Game Day Pork Shoulder

It’s been a long time since I’ve posted to this blog.  Never stopped smoking but life got in the way of posting.  Really no good excuse.

However 2017 will be different and what better way than to start out smoking a pork shoulder on a balmy 13 degree morning.   Not just any day though.

NY Giants vs Packers: Kick-off @4:40pm. 

Back to the details:   Picked up a 7-8 LB Pork Shoulder at the local Wegman’s (grocery store).  Trimmed off the excess fat and coated with extra virgin olive oil

Rub:  Trying out the Weber Dry smoking Rub

Coated the pork shoulder liberally, wrapped in plastic wrap and placed in the refrigerator overnight.   This morning, removed pork from the refrigerator, to allow it to approach room temp.

Filled the Kamadojoe with lump charcoal, fired it up to around 250 degrees, put a few apple wood chucks the heat deflector in place and aluminum water pan in place.

Added the pork shoulder to the smoker around 7:30 am (outside temp about 13 degrees). Used the Weber iGrill2 to monitor temp of the meat.

KJ working hard in the cold weather:

Instead of pulled pork, I’m going to slice this meat with my deli slicer so I’ll took it to 185 degrees instead of 200-205.  Midway through I added more water to the pan and sprayed the pork with butter

About 6 hours later here is the “finished” product.  Nice bark

For the BBQ sauce, I’m going with the crowd favorite “mustard and vinegar”-based sauce.   You can find the ingredients and prep for that in one of my previous posts (here: http://onpointbbq.com/?s=Mustard+sauce&submit=Search )

Will update with a few post-slicing pictures and will provide a link to the deli slicer I use which works really well and isn’t expensive.

In the meantime, good to be back and Let’s Go G-Men!!!!

-OnPoint

Dinner: Pulled Pork (apple wood smoked)

Full day of eating pork products. Breakfast = ham, egg and cheese sandwich; lunch = baby back ribs; dinner = pulled pork

After I pulled off the ribs for lunch, I added more lump charcoal, water to the aluminum pan and kicked the temp up to 350 degrees.

Last night I trimmed excess fat off the pork butt, coated with yellow mustard, rubbed with Dizzy Pig “Swamp Venom” and “Dizzy Dust” then wrapped in plastic wrap and kept in fridge overnight.

About 1-1.5 hours before putting on the Kamado Joe I pulled the pork butt from the fridge to allow it to warm up a bit.

Used apple-wood chuck for the smoke and after about 2.5 hours at 350 the internal meat temp hit 160 degrees. At this point I wrapped in foil to speed through the stall period. (Didn’t have time to wait)

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After another ~2 hr at this temperature the 8 LB butt hit 200 degrees (internal temp). At which time it was time to pulled off the grill. I then let the steam escape, re-wrapped and put in a cooler to rest for 1 h.

The pork was then pulled, served with the mustard vinegar sauce which I have posted about several times and Mac&cheese.

Came out great. Moist and flavorful. I plan to save some for pork tacos and maybe BBQ pork pizza later this week.

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OnPoint!

(Pulled) Pork and Beans with Mustard Vinegar BBQ Sauce

Had a few people over this past Friday for the Capitals vs. Rangers game so I decided to grill up some BBQ.   Unfortunately, my team (NYR) lost but it was a good time nonetheless.

kj

I’ve already posted several times about my general pulled pork technique/recipe so I won’t go into detail here since I want to focus on the Baked Beans and tasty Mustard/Vinegar BBQ sauce that I made.

Pork:

7.5 lb pork butt-which had to be trimmed significantly since it was overly fatty

Dizzy Pig Red Eye Express  Rub & Swamp Venom

inject with pineapple juice and apple juice (w/ TBS Worcestershire sauce)

smoke with apple wood over indirect heat (w/ aluminum tray containing water)

smoked for approximately 9 hours at 250 degrees (until internal temp hit 195 degrees)

Baked Beans:

This was my first attempt at Baked Beans so I went to my go-to recipe site allrecipes.com  and found a highly rated beans recipe which I modified a bit based on the reviews.  Below is what I did.

2 bags of uncooked navy beans which I soaked in water overnight then drained the water and washed the beans.

Note: this made about 7 cups of uncooked beans (after swelling in the water) which was too much so next time I think I will go with a single bag of beans the keep everything the same.

Added 5-6 cups of previous soaked navy beans to a crock pot along with the following ingredients.

~1 cup of cooked ham (from the xmas ham I recently posted about, you can substitute with bacon if needed)

1 medium sized onion (finely chopped)

4 TBS molasses

1 teaspoon black pepper

1 teaspoon dry mustard

3/4 cup ketchup

1 TBS Worcestershire sauce

1/4 cup brown sugar

Then heated in crock pot for 8 hours on high, followed by 1/5 hours in the oven at 325 degrees, adding water periodically to prevent it from getting too dry.

I thought these beans came out really well.  Perfect texture.  My guests thought they were outstanding and they tasted better the next day (which I had during the UFC 168 fights).

Don’t think I would change anything next time expect I may not have the cooked ham ready so I would substitute with bacon.

Mustard Vinegar BBQ Sauce

I was looking to mix things up in the BBQ sauce department and try something other than the typical Kansas City Style sauce or Eastern Carolina Vinegar Sauce.  I’ve always enjoyed a good Mustard Vinegar BBQ sauce, especially if it isn’t too mustard flavor and has more Vinegar flavor.

Once again I check out allrecipes.com and found a recipe that looked really good.  Although I did modify it a bit.

Details are provided below.

1/2 cup prepared yellow mustard

1/4 brown sugar

1/4 cup + 2 TBS cider vinegar

1/4 cup + 2 TBS beer

1/2 teaspoon ground pepper and 1/2 teaspoon white pepper

1 teaspoon Worcestershire sauce

1 TBS butter

1 tsp tabasco sauce.  

added all the ingredients and simmered for about 20 minutes, then let cool to room temperature and quickly pulsed in blender.

Ideally you would want to let the flavors marry overnight but I had it 4 hours later and it was quite good.

Will be adding this to my BBQ sauce list for sure.   Even people who typically don’t like this sauce were all about it.   Next time I might try to replace the beer with white white and see how that goes.

OnPoint!