Pellet Fan

All Things Considered => General Discussion--Food Related => Topic started by: ZCZ on March 03, 2018, 10:48:21 PM

Title: More Pork Shoulder
Post by: ZCZ on March 03, 2018, 10:48:21 PM: Recent winter scene up at the cabin

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Title: Re: More Pork Shoulder
Post by: ZCZ on March 03, 2018, 10:59:51 PM: I had picked up a bone-in pork shoulder from Costco a while back. Had it in the freezer but got it all thawed out ahead of time. Have some friends coming to the cabin next weekend and thought I would prepare pulled pork ahead of time. Plus I wanted to try the faster method Bentley posted recently.

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Trimmed the fat off the top & bottom

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Title: Re: More Pork Shoulder
Post by: ZCZ on March 03, 2018, 11:03:48 PM: I have never brined a shoulder before but thought I would give it a go.
I used 1/2 cup sugar and 1/2 cup salt in about a half gallon of water (sorry Bentley, I had no Gatorade). Got it in the brine at about 9 AM.

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Title: Re: More Pork Shoulder
Post by: ZCZ on March 03, 2018, 11:08:51 PM: I let it brine about 6 hours then started getting it ready for my Memphis Pro.
First a good coat of Brer Rabbit Molasses for glue.

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Rubbed down with some Penzyâ€™s BBQ Rub

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And on the Pro at 3:00 PM. Since I am getting a late start I have the grill set at 310.

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Title: Re: More Pork Shoulder
Post by: ZCZ on March 03, 2018, 11:15:06 PM: Internal came up to low 170â€™s by 7:30 PM. Had a small pan underneath with a little water to help keep it moist and catch the drippings.

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Such nice looking bark but thought I better foil to hasten it along.

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Title: Re: More Pork Shoulder
Post by: ZCZ on March 03, 2018, 11:23:50 PM: Checked at 9:30 and internal temps were in the mid 200â€™s so I pulled it off.
Opened the foil and glad to see the bark still intact.

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Close up

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Title: Re: More Pork Shoulder
Post by: ZCZ on March 03, 2018, 11:29:36 PM: Juice in the foil tastes as good as it looks. Will pour this over the shredded pork to add flavor & keep moist.

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Close up of the pulled pork.
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Meat was VERY good and moist. Glad I brined it. Would do it again.
Total cook time was 6 1/2 hours. The fastest I have ever done a pork shoulder.
Very pleased with the results.

Thanks for watching!

Z
Title: Re: More Pork Shoulder
Post by: Mudflap on March 03, 2018, 11:38:11 PM: Nice cook :pig:

The bark looks great..

Can you ice fish on the lake?

Mudflap
Title: Re: More Pork Shoulder
Post by: rwalters on March 03, 2018, 11:52:26 PM: That looks sooooo good!!!
Title: Re: More Pork Shoulder
Post by: yorkdude on March 04, 2018, 04:16:49 AM: Indeed that looks very good. Nice job.
Title: Re: More Pork Shoulder
Post by: Kristin Meredith on March 04, 2018, 06:05:57 AM: Nice job Al!! Are you going to take on pork if we go to the AR?
Title: Re: More Pork Shoulder
Post by: Herb on March 04, 2018, 08:08:30 AM: I don't believe that brining is required on enhanced pork products (or any enhanced meat) as they already contain phosphates and other stuff that help bind the water that is added for this process. Check out the label info.

http://articles.extension.org/pages/27340/functionality-of-non-meat-ingredients-used-in-enhanced-pork
Title: Re: More Pork Shoulder
Post by: Bar-B-Lew on March 04, 2018, 08:19:28 AM: Looks great, but no pics of flowers?
Title: Re: More Pork Shoulder
Post by: Canadian John on March 04, 2018, 08:38:08 AM: Quote from: Herb on March 04, 2018, 08:08:30 AM
I don't believe that brining is required on enhanced pork products (or any enhanced meat) as they already contain phosphates and other stuff that help bind the water that is added for this process. Check out the label info.

http://articles.extension.org/pages/27340/functionality-of-non-meat-ingredients-used-in-enhanced-pork
Good catch Herb. I had to go back and look at the receipt.. An informative note on "enhanced" pork. That is something I am not used to.
Title: Re: More Pork Shoulder
Post by: Kristin Meredith on March 04, 2018, 09:02:39 AM: I can tell from personal experience, there is a big difference between pork that Bentley brines vs pork he doesn't. And he has brined enhanced pork So, whether it is enhanced before hand or not, the brining helps.
Title: Re: More Pork Shoulder
Post by: cookingjnj on March 04, 2018, 10:04:32 AM: Great post ZCZ. Thanks for sharing your process on brining, higher heat cook and pix. PP looks awesome.
Title: Re: More Pork Shoulder
Post by: ZCZ on March 04, 2018, 10:04:43 AM: Quote from: Mudflap on March 03, 2018, 11:38:11 PM

Can you ice fish on the lake?

Yes they do. I have not but I should.
Title: Re: More Pork Shoulder
Post by: ZCZ on March 04, 2018, 10:13:35 AM: Quote from: Kristin Meredith on March 04, 2018, 06:05:57 AM
Nice job Al!! Are you going to take on pork if we go to the AR?

No, but Iâ€™m thinking of brining my ribs (would do pork if needed). My brother in law suggested brining the ribs. He also suggested parchment paper instead of tin foil. I have experimented with that. It is amazing how it keeps the moisture in, but is harder to work with.
Title: Re: More Pork Shoulder
Post by: ZCZ on March 04, 2018, 10:18:16 AM: Quote from: Bar-B-Lew on March 04, 2018, 08:19:28 AM
Looks great, but no pics of flowers?

I like to start off with either flowers or a scenery shot. Donâ€™t have any recent flower pix but as we get closer to spring & summer . . .
Title: Re: More Pork Shoulder
Post by: ZCZ on March 04, 2018, 10:27:42 AM: Quote from: Herb on March 04, 2018, 08:08:30 AM
I don't believe that brining is required on enhanced pork products (or any enhanced meat) as they already contain phosphates and other stuff that help bind the water that is added for this process. Check out the label info.

http://articles.extension.org/pages/27340/functionality-of-non-meat-ingredients-used-in-enhanced-pork

Very interesting article. There is a lot we donâ€™t know about the meat we buy. Unless we buy direct from a farmer. I noticed Bentley mentioned adding sodium phosphate to the brine (might be in his pork recipe in the recipe section). I did no have any so did not add it, but by the looks of this article they most likely already have it in there.

Thanks for all the nice comments! Nothing original here with me. I was blending Bentleyâ€™s recent post in this section and his recipe in the recipe section. Looks like they work. Thanks again Bentley!!
Title: Re: More Pork Shoulder
Post by: Bentley on March 04, 2018, 04:17:36 PM: Very aggressive bark for being foiled!

Glad it was not mush for being cooked to appx 250Â°IT... :pig:

Quote from: ZCZ on March 03, 2018, 11:23:50 PM
Checked at 9:30 and internal temps were in the mid 200â€™s so I pulled it off.

(https://pelletfan.com/index.php?action=dlattach;topic=2029.0;attach=5897;image)
Title: Re: More Pork Shoulder
Post by: Trooper on March 04, 2018, 04:36:54 PM: Z,
Are you talking 250f IT?
Or are you talkin 200-210f?
Title: Re: More Pork Shoulder
Post by: ZCZ on March 04, 2018, 06:24:45 PM: Quote from: Trooper on March 04, 2018, 04:36:54 PM
Z,
Are you talking 250f IT?
Or are you talkin 200-210f?

Sorry for the confusion. When I said mid 200â€™s I meant 203-205
Title: Re: More Pork Shoulder
Post by: Bentley on March 04, 2018, 06:57:59 PM: I know, I was just busting your...
Title: Re: More Pork Shoulder
Post by: Michael_NW on March 06, 2018, 12:16:01 AM: Man, that butt looks like a meteor after passing through the atmosphere! Love the bark on that.