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cle_smoker
05-01-2009, 03:50 PM
http://www.cigarasylum.com/vb/picture.php?albumid=292&pictureid=2030

Rubbed and ready.

http://www.cigarasylum.com/vb/picture.php?albumid=292&pictureid=2029

On the cooker.

http://www.cigarasylum.com/vb/picture.php?albumid=292&pictureid=2028

Smoking away!!
dentonparrots
05-01-2009, 03:53 PM
I take it those are large pieces of beef (excuse my ignorance, I'm in the UK), how long do they take to be fully cooked in that way?

I bet they taste amazing
cle_smoker
05-01-2009, 04:08 PM
Actually they are pork shoulders, no bone. They'll cook for roughly 10 hours, give or take an hour or so. You cook until it hits 200-210 and they are falling apart. And yes, they will be pretty damn good.
tuxpuff
05-01-2009, 04:23 PM
looks amazing! I hope we get some pics when it's done.
cle_smoker
05-01-2009, 04:43 PM
looks amazing! I hope we get some pics when it's done.

Absolutely.
Dukeuni
05-01-2009, 04:51 PM
What kind of smoker do you have there?
cle_smoker
05-01-2009, 05:06 PM
A Weber Smokey Mountain, commonly referred to as a WSM.
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ca21455
05-01-2009, 05:14 PM
Looks yummy!
dentonparrots
05-01-2009, 05:28 PM
I've cooked pork with brown sugar and honey on top under a grill, simply fantastic.
tuxpuff
05-01-2009, 05:34 PM
What kind of wood are you using?
cle_smoker
05-01-2009, 09:06 PM
Using a few chunks of hickory wood. Coming into the home stretch now. Temp is up to about 180 and should climb pretty rapidly from here on.
cle_smoker
05-01-2009, 10:08 PM
http://www.cigarasylum.com/vb/picture.php?albumid=292&pictureid=2031

Almost done.
ucla695
05-01-2009, 10:11 PM
I'm getting hungry. What time's dinner? :dr
Kwilkinson
05-01-2009, 10:55 PM
You should bomb someone with a whole smoked pork shoulder! :r
rennD
05-01-2009, 11:16 PM
Show the finished result dangit! :r
mosesbotbol
05-02-2009, 06:57 AM
Do you baste them or glaze them for the last 45 minutes? I try not to baste very often, "Looking is not cooking" adadge. Looks nice. My friend recently bought the same smoker.

Certainly looks yummy, good job!
Penzip
05-02-2009, 07:06 AM
Sounds real good.
Opusfxd
05-02-2009, 11:18 PM
Yum. Just did one of those last night.
cle_smoker
05-03-2009, 07:57 AM
Here are the completed pics. I took it off the smoker around 1:30 AM Saturday morning and pulled it shortly after that. We had it yesterday and it turned out pretty good. I also made some ABT's, but I didn't get any pics of those.

http://www.cigarasylum.com/vb/picture.php?albumid=292&pictureid=2042

Just off the smoker.

http://www.cigarasylum.com/vb/picture.php?albumid=292&pictureid=2043

After pulling.
cle_smoker
05-03-2009, 08:07 AM
Do you baste them or glaze them for the last 45 minutes? I try not to baste very often, "Looking is not cooking" adadge. Looks nice. My friend recently bought the same smoker.

Certainly looks yummy, good job!

I haven't ever seen a reason to baste the pork shoulders. There is so much fat and connective tissue in them that they stay pretty juicy. Now with ribs I will spray them with apple juice during the cook to keep them juicy.

Usually with the pork shoulder, the lid is opened maybe 3 times or so during the cook. I have been pleased with my WSM. It almost makes it too easy to make good BBQ.
cle_smoker
05-03-2009, 08:19 AM
Show the finished result dangit! :r

Hah! Sorry about that. I finished so late yesterday morning and then I had a golf outing that morning at 9 AM, then the wife's birthday that night. I don't even think I turned a computer on yesterday. :)
landhoney
05-04-2009, 03:16 PM
I don't even think I turned a computer on yesterday. :)

A life outside of CA, how dare you? ;):D
mojo65
05-04-2009, 03:46 PM
how often do you need to add briq's to the fire box? and what temp is the smoker running? Id love to have a treager but thats way out of my price range, so a WSM will have to suffice.

Your shoulders look yummy!
rennD
05-04-2009, 04:06 PM
So I am guessing the finished product is now consumed :tu
cle_smoker
05-04-2009, 06:07 PM
how often do you need to add briq's to the fire box? and what temp is the smoker running? Id love to have a treager but thats way out of my price range, so a WSM will have to suffice.

Your shoulders look yummy!

I did a full ring of charcoal, which is maybe about 1/3rd bag of charcoal, maybe a bit more. And with that it went for 9 hours or so and could have went a couple more. I cooked this one a little higher than normal as I was pressed for time. Normally I would have stayed as close to 250 as I could, but I was running 275 to 280.

So I am guessing the finished product is now consumed :tu

Sadly yes, but there's a brisket and some ribs with my name on them waiting to be smoked in the next couple weeks. :)