The Happy Happy Joy Joy Thread

[gruemd]

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You’re pretty damn close. Mustard first (half Dijon, 1/2 regular)

Then 3 separate rubs plus brown sugar. Yea, both bone in.

Put it on at 5:30 pm at 225°. Didn’t finish until 1:00 pm the next day!

19 1/2 hrs! My longest smoke, ever. They were both 10lbs and having two, made it take longer, I think. Plus I didn’t wrap them. Just raw dog, the whole time

Tasted incredible. My best batch ever, I think.

They look great! I used to crutch my pork shoulders just to speed things up but I'm a huge fan of no foil/wrapping at all anymore. Love the bark that develops. I'll often up the temp to 250-275 once I hit 160-170 though just to push through the stall.

Do you use any finishing sauce? That's been my favorite addition the past few cooks I've done, a sauce based around apple cider vinegar with some pepper, just a little bit, helps cut some of the fatty mouthfeel and I love the flavor. My go-to is this:

1 Cup Cider Vinegar
2 Tablespoons Brown Sugar
1 Teaspoon Tony Chachere's Cajun Seasoning
1 Teaspoon Course Black Pepper
1 Teaspoon Red Pepper Flakes

 

[Birdstrike]

1 Cup Cider Vinegar
2 Tablespoons Brown Sugar
1 Teaspoon Tony Chachere's Cajun Seasoning
1 Teaspoon Course Black Pepper
1 Teaspoon Red Pepper Flakes

Hmm...That seems really good. When I'm done and have pulled the pork, I usually sprinkle some of the rub I used at the start, into the meat and mix it up. I then put a tiny bit of barbecue sauce in and mix it up. With this step, I want to add enough to make it tasty enough you don't need to add sauce, but sparing enough it's not detectable by amateurs.