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Thread: 16 pound pork shoulder

  1. #21
    Something I do with the butt after it's pulled (not sure how others will feel about this) is to put a little sauce on the meat, usually a sauce based on the spices used in the rub, to prevent any of the meat from drying out as it's exposed to air. When I say little, I do mean just a little, enough to coat the meat, but not affect the flavor of the bark or meat itself. Tends to hold up better this way, and you won't run into those dried out pieces of flesh that, to me, are a bit annoying.

  2. #22
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    I put a tent on and raised the temp to 300F about an hour ago. well see what happens... people are getting hungry

  3. #23
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    I drank too much and smoked one two many cigars to be able to post pics right now. I took pics and when I am sober in the morning I may have the energy to upload them. the pork was finally done after about 17 1/2 hours. it turned out very well. I'm amazed that the egg could cook that long on just one load of charcoal. it probably could have gone for another 20+ hours of slow cooking on one load.

  4. #24
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    Great! Congrats on a successful cook!
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
    Pirsig

  5. #25
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    Glad it worked out!

    I always cook around 250 in my Egg. There's really no magic at 200 or 225 you can go a little higher and be ok.

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  7. #27
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    There is is after resting. It took on a nice blackened bark, delicious. I served it up with Mexican rice, made with goose fat. The taco on the left has shredded cabbage and a roasted bhut jolokia and tomato salsa. The taco on the right has apple cider vinegar pickled onions and a roasted serrano and tomatillo salsa.

    As always this meal if brought to you by JKI and the new Gesshin Kagero line.

  8. #28
    Das HandleMeister apicius9's Avatar
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    Well, I can confirm that the pork tasted excellent after Aaron brought me some to the shop today Something gave it a really interesting and complex note, and I had to go back to the spices Aaron listed - it was the cinnamon, thankfully in a very subtle amount, just enough to catch your attention. I have to see whether I can get Aaron to smoke up a few pounds for me the next time

    I also had a look at the Gesshin Kagero gyuto - very interesting knife. Really nice distal taper to an ultra-fine tip, should be easy to dice onions with that. Not quite as wide as I had thought but overall it looks like a great all-purpose gyuto. The handle is a bit on the slim side for someone like me with XL hands, but as it is, the balance is really nice. Didn't have a chance to cut with it, but I have no problems believing Aaron's positive first impression of it.

    Stefan

  9. #29
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    Stefan, I'm glad you liked it. When I got home I fried up a few hunks and made some more tacos. Next time I'll bring you more, though it may be a more "traditional" style spice rub. I can't make the same thing twice in a row. actually... next time might be beef brisket.

  10. #30
    Looks Delish!

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