Tonight's Cook
 

http://www.cigarasylum.com/vb/pictur...pictureid=2030

Rubbed and ready.

http://www.cigarasylum.com/vb/pictur...pictureid=2029

On the cooker.

http://www.cigarasylum.com/vb/pictur...pictureid=2028

Smoking away!!

Re: Tonight's Cook
 

I take it those are large pieces of beef (excuse my ignorance, I'm in the UK), how long do they take to be fully cooked in that way?

I bet they taste amazing

Re: Tonight's Cook
 

Actually they are pork shoulders, no bone. They'll cook for roughly 10 hours, give or take an hour or so. You cook until it hits 200-210 and they are falling apart. And yes, they will be pretty damn good.

Re: Tonight's Cook
 

looks amazing! I hope we get some pics when it's done.

Re: Tonight's Cook
 

Absolutely.

Re: Tonight's Cook
 

What kind of smoker do you have there?

Re: Tonight's Cook
 

A Weber Smokey Mountain, commonly referred to as a WSM.
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Re: Tonight's Cook
 

Looks yummy!

Re: Tonight's Cook
 

I've cooked pork with brown sugar and honey on top under a grill, simply fantastic.

Re: Tonight's Cook
 

What kind of wood are you using?

Re: Tonight's Cook
 

Using a few chunks of hickory wood. Coming into the home stretch now. Temp is up to about 180 and should climb pretty rapidly from here on.

Re: Tonight's Cook
 

http://www.cigarasylum.com/vb/pictur...pictureid=2031

Almost done.

Re: Tonight's Cook
 

I'm getting hungry. What time's dinner? :dr

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You should bomb someone with a whole smoked pork shoulder! :r

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Show the finished result dangit! :r

Re: Tonight's Cook
 

Do you baste them or glaze them for the last 45 minutes? I try not to baste very often, "Looking is not cooking" adadge. Looks nice. My friend recently bought the same smoker.

Certainly looks yummy, good job!

Re: Tonight's Cook
 

Sounds real good.

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Yum. Just did one of those last night.

Re: Tonight's Cook
 

Here are the completed pics. I took it off the smoker around 1:30 AM Saturday morning and pulled it shortly after that. We had it yesterday and it turned out pretty good. I also made some ABT's, but I didn't get any pics of those.

http://www.cigarasylum.com/vb/pictur...pictureid=2042

Just off the smoker.

http://www.cigarasylum.com/vb/pictur...pictureid=2043

After pulling.

Re: Tonight's Cook
 

I haven't ever seen a reason to baste the pork shoulders. There is so much fat and connective tissue in them that they stay pretty juicy. Now with ribs I will spray them with apple juice during the cook to keep them juicy.

Usually with the pork shoulder, the lid is opened maybe 3 times or so during the cook. I have been pleased with my WSM. It almost makes it too easy to make good BBQ.