With brisket getting out of hand price wise, I chose to do a couple of shoulders for this weekend at the ranch. Injected with RC Cola, Apple Cider Vinegar and Salt. Rub is simple Evaporated Cane Juice, Salt, Telicherry Pepper, Granulated Garlic (giggidy) and a smidge of Cayenne Pepper. Will hit the smoker tomorrow afternoon with hickory and apple wood.
Does Colgate add a minty zest?
For your information, that is Bubbly Fruit for Kids. It helps hold the rub on.
Bill…what temp do you smoke them at and what temp do you pull them off at? Any and all info is appreciated. Thanks ![[cheers.gif]](/uploads/db3686/original/2X/0/0ff9bfcdb0964982cd3240b6159868fbdf215b1a.gif "cheers"){kind=small}
Smoking at 225 to 250 deg F. Will start checking at 195 to 200 deg F internal for doneness. If I can wiggle the bone and pull with zero resistance, then piggy is done.
Easiest long smoke there is. Hard to screw it up and a great product on the other end.
FWIW, a ton of people in the Big Green Egg world have adopted the “turbo” cooking method with much higher heat than a traditional cook and had great results. Cook at 350 indirect until the center is about 170, then foil and continue until about 200. Takes about 7 hours on these butts. I gave it a whirl a few weeks ago and have to say the results are the same as low and slow. Most people swear they’ll never go back after trying it. I’ll only go back if the timing requires it - i.e. need it earlier in the day.
I cook mine at 180 for 6 hours then at 225 till done. I usually pull them around 195 and foil them and wrap them in towels and place in a cooler for about 4 hours.
I’ll give this a shot this spring/summer. Love smoked pork shoulder, especially with a simple NC vinegar sauce.
I did 15 lbs of pork shoulder on my BGE last weekend. 225-250 degree overnight smoke. Was ready at about 9am. Came out perfectly. As Chris says, this is the easiest smoke and it comes out near perfect every time. Brisket, on the other hand, I find much more stressful (although the results can be spectacular).
Sounds like a Communist plot to me.
I resisted for a couple of years, but just kept reading everyone headed that direction and having great results. I finally gave in when it was a day that success wasn’t a necessity (i.e. - not cooking for a group). I just could NOT let myself do it at 350, but settled on 325. Make sure you have lots of wood chunks mixed in because it will burn through it quickly at that temp and I wanted smoke for the first few hours.
BTW - The results with “turbo” brisket have not been as encouraging. Very mixed to meh. I haven’t tried it and probably never will unless I hear about a technique that consistently provides great results.
I would say the turbo method is probably pretty close to what happens when you cook on a weber. I find it a little difficult to get it stabilized at the low temp the first 30 minutes or so. So it is probably in that 300+ range before it stabilizes at around 250. Still haven’t tried anything low and slow on my new ceramic cooker. Chickens I am spatchcocking and cooking in the 325 to 350 range. Everything else has been at higher temps. Love the way it cooks salmon. Did my first prime steaks (t-bone) and they were great.
Apologies if this has been covered before, but what sort of smoking equipment are you using?
Edit to add: looks amazing!
Currently using a Weber Ranch Kettle with an indirect fire and protein over a disposable aluminum pan filled with water.
Bill…how long to do you allow the meat to sit with the rub and injection liquid in it before you begin to cook?
Over night, so like 8 to 12 hours.
I will be smoking 3 or 4 butts in my smoker over the weekend. We have been getting lots of fog in the evenings and the temps have dropped so I could not put if off any longer.
I know this sounds like a stupid question (and it probably is) but I can never get consistent heat on my weber for long periods of time. After a hour or so the heat just goes away even when I add in new charcoal/hardwood. Just never get the same heat as the first 30-40 minutes… consistent with different brand. Maybe my timing is off? Any tips from anyone?
Usually just start with a chimney, then add in charcoal on top when I feel I need longer heat
I would say that’s pretty typical Charlie…if you are dead set on charcoal, then the egg cookers are a real treat.