weekend smoke...


 
Chris Arnold

Chris Arnold

TVWBB Super Fan
so i hadn't smoked anything for a while and needed my fix...

up to our local butcher and grabbed a 7lb pork shoulder (bone in and a pair of Ox cheeks)

the shoulder was rubbed with French's mustard and rubbed with Willie's Spicy Hog Dust




the cheeks had been marinated overnight in chilli oil and a bunch of spices - then rubbed with S&P and sprinkled with dark sugar



then everything got jiggy in the baby WSM - minion style with Weber briquettes and hickory chunks



six and a half hours in - here's the shoulder (cheeks were being wrapped and sauced at this point)



cheeks off after 9.5 hours...lush!!!



here's the shoulder at 205f - after 11.5 hours




it pulled beautifully and was SO moist




and the baby WSM performed so well - i had to open up the vents ten hours in and finally added half a dozen lit briquettes to get from 195 to 205...but it was steady as a rock ALL day!!!

thanks for lookin'
 
beef cheeks - but for some reason know as ox cheeks
yes the upper cheek kind...they have a membrane that needs removing - but then delicious after a long slow cook
 
Tim - I do use water in a foiled pan - seems to work for me that way. Temp stays perfect for hours!

Will have to try a 'dry' run one day...
 
That meat looks SO juicy! Great job. I've got a couple smaller roasts (shoulder blade removed and cut in half). Gotta get my smoke on!
 
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