BBQ Trilogy!

[quadrafire]

Well it started off with a pork shoulder coated with "Whitey's Rub". Seasoned 24 hrs. Placed on the smoker at 6am, and left until about 7:30 before chips were added.  No heat to the element!!!!. (more on that later)
Moved the meat to the oven, set at 250. Let it brew for a few hrs. Went to church, came home and started a fire in the green egg. Moved the meat to the egg for a few more hrs. My son had to eat by 6pm b/c of soccer practice, took the meat off at approx 180 degrees.
I couldn't believe it, it wouldn't pull. I chopped it, and it tasted good, but It wouldn't pull. Dangit!!!
Was 180 not enough, or was all the movement disruptive to the process??

[dogtuk]

I bring mine up to 200-210 then I let it rest an hour or so then pull

[wamuledeer]

190-195 minimum to pull. At 195 it basically falls apart.

[quadrafire]

I have always gone to 195 before this episode. I really didn't think it would make that much difference, but it did.

[whitey]

quadrafire
That is the deal there brother man..
190 Min..200 ideal..
There are alot of places that just chop the pork ang ways..
Im working on a new rub right now..
Did 40 lbs of shoulders for the hawks game..The seasoning was good..Just need to refine it a little.
I will let You know when I have the kinks workout on it..
I will send You a sample..
You will have to try it and let Me know your thoughts..
Boy You were a meat handling mad man with that shoulder...
Take care..
Whitey..

[rasbo]

gotta get to 190

[Boss .300 winmag]

Quote   Im working on a new rub right now..

Any chance you would share that with us?

[quadrafire]

My smoker is a masterbuilt. It has been tempermental. When it works it works great.Have had some electrical issues where it doesnt' seem to get power, but I had power yesterday and the element would not heat. I'm wondering if the element went out?? I took the back off, and about every thing is sealed up. I found a good step by step guide on the web for replacing the element and wiring. I will check to see what a new element costs to see if it would be worth fixing. My wife says just buy a new one. cha-ching!!!

Whitey, I made about a gallon bag full of your last rub. Can't wait to try the new one. Post it up when you get it dialed in

[rasbo]

Instead of pulling it,when done take the bone out,lay meat on a plate, than put a plate on top of the meat for weight and refridgerate over night.Then slice it cold and reheat each piece through...its awesome that way with some cackle berries and taters

[whitey]

quadrafire and Boss .300 winmag

A gallon of rub should last awhile 4sure. I do like that rub but the one I am messing with now is going to be a little more zippy.

When I get it all done waiting for review i will post it and see what you all think.



6 clean bones..



A little snack...

[quadrafire]

DANGIT that looks good. Yum

[whitey]

Thanks quadrafire
It was real good.Just finish up a big plate of Pulled pork,coleslaw and beans for lunch..
Now i have to get ready to go hit the tread mill and run about 80 miles to loose what i gained over the weekend.
Take care..
Whitey..

[NRA4LIFE]

Quad,

You might want to check the electrical connections right at or near the burner elements.  I had wire-nutted mine and insulated between the element and the wires/wire nutting with high temp ceramic batting insulation underneath the element.  Eventually that stuff broke down and the wire nuts melted and my burner stopped working.  This is a home built unit, bought the 1000 W element from The Sausage Maker.  Re-did the whole thing and it works fine again.

[quadrafire]

I took the back off last night, plugged it in and it worked, didn't do a dang thing. You may be onto something with the connections. I will try to dissasemble it tonight and see if thats is the trouble.