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Overnight pork shoulder(s)

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    Overnight pork shoulder(s)

    So my oldest son has decided to enlist in the Army, sort of a surprise for us. He was about to start his Sophomore year at college and sprung his decision on the family. We are extremely proud he wants to serve, so this calls for a family gathering to celebrate and send him off proper. I’ve been tasked with pulled pork for lunch. What better way than to overnight cook these big hunks of goodness on the BJ3. I found these butts on a Labor Day sale for $1.50 a pound, double packed that was 24.5 lbs.😮

    I trimmed them up, injected and rubbed down with Big Bob Gibson’s rub. Was going to do Memphis dust, but decided to rid my cabinet of a commercial rub

    More pics to come.

    I’ll also include the injection recipe too, probably in the AM when I’m caffeinated

    Attached Files

    #2
    Tell him thank you for being a soldier from the pit. Us old guys appreciate him and his desire to serve.
    Enjoy the pork and the party!

    Comment


      #3
      Best wishes to your son. I’m just coming back inside from checking my overnight cook too and coffee is percolating.

      Comment


        #4
        Got up at 5am to a dead phone…🤦‍♂️. Either way, the pork is progressing nicely, my only concern is bark formation isn’t where I expected it. I don’t often use a temp control system on my kamado, but did like the insurance.

        I let it ride at 225°F overnight, kicked it up to 250°F about 30 mins ago.
        Attached Files

        Comment


        • LA Pork Butt
          LA Pork Butt commented
          Editing a comment
          I now see you have a Kamado and controller. Now have confidence in your setup. I usually plan on 17 hours to serve for noon - 1 to stabilize cooker, 12-14 for the cook, and 2-4 resting wrapped in an ice chest. For me that means lighting the fire at 7pm the night before.

        #5
        Wishing you a joyous gathering around food, family and friends. I cook overnight often, but gave up the caffeine and babysitting those shoulders years ago when I got my Big Green Egg and really slept well when I added a Snobot. I hope you will be able to give up babysitting those sleepless cooks overnight when he returns home for another celebration.

        Comment


          #6
          Congratulations to your son; I hope the army helps him finish his college degree one day, if that's the route he chooses to go after his tour of duty. Enjoy your lunchtime celebration. Looks like those PBs will be right on time.

          Kathryn

          Comment


          • au4stree
            au4stree commented
            Editing a comment
            From all that I’ve read and researched, the Army fully supports their people. So a degree or trade is always an option. I’m just thankful he had a plan when he informed us school was off the table.

          #7
          Congrats to your son. That is a big decision. What unit and MOS did he sign up for?

          shoulders look good.

          Comment


          • au4stree
            au4stree commented
            Editing a comment
            Tip of the cap to you sir, he’s excited about the road ahead. TripleB

          • Murdy
            Murdy commented
            Editing a comment
            Did they used to call RASP, RIP (Ranger Indoctrination Program, iirc) in the 90s? (Assuming its a similar thing.) I went to airborne school, but not RIP.

            Best wishes to your son!

          • TripleB
            TripleB commented
            Editing a comment
            Murdy - YES! I could not remember what it was called. In the middle 70's when it started, it was called Pre-Rangers since it did not have a formal name. Then it was called RIP and only Rangers from the 2nd Batt (not sure if they were doing it at the 1st Batt or actually which Batt it started at) were in it. Our own sergeants led it and the purpose was to prepare you for Ranger school. I went through it in November of '77.

          #8
          Turned out terrific! Just the right amount of heat, was a bit concerned on wrapping and what it would do to the bark, turned out fine. All is well, nothing like family and BBQ.


          Comment


          • klflowers
            klflowers commented
            Editing a comment
            Beautiful

          #9
          Here’s the pork injection I use. Typically, I default to just dry brining, but considering it’s a long cook, I do an injection.

          Pork injection
          3/4 cup apple juice
          1/2 cup water
          1/2 cup sugar(I play around with light and/or dark brown sugar)
          1/4 cup salt
          2 tablespoons Worcestershire​( I prefer W Sauce)

          Comment


          • Jerod Broussard
            Jerod Broussard commented
            Editing a comment
            Back when I injected butts I did it while they were still in the bag.

          #10
          Cook looks spectacular. Good luck to your son and our thanks to you and him for his desire to serve in the Army. Best wishes!

          Comment

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