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Smoked Pork Sholder  Rate Topic 
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 Posted: Mon Aug 10th, 2009 04:58 pm
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Keith Krych
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Well Sunday 8/9 was too windy and stormy to go fishing so I did a little "Q" insted.  I started the night before witha 9 lb bone in boston butt and an injection of apple juice, H2O and salt.  then I rubed the "Butt",:P, with a home made rub.

The "Butt" was in the smoker at 7 am and it finished at 8 pm.  Then a 2 hour rest in a cooler wraped in foil and a towel and the finnished product is pulled.

Here are pics of the sholder at 4 hours into the smoke and when it was pulled. :D

 

Attachment: DSC04118.JPG (Downloaded 77 times)



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 Posted: Mon Aug 10th, 2009 04:59 pm
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Keith Krych
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Here is the finished product read to put on bunns and slather with sauce.

Attachment: DSC04135.JPG (Downloaded 78 times)



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 Posted: Mon Aug 10th, 2009 08:47 pm
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carpazoid
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The pictures are enough to make anyone hungry.



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Carpazoind, aka: Alex Vitek
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 Posted: Tue Aug 11th, 2009 07:27 pm
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marble-eyes
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carpazoid wrote: The pictures are enough to make anyone hungry.

Second that.:eat:



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 Posted: Wed Aug 19th, 2009 10:52 pm
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ebijack
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here's the pork butt i smoked today... at 3 hrs ( i also smoke thick sliced bacon at the same time)



and after 7 hours.. now it will turn into pulled pork after my wife and a couple neighbors feed on the crispy burnt pork fat



 



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 Posted: Thu Aug 20th, 2009 04:18 pm
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chumpchangechar
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I smoke alot of fish but i havent did a pork butt. I have to try that it looks perfect. any other tips i should know?



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 Posted: Thu Aug 20th, 2009 06:01 pm
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ebijack
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i do a dry rub.. let it sit at least over night in a freezer bag with the air squeezed out. there are alot of different ones you can make.  mine is brown sugar, kosher salt, black pepper, paprika, onion powder, garlic powder.  i don't really measure mine, i just do it by eye. if it looks like the out side of the meat is cooking to fast, i mist it with a 50/50 mix water/vinegar as needed to keep it moist.  there are as many ways to do it as there are guys to smoke it. :eat:   i've also done teryaki marinade ( i make my own ).  my wife prefers the dry rub for the butt and chops, teryaki for most everything else.



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 Posted: Fri Aug 21st, 2009 12:44 am
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carpazoid
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mist it with a 50/50 mix water/vinegar as needed to keep it moist.
Have you tried using apple cider vinegar for this, especially with the pork??




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 Posted: Fri Aug 21st, 2009 10:34 am
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ebijack
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nope!  but i bet the apple would add a great taste!  i keep the mix i have ready as i use it on every kind of meat/roast etc as needed.  like when i do wings, i use it about every 15 minutes out of the 2 hours i grill them before adding  the sauce.  an no, after 2 hours they are not burnt or dryed out, they have extra crispy skin and so moist it's hard not to have all the meat come off while trying to take a bite.

Last edited on Fri Aug 21st, 2009 10:34 am by ebijack



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