Meteor Pork shoulder


 
Enrico Brandizzi

Enrico Brandizzi

TVWBB Honor Circle
Hi Folks,
I was asked by my son to feed some of his friends on last sunday.
So I dedided to smoke a whole pork shoulder.
Lets start!

I thawed a 25 lbs whole shoulder and then i cut it in two pieces. This is the #1


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This is #2


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I decided to inject with Big Bob Gibson's recipe + The Butcher's phosphates. I simmered and let it cooled down. Then, when at rooom T, I injected and rubbed heavely with Meathead Memphis Dust added with some paprika for color. They rested in fridge some hours then round midnight I threw them on the grate.
The looked like that


IMG_7418 di BBQness, su Flickr

I planned to smoke at low T for the first few hours, round 225F, and I set the WSM w/ the Central Tin Can Minion Method, which is this for me.


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It didn't work. I left 2 bottom vents closed and 1 open about 50% and exhaust vent at 50% too. The maverik alarm was set for 190 lowest cooking T and went bed.
In the early 06.00 am I woke up and found cooking T under 200F and the pork looked back in cooking at 142 IT


IMG_7432 di BBQness, su Flickr


I pulled off the water in the water pan, I Spritzed w/ 50/50 apple juice and apple vinegard and cranked T at round 300 F for the second part of the cooking session.
I spritzed every hour or so.

This was at 07.30 cooking time


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This at 09.16 cooking time


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This was at 11.00 cooking time


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This was at 12.30 cooking time


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At 12.30 cooking time Internal T was 198 thus I stopped smoking and pulled off the meat and let it vent for 30 min, then in foil to rest for 1 hour.

Meanwhile Nicolò's friends were rumbling and my wife tried to stop that with some pasta alla Matriciana. Not enough.... But finally I was ready.
 
Finally I was ready and started pulling with bear paws while Nicolo's friend looked at me astonished!



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Leftovers


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It was a little dry, not too much but 6 hours at 300 ish may be influenced it! Tast was super, bark awesome.
Just not moist as my other attempts

Thanks for stopping by
Enrico
 
Looks very very good Enrico. I think maybe the higher heat might have dried it out some, but I have always cooked my butts at 225 - 250.
 
I assume that your son's friends appreciated your efforts. Beautiful cooking and excellent pics as usual Enrico.
 
You did good Enrico, for me with Butt's anything above 275 I am foiling the last part of the cook , once the bark has set, in fact that is the temp I cook them at all the time 275 then foil. Yours looks delicious.
 
Enrico,
I love your posts! I'm sorry, it was a little dry for your taste, but we're all really hard on ourselves. The pictures look great. I love that full pork shoulder (looks like from a walking pig that morning).
 
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