Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

First Pork Shoulder cook HUGE success!

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    First Pork Shoulder cook HUGE success!

    First of all, Thanks Meathead - the book recipes were followed to a T and it was considered by all the absolute best BBQ they had ever had. The Crack N Cheese was also a big hit. I did have a few issues controlling the fire in my WSM even with the Pitmaster IQ 110 - about halfway through the cook, the fire took off on me, getting well up over 260 degrees from 225. I got it back under control and held it at 235 for the remainder of the cook. A 6.5 pound shoulder cooked for about 11 hours - DEEElicious! I dry brined for 18 hours prior and used the Memphis dust. Also made the Lexington Dip for the sauce - funny thing, with that on the table, nobody touched the Sweet Baby Rays sauce.....

    #2
    CONGRATULATIOMS, and WAY TO GO!!

    Comment


      #3
      And I bet that will be the first of many great cooks - congrats.

      Comment


        #4
        Congrats mgcain12 .... Just think... if this was your first pork shoulder then chances are it is only going to get better from here.... happy Q'ing.

        Comment


          #5
          @mgmcain12 - I'm glad you've hit the ground running. It only gets better from here believe it or not! Kudos to you!

          Comment


            #6
            Hmmm without pics, teh success of teh cook, it is in doubt

            Comment


            • DWCowles
              DWCowles commented
              Editing a comment
              I'm with David Parrish on this

            • boftx
              boftx commented
              Editing a comment
              Ditto. No pics, it didn't happen.

            #7
            You hit a home run! Now the photos.....?

            Comment


              #8
              The book is the new bible. Valuable counter space around America has been sacrificed for a close up of MHs face. I speak to him when I am cooking and when I am having a bad day. He knows my deepest secrets... Congrats!!

              Comment


                #9
                mgcain12 I echo the call for pix. If there are no pix, it never happened. Also, 260ºF is not at all "out of control" for cooking a PB. Congrats on a highly successful first shoulder cook.

                Comment


                  #10
                  Congrats on that successful first PB cook, mgcain12 ! Sounds wonderful.

                  I echo Dewesq55 , smoking pork at 260-300 deg F is what I do all the time, and it turns out great. That said, you've got to smoke 'em where you like 'em.

                  So what's up for the next (successful) cook?

                  Kathryn

                  Comment


                    #11
                    Congratulations! I'm glad it turned out well

                    Comment


                      #12
                      that's the best feeling, isn't it?

                      Comment


                        #13
                        I have always heard around here if no pics it didn't happen .​ Congrats on a great cook sounds like you are hooked!

                        Comment

                        Announcement

                        Collapse
                        No announcement yet.
                        Working...
                        X
                        false
                        0
                        Guest
                        Guest
                        500
                        ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                        false
                        false
                        {"count":0,"link":"/forum/announcements/","debug":""}
                        Yes
                        ["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/free-deep-dive-guide-ebook-downloads\/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here"]
                        /forum/free-deep-dive-guide-ebook-downloads/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here