www.sausagemaking.org

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.

hmmm...

That looks like some serious eating. Great job

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

Nice job

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

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

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!

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

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?

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