Tonight's Cook

cle_smoker · 05-01-2009, 04:50 PM

Rubbed and ready.

On the cooker.

Smoking away!!

05-01-2009, 04:53 PM

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

cle_smoker · 05-01-2009, 05:08 PM

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.

tuxpuff · 05-01-2009, 05:23 PM

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

cle_smoker · 05-01-2009, 05:43 PM

Quote:

Originally Posted by tuxpuff

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

Absolutely.

Dukeuni · 05-01-2009, 05:51 PM

What kind of smoker do you have there?

cle_smoker · 05-01-2009, 06:06 PM

A Weber Smokey Mountain, commonly referred to as a WSM.
Posted via Mobile Device

ca21455 · 05-01-2009, 06:14 PM

Looks yummy!

05-01-2009, 06:28 PM

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

tuxpuff · 05-01-2009, 06:34 PM

What kind of wood are you using?

cle_smoker · 05-01-2009, 10:06 PM

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.

cle_smoker · 05-01-2009, 11:08 PM

Almost done.

ucla695 · 05-01-2009, 11:11 PM

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

05-01-2009, 11:55 PM

You should bomb someone with a whole smoked pork shoulder!

rennD · 05-02-2009, 12:16 AM

Show the finished result dangit!

cle_smoker · 05-03-2009, 09:19 AM

Quote:

Originally Posted by rennD

Show the finished result dangit!

Hah! Sorry about that. I finished so late yesterday morning and then I had a golf outing that morning at 9 AM, then the wife's birthday that night. I don't even think I turned a computer on yesterday.

landhoney · 05-04-2009, 04:16 PM

Quote:

Originally Posted by cle_smoker

I don't even think I turned a computer on yesterday.

A life outside of CA, how dare you?

mojo65 · 05-04-2009, 04:46 PM

how often do you need to add briq's to the fire box? and what temp is the smoker running? Id love to have a treager but thats way out of my price range, so a WSM will have to suffice.

Your shoulders look yummy!

mosesbotbol · 05-02-2009, 07:57 AM

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!

05-02-2009, 08:06 AM

Sounds real good.

05-01-2009, 04:50 PM	#1
cle_smoker Adjusting to the Life Join Date: Feb 2009 First Name: Robert Location: Cleveland, OH Posts: 403 Trading: (1)	Tonight's Cook Rubbed and ready. On the cooker. Smoking away!!

05-01-2009, 04:53 PM	#2
dentonparrots Guest Posts: n/a	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

05-01-2009, 05:08 PM	#3
cle_smoker Adjusting to the Life Join Date: Feb 2009 First Name: Robert Location: Cleveland, OH Posts: 403 Trading: (1)	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.

05-01-2009, 05:23 PM	#4
tuxpuff Feeling at Home Join Date: Feb 2009 First Name: Luke Location: Austin Posts: 877 Trading: (2)	Re: Tonight's Cook looks amazing! I hope we get some pics when it's done.

05-01-2009, 05:51 PM	#6
Dukeuni RIP CS Join Date: Oct 2008 Location: Fields of rolling wheat Posts: 509 Trading: (32)	Re: Tonight's Cook What kind of smoker do you have there?

05-01-2009, 06:06 PM	#7
cle_smoker Adjusting to the Life Join Date: Feb 2009 First Name: Robert Location: Cleveland, OH Posts: 403 Trading: (1)	Re: Tonight's Cook A Weber Smokey Mountain, commonly referred to as a WSM. Posted via Mobile Device

05-01-2009, 06:14 PM	#8
ca21455 Working on Reality Join Date: Oct 2008 First Name: John Location: Backyard Posts: 393 Trading: (7)	Re: Tonight's Cook Looks yummy!

05-01-2009, 06:28 PM	#9
dentonparrots Guest Posts: n/a	Re: Tonight's Cook I've cooked pork with brown sugar and honey on top under a grill, simply fantastic.

05-01-2009, 06:34 PM	#10
tuxpuff Feeling at Home Join Date: Feb 2009 First Name: Luke Location: Austin Posts: 877 Trading: (2)	Re: Tonight's Cook What kind of wood are you using?

05-01-2009, 10:06 PM	#11
cle_smoker Adjusting to the Life Join Date: Feb 2009 First Name: Robert Location: Cleveland, OH Posts: 403 Trading: (1)	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.

05-01-2009, 11:08 PM	#12
cle_smoker Adjusting to the Life Join Date: Feb 2009 First Name: Robert Location: Cleveland, OH Posts: 403 Trading: (1)	Re: Tonight's Cook Almost done.

05-01-2009, 11:11 PM	#13
ucla695 Neither here, nor there Join Date: Oct 2008 Location: The Pool Posts: 3,696 Trading: (5)	Re: Tonight's Cook I'm getting hungry. What time's dinner?

05-01-2009, 11:55 PM	#14
Kwilkinson Guest Posts: n/a	Re: Tonight's Cook You should bomb someone with a whole smoked pork shoulder!

05-02-2009, 12:16 AM	#15
rennD NinfaManiac Join Date: Mar 2009 First Name: Carl Location: In a Cloud of Siglo Smoke Posts: 1,452 Trading: (19)	Re: Tonight's Cook Show the finished result dangit! __________________ *Any cigars portrayed in this post that appear to be Cuban in origin are completely fictional in nature. Any resemblance between these cigars and actual Cuban cigars is unintended and coincidental.*

05-04-2009, 04:46 PM	#18
mojo65 Relocation Engineer Join Date: Oct 2008 First Name: mark Location: Evans,CO Posts: 240 Trading: (4)	Re: Tonight's Cook how often do you need to add briq's to the fire box? and what temp is the smoker running? Id love to have a treager but thats way out of my price range, so a WSM will have to suffice. Your shoulders look yummy! __________________ Mark, I'LL TAKE MY GUNS, RELIGION & MONEY... YOU CAN KEEP THE CHANGE!

05-02-2009, 07:57 AM	#19
mosesbotbol That's a Corgi Join Date: Oct 2008 First Name: Moses Location: Boston Posts: 6,171 Trading: (6)	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! __________________ Port Wine & Claret \| British Cars \| Welsh Corgi's

05-02-2009, 08:06 AM	#20
Penzip Guest Posts: n/a	Re: Tonight's Cook Sounds real good.