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Meat-Up in Memphis 2021

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Let the good times rolll

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  • Superskierpat
    Banned Former Member
    • Jul 2014
    • 24
    • Mont-Tremblant

    Let the good times rolll

    Starting a new cook today!

    I've got a 5kg (bone-in) shoulder, I'll be cooking it for twelve hours in the bradley original smoker (borrowed from my butcher, as I only have a small weber). I'll be doing the classic pulled pork along with boston baked beans, frijoles borrachos and a few sauces, namely kc classic, choco chile and grownup mustard.

    See my other post in the grill section for my questions about the smoker.
    https://pitmaster.amazingribs.com/fo...-putting-pucks
    Last edited by Superskierpat; July 8, 2016, 06:23 AM. Reason: Added pictures
  • EPH
    EPH
    Club Member
    • Jul 2016
    • 26
    • Cookers:

      Char-Broil 22.5-inch Kettleman (charcoal)
      Smoke Vault 24" (propane smoker)

      Thermometers:

      Maverick ET-732
      Thermopop
      Thermapen

    #2
    Looks like the makings of quite a feast -- I hope you post follow-up photos!

    Comment

    • fuzzydaddy
      Charter Member
      • Nov 2014
      • 4963
      • Winchester TN
      • Hardware
        Blackstone 36” Griddle
        Slow 'N Sear Deluxe Kamado.
        Slow 'N Sear Kettle Grill.
        Slow 'N Sear (1.0, Deluxe, 2.0), DnG Pans/Racks, Easy Spin Grates, Elevated Cooking Grates.
        Weber Chimney starters (regular and half).
        Joule.
        GrillGrates.
        Maverick XR-50 [my favorite].
        ThermoWorks Smoke & Gateway, Thermapen, Thermapop, ChefAlarms, DOT, probes

        Consumables / Favorites
        KBB (short cooks), Weber (long cooks)
        Ribs (beef & pork), Pork Butts, Chuck Roasts, Pork Tenderloins.
        SnS Grills salt free rubs: Not Just for Beef & Rocky’s Rub.
        MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPG.

      #3
      Originally posted by Superskierpat View Post
      ...in the bradley original smoker (borrowed from my butcher, as I only have a small weber)...
      You're going to have a great cook and you must have a great butcher that will loan you his smoker! I tried to borrow one from mine at Sam's Club, one of those still in the box, but Sam's stopped me on the way out the door.

      Comment

      • Superskierpat
        Banned Former Member
        • Jul 2014
        • 24
        • Mont-Tremblant

        #4
        Well I do have a good relationship with the guy, helps a ton when you try and get some peculiar cuts

        But I actually tried to rent one from a company, but I coul'dnt find any rental companies in Montreal that carried a smoker...

        Comment

        • RonB
          Club Member
          • Apr 2016
          • 12856
          • Near Richmond VA
          • Weber Performer Deluxe
            SNS
            Pizza insert
            Rotisserie
            Smokenator 1000
            Cookshack Smokette Elite
            2 Thermapens
            Chefalarm
            Dot
            lots of probes.
            CyberQ

          #5
          Why 12 hours? It would seem to me that you would cook till probe tender - some where close to 200* + or - a few degrees. I'd suggest to start probing around 195*. The bbq saying is "It's done when it's done".

          Comment


          • Superskierpat
            Superskierpat commented
            Editing a comment
            I think it's going to be ok, well see in a few hours, I might boost the temp a bit. As I havent gotten a response in the other thread, should I keep putting in wood pucks during the whole cook or only for the first few hours?

          • GadjetGriller
            GadjetGriller commented
            Editing a comment
            you have responses on your 1st post but I'm gonna throw in this. Smoke adheres to 2 things Cold and moist. So once the bark has formed (unless your spritzing) the smoke is not gonna stick. (or of courses if you wrap in foil)

          • Superskierpat
            Superskierpat commented
            Editing a comment
            Thanks! I decided to leave in what I had put at the start, so it smoked from 7h to 14h, and I'll probably let it cook till 19h.
        • CeramicChef
          Former Member
          • Jul 2014
          • 1184
          • OKC, OK

          #6
          That's a LOT of mis en plas! Can't see to see the money shot(s)!

          Comment

          • Superskierpat
            Banned Former Member
            • Jul 2014
            • 24
            • Mont-Tremblant

            #7
            Damnit, I was so overwhelmed at the end of the cook (30 people is a lot to handle!) that I completely forgot to take pictures... Though it was one of the most savory, mouth watering and juicy pulled pork I have ever eaten. (Too bad I only had one sandwich)

            The beans were great too, though I ultimately was not a huge fan of the frijoles borrachos. Though I guess that's what you get for being a northerner.

            Comment

            • Superskierpat
              Banned Former Member
              • Jul 2014
              • 24
              • Mont-Tremblant

              #8
              Felt bad about forgetting to take pictures of the shoulder, but I did make some ribs a week ago, so here's a little something to say I
              m sorry

              Comment


              • RonB
                RonB commented
                Editing a comment
                Well, those certainly look great.

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            Meat-Up in Memphis

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