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: )

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!!!!


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)

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.


Smoked Brisket with Baked Beans

This winter has really put a damper on my BBQ updates.   Busy at work, too much snow/ice and a trip to Disney mixed in.  Nonetheless, spring is around the corner and I’m looking forward to getting out there on a more regular basis.

A few weeks ago I smoked a 9LB packer brisket (~8 LBS after trimming off all the fat).   Picked up the brisket at a local butcher (Hemp’s Meats) which has been around since 1849.


After trimming the excess fat, I injected the brisket with a mixture of beef broth and Worcestershire Sauce, coated liberally with Dizzy Pig’s Cow Lick Seasoning, wrapped in plastic wrap and placed in the fridge overnight.

The following evening (around 11 pm) I got the Kamado Joe (Bessie) ready and loaded up with Wicked Good Lump Charcoal.  Brought the temp to 220 degrees with heat deflector  (indirect heat) and aluminum tray filled with water in place.

Added apple wood chucks and put the brisket on Bessie at around Midnight.   I used the BBQ guru (Party Q)  which held the temp perfectly at around 215-225 overnight despite <20 degree outside temps.   In my opinion you can’t go wrong with the Wicked Good Charcoal and Party Q combo.  I have found that other brands of charcoal don’t last for the long smokes.

Monitored the internal meat temperature using my Maverick wireless thermometer.  I would occasionally check to make sure the aluminum tray still had water and would spray the brisket with spray butter.  After about 13 hours the temp of the flat was around 170 degrees at which time I wrapped the brisket in foil.  Below is a picture of the brisket right before I wrapped it. (Nice bark!)


Took approximately 2 more hours at 225 degrees for the internal meat temp to reach the desired 200 degrees.   I then removed from the grill, kept in foil and wrapped in a towel and placed in  cooler to rest for 1.5 hours.  (~15 hours total time)

After this time I separately the point from the flat.  I cubed the more fatty meat from the point, mixed with a Kansas City Style BBQ sauce and cooked in a skillet.    The meat from the flat was sliced against the grain and used for sandwiches.

This really was a huge hit and was gone quickly.  Unfortunately, you will have to trust me on this since I didn’t get any pictures of the final product before it was all gone  

I served with my homemade baked beans and mustard/vinegar-based BBQ sauce which I have posted in detail previously here.




OnPoint Marinated Flank Steak

Man…this was some tasty steak.

I’ve grilled up quite a bit of flank steak lately and I think this has helped me hone in on a great marinade. Each time I keep tweaking it just a bit.

Once again I grilled up a 2LB flank steak from Gore’s meat. The marinade is similar to the one I posted about last week but I made a few key additions. The full list of ingredients are listed below.

OnPoint Flank Steak Marinade
1/4 cup soy sauce (low sodium)
1/4 cup Italian salad dressing
2 TBS Worcestershire Sauce
2 TBS Water
1 TBS ground ginger
1 TBS minced garlic
1 TBS brown sugar
1 Tsp black pepper
2 TBS Red Wine Vinegar
1 TBS Dijon Mustard
1 TBS Maple Syrup
1 TBS Beau Monde Seasoning

Whisk ingredients together and pour over steak in ziplock bag and marinate for 24 hours in fridge.

Remove steak from fridge and allow to warm to room temp (or close to it)

Preheat Kamado Joe (Bessie) to 450-500 degrees using Wicked Good Lump Charcoal (the best). Using GrillGrates and grill for 6 minutes each side


Allow to rest for about 10 minutes while prepping side dishes (in this case….salad and scalloped potatoes).

Hands down the best flank steak I have had. No offense to the other great ones but this is fantastic.

Will be my go to flank marinade recipe moving forward (at least until I tweak it again).

Was a great weekend. Excited for tomorrow. My brother and sister-in-law welcome their son (name is TBD) into this world. Big sister Reilly can’t wait either.