Yeah, that big ol' honkin' pork shoulder. Notice, 275*. I guess we want to eat before 9 tonight. I injected it with pork brine (apple juice, kosher salt, sugar, a little Worchestershire, some rub) last night around 10PM, never done that before. It can't hurt, I figure. I'm going to mix up some of those Texas beans later on, put 'em in a pyrex dish underneath and let them catch the drippings. It should come out okay, I think.
-
-
Nice... Looks good. I know you were worried if it would fit under the dome mounted up that high.
I think you're going to have a good cook and great beans.
Great planning!
Take lots of pictures for us Egghead's...😎 -
Looks good, at 275 you will have plenty of resting time too. My guess is 203 at 1600.Comment
-
It's almost 3PM and it's at 193*. I'm guessing you are spot-on, John. Off and on thunderstorms all day, and the DigiQ hasn't wavered, 275* rock solid, through rain and sun, when it was 71* at 5:30 this morning and when it is 85* right now. Impressive combo, the DigiQ and kamado.Comment
-
Holy heck is this delicious.Comment
-
Wow that all looks awesome! Gonna get me a PhD in Porcine Prognostication.Comment
-
@Mosca... Great cook. I like to elevate my pork butts above the felt line when I smoke them too. How did those beans turn out?Comment
-
Breadhead, I think that cooking higher in the dome made a difference as well; ribs often get dry at the edges, where the heat comes around the platesetter.
The beans, I had to make some changes. 2 cans of broth made then like thin soup. So I mashed a 3rd can of beans into the mix, added 2 diced potatoes and 2 more bacon strips, and a diced green pepper, and about a tablespoon of chile powder. Then they were great! -
You know what, I bagged that idea, and I'm glad I did, after seeing how much grease there was. Instead I took the Pyrex dish (you can see it in one of the photos) and dumped the grease, then I deglazed what was left, the dark brown stuff, and added it to the beans. I don't think it made much difference.
-
-
Very Nice!Comment
Comment