It’s tradition on our annual trip to Michigan that everyone who stays at the cottage is responsible for 1 dinner. In the past, I have done smoked ribs, chicken enchiladas and other easily frozen meals that will transport frozen from Virginia. We have had some interesting meals in the past like Russian Boar, Venison Backstraps, King Crab, Jerk Chicken, Lasagna, and various other casseroles. We even had one guy bring his Italian pizza oven and make homemade pizzas. Since I will be out of town the entire month of May before we leave (I literally get back the day before we leave) I am doing my meal now and will freeze it. My 20 hour smoked pork shoulder for pulled pork started this morning and will finish tomorrow morning. I may wrap it after 12 hours depending on if it stalls on internal temperature. If there’s minimal or no stall, I’m not cracking open the smoker until it’s 195-205 internal temp. I’ll let it rest for an hour, shred, possibly add my BBQ sauce (I may leave it for reheating) and fast freeze it. I’ll take the ingredients to do my cowboy baked beans, some buns and call it good.

You're killing me Toxic. In the early 80's my dad and i were going down to see the relatives and stopped at Knoth's bbq near the Ky. dam. The guy to us back to the pits and gave us a tour. Nothing smells like 20 pork shoulders smoking with his custom wood blends. Been my favorite sandwich ever since, but cannot duplicate their flavor. I am hungry now, thanks.

Sounds delicious and I'm sure it'll be enjoyed by all with a normally functioning brain.

I bet it’s going to be great…. What kind of sauce do you use?

I’m a newbie to the smoker thing, it’s a pellet one. When I first got it I smoked everything, even made biscuits in mine. Haha they weren’t bad, had them with cooked apple in the smoker too.

3 hours ago, GRiver said:

I bet it’s going to be great…. What kind of sauce do you use?

I’m a newbie to the smoker thing, it’s a pellet one. When I first got it I smoked everything, even made biscuits in mine. Haha they weren’t bad, had them with cooked apple in the smoker too.

Everybody’s taste in sauce is different. That’s why I’m contemplating not saucing the pork until it’s reheated. My personal favorites are from Kansas City, where I first got serious into smoking. I like the extra hot Gates, the wife likes Haywards. She’s in KC right now visiting her mother and is bringing back a resupply of various sauces.

Well, my 9 pound shoulder reduced a bunch during the smoke so I am going to put a Chuck roast on the smoker and combine the 2 when done. Adding Chuck gives pork a richer flavor. My 4:30 wake up wasn’t fun this morning either. 😂

“So, what’s for dinner?”

“Shaking the tree this year, boys! We’re having breakfast for dinner this year!”

“Wow! Sweet! Bacon? Sausage? French toast? Eggs Benedict? What’s the menu?”

“Sorry, been outta town. Froot Loops or Cheerios?”

Change #3. There was plenty of pork when I pulled it off the bone and now I’m having smoked Chuck for dinner and taking some out to my daughter’s farm tomorrow. My smoker has run non stop for 2 days and it’s not done yet. The Chuck was at 181 after 7 hours and finish internal temp is 200 so I bumped it up to 265 to get it past the stall.

I love this so much for you. The unexpected surprise of a smoked chuck for dinner with the family.

My buddy buys pork butts when they are 2 for 1. He’ll smoke them both, have one for dinner (4 kids) and freeze the other one. It’s a great trick for getting a ton of meat rolling.