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Matthew L. Martin

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May 31, 2002, 12:09:03 PM5/31/02
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and now I (the newbiest of newbies) want some opinions.

Pork shoulder: naked, brined and/or rubbed?

My goal is a NC style pulled pork. If I reach this lofty goal, I will be
forgiven for not going Wedding Dress Shopping with the wife and
daughter. Almost isn't going to cut it. I'll be in the doghouse for weeks.

I'm going to buy a 6-8 lb shoulder so it will cook in my lifetime. I'll
probably use the simplest sauce in the FAQ (cider vinegar and red
pepper) unless you folk suggest otherwise.

Matthew

--
"... Mr. (Gregory) LaCava, a producer-director who could be called a
genius except for the fact that Orson Welles has debased the term ...",
H. Allen Smith, "Lost in the Horse Latitudes"
Copy username over me to respond.

BOB

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May 31, 2002, 12:15:52 PM5/31/02
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"Matthew L. Martin" <mlma...@me.com> wrote in message
news:3CF7A01F...@me.com...

> and now I (the newbiest of newbies) want some opinions.
>
> Pork shoulder: naked, brined and/or rubbed?
>
> My goal is a NC style pulled pork. If I reach this lofty goal, I will be
> forgiven for not going Wedding Dress Shopping with the wife and
> daughter. Almost isn't going to cut it. I'll be in the doghouse for weeks.
>
> I'm going to buy a 6-8 lb shoulder so it will cook in my lifetime. I'll
> probably use the simplest sauce in the FAQ (cider vinegar and red
> pepper) unless you folk suggest otherwise.
>
> Matthew
>
> --

What are you cooking the shoulder in? A good lump fire will add the right
amount of smoke.
You're on the right track here. Rub with salt, black pepper and a little
red pepper.
Cook the pork really low and slow. Probably overnight (and most of the
day). You want to be able to pull the meat off.
Red pepper flakes in the vinegar sauce along with the red pepper.


Matthew L. Martin

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May 31, 2002, 1:15:35 PM5/31/02
to
BOB wrote:

> "Matthew L. Martin" <mlma...@me.com> wrote in message
> news:3CF7A01F...@me.com...
>
>>and now I (the newbiest of newbies) want some opinions.
>>
>>Pork shoulder: naked, brined and/or rubbed?
>>
>>My goal is a NC style pulled pork. If I reach this lofty goal, I will be
>>forgiven for not going Wedding Dress Shopping with the wife and
>>daughter. Almost isn't going to cut it. I'll be in the doghouse for weeks.
>>
>>I'm going to buy a 6-8 lb shoulder so it will cook in my lifetime. I'll
>>probably use the simplest sauce in the FAQ (cider vinegar and red
>>pepper) unless you folk suggest otherwise.
>>
>>Matthew
>>
>>--
>>
>
> What are you cooking the shoulder in?


An ECB, modified as per FAQ. I'll be adding some more mods. If they work
out, I'll post them.

> A good lump fire will add the right
> amount of smoke.


That I can do. I have about 35 lbs of lump.


> You're on the right track here. Rub with salt, black pepper and a little
> red pepper.
> Cook the pork really low and slow. Probably overnight (and most of the
> day).


Overnight would be really hard with an ECB.

> You want to be able to pull the meat off.
> Red pepper flakes in the vinegar sauce along with the red pepper.


Thanks.

Jack Schidt

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May 31, 2002, 1:50:08 PM5/31/02
to

"Matthew L. Martin" <mlma...@me.com> wrote in message
news:3CF7A01F...@me.com...
> and now I (the newbiest of newbies) want some opinions.
>
> Pork shoulder: naked, brined and/or rubbed?
>
> My goal is a NC style pulled pork. If I reach this lofty goal, I will be
> forgiven for not going Wedding Dress Shopping with the wife and
> daughter. Almost isn't going to cut it. I'll be in the doghouse for weeks.
>
> I'm going to buy a 6-8 lb shoulder so it will cook in my lifetime. I'll
> probably use the simplest sauce in the FAQ (cider vinegar and red
> pepper) unless you folk suggest otherwise.
>
> Matthew
>
> --

It'll probably take 9-12 hours, cook it at 225 deg over some hickory wood to
internal temp of 195 (so it's pullable) and you'll not only avoid the
doghouse, you might even get laid ;-)

Jack


buzz1

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May 31, 2002, 5:28:41 PM5/31/02
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"Jack Schidt" <jack....@snet.net> wrote in message
news:kJOJ8.20660$Lp7.211...@newssvr10.news.prodigy.com...

>
> , you might even get laid ;-)
>
-----------------
You say that like it is a good thing---hehehehe
ok it was hot in the foundry today and iffen I had a choice between another
beer and getting laid the only question is where is the beer

maybe I've been married just darn long

--
Buzz


"Life is not a journey to the grave with the intention
of arriving safely in one pretty and well preserved piece,
but to skid across the line broadside, thoroughly used up,
worn out, shouting GERONIMO!"..Hunter S Thompson


Matthew L. Martin

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Jun 2, 2002, 11:41:53 AM6/2/02
to
Jack Schidt wrote:


The bad news is that we had a _very_ windy day and the ECB just wouldn't
stay hot. After 13 hours the internal temp was 168. I took it off the
smoker and put it in a dutch oven on a rack with a little water. I put
it in the oven at 185% for ten hours (a guy's got to get some sleep).
When I checked it this morning, it was 182. I put the oven up to 225 and
it hit an internal temp of 190 in an hour.

It's sitting, waiting to be pulled. At least tonights dinner is going to
be on time.

The good new. My wife was perfectly happy with the "back up" meal. One
of her favorites: Grilled 1/2 lb hamburgers with fresh lettuce, tomato
and onion.

Oh, While I had the smoker going I smoked two 1 lb trout after brining
them for three hours. I used two bamboo skewers (I'm running out of
them) to keep the bodies open and their backs down. I gave them a small
amount of alder smoke from soaked chips. The trout is on tomorrow's menu.

Next time I think I'll pay for deboned trout, as they will lay flat and
expose more flesh to the smoke.

ginger

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Jun 2, 2002, 1:37:46 PM6/2/02
to
"Matthew L. Martin" <mlma...@me.com> wrote in message
> > and now I (the newbiest of newbies) want some opinions.
> >
> > Pork shoulder: naked, brined and/or rubbed?
> >
> > My goal is a NC style pulled pork. If I reach this lofty goal, I will be
> > forgiven for not going Wedding Dress Shopping with the wife and
> > daughter. Almost isn't going to cut it. I'll be in the doghouse for
weeks.
> >
> > I'm going to buy a 6-8 lb shoulder so it will cook in my lifetime. I'll
> > probably use the simplest sauce in the FAQ (cider vinegar and red
> > pepper) unless you folk suggest otherwise.
> >
> > Matthew


Hey Matthew,

If you are looking to get somethng along the lines of east NC pulled pork
I would cook the meat over hard wood coals (lump if you must) No chips
chunks or other non-burnt wood please.

Cook it until it is done HAHA, what's that? it should be well rendered
and jiggly. Lookin like it would fall apart on you if not for the skin.

I doubt VERY seriously you have a shoulder. It is more likely a picnic.
Seen lots of stores refer to them as picnic shoulders. A approx 7 #
shoulder would come off about a 75 # pig. Shoulders of a regular
hog run about 12-17# If you do have a 7 # shoulder that is not going
to take no time at all coming from such a small pig.

For east NC season with a little pepper vinegar, them others in Nc
add that red junk to it too, some add lots of water too. As for me
I'll take mine naked or just a splash of pepper vinegar.

Take Care,
Ginger


Matthew L. Martin

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Jun 2, 2002, 10:37:07 PM6/2/02
to
ginger wrote:

> "Matthew L. Martin" <mlma...@me.com> wrote in message
>
>>>and now I (the newbiest of newbies) want some opinions.
>>>
>>>Pork shoulder: naked, brined and/or rubbed?
>>>
>>>My goal is a NC style pulled pork. If I reach this lofty goal, I will be
>>>forgiven for not going Wedding Dress Shopping with the wife and
>>>daughter. Almost isn't going to cut it. I'll be in the doghouse for
>>>
> weeks.
>
>>>I'm going to buy a 6-8 lb shoulder so it will cook in my lifetime. I'll
>>>probably use the simplest sauce in the FAQ (cider vinegar and red
>>>pepper) unless you folk suggest otherwise.
>>>
>>>Matthew
>>>
>
>
> Hey Matthew,
>
> If you are looking to get somethng along the lines of east NC pulled pork
> I would cook the meat over hard wood coals (lump if you must) No chips
> chunks or other non-burnt wood please.
>
> Cook it until it is done HAHA, what's that? it should be well rendered
> and jiggly. Lookin like it would fall apart on you if not for the skin.
>
> I doubt VERY seriously you have a shoulder. It is more likely a picnic.


You surmise correctly, my bad.


> Seen lots of stores refer to them as picnic shoulders. A approx 7 #
> shoulder would come off about a 75 # pig. Shoulders of a regular
> hog run about 12-17# If you do have a 7 # shoulder that is not going
> to take no time at all coming from such a small pig.
>
> For east NC season with a little pepper vinegar, them others in Nc
> add that red junk to it too, some add lots of water too. As for me
> I'll take mine naked or just a splash of pepper vinegar.


Pepper vinegar it was. It really came out well (finally).

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