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6 replies

Gonna Have A Picnic Today!

FM Former Member
Well I've tried Brining and I'll never make a Chicken without a dive into the brine pot ever again.

But today is a day for a picnic, a brined smoke picnic (Pork Shoulder Picnic). I've studied all the pertinent info on the board and I'm actually waiting with great anticipation.

So far, everything that you all have suggested has worked wonderfully well.....

Well except for one thing, before, with my wood pit, I could make a day of it with careful manipulation of wood, temperature and the Mrs. constantly watching all the variables......

Now, I do all my prework in a few minutes, come back a day later and change the foil in the smokette and load it up in another few minutes and I'm done!

The Mrs. has seen the light and now has BUNCHES of chores for me to do! What is a Master of the Q'universe to do to look busy? She loves the smokette, it has returned her to her vaulted position of Master Blaster.

Oh well, maybe I can trick the kids into the idea that yardwork is a competitive sport...
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FM Former Member
The temperature got to 175 and the Mrs. said it was time to eat we can "pull" it another time.

Well, I'm doing 2 shoulders next time!

The one that we ate today was super tender, super moist and perfectly smoked. I have nothing to gauge it against because it was my first attempt at a shoulder, I've always done chicken, ribs, sausage and brisket.

The Mrs made me work on a pile of rocks the we had left over from a remodling project, get rid of three bags of concrete that were left over and mow the yard...... All this while I was "busy" attending to my smokette!

The kids did get into the act, I told them that we were looking for dinosaur bones in the rocks, and then they actually begged to help me with the mowing. So it wasn't really that bad after all. The smoked picnic was a real reward at the end of the day.

Any other "must tries" out there?
FM Former Member
Have a question about your first attempt at pulled pork. In your post you said you brined it. Why? Brining is great for poultry, but I don't think it adds a lot to pork, but hey, I can learn too.

Next time you do two, brine one and not the other and compare. When I've done this, I don't notice an improvement with the brine.

For pulled pork, the biggest improvements have been with mops during the cook and using good rubs.

Congrats on the success.



------------------
Smokin Okie
It's done when it's done
Cookshack BBQ Guide Page
FM Former Member
I wanted to see if brining would give it a smoked ham type of taste. I did, but I have nothing to compare it to. It had a redish tint to the outer meat, was it a smoke ring? Don't think so, it was about 1 1/2 to 2 inches solid from the outer edge.

Since I haven't done a shoulder before, it is hard to judge things. I'm doing two this week and I'll let you know. I'll brine one and not the other.
FM Former Member
Hi Joe!!

That red coloring you saw may have been from sodium nitrates. If you used Tender Quick or a similar agent that is what caused it.

You can artificially induce a smoke ring by using these agents. That is why the IBCA has discontinued it's judging standard for smoke rings.

I have started to inject my butts, but not with any type of brine. I use apple juice, some vinegar, some water, a little Worcestshire and some corn syrup. Let me know if you would like the recipe.

Hope this helps!

Stogie

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