Fresh Berkshire Pork shoulder w/pics

[chisoxjim]

I wasnt planning on doing any slow and low smoking this weekend, believe it or not Ive been burned out on smoked pork(especially ribs). However i called the guy i get some of my local pork from and he mentioned that he had 2 pork shoulders in addition to the spare ribs I was going to stck up on for a fututre smoke. I couldnt turn down these shoulders since he cut them special for me and usually uses them for sausage making. This pork is Berkshire pork, the top of the pig food chain. Plus this pig was just killed Thursday, cant get much fresher

He also hooked me up with a huge chink of maple wood to use, I have gotten hooked on maple.

All in all a worthwhile visit, 30+ lbs of fresh heritage pork, some for tonights all nighter, and some for the freeer for upcoming things.

Ill be tossing this 10.5# bone in shoulder on the WSM around 10:00 tonight to have ready for an early supper tomorrow afternoon. Fuel will be Coshell coconut shell briquettes, and some chunks of maple I cut off the stump. Shoulder is rubbed and in the fridge now.

my haul: 10 #'s of spares, 20 #'s of shoulders:



ready to go:



with fat cap:



trimmed:




rubbed:




chunk o' maple:




Im also brining some chicken thighs and legs for tonights dinner, and will post pics of that on another thread, and add to this one as tonights all nighter progresses.

thanks for looking

[ALX]

Looking good jim.....Quality pig that Berkshire....

[smokemania]

Lookin good keep the pics commin

[chisoxjim]

just finished supper,

just waiting for about 10:00 p.m. to get that shoulder on.

[chisoxjim]

actually got the 10.5 lb. shoulder on @ about 12:30,

WSM is clipping along @ 230, I might take a 4-5 hour nap.





is there anything better than an overnight smoke?:

[chisoxjim]

update:

got a 4 hour nap in. WSM is doing what it does best, holding temp.

been pinned here for 7+ hours now, will probably hold this temp for anohther 7 hours without adding any fuel.




Shoulder is past the stall and was @ 187 at the 7 hor mark. Havent looked at it since I put it on after midnight. I try to see how many hours i can go without opening the lid, so far 7.5 hours, most likely wont open the lid on the WSM til the shoulder gets over 202 degrees.



I am guessing 202 degrees will come around 10:00 a.m., then Ill wrap it and toss it in the sealed cooler til lunch.

On the home stretch.

[chisoxjim]

update:

got a 4 hour nap in. WSM is doing what it does best, holding temp.

been pinned here for 7+ hours now, will probably hold this temp for anohther 7 hours without adding any fuel or touching a vent.




Shoulder is past the stall and was @ 187 at the 7 hor mark. Havent looked at it since I put it on after midnight. I try to see how many hours i can go without opening the lid, so far 7.5 hours, most likely wont open the lid on the WSM til the shoulder gets over 202 degrees.



I am guessing 202 degrees will come around 10:00 a.m., then Ill wrap it and toss it in the sealed cooler til lunch.

On the home stretch.

[Texas-Hunter]

Looks like it's chugging right along.. And that is a fresh porker too...

[ALX]

Looking sweet Jim....I like the look of that deck with the smokers and such...Gonna be good for sure....

[chisoxjim]

I cant wait to pull a small taste off before I pop it in the foil.

thanks ALX, the deck is a quiet place to hang out for sure. The big WSM is a loaner from a buddy(ive only used it once, the larger capacity is nice, but needs alot more fuel to fill the ring than my 18.5")

[ALX]

I cant wait to pull a small taste off before I pop it in the foil.

thanks ALX, the deck is a quiet place to hang out for sure. The big WSM is a loaner from a buddy(ive only used it once, the larger capacity is nice, but needs alot more fuel to fill the ring than my 18.5")

I do like the capacity on the 22" WSM..Did 6 ten pound butts once,but as you mentioned they use a ton of fuel compared too 18"...

Once i get my new rottisourie motor(burned up old one overweighting it) i am going to try some rottisorie on the 22" WSM....

[chisoxjim]

I do like the capacity on the 22" WSM..Did 6 ten pound butts once,but as you mentioned they use a ton of fuel compared too 18"...

Once i get my new rottisourie motor(burned up old one overweighting it) i am going to try some rottisorie on the 22" WSM....

heck yeah, you cant beat the capacity, I liked not having to bend the ribs i did on there, just tossed em' on the rack.

that rotisserie mod sounds great.

[WALLE]

Jim... Isn't it 10 AM YET???!!

I WANT TO SEE SOME COOKED PIG PICTURES!!!

[chisoxjim]

Jim... Isn't it 10 AM YET???!!

I WANT TO SEE SOME COOKED PIG PICTURES!!!

lol, 9:18,

just crossed over 200 degrees.

[chisoxjim]

basically 1 hour per lb. on the nose.

Pulled the shouler @ 202 degrees, and wrapped it in some foil and a towel for later.

Luckily got a chunk to stick to the grill so I got to try some.

Wow...., porky, moist, just great. I didnt open the smoker for the entire 10.5 hours. I typically inject my butts/shoulders, but just left this one alone to allow the meat to speak for itself. it did.

done:







taster piece:







gonna eat around 2 p.m., got the slaw I made yesterday, another 7 ears of peaches and cream sweet corn fresh from the field, and some beans.

thanks for following the thread