and certainly easy. Thanks for posting it.
I think that my next butt (soon) will be a ≈16-hour, overnight and rest butt on the MAK 2-Star. I may like it slightly better but it's hard to tell.
-
Digging through the archives there, Paul. Thanks for the resurrection. Six years later, and that is basically my method of cooking pork shoulders.
-
Digging through the archives there, Paul.
Yes, but not aimlessly. I maintain a list of recipes that I want to try. Sometimes, one that I especially like will get transferred to the Best Recipes list.