Tonight's Cook

cle_smoker · 05-01-2009, 03:50 PM

Rubbed and ready.

On the cooker.

Smoking away!!

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

Quote:

Originally Posted by tuxpuff

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.
Posted via Mobile Device

ca21455 · 05-01-2009, 05:14 PM

Looks yummy!

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

Almost done.

ucla695 · 05-01-2009, 10:11 PM

I'm getting hungry. What time's dinner?

05-01-2009, 10:55 PM

You should bomb someone with a whole smoked pork shoulder!

rennD · 05-01-2009, 11:16 PM

Show the finished result dangit!

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!

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.

Just off the smoker.

After pulling.

cle_smoker · 05-03-2009, 08:07 AM

Quote:

Originally Posted by mosesbotbol

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.

05-01-2009, 03:50 PM	#1
cle_smoker Adjusting to the Life Join Date: Feb 2009 First Name: Robert Location: Cleveland, OH Posts: 403 Trading: (1)	Tonight's Cook Rubbed and ready. On the cooker. Smoking away!!

05-01-2009, 03:53 PM	#2
dentonparrots Guest Posts: n/a	Re: Tonight's Cook 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

05-01-2009, 04:08 PM	#3
cle_smoker Adjusting to the Life Join Date: Feb 2009 First Name: Robert Location: Cleveland, OH Posts: 403 Trading: (1)	Re: Tonight's Cook 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.

05-01-2009, 04:23 PM	#4
tuxpuff Feeling at Home Join Date: Feb 2009 First Name: Luke Location: Austin Posts: 877 Trading: (2)	Re: Tonight's Cook looks amazing! I hope we get some pics when it's done.

05-01-2009, 04:51 PM	#6
Dukeuni RIP CS Join Date: Oct 2008 Location: Fields of rolling wheat Posts: 509 Trading: (32)	Re: Tonight's Cook What kind of smoker do you have there?

05-01-2009, 05:06 PM	#7
cle_smoker Adjusting to the Life Join Date: Feb 2009 First Name: Robert Location: Cleveland, OH Posts: 403 Trading: (1)	Re: Tonight's Cook A Weber Smokey Mountain, commonly referred to as a WSM. Posted via Mobile Device

05-01-2009, 05:14 PM	#8
ca21455 Working on Reality Join Date: Oct 2008 First Name: John Location: Backyard Posts: 393 Trading: (7)	Re: Tonight's Cook Looks yummy!

05-01-2009, 05:28 PM	#9
dentonparrots Guest Posts: n/a	Re: Tonight's Cook I've cooked pork with brown sugar and honey on top under a grill, simply fantastic.

05-01-2009, 05:34 PM	#10
tuxpuff Feeling at Home Join Date: Feb 2009 First Name: Luke Location: Austin Posts: 877 Trading: (2)	Re: Tonight's Cook What kind of wood are you using?

05-01-2009, 09:06 PM	#11
cle_smoker Adjusting to the Life Join Date: Feb 2009 First Name: Robert Location: Cleveland, OH Posts: 403 Trading: (1)	Re: Tonight's Cook 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.

05-01-2009, 10:08 PM	#12
cle_smoker Adjusting to the Life Join Date: Feb 2009 First Name: Robert Location: Cleveland, OH Posts: 403 Trading: (1)	Re: Tonight's Cook Almost done.

05-01-2009, 10:11 PM	#13
ucla695 Neither here, nor there Join Date: Oct 2008 Location: The Pool Posts: 3,696 Trading: (5)	Re: Tonight's Cook I'm getting hungry. What time's dinner?

05-01-2009, 10:55 PM	#14
Kwilkinson Guest Posts: n/a	Re: Tonight's Cook You should bomb someone with a whole smoked pork shoulder!

05-01-2009, 11:16 PM	#15
rennD NinfaManiac Join Date: Mar 2009 First Name: Carl Location: In a Cloud of Siglo Smoke Posts: 1,452 Trading: (19)	Re: Tonight's Cook Show the finished result dangit! __________________ *Any cigars portrayed in this post that appear to be Cuban in origin are completely fictional in nature. Any resemblance between these cigars and actual Cuban cigars is unintended and coincidental.*

05-02-2009, 06:57 AM	#16
mosesbotbol That's a Corgi Join Date: Oct 2008 First Name: Moses Location: Boston Posts: 6,170 Trading: (6)	Re: Tonight's Cook 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! __________________ Port Wine & Claret \| British Cars \| Welsh Corgi's

05-02-2009, 07:06 AM	#17
Penzip Guest Posts: n/a	Re: Tonight's Cook Sounds real good.

05-02-2009, 11:18 PM	#18
Opusfxd Adjusting to the Life Join Date: Oct 2008 Location: Up against Denver's mountains Posts: 270 Trading: (5)	Re: Tonight's Cook Yum. Just did one of those last night.

05-03-2009, 07:57 AM	#19
cle_smoker Adjusting to the Life Join Date: Feb 2009 First Name: Robert Location: Cleveland, OH Posts: 403 Trading: (1)	Re: Tonight's Cook 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. Just off the smoker. After pulling.