I survived my winter holidays. There is a back log of things that need to be added but that will all come in time. So to put everything in right standing a food post is in order.
I believe it was in May that I last tried to smoke a pork shoulder. That came out great and wasn't all that difficult. It just takes so long. Thus, I did pork ribs a few times because that is only a 3 to 4 hour commitment. The shoulder is upwards of 9 hours. This one was about 2.1kg so it was going to take awhile.
I fully intended to wake up at 7AM on Sunday and get things going. It's only because it would take so long to cook. If I started much later than 9AM I would be eating dinner far past what I deem reasonable hours. Just about 9AM I did get everything up and going. Some 10 hours later and my meat had hit 190F. 195F is a more ideal temperature for the fats to break down but I couldn't hold out any longer. I took it off the smoker and wrapped it in foil for it to hang out a bit.
I love those dark colors with the red smoky meat peeking out. I also remembered to do a full slice to get a good look at the smoke ring on the meat.
One section of meat seemed to be a bit dry compared to the other very juicy sections. I'm not sure why this might be. It could be the meat or a hot spot in my smoker. It really doesn't matter much once the meat gets pulled apart and mixed with all the other meat.
I really needed another fork, right?
Watch the video. You won't regret it.
The only shame is that I was the only one around to enjoy this. I've got a bigger shoulder waiting for guests in my freezer anyway. I can't get over how much I like that smoker for the 40 dollars I spent on it. The next thing I'm pondering is a modification to make it cook like a stone oven. I just can't stop myself from dreaming how to cook better. Hopefully this winter won't dull my brain one bit. It sure looks like it won't.