First Pork Shoulder on the Weber

[jackselby3000]

Hi All,

Just recovered from the bank holiday weekend and thought I'd see if anyone can maybe explain something. I did my first pork shoulder this weekend and although good I fear time was my enemy here.

https://www.dropbox.com/s/srw1zxu4cfbeq ... 7%20AM.jpg

I added a blended spice rub to a thin layer of french's mustard and left it overnight in cling film. I then set the Weber Kettle up early morning (maybe not as early as I should but friends wedding the night before slowed us down) and got her running at a steady 275 F. Oak chunks lightly soaked were added along with 5 lbs of meat and temp maintained over a water tray for about 6 hours. I say 5lbs but that was before skin removal. I did some lamb chops on my number 3 BBQ to keep the hungry rabble quiet and once the meat reached 190 F I wrapped in foil and rested for 35 mins.

https://www.dropbox.com/s/x1kz4d40c59ru ... 9%20AM.jpg

Now dont get me wrong it tasted pretty good but here in lies the question mark. I pulled enough for all of us off the bone and the remains I wrapped back up and stuck back on the now closed down grill. When cooled fully I returned the meaty parcel to the fridge and last night cut it all off the bone leaving enough for a week of sandwiches. Last night's sandwich was so good I rather over indulged and wolfed most of it. It's utterly devine, the smoke flavour is more pronounced and the rub much more evident on the bark.

Now, is this due to the extended cooking/resting it received or maybe just that pulled pork is better cold the following day? Any opinion welcome as I'm only starting out in Low and Slow but utterly hooked.

[derekmiller]

I cant see the pictures, but I love cold PP in sandwiches/rolls. In fact I would get strung up at work if I didnt take some leftovers in.

Edited to add: Ignore the comment about the pictures, seems my company has modified the firewall rules over the weekend.

[Tiny]

Jack, forgive the speculation but were you err well marinated at the time of the first tasting?

Also I can find that I enjoy stuff 2nd time around as I am just enjoying it rather than trying to critically assess the flavour profile and what I could do different next time.

Sounds like a jolly good eat whatever!

Cheers
Tiny

[jackselby3000]

Finished off the last of it last night and it was still epic. I fear I was too eager to get it eaten and did not rest it long enough on the day. Next time I am cooking just for me and so no one to pressure it along. A combination of factors!

In truth I was not that well marinated sadly (that's another story) so I dont think that was the issue. I was just a little over tired at 6am when the alarm went off to start the Weber and so actual start time was held back a mite bit.

You could well be right. I did spend some time analysing the flavour and the texture and worrying it was not worth the time and effort it took. Everyone else said it was great but they had to say that or I'd have been livid.

On the plus side I got some great pork scratchings from the skin and the best of it was saved for me in sandwiches. Next one will be better I hope.

[Toby]

question, did the bone pull cleanly away form the meat? if it was still stuck together it wasnt quite done. dont bother soaking the wood, let the chunks smolder. The soaking tended to be used with small chips to prolong their life but isnt needed using bigger bits.

Did you check the temp before taking it off? if so what was it? The important thing, looks good and you enjoyed it!

[keith157]

I was going to comment on you cutting the meat away with a knife, as Toby says if the bone comes away cleanly then it's properly ready. Foiling it when hot, and allowing it to cool down in foil should (can't imperically prove it tho) allow the juices to stay within the meat making it moister thus tastier.

[Riverrat]

I have found that the flavours are more pronounced the next day, especially if you warm the meat up a little - zap it in the nuke machine for a few seconds, so much better than cold from the fridge or room temperature, it's a bit like wine - chilled is killed.

I am smoking a rack of spare ribs as I type, they will come off in about an hour (9 pm over here) I am then going to reload the charcoal an let the temperature settle and drop on a 6.7 pound Boston Butt (bone in) and let that puppy do it's stuff overnight - might be a late breakfast as I am craving a pulled pork sandwich with a fried egg on it, try one it is so good!!!