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Thread: It's alivvvve!

  1. #1
    Join Date
    Aug 2008
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    It's alivvvve!

    0700 just putting the shoulder in the smoker. Last night it was washed and dried...trimmed, injected with apple, white grape juice and sea salt. Good coat of a hybrid rub added. Next is 3 hours in...several sprays of Apple juice. Using oak pellets because that's what I have. Holding 220 to 230 very well.

    Sent from my phone so expect mistakes!
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    Your Respiratory Therapist wears Combat boots

  2. #2
    Join Date
    Aug 2008
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    Moved the probe to the meat and read 160* so it's out of the danger zone for bacteria. Bumped the smoker temp to 240* at 1215
    Your Respiratory Therapist wears Combat boots

  3. #3
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    You meant "seal" salt, right? We had company last night and totally forgot about the rest of the weekend's meals. So I guess we'll see you in a few hours

  4. #4
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    Dec 2006
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    Yorktown, Virginia
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    Shouldn't your smoke source be underneath the shoulder?

  5. #5
    Join Date
    Aug 2008
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    It was Ted...just moved it to rearrange stuff in the box. 14:30 and at the 175* stall...in the pan with apple juice...wrap in foil in an hour. Sharon...It'll be gone, but I have another. Smoked chicken cordon bleu wrapped in bacon tomorrow...eat at 6
    Your Respiratory Therapist wears Combat boots

  6. #6
    Join Date
    Aug 2008
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    Reno, Nv
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    3,632

    Re: It's alivvvve!

    And here's what we have...
    Couple of thoughts...Stacey said "Stop opening the door bozo! " she calls me that sometimes. This smoker is set it and forget it; I need to remember that. Maintain temps and watch the thermometer. One thing we learn in medicine...look at tou patient! So look at the meat! Does it look right?
    In this case...I had trouble with the probe placement and getting a reading that was correct. The cut is like a big shark mouth...not sure I didn't have the probe in the gap from time to time. I'd say although cooked thru...under cooked for this cut of meat.
    Good stuff; the rub is great!! Injection didn't matter so maybe or maybe not. Flavor was good...bark that showed up was tasty! Overall...6 out of 10.

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    Your Respiratory Therapist wears Combat boots

  7. #7
    Join Date
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    That's an excellent feeling, isn't it! Great job Jim!
    Programmer - An organism that turns coffee into software.
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  8. #8
    Join Date
    Dec 2006
    Location
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    It sure looks mighty tasty. Did you notice if you got the final temperature over that magic 190* mark? Some of the forums were saying to let the meat sit for an hour wrapped in foil and a towel, inside a heated cooler. Don't know if I have the patience for that.

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