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About This Page: This is a discussion on Food and Beer Reviews within the LetsGoKings.com forums, at Los Angeles Kings Hockey Fan Forum. That that type you stinking hippies. I want to smoke some pork this weekend. I have smoked many meats before, but never pork. Please give me your advice on cuts
That that type you stinking hippies. I want to smoke some pork this weekend. I have smoked many meats before, but never pork. Please give me your advice on cuts of pork, sauces, brine solutions and rubs.
I was thinking about pork shoulder but I really have no idea.
__________________ I haven't crapped Obediah's pants since December 15th, 2007, stay away from the nachos at Champps. Tonga ate all of my mac and cheese, you bastard.
Wow, homer has come out of the closet and wants to smoke some pork. When's the coming out party? Who recruited you? What appliance are they going to receive?
__________________
Quote:
Originally Posted by CBGB
I'm retiring at 10,000 posts. I already spend way to much time here and don't get enough REAL work done.
Wow, homer has come out of the closet and wants to smoke some pork. When's the coming out party? Who recruited you? What appliance are they going to receive?
When it comes to long term smoking the cuts of meat generally considered tough are always the best ones to use. I would use a heavy paprika dry rub with the pork shoulder and do the apple juice in squirt bottle method as a mop. Maybe stuff some garlic where you can as well.
__________________ "The ultimate result of shielding men from the effects of folly is to fill the world with fools."
Wow, homer has come out of the closet and wants to smoke some pork. When's the coming out party? Who recruited you? What appliance are they going to receive?
I am not going to say names, but he is a cop, it is his birthday and he like fruit salad in his beer.
__________________ I haven't crapped Obediah's pants since December 15th, 2007, stay away from the nachos at Champps. Tonga ate all of my mac and cheese, you bastard.
I've done pork shoulders in my side smoker many times. Get ready for a long wait. Actually I inject them one day in advance with a combination of Jim Beam, garlic, lemon pepper and butter.
I cheat a bit by putting them in a sealed pan in the oven for 5 hours at about 200 to save on the smoking time. When in the smoker (for another 5-6 hours) I keep it at no more than 225. Only use natural mesquite charcoal as briquets have a binding agent that will taint the taste of the meat when you add them to stoke your fire. I add the occasional hickory chips as I find mesquite is a bit too strong for this one. Start with the fat side up and try to only flip it once if necessary. I also squirt it down with apple juice from time to time. Have a meet thermometer on hand and make sure the internal temperature is at least 165. It should pretty much fall apart at this point.
BTW, the Farmer John (never frozen) shoulders at Smart & Final are my choice.
Enjoy!!
__________________ The gene pool could use a little chlorine
That sounds like great advice. Do you think that I should brine it the night before?
__________________ I haven't crapped Obediah's pants since December 15th, 2007, stay away from the nachos at Champps. Tonga ate all of my mac and cheese, you bastard.
That sounds like great advice. Do you think that I should brine it the night before?
i don't think it could hurt, you're pretty much guaranteed not to have a dry final product, and it brings some flavor to the party. I saw a a Good Eats episode were Alton Brown used a brine, the recipe is below. I was gonna try it the next time I made some pork. Kickems injection idea sounds pretty good too, maybe you can do both, brine and inject?
8 ounces or 3/4 cup molasses
12 ounces pickling salt
2 quarts bottled water
__________________ To be 5 minutes early, is to be on time
To be on time, is to be late
To be late, is not to be!
Whatever chips you use, soak them in apple juice before the smoking process. Also, try and smoke some ganja before you sample the finished product.
Make sure to smoke some ganja out of an apple.
__________________ The point in history at which we stand is full of promise and danger. The world will either move forward toward unity and widely shared prosperity - or it will move apart.
homersimps
Need smoking help. 
