Smoked pork picnic

Discussion in 'The Bar' started by JJDealer, Apr 17, 2015.

  1. JJDealer

    JJDealer Well-Known Member

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    Smoking 3 pork shoulders. Each about 10lbs. One for home, one for daughters dance class pot luck and one for my neighbors. Picnic still has the shank and the skin. Kind of a pain in the ass but is $.89/lb.

    I skin the roast. Inject with apple juice and fish sauce. Dry brine with salt for 24hrs or so. Put the skin back on because I use it as a heat shield for the first 3/4's of the cook. I will be smoking this between 300-325 max. Then flip it and take the skin off.

    I will use a mix of cherry and apple chunks along with charcoal of course. Cooking at the higher temp I should have all 3 done in 7 or so hours.

    These are needed Sunday so not going on the smoke until tomorrow. Will try to update if I remember. :beer:

    The injection. With some granulated garlic.

    20150417_201348_zpst6v9ow9f.jpg
    Skinnned
    20150417_201348_zpst6v9ow9f.jpg 20150417_201405_zps6prmzmkj.jpg
    Knife and syringe for @Bro
    20150417_202244_zpshptfwlmy.jpg Skin back on, then wrapped and in the fridge.
    20150417_202206_zpsyxjeck56.jpg For anyone that does not know what they look like out of the cryovac. I forgot to get a pic.
    [​IMG]
     

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  2. Stevie

    Stevie Now go...Ohm.

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    I usually don't reply in food threads, but...GOD DAMN!
     
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  3. Harry Gibbs

    Harry Gibbs the boss of all men

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    fucking love jj's threads! :cheer:
     
  4. JJDealer

    JJDealer Well-Known Member

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    The results are worth all this crap.
     
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  5. JJDealer

    JJDealer Well-Known Member

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    Hey buddy, your threads kill me.
     
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  6. JJDealer

    JJDealer Well-Known Member

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    When are you heading to So-Cal? The weather is perfect right now. I just got home from San Diego yesterday.
     
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  7. JJDealer

    JJDealer Well-Known Member

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    My old lady is a vegetarian, this was tonight's dinner. Was good.
    20150417_183405_zpseihlgpjz.jpg
     
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  8. DarkFriday

    DarkFriday Fired as a MOD...Twice. Gold

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  9. Stevie

    Stevie Now go...Ohm.

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    Four weeks from this Sunday. I can't wait.
     
  10. JJDealer

    JJDealer Well-Known Member

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    Next time I'm in San Diego. Usually there a few times a month. Still have a house in Oceanside I'm trying to get rid of.
     
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  11. JJDealer

    JJDealer Well-Known Member

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    Enjoy buddy.
     
  12. Mack

    Mack Well-Known Member

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    :woot:
     
  13. JJDealer

    JJDealer Well-Known Member

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    I didn't see how your roast came out the other day. Last pic I saw it was looking awesome? How long did it take?
     
  14. Anfkid

    Anfkid Blue Banner Mafia Staff Member

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    Im excited to see the end result. I'm sure it will come out awesome!

    I cleaned out my BBQ/smoker yesterday. Got it all ready for spring/summer. I think Ill inaugurate it by smoking a prime rib
     
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  15. Mack

    Mack Well-Known Member

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    Seems like a little over 8 hours.
     
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  16. JJDealer

    JJDealer Well-Known Member

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    :cool:
     
  17. LonghornJ

    LonghornJ VIP Extreme Gold

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    Drool...
     
  18. Mack

    Mack Well-Known Member

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    [​IMG]

    it turned out pretty well for the first run at it on a traeger.
     
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  19. Anfkid

    Anfkid Blue Banner Mafia Staff Member

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    Was it dry? Where are all the delicious pork juices? I usually just put a pan under my pork collect all the juices and throw em back in or use down the road to make some kinda sauce. Pork fat= liquid gold!
     
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  20. Mack

    Mack Well-Known Member

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    not dry at all. she hadn't finished pulling it yet, the pan with the shoulder in it had all the rendered fat.
     
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