ALERT!!! Pork shoulder roasts 99c per pound at KROGER. That is all.

[Spear Dane]

They will be on sale until next Wed. This is your chance to do some epic meat canning/smoking.

 

[CampingJosh]

Time to stock up!

My local Kroger had boneless pork loin for 99c per pound sometime last spring. I bought 350 lbs. The kids never had it so good.

Back in 2011 GFS had brisket for something like 89c a pound for the whole summer. We smoked brisket every week that summer, and all the adults loved it, but most kids just tried to put ketchup on it.

(I'm the director of a summer camp.)

 

[bocefus78]

60 degree weekend and $1 per lb pork shoulders? Methinks my smoker will be belching light whiffs of smoke and porky goodness all weekend. I'll be belching whiffs of hops and barley of course

 

[printcraft]

60 degree weekend and $1 per lb pork shoulders? Methinks my smoker will be belching light whiffs of smoke and porky goodness all weekend. I'll be belching whiffs of hops and barley of course

Just purchased a pitmaster IQ110 for the smoker..... need to break it in.

 

[CampingJosh]

They will have 450 lbs of the pork shoulder for me on Tuesday.

 

[dubsac]

Pork shoulder + my Big Green Egg = low and slooooooow smokes

pulled pork on sunday, pulled pork nachos on monday, pulled pork fajitas on tuesday

 

[foszoe]

Just purchased a pitmaster IQ110 for the smoker..... need to break it in.

I thought they kept my IQ secret! I am suing for trademark infringement or is it copyright or maybe hmmm I need to think about this more

 

[bocefus78]

Just purchased a pitmaster IQ110 for the smoker..... need to break it in.

Niiiiice! Color me jealous. I'm still a manual operator. One of these days I may go high tech. Post up a review if you have time.

 

[littletommy]

Also noticed that Kroger has a pretty good sale on canned vegetables, and chef boy-ar-dee stuff was $0.88 a can.

 

[croy]

Good thing I saw this. I'll have to go get some.

 

[printcraft]

Niiiiice! Color me jealous. I'm still a manual operator. One of these days I may go high tech. Post up a review if you have time.

Will do! I've got a butt in fridge in some brine, going on in a handful of hours from now.

 

[Spear Dane]

Glad you guys got in on it. Just had part of my first one for dinner. Dang is that good eating.

 

[burt gummer]

oh yum and I work for Kroger meaning more pork for me ill race you guys there

 

[MCgrease08]

Picked up two shoulders today. Wanted to get more but the freezer is pretty full right now.

 

[printcraft]

Niiiiice! Color me jealous. I'm still a manual operator. One of these days I may go high tech. Post up a review if you have time.

Will do! I've got a butt in fridge in some brine, going on in a handful of hours from now.

AWESOME piece of equipment! No fiddling with the adjustments at all and it kept a constant temp all dang day.
One mistake I made was to cut my charcoal in 1/2 of what I would normally use, not enough for a full run.
BUT I got 8 solid hours of consistent temp out of half a load without touching it.
I added another 1/2 load and still have leftover after the 11 hrs. Full load would get me a 12 hour run no problem.

Got up around 5 and lit the grill, used a wax cube and let it burn out, threw the diffuser and pan on and the meat on the grate.
Clipped the probe next to the meat and closed the lid, set the air control to the 1/2 way mark, set the top damper "almost" closed and the temp dial to about 230.
About 15 minutes later the light was in the green and I went back to bed, got up around 10 and the light was still in the green (at temp).
About noon I saw the light start to blink low temp and added some more fuel. Closed it up and it was back up to temp in about 10 minutes and stayed there until dinner tonight.
DIDN'T have to baby sit at all or adjust anything.

About 11 lbs. for about 11 hrs. @ 230

It was wanting to come apart when I tried to pick it up....


This was heaping full before the house locusts got wind of it....

 

[Rookie]

The fire place store in greentown has blues hog Tennessee red. It's a vinegar based finishing sauce that's amazing on pulled pork.