pork shoulder intro

[390kid]

hello all, this is my first thread , I,am new to the forum so i thought i might give a intro and do a play by play of my smoked pork shoulder. I am a 34 y/o carpenter and equipment operator, and avid cook here in southern CA. I love to cook and drink and believe the two go hand and hand. Now to the pork shoulder, i purchased 20 pounds in a two pack for the fourth of July so i cooked one ten pounder and froze the other. so here it is, starting to thaw it out tonight, tommorow i'll give it a mustard coating and a rub down to sit over night and go on the smoker early saturday morning for satudays dinner. I'll be smoking on my WSM with apple, cherry, and one chunk of hickory. the smoker should settle in at 225 and smoke for 8-10 hours for some pulled sandwiches. heres my roast in the sink and i'll stick back in the fridge before bed. nuthing to exciting yet but im already ready for saturday dinner. thanks , Jay


P.S. apperently i cant post pics yet so i'll look into that

[timsta007]

You should be able to post pics now that you have a few posts. It's a way to limit potential spam from new users. Looking forward to the pics of your smoked shoulder.

[Zemo]

Welcome. What's the car in your pic? is it yours,or just some random pic?

[390kid]

Welcome. What's the car in your pic? is it yours,or just some random pic?

nope thats my rig. perpetual project. i'll throw some picks of that bad boy up too as soon as i can post pics. cooking and custom cars uasally is why my massed produced food experiments happen. it used to be tri tip on my grill but the boys pitched in for a smoker for my wedding present and now here we are . i guess i should hit up a moderater and see if i can get the privilage of posting my pics

[j p frog]

you have plenty of posts to do the posting of pix...go here::

ImageShack - Online Media Hosting (http://imageshack.us/)

hit upload and find your pix on your puter

then copy "forum" listing and post in your thread

easy/peasy

[390kid]

yeah thats not workin out so good

[j p frog]

yeah thats not workin out so good

what seems to be the problem....take me through what you are doing step by step so I can see where the issue is.

[390kid]

what seems to be the problem....take me through what you are doing step by step so I can see where the issue is.

okay, i created an account so that helped get a little closer, now my images are loaded on the image shack, whats next?

[390kid]

okay heres some pics, mustard coating and some Rudys Texas rub, and me being a dip shit
ImageShack Album - 5 images (http://img299.imageshack.us/g/pmcthread001.jpg/)

[390kid]

full ring of kingsford charcoal with a few chunks smoke wood buried inside. three chunks cherry, three apple and one of hickory. i like to trim off the bark, some guys dont but i swear i can taste the bitterness.to light the chimney i roll up paper towels with pam sprayed on them for excelerant, it works well, some guys use news paper but the ink kind of freaks me out. one full lit chimney over the ring and we're ready to boogie. today i used warm water in the bowl becuase its cool and overcast out this morning.


ImageShack Album - 6 images (http://img23.imageshack.us/g/wsmstarter006.jpg/)

[j p frog]

the quote about how "ink freaks me out"...cracked me up for some reason....LOL


looking good.....the bark if mixed in well with the unbarked meat adds a flavor that can't be beat IMO.

[390kid]

[QUOTE=j p frog;218425]the quote about how "ink freaks me out"...cracked me up for some reason....LOL


yeah i can be sorta neurotic, makes me laugh too. if you cant laugh at yourself then youre way to serious. youd figure with all my stupid tattoos id be able to eat the shit

[Zemo]

full ring of kingsford charcoal with a few chunks smoke wood buried inside. three chunks cherry, three apple and one of hickory. i like to trim off the bark, some guys dont but i swear i can taste the bitterness.to light the chimney i roll up paper towels with pam sprayed on them for excelerant, it works well, some guys use news paper but the ink kind of freaks me out. one full lit chimney over the ring and we're ready to boogie. today i used warm water in the bowl becuase its cool and overcast out this morning.


ImageShack Album - 6 images (http://img23.imageshack.us/g/wsmstarter006.jpg/)

The bitterness may be from the Kingsford, try using natuaral lump charcoal sometime.

You never did tell me what KIND of car that is. I'm guessing a Ford with a 390

[390kid]

The bitterness may be from the Kingsford, try using natuaral lump charcoal sometime.

You never did tell me what KIND of car that is. I'm guessing a Ford with a 390

the first time i used my smoker i used domenatly hickory and i noticed a bitter taste, i think it was from too much hickory , so the next time i smoked i trimmed bark and used much less hickory, more fruit wood and trimmed the bark with great results. since i think the bitter flavor was from the hickory but since i trimmed the bark i just stuck with it. and you are partly correct my user name is becuase of a 390 ford but the car in the photo is a 51 plymouth.

[Zemo]

the first time i used my smoker i used domenatly hickory and i noticed a bitter taste, i think it was from too much hickory , so the next time i smoked i trimmed bark and used much less hickory, more fruit wood and trimmed the bark with great results. since i think the bitter flavor was from the hickory but since i trimmed the bark i just stuck with it. and you are partly correct my user name is becuase of a 390 ford but the car in the photo is a 51 plymouth.

I've never heard of Domenalty hickory, I usually use this stuff

http://t1.gstatic.com/images?q=tbn:ANd9GcSS28b-2p-l1TFE0nha_YxsouFRM-11zuJadPg1WZZvvlZjMh4&t=1&usg=__LTCUfarvUg5fE5VVIP3olFoKRjU=

[390kid]

so here we go, about ten hours on the bbq put on the mop about 5 hours in it settled up at about 170 for a few hours but pushed through to at least 195 throughout the cut. the smoker held 225 steady all day. let the meat rest for about a half hour. the crust cooked up nice and my mop was corona. after i pulled the roast i added about 2 cups of bbq sauce and mixed that up. kinda mailed in the sauce i just use kc masterpiece with some honey added. the market had some great looking corn this morning so that was a lock and special so cal style corn spread. all in all great meal.


ImageShack Album - 11 images (http://img138.imageshack.us/g/pmcthread014.jpg/)

[sunsetpizza]

Whole Boston Butt on sale at Kroger today for .99 a lb. bought two will cook them up this week.

Also what is your corn spread? recipe please... :)

[390kid]

Whole Boston Butt on sale at Kroger today for .99 a lb. bought two will cook them up this week.

Also what is your corn spread? recipe please... :)

okay, corn spread, its really complicated. mayo and season to taste i like chilli powder ,garlic salt, fresh ground pepper and pinch of paprika. i was very skeptical first time i tried it. youre supposed to put butter on corn god damn it. but i swear its really good

[Zemo]

okay, corn spread, its really complicated. mayo and season to taste i like chilli powder ,garlic salt, fresh ground pepper and pinch of paprika. i was very skeptical first time i tried it. youre supposed to put butter on corn god damn it. but i swear its really good

I've seen a lot of folks putting mayo on their corn. Watched a mex cooking show and she roasted the corn, cut it off the cob and put it in a plastic cup, topped it with butter and mayo and some mex spice and mixed it up, looked awesome. She said it was a traditional mexican street vendor food

[390kid]

She said it was a traditional mexican street vendor food

elotes is what its called, traditionaly its white corn smotherd in mayo and cheese on a stick. if you seen nacho libre its what eskeleto was eating all the time. in my nieghborhood there is a vieja that pushes the corn cart around daily.