Thread: 10 Pound Shoulder!

Thats gonna be good

What brand smoker do you use and what wood are you smoking it over?
I have an MES40 (electric) and like to use Applewood with a little Cherrywood mixed in. My dry rub of choice so far has been the McCormick brand dry Apple rub.

I use an old MES30. It is my second one. I had a MES40 with the window, but the control board went out. I use a mix of hickory and apple wood to smoke pork. Chicken, I mix apple and mesquite. Beef, I mix mesquite, alder, and hickory. I'm using a slathered rub that I came up with to BBQ chicken. I reconstitute dried ancho chiles in hot water and blend them with a little oil, chipotle powder, cumin, garlic, salt, apple cider vinegar, orange zest, honey, and my secret BBQ sauce to a thick paste consistency. I call it "Bark Starter".

Took it out of the fridge at 9:10am


Put in smoker at 9:55am, @230deg.

Thin blue smoke rolling, hard to really photo with my phone.


Taking a look at 11:25, little bark starting.

That sure looks good

Mmmmmm looking good Saltine.
I got my MES40 (no window version) for Father’s Day so have been experimenting with it. I finally got an AMNPS and have been using different combinations of smoking wood pellets with it. Mesquite is a killer on chicken but my Wife prefers her Father’s blend of backyard smoking woods: hickory-oak-pecan (he would pick the wood up in the yard…). Apple and cherry seem to really go well with pork but so far I haven’t seen how you can go wrong with any smoking wood with pork!

Don’t suppose you would pm me your rub and BBQ recipe would you? I’m still searching and trying different things.

Greg:
My dry rub consist of, Dark Brown Sugar, Ground Mustard, Smoked Paprika, Garlic Powder, Onion Powder, Cumin, Chipotle Powder, and Mediterranean Sea Salt.

My BBQ sauce is made from, Roasted San Marzano Tomatoes (from my garden), Sorghum, Apple Cider Vinegar, Chipotle Paste, and Spicy Brown Mustard, and a touch of Sriracha.

I never measure the ingredients. Variety is the spice of life!

1:00pm view