Wednesday Afternoon Pork Shoulder

[kpigout]

Today is my wifes B-day, so I'm Q'ing her a pork shoulder for pulled pork sandwiches tonight. Put it on at 7:30 this AM, and some yardbird will go on later for a 7:00 party.


http://i2.photobucket.com/albums/y16/kpygout/Cyber-Tailgate%20II/PA050498.jpg

http://i2.photobucket.com/albums/y16/kpygout/Cyber-Tailgate%20II/PA050499.jpg

http://i2.photobucket.com/albums/y16/kpygout/Cyber-Tailgate%20II/PA050500.jpg

http://i2.photobucket.com/albums/y16/kpygout/Cyber-Tailgate%20II/PA050501.jpg

http://i2.photobucket.com/albums/y16/kpygout/Cyber-Tailgate%20II/PA050502.jpg

I'll post more pics later...

[Mac]

KPO,

Nice looking exterior. I also prefer my skin well done. Should be great so what time is dinner! :wink:

[Tailwagger]

My, my, my,my,my !!!

[Fred]

Pulled pork has become a fav of my crowd - your's look great /

A wife that eats BBQ for her birthday is a gift from God :wink:

[Tailwagger]

A wife that eats BBQ for her birthday is a gift from God :wink:

Amen Fred, I've been looking through proverbs 31 that describes what a wonderful wife is like, and I can't find anywhere it say's anything about a BBQ'n wife. I personally just believe there was not a Hebrew word for BBQ lovin wife. :roll: :roll:

[txpgapro]

You pulled the bone yet? Sure looked like mighty tasty eatin'!

[Mic]

Wow! Lookin good! 8) 8)

Mic

[kpigout]

You pulled the bone yet? Sure looked like mighty tasty eatin'!


Yep !!!

Here it is, with the chicken. The pic of it pulled in the bowl came out blurry.


http://i2.photobucket.com/albums/y16/kpygout/Cyber-Tailgate%20II/PA050515.jpg

http://i2.photobucket.com/albums/y16/kpygout/Cyber-Tailgate%20II/PA050517.jpg

http://i2.photobucket.com/albums/y16/kpygout/Cyber-Tailgate%20II/PA050519.jpg

http://i2.photobucket.com/albums/y16/kpygout/Cyber-Tailgate%20II/PA050503.jpg

http://i2.photobucket.com/albums/y16/kpygout/Cyber-Tailgate%20II/PA050509.jpg

http://i2.photobucket.com/albums/y16/kpygout/Cyber-Tailgate%20II/PA050512.jpg

http://i2.photobucket.com/albums/y16/kpygout/Cyber-Tailgate%20II/PA050514.jpg

[txpgapro]

What kind of pit do you have? Those cooking grates look well built.

[kpigout]

What kind of pit do you have? Those cooking grates look well built.


It's a Texas Smoker, made over in Uvalde.

[txpgapro]

That's right. I forgot. Just like my LyfeTyme. Great cook!

[burnt food dude]

Now thats some mighty fine "burnt food" that the Dude can sink his rented teeth into :D

[Zeeman]

Nice work :D
z

[Big Neal]

Real good looking stuff :wink: Yum

[Fred]

I am going to go cook some chicken & pulled pork 8) - the pulled pork looks good.... - the chicken looks great :!: - a very good job on the bird - if it eats as good as it looks U got a winner /

Details on the recipie/temps/wood/-ect?

[Tailwagger]

http://i2.photobucket.com/albums/y16/kpygout/Cyber-Tailgate%20II/PA050512.jpg

Dadgum :!: :!: :!: :!: :wink: :wink:

[kpigout]

Glad y'all enjoyed my journey yesterday! It was as good as it looked.

[TexLaw]

Man, that looked good. I'm dying for some good pulled pork!


TL

[Mac]

Some of the nicest looking yardbirds I've seen in along time! :wink:

[Rennie]

:D Looks good how long did you cook it, what temp and how much did they weigh? I put my foot in my mouth last month and told some people that I would cook a wild hog. My foot dont taste so good, I havent had any hogs in my traps so far and I have to cook on the 17 of Jan. for around 20 to 30 people. Would three shoulders do? HELP HELP

Rennie :oops:

[DoubleBarrelSmoker]

KPig- all I can say is that we are in the presence of an Artiste
:D :D :D :D Great lookin work!!

[rstcso]

I put my foot in my mouth last month and told some people that I would cook a wild hog. My foot dont taste so good, I havent had any hogs in my traps so far and I have to cook on the 17 of Jan. for around 20 to 30 people. Would three shoulders do? HELP HELP

Well, they might not be wild, but here's a source for whole hogs, ready to cook... http://www.mcreynoldsfarms.com/

BTW, welcome.

[bigwheel]

Dang..that looks funny. How do they get em to stick together like that? Now most native Texican ingenous peeples aint overly fond of hawg meat of course (we eats mostly cows and pinto beans and such things...cept if your kin migrated from the Carolinas..like mine did...and where back in the Old Country (NC) them found lacking a pig in the parlor could only be termed pirahhiahs and outcasts of the co-moonity as a whole. Condemmed as starving to death and such things. So..I knows a burnt pig when I sees one. Hopefully all that deacitvated charcoal stay on the surface layer only. You gonnna need to think about coming to Texas and taking some pig cooking lessons sometime:)

bigwheel




Today is my wifes B-day, so I'm Q'ing her a pork shoulder for pulled pork sandwiches tonight. Put it on at 7:30 this AM, and some yardbird will go on later for a 7:00 party.


http://i2.photobucket.com/albums/y16/kpygout/Cyber-Tailgate%20II/PA050498.jpg

http://i2.photobucket.com/albums/y16/kpygout/Cyber-Tailgate%20II/PA050499.jpg

http://i2.photobucket.com/albums/y16/kpygout/Cyber-Tailgate%20II/PA050500.jpg

http://i2.photobucket.com/albums/y16/kpygout/Cyber-Tailgate%20II/PA050501.jpg

http://i2.photobucket.com/albums/y16/kpygout/Cyber-Tailgate%20II/PA050502.jpg

I'll post more pics later...

[droller]

Hey, kpigout. What was the weight of that pork shoulder and at what temp did you cook it to get it ready by evening?

That is the best looking chicken I've seen on the Forums--by far.

[Rennie]

:D Iv'e got several places here in New Braunfels where I can get a hog I just need some help cooking it? :roll:

Rennie

[david brace]

Those birdies look real good to me. Good job.

DB

[corndog]

KP, them are some mighty fine lookin vittles!!!

[Michiana Mark]

Stop stop stop, your'e making me hungry.

[TexLaw]

I need a Wednesday afternoon to do something like that. I know I just had one, but I want more.

Nice shoulder, KP!


TL

[kpigout]

:D Looks good how long did you cook it, what temp and how much did they weigh? I put my foot in my mouth last month and told some people that I would cook a wild hog. My foot dont taste so good, I havent had any hogs in my traps so far and I have to cook on the 17 of Jan. for around 20 to 30 people. Would three shoulders do? HELP HELP

Rennie :oops:


Wow...Talking 'bout a post rising from the ashes. I did this one 3 months ago!

Thanks Rennie. Best I remember, it was about 9-10 lbs. Went about 12 hours I think.

[kpigout]

[quote="bigwheel"]Dang..that looks funny. How do they get em to stick together like that? Now most native Texican ingenous peeples aint overly fond of hawg meat of course (we eats mostly cows and pinto beans and such things...cept if your kin migrated from the Carolinas..like mine did...and where back in the Old Country (NC) them found lacking a pig in the parlor could only be termed pirahhiahs and outcasts of the co-moonity as a whole. Condemmed as starving to death and such things. So..I knows a burnt pig when I sees one. Hopefully all that deacitvated charcoal stay on the surface layer only. You gonnna need to think about coming to Texas and taking some pig cooking lessons sometime:)

bigwheel




I promise ya' ain't nothing burnt there wheel. And I am from Memphis originally, so pork comes natural to me.

[kpigout]

Hey, kpigout. What was the weight of that pork shoulder and at what temp did you cook it to get it ready by evening?

That is the best looking chicken I've seen on the Forums--by far.

Hey Droller..Best I remember it was about a 9-10 pounder. I do shoulders between around 250-260. This one went about 12 hours. Thanks for the compliments !

[droller]

kpigout,

I did two pork butts on my first try, the larger of which was 11.5lbs and it took @21 hours at 200-225*. Should I up the temp, fellows? That's a long time for me to be fussing around--even with a new toy!

[kpigout]

kpigout,

I did two pork butts on my first try, the larger of which was 11.5lbs and it took @21 hours at 200-225*. Should I up the temp, fellows? That's a long time for me to be fussing around--even with a new toy!


Personally, I would. Lower temps will get you there, but as you see, it takes alot longer. You are too close to the internal temp you are trying to achieve, and a shoulder or butt is a thick piece of meat. You need a little higher temp than for ribs or chicken to get up to where you want.

[bigwheel]

Yeppers..will double dittos Mr. Kpigout..crank up that heat young man. Like I finally convinced my old pal Smokey Hale...for large hunks of cow and pigs..the general rule of thumb be...try to maintain a pit temp about 60 degrees hotter than you expecting the terminal temp of the meat to be. If you want a 200 degree pork butt..you need to be cooking at about 260. You start tortuing a poor innocent butt for 21 hrs at 200..you gonna wind up with a big chunk of some coonass seasoning meat called Tasso. Works the same way with ribs but that Tasso comes with bones. It the cajun version of beef jerky sorta..but they use hawgs instead of cows.

bigwheel

[TexLaw]

I like that 60 degree rule, Mr. Wheeler. I'll have to play with that one for a while.


TL

[droller]

Allrighty! Up it goes the next time. Wasn't disappointed with the taste. Just thinking that if I could get a good job done faster it would be a little easier for an ole timer. Add 60. I can remember that.