Author Topic: Today's cook... Pork Shoulder and a Chuckie  (Read 3362 times)

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Offline Braddymac

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Today's cook... Pork Shoulder and a Chuckie
« Reply #-1 on: December 15, 2013, 12:46:37 PM »
Holiday Pot Luck at work tomorrow...

Let's do pork and beef so everyone is happy!



Beef was marinaded for 24 hours using the marinade from Patio Daddios East of Santa Maria tri tip schmear.  Hoping it really amps up the beef flavor!  This AM, I rubbed it down with a rub I use that uses Jeff's Naked Rub as a base.



For the Pork I rubbed it down with Patient Daddios generic rub, let it sit for 4 hours, then added some cider vinegar and a few other things and let it go overnight.

If it looks like I got a little knife happy trimming and scoring the fat cap, you're right.  Oh well, Weimar sure it will still come out ok.

Today's smoke is my first using the new RO charcoal called Embers from Home Depot.  It lit up great and smells really clean.  A few lumps of apple wood went in, with both pieces of meat going onto the grate...  I wasn't certain how to hook the Chuckie, (my first try doing) so better safe than...

Updates to follow.

Offline CDN Smoker

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Re: Today's cook... Pork Shoulder and a Chuckie
« on: December 15, 2013, 12:53:14 PM »
Watching with great interest
"GO JETS GO"

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Offline pz

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Re: Today's cook... Pork Shoulder and a Chuckie
« Reply #1 on: December 15, 2013, 01:01:02 PM »
Looking really good so far!

Offline smokeasaurus

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Re: Today's cook... Pork Shoulder and a Chuckie
« Reply #2 on: December 15, 2013, 01:44:50 PM »
The cooking grate sits in the "sweet spot" in the PBC. If I am a little leery of something maybe falling off as the cook progresses, I just use the grate and keep the rebar in...........

Good luck with the cook...looks like it is gonna be a winner....
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Offline Braddymac

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Today's cook... Pork Shoulder and a Chuckie
« Reply #3 on: December 15, 2013, 01:50:23 PM »


Beef is at 130 degrees 90 minutes in...  Gave it a flip.  It's super windy today so not sure how that's gonna effect the crust...



Pork is at 113 degrees, leaving it fat side down for now.  Again, with the wind, I'm curious to see how the exterior comes out. 

I'm liking the Embers charcoal, has a nice aroma  and is ticking along nicely generating good heat.  It seems to react to airflow more like lump...  Had to move the cooker about 30 minutes in and build a wind break out of a few trash bins, pulled a rebar out, the charcoal immediately perked up, gave it 5 minutes and put the rebar back ands been holding temp since.

Offline Braddymac

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Today's cook... Pork Shoulder and a Chuckie
« Reply #4 on: December 15, 2013, 02:20:19 PM »
Just flipped the pork fat cap up, couldn't get a decent pic so you can use your imagination!  :-)

I think next time I'll hook the chuckie like Noel shows in the video for the brisket..,  a double hook.  Poking it with the thermometer and judging the feel of the meat leads me to believe the two hook approach would do fine.  I've hung pork shoulders before and never had a problem with them.

Now I'm just waiting for 160, then I'll wrap.  Need to figure out what my liquid will be.  Any suggestions?

Offline Braddymac

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Today's cook... Pork Shoulder and a Chuckie
« Reply #5 on: December 15, 2013, 02:23:24 PM »
And please excuse my auto spell!  ;-)

Words are getting changed all over the place!

Offline smokeasaurus

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Re: Today's cook... Pork Shoulder and a Chuckie
« Reply #6 on: December 15, 2013, 02:58:00 PM »
How about some cut white onion and a good splash of beer and seal her up...............
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Offline Braddymac

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Today's cook... Pork Shoulder and a Chuckie
« Reply #7 on: December 15, 2013, 03:09:34 PM »

How about some cut white onion and a good splash of beer and seal her up...............

This sounds good.  Think I'll try it!  Thanks.

Offline Braddymac

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Today's cook... Pork Shoulder and a Chuckie
« Reply #8 on: December 15, 2013, 03:23:32 PM »
Getting close to wrapping....





The pork is about 10 degrees behind the beef... No worries, the Redskins are actually playing football today so I'm having a great afternoon between the pig and the pig skin!

Offline Kora Smoker

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Re: Today's cook... Pork Shoulder and a Chuckie
« Reply #9 on: December 15, 2013, 03:32:47 PM »
Shoulder and chuckie are sure looking good.
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Offline Pappymn

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Today's cook... Pork Shoulder and a Chuckie
« Reply #10 on: December 15, 2013, 04:01:09 PM »
Great post so far. Good info on the Embers charcoal too. Have not tried it before.

Keep the great cook going....
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Offline Braddymac

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Today's cook... Pork Shoulder and a Chuckie
« Reply #11 on: December 15, 2013, 04:26:21 PM »

Great post so far. Good info on the Embers charcoal too. Have not tried it before.

Keep the great cook going....

Now is when the Embers will really show whether they are reliable...  I'm about 4.5 hours in, everything is wrapped...  Let's see if it goes the distance!

Offline sliding_billy

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Re: Today's cook... Pork Shoulder and a Chuckie
« Reply #12 on: December 15, 2013, 04:27:24 PM »
Looking real good.
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Offline muebe

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Re: Today's cook... Pork Shoulder and a Chuckie
« Reply #13 on: December 15, 2013, 04:32:18 PM »
Looking good so far!
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