Quote:
Originally Posted by JimHammer
I didn't have time to pull the shoulder apart last night, so I did it this morning.
It probably would have been easier last night when it was still warm. The meat is very tender and has a good smoky flavor.
It definitely would have been easier when it was warm. Let it sit for 30 minutes and then pull it. I use these:
http://www.barbecue-store.com/Bear-P...lers_p_63.html. Can do a butt in 10 minutes or less.
I just stumbled on this awesome thread. I bought myself a 22" WSM last Christmas and I've been doing a couple of cooks a week. Some random thoughts...In addition to the sites already mentioned (
http://tvwbb.com/eve/forums,
http://www.smokingmeatforums.com/) I love this site:
http://amazingribs.com/index.html. The 'table of contents' has a plethora of information. Sauces, rubs, how to etc.
Last week I did a 21# chuck roll and 13#'s of beef back ribs (3 racks). I cut the chuck roll in half and gave it a nice rub. Used the same rub on the ribs.
Rub recipe:
3 tablespoon ground black pepper
2 tablespoons kosher salt
1 tablespoon granulated white sugar
2 teaspoons mustard powder
2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon cayenne powder
I used hickory and cherry chunks. I'm a big proponent of high heat and foil. The quality seems just as good and it takes half the time. I like to get my smoker as close to 350 degrees as I can without going higher. I smoked the ribs for 2 hours before foiling them for an hour. I let the chuck rolls go for 3 hours before foiling them for 2 hours. After letting them cool for 30 minutes I pulled them just like I would pork butt. Makes great sandwiches. I put it on a Philly roll with some pepper jack cheese and homemade BBQ sauce.
Here is a pic of the first brisket I did back in the winter:
It came out great for a first try. Did it on high heat and foil. Was done in about 5 hours.