Bob Mann
TVWBB Honor Circle
I did an 8 1/4 pound pork picnic shoulder yesterday.
I skinned and trimmed it, leaving a 1/4 inch fat layer on the one side. I injected it with mixture of 3 parts apple cider, 1 part apple cider vinegar with some of my pork rub mixed in. I then rubbed it.
I cooked it on my 18 1/2" WSM at 250F, with KBB and 4 fist sized chunks of red oak.
I cooked it for 4 hours unpanned, then another 5 1/2 hours panned and foiled. I let it rest for another hour, for a total of 10 1/2 hours.
I came out tender and juicy, not mushy, with a good, clean pork flavor. It was really good!
Trimmed up.
On the WSM.
Panned.
Done.
Pulled.
On a sesame seed roll, au jus.
On a sesame seed roll with BBQ sauce, sour cream, pickle slices and cole slaw.
On ciabatta bread with BBQ sauce, sour cream and a pickle slice.
Beer of the day.
Bob
I skinned and trimmed it, leaving a 1/4 inch fat layer on the one side. I injected it with mixture of 3 parts apple cider, 1 part apple cider vinegar with some of my pork rub mixed in. I then rubbed it.
I cooked it on my 18 1/2" WSM at 250F, with KBB and 4 fist sized chunks of red oak.
I cooked it for 4 hours unpanned, then another 5 1/2 hours panned and foiled. I let it rest for another hour, for a total of 10 1/2 hours.
I came out tender and juicy, not mushy, with a good, clean pork flavor. It was really good!
Trimmed up.
On the WSM.
Panned.
Done.
Pulled.
On a sesame seed roll, au jus.
On a sesame seed roll with BBQ sauce, sour cream, pickle slices and cole slaw.
On ciabatta bread with BBQ sauce, sour cream and a pickle slice.
Beer of the day.
Bob
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