Xmas Day PP.


 
TonyUK

TonyUK

TVWBB Gold Member
I got up at dark o’clock this morning to smoke a rolled pork shoulder, (for PP), to assist the CEO’s folks with tomorrow’s vittles.

I had my butcher de-bone a pork shoulder, roll & tie it for me.

Meat: 8 month old Saddleback. 4KG rolled pork shoulder.
Prep: Sriracha baste & Bastard Rub. (This rub consists of about 6 different half empty rubs from various makers. Weber, Meat Church, Bad Byron’s etc. They were taking up too much room in the cupboard. All were dumped into a big glass air-tight container and given a darn good shoogle about to mix it up. It tastes excellent).
The Set Up.
WSM14.
Foiled pizza serving plate. No water.
Fuel: Aussie Heat Beads. Minion. Tin-Can Style.
Smoke: A mixture of cherry & beech.
Cook Temp: Anywhere between 230F-270F is good for me. Shooting for an IT of 205F.

The WSM was prepped late last night. This way I didn’t have to wander around like a half-shut knife at dark o’clock getting it ready. (Good move).
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This lump of Oinker just fits!
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Up & Running.
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Will check in later with hopefully some good PP. Thanks for looking.
 
Looking good Tony.

Looks like you gave the butcher perfect dimensions, including the radiused ends to match the curves of the WSM :wsm:
 
Keep us posted Tony. Looking good so far. Great minds think alike. I have an 8# shoulder that's been on since 9PM yesterday.
 
Looking forward to the end results. Question, you used beech for the smoke, I have a bunch of beech but have never used it and can't find a lot of information on it. Could you enlighten me on what it's like and what it works well with?
 
Tony so fare its looking great but can't wait to see the finish shots. Merry Christmas to you and the family.
 
Rich.
The beech wood is very good for seafood/fish, particularly salmon. But can be used for pork, lamb or beef as it imparts a subtle flavour. This particular beech is sourced from Germany.

Barb.
Merry Xmas to You & Rich and family. Have a great day.
 
I’m back!!

After 11 hrs I finally reached my IT of 205F. The pit held steady throughout the cook between 255F-265F. For the last hour I opened up one vent to help push it along. The pit didn’t get above 277F.

The Star.


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I reckon I used about 75% of the fuel. This pit can cook!!


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After foiling/old towel & resting in a warm-ish oven for 40 minutes it was time for the pull. It pulled like butter by hand. No claws or forks. I had a wee nibble……Mmmmmmm!! No plated pics as I will be taking it to the CEO’s folks as part of our Xmas dinner.


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Thank you for looking. And hope everyone has a fab Xmas. Ho ho ho!!
I’m off out to meet friends for a beer or two. :cool:
 
Great looking cook Tony, after that you deserve too toss down a few beers with friends.
Merry Christmas my friend.
 
Clint said:
Lovin that Bark! Did the twine pull a bunch of it off?
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Sure did Clint. And coz I was the only one left in the house, (everyone else went off partying), I picked all those crispy bits off the twine & inhaled them. Yum! Chef's perogative. :)

I'm about to get fat from eating too much. A bit wobbly by drinking too much. Then I will assume "the position" on the couch & keep one good eye on the tv.

A Very Merry Xmas To Everyone.
 
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