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Author Topic: More Pork Shoulder  (Read 1656 times)

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cookingjnj

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Re: More Pork Shoulder
« Reply #15 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.
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ZCZ

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Re: More Pork Shoulder
« Reply #16 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.
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ZCZ

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Re: More Pork Shoulder
« Reply #17 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 I’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.
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2013 Memphis Pro
24th in Ribs at the 2015 American Royal
Titus 3:3-7

ZCZ

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Re: More Pork Shoulder
« Reply #18 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. Don’t have any recent flower pix but as we get closer to spring & summer . . .
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2013 Memphis Pro
24th in Ribs at the 2015 American Royal
Titus 3:3-7

ZCZ

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Re: More Pork Shoulder
« Reply #19 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 don’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 Bentley’s recent post in this section and his recipe in the recipe section. Looks like they work. Thanks again Bentley!!

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Bentley

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Re: More Pork Shoulder
« Reply #20 on: March 04, 2018, 04:17:36 PM »
Very aggressive bark for being foiled! 

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

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

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Trooper

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Re: More Pork Shoulder
« Reply #21 on: March 04, 2018, 04:36:54 PM »
Z,
Are you talking 250f IT?
Or are you talkin 200-210f?
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ZCZ

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Re: More Pork Shoulder
« Reply #22 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 200’s I meant 203-205
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Bentley

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Re: More Pork Shoulder
« Reply #23 on: March 04, 2018, 06:57:59 PM »
I know, I was just busting your...
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Michael_NW

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Re: More Pork Shoulder
« Reply #24 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.
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