Harvested on Saturday. Dry rubbed with salt, pepper, smoked paprika and garlic powder. 205 on the 1250 until internal temp hit 140. Spritzed with fresh apple cider every 10 degrees or so.
In a food processor I combined 8 chipotle peppers in adobo, cumin, garlic cloves, vegetable oil, salt, pepper, ground cloves, powdered oregano, beef broth and blended until smooth.
After the shoulder hits 140, drop in a pan, cover with sauce and add more beef broth until the shoulder is half covered with liquid. Cover tightly will foil. Smoke on 225 for 8 to 10 hours or until connective tissue and meat melts off the bone.
I served on corn tortillas with traditional taco toppings.
The dogs enjoyed the bones.
In a food processor I combined 8 chipotle peppers in adobo, cumin, garlic cloves, vegetable oil, salt, pepper, ground cloves, powdered oregano, beef broth and blended until smooth.
After the shoulder hits 140, drop in a pan, cover with sauce and add more beef broth until the shoulder is half covered with liquid. Cover tightly will foil. Smoke on 225 for 8 to 10 hours or until connective tissue and meat melts off the bone.
I served on corn tortillas with traditional taco toppings.
The dogs enjoyed the bones.
Attachments
-
PXL_20211121_160558080.PORTRAIT.jpg2 MB · Views: 123
-
PXL_20211121_015720691.PORTRAIT.jpg2.6 MB · Views: 83
-
PXL_20211121_024153098.jpg3.4 MB · Views: 84
-
PXL_20211121_111748050.jpg3.8 MB · Views: 75
-
PXL_20211121_130038130.jpg4 MB · Views: 82
-
PXL_20211121_132536591.jpg2 MB · Views: 83
-
PXL_20211121_132513961.jpg4.5 MB · Views: 78
-
PXL_20211121_111108624.jpg2.4 MB · Views: 80