Smoked Pork Shoulder, Beans and Moinks


 
Cliff Bartlett

Cliff Bartlett

R.I.P. 5/17/2021
Had a BBQ yesterday to celebrate or son's new job. I've been saving a 10 lb. pork butt in the freezer for a special occasion. Decided on that along with some beans, a recipe I haven't done in a while and some moink's for appetizers. I put the Butt on the WSM at 12:20 am Saturday morning. Cooked at a steady 225 for a little over 17 1/2 hours. No foil. Here are the pictures. I apologize in advance. Things got hectic at the end and had a lot of hungry people waiting to eat and I failed to get a plated picture. Here goes.

10.17 lbs.



Injected with Kosmos Pork Injection and apple juice.



Rubbed down with The BBQ Rub, Killer Hogs.



Ready to roll. WSM up to temp and water in pan.



Six hour mark.



12 hour mark.





Got working on the beans. The pictured veggies are onion, red bell pepper, poblano chile, jalapeno and garlic.



The mix.



Added BBQ Sauce, brown sugar, Dijon mustard and one pound of my brisket I did a few weeks ago.

 
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Threw together some Moinks and got them on the grill.



I'd timed the Moinks to be ready when the company arrived at 4:00. They let us know they would be late after I'd put them on. Rather than pulling after they were done, I elected to leave them on the grill for an additional half hour. Came out way too dark, but they still were delicious. Plate was empty within an hour.



Got the beans on the grill for an hour.



Brisket done a few minutes after 6:00 pm. Tented with foil for about 20 minutes and then wrapped and put in cooler for about an hour.





Got the beans off the grill while resting.



Got ready and pulled. Bone nice and clean. Meat was moist and delicious.









Well, that's about it. Again, sorry about the plate shot, or lack thereof. I can tell you the Sammies were delicious and everyone loved theirs. Served them on Bolillo Rolls and mixed the meat with Stubb's Sweet Heat. The beans were a hit also. It was a fun dinner. Thank you for looking.
 
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Paulie O said:
Looks delicious! How many chimneys of coals did it take ? I have never attempted brisket yet..
Click to expand...

Paulie... First WSM ring of charcoal lasted 12 hours. Might have gone one more hour. Filled it about half full and that easily took me through the cook.
 
Now that is a celebration! Looks delicious & bet it was. A lot of work went into that cook.
 
WOW!!! Cliff you nailed that one from top to bottom. Outstanding and great pics.
Congrats to your son on the new job.
 
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