Georgia Trail Riders Forum

OTHER INTERESTS => Grillin' & Chillin' => Topic started by: Mortalis5509 on December 11, 2016, 12:52:39 AM

Title: Pork shoulder
Post by: Mortalis5509 on December 11, 2016, 12:52:39 AM

I'm doing a 20 pound shoulder in the egg for the resturant party. Toward the end I'll throw 2 whole chickens below it. Goes on Sunday. Put olive oil on then a rub. Going to use water and apple cider vinegar in the drip pan. I'll mix wet apple Wood chips throughout the lump wood.

Bought it from Bentleys meat market in winder.

(http://uploads.tapatalk-cdn.com/20161211/01b05af1775bceaecf485182a8bdce89.jpg)

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Title: Re: Pork shoulder
Post by: clark123456 on December 11, 2016, 05:59:50 AM

Nice!

Title: Re: Pork shoulder
Post by: Mortalis5509 on December 11, 2016, 08:15:08 PM

(http://uploads.tapatalk-cdn.com/20161212/dd1dd2c35c6c015f155764d062fee21a.jpg)

Not done!

This is a pic at 125 internal temp at 8 hours.

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Title: Re: Pork shoulder
Post by: Mortalis5509 on December 13, 2016, 11:12:50 AM

(http://uploads.tapatalk-cdn.com/20161213/84757a9de079726eeb9482f31e399b16.jpg)

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Title: Re: Pork shoulder
Post by: clark123456 on December 13, 2016, 11:28:22 AM

Hell Yeah!

Title: Re: Pork shoulder
Post by: Anvilsam on December 13, 2016, 12:19:31 PM

Looks awesome


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Title: Re: Pork shoulder
Post by: Jeepster1407 on December 13, 2016, 12:20:48 PM

Yumm


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Title: Re: Pork shoulder
Post by: DOUG on December 13, 2016, 12:31:31 PM

Lets see inside the crust

Title: Re: Pork shoulder
Post by: tcdawg on December 13, 2016, 01:03:33 PM

Quote from: Mortalis5509 on December 13, 2016, 11:12:50 AM

(http://uploads.tapatalk-cdn.com/20161213/84757a9de079726eeb9482f31e399b16.jpg)

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Black Gold!

Title: Re: Pork shoulder
Post by: Mortalis5509 on December 13, 2016, 01:05:32 PM

I forgot to take a picture of that. Bone came clean.

27 hour cook time. I used rockwood http://www.nakedwhiz.com/lumprankpoll.htm (http://www.nakedwhiz.com/lumprankpoll.htm)
I filled it up and have a 1/4th of a large green egg worth of lump left. Never cooked anything that long and the lump did pretty well. First time that I have used it. Got it at ACE in braselton if anyone wants to know where it came from.

Title: Re: Pork shoulder
Post by: Raisinhead on December 13, 2016, 01:27:33 PM

I like rock wood lump. Scooped up a few bags on Black Friday from ace. What was internal temp when you pulled it off?

Title: Re: Pork shoulder
Post by: Mortalis5509 on December 13, 2016, 03:34:46 PM

Quote from: Raisinhead on December 13, 2016, 01:27:33 PM

I like rock wood lump. Scooped up a few bags on Black Friday from ace. What was internal temp when you pulled it off?

I ran out of time. It had been on 27 hours and was 187. I put 2 small whole chickens underneath it and that cooled it down. I had a lot on there for a large. If I do that much again, where chicken and pork I need a higher temp than 230'ish. Just the shoulder at 230 is fine. The chickens just directed too much heat around it. I finished it a little in the at the restaurant for a few minutes. At 6am I melted 1/2 stick of butter, water and apple juice and poured it over it. Think it was 160 something at that point.

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