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by **DangerDan** » Sat Dec 27, 2008 8:32 am

I ran this one through the smoker last weekend.

A 17lb shoulder rubbed & ready.

smoked over apple & hickory right at around 20 hours at a chamber temp. of about 230*-240*F.

around 12 hours in.

coming out of foil

out slides the bones

and it pulls up nicely for around 11lbs.

by **saucisson** » Sat Dec 27, 2008 10:18 am

hmmm...

by **Big Guy** » Sat Dec 27, 2008 1:52 pm

That looks like some serious eating. Great job

by **pshriver** » Sun Dec 28, 2008 2:27 am

Dan,
that looks great. What recipe did you use for the rub/
Pat

by **wittdog** » Sun Dec 28, 2008 4:15 pm

Nice job

by **DangerDan** » Mon Dec 29, 2008 9:53 am

pshriver wrote:Dan,
that looks great. What recipe did you use for the rub/
Pat

Rivas Rub
1/2 cup Sugar
1/2 cup paprika
1/3 cup garlic salt
1/3 cup kosher salt, finely ground
1/4 cup brown sugar
1 tablespoon chili powder (I used ancho chili powder)
1 teaspoon cayenne
1 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon ground cumin

by **Gurgeh** » Mon Jan 19, 2009 4:41 pm

Well thanks for posting this DD, I've got pulled pork for tea :wink:

tasted some at lunchtime as the smoker had gone out (17hrs on applewood) and it was 'the bomb'.

took some back to work to share out. well received!

by **lemonD** » Tue Jan 20, 2009 7:43 pm

Glad to see that pulled pork's alive an well and living in Essex.

What did you smoke it in?
BTW I notice your on Jims beer kit a well.

LD

by **beardedwonder5** » Tue Jan 20, 2009 10:09 pm

Jealous - but (with us pheasant leg risottto tonight - economical - used up leftovers) the fridge is being kept relatiively clear of yesterday's yesterday lefterovers. Do you guys have families of ten? Or do you cook, cure (etc.) and then (two of you) eat the same thing for a week?

by **Gurgeh** » Wed Jan 21, 2009 8:14 am

Hello LD,
I smoke it in this, using apple wood. (sorry, can't access photo host from work...)

http://jimsbeerkit.co.uk/forum/viewtopi ... ad#p213718

I can't quite get the temp high enough so smoke it overnight and then leave it in the bottom of oven on lowest setting until cooked.

I'm going to have to put some effort into getting the chamber temp up...

how far are you from me? seems we have a couple of hobbies in common

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Pulled Pork

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