More "Food Porn"

[longislandhunter]

Made this 9.25 lb  smoked pork shoulder in my new smoker the other day and thought I'd post the pics.....   Dry rub was applied and let the shoulder sit in the fridge for 24 hours to absorb the flavors.  Meat went into the smoker with apple, cherry and hickory wood and the temp was set at 225 degrees.  Door was shut and wasn't opened again until the wireless thermometer alarm went off when the internal meat temp was 195 degrees.  To those of you who aren't into smoking  the outside of the pork shoulder might lead you to believe that it's burned..... but trust me it isn't,, that's just the outside "bark".  When I went to "pull" the meat is just about fell apart by itself.  The family and I feasted on pulled pork "samiches" until we were ready to bust.  Had the last of the leftovers tonight for dinner......   Tomorrow I'll be working on getting a large beef brisket ready for the smoker.........  Anyway here's the pics.......








Jeff

[SDale]

OOOOOOOOO!!!! That's lookin GOOD Jeff!!! So did you get the big or small smoker???

[longislandhunter]

I wound up buying the "medium" sized one in between the small and big one.  It had all the space I needed and saved me a bunch of $  

It really works awesome,,,,, I love it  

Jeff