Smokin’

Today was my day to do the cooking.

First thing after waking up I pulled the pork shoulder and ribs out of the fridge to allow them to reach room temperature before smoking.

The pork cooks and smokes at about 215-220 degrees.  That means 8-12 hours of cooking time for the shoulder to reach ideal pulled pork temperature.  I just checked the temperature and there are only 3 more degrees to go.  That means it will take about 8 hours.  At temperature I take it out and let it sit and cool for an hour and then let the pulling begin.

The ribs were cooked in the classic 2-1-1 fashion.  2 hours in the smoker, then 1 hour cooking wrapped tightly in aluminum foil (to steam it and keep it moist), then 1 hour uncovered with barbeque sauce if desired.  I used a Carolina sauce on 1 and a Tennessee sauce on the other. Although it wasn’t meal time I ate 1 rib when they were done.  It was good

After starting the meat smoking I went to the front yard and uncovered the 3 Sago palms.  We are not supposed to have a hard freeze here for  at least the next 10 days or so—maybe the rest of the month—maybe the rest of the winter.

The meat reached temperature (180) at about 6 o’clock and I went out and opened the smoker.  As I’m taking out the meat I hear a slight meow followed by the arrival of Meredith, Buzz and Velcro.  It’s not feeding time but SOMETHING must have attracted them here early.  So with kitties running all around I took the meat out and brought it inside to safety.

When I removed the meat thermometer liquid squirted from the hole.  I don’t think I dried out the pork. 

                          Pork before pulling.

                                     After pulling.

We’ve got a lot of good eats ahead.