Sunday Pork Shoulder On The Weber

Epicurean Exploits - Food and Recipes
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Doing a whole bone-in pork shoulder today. Twelve hour smoke using apple and pecan for the smoke and lump oak for fuel.

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Making good smoke…

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This should be damn good…cant wait to follow along.

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You guys are welcome to come over. Zins/Syrah will work just fine.

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You guys are welcome to come over. Zins/Syrah will work just fine.

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Are pulled pork sandwiches in your future?

Looks amazing Bill.
Syrah sounds about right.

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Sandwiches, stuffed taters, who knows…

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Five and a half hours and holding at 142 deg F.

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D*mn! I had to reach for my bottle of Lipitor as my cholesterol level just shot up looking at the delicious pictures. Nobody can do them like the folks from TX.

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Indeed the guys in TX have some skills. FFII was a blast. [highfive.gif] But there are other places around the country, or perhaps I should say other people, who have skills to. Bill Ackerman to name just one here locally who’s backyard cooking station is a sight to behold. Pizza oven, 2 smokers, charcoal grill, gas grill…

Luckily for me, I’m on the FFIII list and on Bill’s speed dial. [dance2.gif] [dance2.gif]

I’ve also attended barbque festivals with the folks from Texas competiting against South Carolina, Memphis, Kentucky et al. THAT is a lot of fun. Each with their own style (dry rubs vs. mustard sauces vs. sweet sauce vs…) And if you haven’t seen an entire 20 acres filled with nothing but people smoking/cooking meat, it is an experience not to be missed.

I’d like to see the “Bill and Bill Show” (Ackerman and Landreth). Or better a cook-off!
[1974_eating_popcorn.gif] [1974_eating_popcorn.gif]
Next stop is the Jamaican Jerk Festival, hopefully sometime in the next 2 years.

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Awesome!

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Looks awesome Bill. Did you have to refuel?

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Yeah, about every hour or so I added some small pieces of lump charcoal to keep it up to temp. I finished a little after 8PM last night. Pics are on the camera at home and I will post the pulled results later tonight.

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I wonder how that would work with lamb shoulder…
We have an issue with pork here.

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Better late than never…

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Muy bueno!!! Bravo. [good.gif]

I’m dying to do a whole shoulder on the Weber, but still haven’t had the opportunity (group-wise) for such a big meal.

Question Bill: “picnic ham, Boston Butt, bone-in shoulder”…differences? Which one is best for this endeavour?