Let the good times rolll

[RonB]

Well, those certainly look great.

[Superskierpat]

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

[Superskierpat]

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.

[Superskierpat]

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.

[GadjetGriller]

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)

[CeramicChef]

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

[Superskierpat]

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?

[HorseDoctor]

I would be more concerned with getting it done in time. Don't be afraid to run at a pretty good temp, 275 or more. That's a big piece of meat. It can take it & you don't want folks waiting to eat.

[Superskierpat]

Mostly because I've done smaller cuts before and it would take about 8 hours, this is my biggest yet so I'm expecting it to take 12 hours, not that I wont take it out before hand if my probe says it's done!

[RonB]

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".

[Superskierpat]

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...

[fuzzydaddy]

...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.

[EPH]

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

[Superskierpat]

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