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.
Cookers:
Large Big Green Egg with a Ceramic Grill Store rack system, and the SnS setup.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
For the first time in a long time I have no kettles as I gave them all away.
Everything Else:
SnS #3 with certificate. I was their first customer.
Sous Vide equipment.
SnS and Thermoworks instant read and leave-in thermometers.
Grill Grates for BGE.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
Rubs with salt: Meat Church Holy Cow.
Rubs without salt: Home-mixed versions of previously sold SnS Grills Rocky's Rub and Not Just for Beef using their recipe. SPOG.
Spices: Lots of 'em.
...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.
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".
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?
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)
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.
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