Smoked Pork Shoulder

HoosierShave, maybe that's your idea of just good but I wouldn't say no to a sandwich of it (with an accompanying glass of red wine, of course).

Thanks Freddy!  My wife ordered buns today so hopefully I'll be dining on sandwiches soon...and the wine sounds like a great idea

Actually, what I found to be really good was the pulled pork soft tacos I made tonight.  I had to spice it up a little more so I sauteed the onions with crushed red peppers and then added some jalepenos   

Can we get a moderator in here. This is just cruel and unusual punishment ?!?!?!

That looks wonderful! Well done.

I like chuck roast, but your folks might have "clod", I think that's the part of the steer that the chuck comes from. I find chuck to have just the right proportion of fat to meat, about 80/20 (same as you want for sausage).

I use lotsa' gran' garlic, black pepper, coriander, and soy sauce. (EDIT: Whoops! I blame the hour! That was Worchestershire sauce and not what I wrote. I never added salt to the marinade but of course it can be added.) I buy everything in bulk. I make a wet marinade and the beef and spicy swill goes into a honkin' huge sealable bag for as long as you want. Refrigerated of course, but I have a 'Q refrigerator that hovers near 32° so it can stay in there for a very long time without spoiling. You'll need to adjust for your circumstances. For smoke I prefer cherry and lots of it since my meat is heavily spiced and the smoke also needs to be tasted. The heavier the spices the more smoke is required. I like your description of going "Wolverine" on it. Same thing happens to the beef. Be sure to save drippings if you can catch them and add them back to the meat if you've a mind to.

If someone could capture the scent of BBQ and turn it into something to splash on I think they'd make a small fortune. It's a fragrance that can be smelled a hundred yards away from the source. To make it better put some onions on the fire. It won't do a thing for the final 'Q but it adds to the aroma to further drive the neighbors into saliva delirium.

So what’s a guy got to do to get a report on that pork!  First basting photo looks delicious and I assume the end product was great...

Sorry gents...Thanksgiving afternoon got away from me as I took my traditional nap after dinner    Yesterday and today were spent working on computer issues 

The pulled pork turned good...not great, just good.  I used Killer Hogs HOT BBQ rub and it had a kick to it!  Personally, I'm a fan of hot 'n spicy but I put too much of the rub on...a 4 lb pork butt and I used about 40% of the rub.  The problem wasn't so much the heat (at least for me) it was that it took away from the smoke flavor of the meat.  I love that smoke flavor!  But, for being the first time i had ever done that, I'm still really happy with the results.  I have a 2 lb pork shoulder in the freezer and I'll know better next time how much rub to use.  Here's a pic after I went all "Wolverine" on the meat:

you'll master it in no time! my wife loves pork...I'm more of a beef guy, personally. I'd kill for some authentic Texas style brisket right now...you know, the kind that does the meat wiggles when it hits the counter!

I love BBQ brisket. I'd make it for the crew at work about once a month using the same marinade as above. I'd figure out what it would cost for me to make it and a side, generally under $2/head. Others would also bring in sides or dessert and we'd have lunch for as long as it lasted. Many had lunch for 3 or more days for less than $2. But the quality of the food was really high. I overheard one coworker saying to another, "...and you can't get better food from a restaurant.". That was precisely the goal, and to take care of the workers since the company we worked for really sucked (It still does, but I'm retired now.). I figured the company sucked, but there was no reason we (the workers) couldn't make up for that ourselves. The more the company sucked the more I tried to demonstrate to my coworkers that we didn't need to follow suit. We could do at least some things for ourselves to make up for the lousy way we were treated.

I love BBQ brisket. I'd make it for the crew at work about once a month using the same marinade as above. I'd figure out what it would cost for me to make it and a side, generally under $2/head. Others would also bring in sides or dessert and we'd have lunch for as long as it lasted. Many had lunch for 3 or more days for less than $2. But the quality of the food was really high. I overheard one coworker saying to another, "...and you can't get better food from a restaurant.".  That was precisely the goal, and to take care of the workers since the company we worked for really sucked (It still does, but I'm retired now.). I figured the company sucked, but there was no reason we (the workers) couldn't make up for that ourselves. The more the company sucked the more I tried to demonstrate to my coworkers that we didn't need to follow suit. We could do at least some things for ourselves to make up for the lousy way we were treated.

you and me both...it's my absolute favorite type of BBQ..I can pretty much do without anything else other than Brisket...I do love smoked sausage though...

Austin and then Memphis has had the best brisket I've ever had in my life.

Leftover brisket makes excellent hash in the morning! And the burnt ends are great in the bean pot.

I have been looking forward to the day I could do another pork butt on the Big Green Egg!  After a few weeks of REALLLY cold weather, today is supposed to be in the mid-40's to low 50's which is my favorite kind of weather.  Also, knowing I would be working from home today, I pulled out a 7-lb pork shoulder from the freezer on Thursday morning and started my cook at 5:30 this morning.

I did learn a few lessons from my last cook.  First of all, Marko, I will definitely be freezing leftovers this time.  We ate pulled pork for a week after the Thanksgiving cook .  I also remember the Killer Hogs rub had too much spice for everyone else in the family.  So this time I decided to make my own rub (1/2 cup kosher salt, 1/2 cup pepper, 1 tbs organic sea salt, 1 tbs onion poweder, and 1/4 cup Killer Hogs Hot Rub).  This rub ended up having a very nice "look" on the meat and after four-hours on the grill, it smells amazing!  Let's hope it isn't too salty

I have been looking forward to the day I could do another pork butt on the Big Green Egg!  After a few weeks of REALLLY cold weather, today is supposed to be in the mid-40's to low 50's which is my favorite kind of weather.  Also, knowing I would be working from home today, I pulled out a 7-lb pork shoulder from the freezer on Thursday morning and started my cook at 5:30 this morning.

I did learn a few lessons from my last cook.  First of all, Marko, I will definitely be freezing leftovers this time.  We ate pulled pork for a week after the Thanksgiving cook .  I also remember the Killer Hogs rub had too much spice for everyone else in the family.  So this time I decided to make my own rub (1/2 cup kosher salt, 1/2 cup pepper, 1 tbs organic sea salt, 1 tbs onion poweder, and 1/4 cup Killer Hogs Hot Rub).  This rub ended up having a very nice "look" on the meat and after four-hours on the grill, it smells amazing!  Let's hope it isn't too salty

That looks great!     I recommend investing in a vacuum sealer  - they're not that much money and do a great job.  I usually do two butts and then divide leavings into 1 lb portions and seal and freeze them.  Good eating.  Its also conveniently packaged if you want to give meat to family and friends.