If at first you don't succeed...

[HornedToad]

My first try with Pork Shoulder on the smoker was more like sliced pork, this oven batch pulled but I'm kinda lazy so I took the cleaver to it. Mexican style... oregano, garlic & cumin.




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[Fishawn]

Looks great!

[Bassman]

Looks great from here! I know I'd enjoy a plate like that for sure.

[Jailer]

With a plate that looked like that I wouldn't complain.

Ifin your pork isn't pulling cook it longer. IT of around 203+ is what you're shooting for.

[HornedToad]

If at first you don't succeed...

With a plate that looked like that I wouldn't complain.

Ifin your pork isn't pulling cook it longer. IT of around 203+ is what you're shooting for.

I'm really proud of those plates, I found the shoulders for .99 cents a lb. rice, beans & tortillas are cheap, the soup kitchen does the salad & desert. Those were one of the better plates I've served and the cost was less than $1 each!!!

This forum is about quality, I'm on to put quality in my quantity.

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[Fishawn]

Are you still cooking/serving for Hurricane relief?

[Richtee]

Damned fine plate, especially at that price point.

And it’s true that a bit more quality can be had for very little cost.

Nice work!

[HornedToad]

Are you still cooking/serving for Hurricane relief?

I was scheduled in advance for my monthly cook at the soup kitchen on the managers Birthday off, the Rockport trip was arranged just the week before. So I got home from the coast Tuesday night and put the shoulders in the oven Wednesday morning.

My wife is cooking chili for the soup kitchen Halloween, and in NOV & DEC instead of cooking I help them get things for their holiday dinners. I'm going to take a break until next year.


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[BYBBQ]

Great lookin' plates

Once you get comfortable cooking to internal temp and not by time you'll see a big jump in the quality and consistency of your cooks.

[Fishawn]

I was scheduled in advance for my monthly cook at the soup kitchen on the managers Birthday off, the Rockport trip was arranged just the week before. So I got home from the coast Tuesday night and put the shoulders in the oven Wednesday morning.

My wife is cooking chili for the soup kitchen Halloween, and in NOV & DEC instead of cooking I help them get things for their holiday dinners. I'm going to take a break until next year.


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Bravo! Thanks for all you do for folks.
The world needs more folks like you

[Richtee]

If you find need of rubs and or brines please let me know. I’m always willing to help.

<Bow>

[HawgHeaven]

Bravo! Thanks for all you do for folks.
The world needs more folks like you

X2!! It's a wonderful thing you are doing! And wow, the plates look great!

[Bearcarver]

Nice Job, HT !!

Pulled---Chopped---It's ALL good !!

And Yours looks Great !!---



Bear

[Uncle Sauce]

Nice Job, HT !!

Pulled---Chopped---It's ALL good !!

And Yours looks Great !!---



Bear

x2 - Way to go!

[HornedToad]

Great lookin' plates

Once you get comfortable cooking to internal temp and not by time you'll see a big jump in the quality and consistency of your cooks.

I've always cooked to time to serve at a certain hour. I liked to serve hot off the smoker / grill and never felt comfortable letting food sit.

I had an experience last month that is about to convince me to go to IT.
I cooked for a friend of mine that was having a birthday party and she picked everything up at noon but held it in her ovens until the party at 6pm. She has eatin' with us on many occasions and said the food was just as good as fresh off.

My next big smoke I'm going to start several hours early on my time method, open the box on my Maverick and cook to IT, then hold in my MPS. That smoker oven is going to change the way I cook in the field.