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[Bar-B-Lew]

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.

[Bar-B-Lew]

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.

[Bar-B-Lew]

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.

[Kristin Meredith]

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.

[Trooper]

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.

[Bar-B-Lew]

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.

[pmillen]

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).



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.

[Bar-B-Lew]

Digging through the archives there, Paul.  Thanks for the resurrection.  Six years later, and that is basically my method of cooking pork shoulders.

[pmillen]

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.