Pellet Fan
Pit Talk -- Comments and Questions Regarding These Pellet Pits => Dansons/Country Smokers...Louisana Grills...Pit Boss => Topic started by: ylr on March 07, 2018, 09:59:09 PM
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Pulled a 9 lb. pork shoulder out of the freezer about a week ago, and put in the garage fridge to thaw. Yesterday afternoon, took it out of the fridge, trimmed about 1/2 lb. of fat off the cap, and let it brine in a solution of water, salt, sugar, and Bone Suckin' Sauce rub. About 15 hours later,(after putting in 12 hours at work) I took it out of the brine, dried it off, applied a layer of sorghum molasses, and a heavy layer of Bone Suckin' Sauce rub.
Put it on the PB820 at 225......
(http://[attach=1][/attach])
6 hours later, internal was 160-170, so I placed in a foil pan, but didn't cover. I wanted to see how dark the bark would get.
(http://[attach=2][/attach])
After 9 hours, the thermopop went in with almost no resistance, and it read 201, so I pulled it.
(http://[attach=3][/attach])
Didn't weigh it, but I think I got about 5 pounds of pulled pork. Easily the moistest pork butt I ever cooked on the PB(never brined before, only applied rub), and the flavor is the best ever too, IMO.
It was 35-40 degrees outside during the cook, with a 10mph NW wind blowing across it, and I think that made it burn through a lot of pellets. It went through about 18 lbs. in 9 hours at the 225 setting. I think the weather also wreaked havoc with the 820's temps, as it fluctuated between 205-260, with an average(eyeballing, nothing concrete) of around 240.
Used Lumberjack 100% hickory, and it put out lots of smoke! Nice ring, and really good flavor! All in all, I'm very happy! :pig:
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Not sure why the pics are on the bottom; first pic is when it first went on, 2nd pic is at 6 hours, last pic is after I pulled it off the smoker.
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Nice looking shoulder. I think Bentley is right about using molasses on a shoulder/butt. I tried it on the last two shoulders I smoked and they were the best I have cooked.
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Very nice! I to need to try the molasses. Just curious does the 803 have flame zone capabilities?
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The newer 820s have a drip tray with a sliding flame zone cover, mine is the old style flat angled one. Not sure how well it would work once it got gunked up after repeated use, though.
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The newer 820s have a drip tray with a sliding flame zone cover, mine is the old style flat angled one. Not sure how well it would work once it got gunked up after repeated use, though.
I have the 700D with the flame broiler and it works great.
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I have the 700D with the flame broiler and it works great.
Cool. They want $70 for a flame broiler for my 820. Not ready to plunk down the $$$ for one, though.
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I have the 700D with the flame broiler and it works great.
Cool. They want $70 for a flame broiler for my 820. Not ready to plunk down the $$$ for one, though.
They sure are nice to have!
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One time I grilled some steaks with the drip tray and the flame deflector off. Wasn't too bad, but we're used to the flavor of charcoal. Might try it again using mesquite, someday.
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One time I grilled some steaks with the drip tray and the flame deflector off. Wasn't too bad, but we're used to the flavor of charcoal. Might try it again using mesquite, someday.
Try the LumberJack Char/Hickory pellets!
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Or I could chuck a briquette or two in the firepot after it's going good....... ;)
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One time I grilled some steaks with the drip tray and the flame deflector off. Wasn't too bad, but we're used to the flavor of charcoal. Might try it again using mesquite, someday.
Try the LumberJack Char/Hickory pellets!
Love the Char Hickory pellets!