Smokers (Meat)

[Husker_Du]

Rasta do you inject your pork shoulders? 

[WrestlingRasta]

37 minutes ago, Husker_Du said:

Rasta do you inject your pork shoulders? 

No normally do the same as the brisket. Perforate and soak in a juice bath overnight.  Never had any problems with pork, bone cokes right out and always falls apart. 

[Gene Mills Fan]

On 4/12/2025 at 9:18 AM, ionel said:

Yesterday:

  

I did 3.5 miles on a chukkar pheasant hunt  legs still killing me.  I had my health on but im not letting PETA close down my preserve!!!. Take it easy on those  pickles.  

Edited April 14 by Gene Mills Fan

[Caveira]

17 hours ago, WrestlingRasta said:

No normally do the same as the brisket. Perforate and soak in a juice bath overnight.  Never had any problems with pork, bone cokes right out and always falls apart. 

Hmmm.  I’ve never soaked brisket or pork.  Worth the try?   What do you soak it in ???  Sugary stuff like cherry coke or Dr Pepper?

[ionel]

3 hours ago, Gene Mills Fan said:

I did 3.5 miles on a chukkar pheasant hunt  legs still killing me.  I had my health on but im not letting PETA close down my preserve!!!. Take it easy on those  pickles.  

Didn't know pheasant season still open anywhere, my last end of Jan.  

Edited April 14 by ionel

[WrestlingRasta]

4 hours ago, Caveira said:

Hmmm.  I’ve never soaked brisket or pork.  Worth the try?   What do you soak it in ???  Sugary stuff like cherry coke or Dr Pepper?

Typically cranberry/black cherry juice.  Yes I’ve done it every time I’ve smoked a brisket or pork butt. 

[Caveira]

1 hour ago, WrestlingRasta said:

Typically cranberry/black cherry juice.  Yes I’ve done it every time I’ve smoked a brisket or pork butt. 

I’ll have to read up on that and try.  Can you over soak/brine?

[Gene Mills Fan]

17 hours ago, ionel said:

Didn't know pheasant season still open anywhere, my last end of Jan.  

preserve status required

[Bigbrog]

I've never soaked a brisket or shoulder either...sounds interesting.  I'll definitely try it with a shoulder, but am hesitant to try it with brisket as I have my recipe locked...not saying soaking it won't be amazing, more just I like what I like and brisket is like sacred....LOL

Doing pulled ham for a guy this weekend for easter.  If you haven't done it I HIGHLY recommend it.  I actually like it better than pulled pork.  My reciepe for that is I make my own pork rub and apply it (I don't use binders), smoke until about 165 - 170 then pull it and put it in an aluminum pan and then pour apple juice over the hams and enough to fill the bottom of the pan, I also spritz it with Spritz King, then cover the pan with aluminum foil and then put it back on the smoker until it hit about 209 and then pulled it and let it rest in the turned off oven covered for about an hour.  When I pulled it, it just fell apart...pretty much 99% of the fat had rendered and it was all meat...my kid said it was like ham butter.  This was the finished product.

[WrestlingRasta]

[WrestlingRasta]

 

I’ll let yall know how it turns out after about a half hour in the smoker….

[WrestlingRasta]

[mspart]

I think we are getting smoke tubes soon to smoke cheese.   That should be fun. 

mspart