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Started By
Message
Help! Can anyone share how to marinate & smoke
Posted on 11/20/11 at 6:43 pm
Posted on 11/20/11 at 6:43 pm
a pork shoulder? I have a 4.2# pork shoulder that I want to smoke in order to make pulled pork sandwiches for Friday when we kick some hog arse! 
I'm not sure how to marinate it. Any tips or recipes would be appreciated.
Thanks &
I'm not sure how to marinate it. Any tips or recipes would be appreciated.
Thanks &
6
Posted on 11/20/11 at 6:55 pm to Cali 4 LSU
The search function is your friend and you should find limitless info on this subject. I think there was just a thread yesterday.
Posted on 11/20/11 at 7:03 pm to TorNation
Ironically I searched "marinated pork" and "smoked pork" and got absolutely ZERO responses. Not sure why b/c I'm positive this has been discussed here before...
Posted on 11/20/11 at 7:13 pm to Cali 4 LSU
Google the Big Green Egg recipe. I think it's under competition pork butt.
They've changed their site but here's what I found. I don't remember the measurements but the injection mix the best I can recall is 1 cup apple juice, 1 cup water, 1/2 cup apple cider vinegar, 1 tablespoon corn syrup, 1/4 cup worchestire and a tablespoon of the rub of your choice. I use Byron's Butt Rub.
LINK
They've changed their site but here's what I found. I don't remember the measurements but the injection mix the best I can recall is 1 cup apple juice, 1 cup water, 1/2 cup apple cider vinegar, 1 tablespoon corn syrup, 1/4 cup worchestire and a tablespoon of the rub of your choice. I use Byron's Butt Rub.
LINK
This post was edited on 11/20/11 at 7:26 pm
Posted on 11/20/11 at 7:43 pm to Remo Williams
quote:
Remo Williams
Got it, Thanks!
Posted on 11/20/11 at 8:52 pm to Cali 4 LSU
Posted on 11/20/11 at 10:26 pm to Cali 4 LSU
Easiest thing in the world to do.
I rub mine with a light coating of yellow mustard, then rub with liberally with your favorite seasonings. There's a lot of pre-made pork rubs out there, or you can make your own.
Do this the night before, wrap in Saran wrap, and let rest in the fridge overnight.
Set your smoker to 225, and smoke the butt to 205. Double wrap in heavy duty foil, and into a cooler, then top off with towels and close to let it rest. I let mine rest for about 2 hours.
Take out of the foil, remove the bone, trim off any fat, and pull/shred/chop as you see fit. I take 2 forks and do mine.
Save the juices, put in the freezer for about 20 minutes to defat, then add back to the meat. I also add a vinegar based finishing sauce, and don't use any bbq sauce.
It's a LONG smoke, so be ready for an all nighter. I use an Amaze-N-smoker and put it on about midnight and go to bed. Some sit up all night watching the meat/temps and drink beer. I prefer the sleep.
I rub mine with a light coating of yellow mustard, then rub with liberally with your favorite seasonings. There's a lot of pre-made pork rubs out there, or you can make your own.
Do this the night before, wrap in Saran wrap, and let rest in the fridge overnight.
Set your smoker to 225, and smoke the butt to 205. Double wrap in heavy duty foil, and into a cooler, then top off with towels and close to let it rest. I let mine rest for about 2 hours.
Take out of the foil, remove the bone, trim off any fat, and pull/shred/chop as you see fit. I take 2 forks and do mine.
Save the juices, put in the freezer for about 20 minutes to defat, then add back to the meat. I also add a vinegar based finishing sauce, and don't use any bbq sauce.
It's a LONG smoke, so be ready for an all nighter. I use an Amaze-N-smoker and put it on about midnight and go to bed. Some sit up all night watching the meat/temps and drink beer. I prefer the sleep.
Posted on 11/21/11 at 8:37 am to RFM
Have you ever compared your cooking time to pounds of meat for a rought cooking time per pound?
Posted on 11/21/11 at 8:45 am to TorNation
roughly 1.5 hr per pound
Posted on 11/21/11 at 11:05 am to carnuba
Thanks I normally go by the temp but have not done enough of them to gauge approx time.
Posted on 11/21/11 at 11:28 am to Cali 4 LSU
Search function sucks at times, shake off the haters.
No real need to marinate a shoulder, but sometimes if I have time, I'll marinate it for 6 hours in apple cider vinegar, which is a tenderizing agent for pork. I always like to apply my rub several hours before cooking and leave the meat out a good 3 or 4 hours to come up in temp, as it really cools down your smoker, if not.
Google "meathead's pulled pork." That guy gives some pretty solid advice on smoking pork shoulders. If you have any other questions, post them and I'll be glad to answer. Woo, pulled sooie!
Also, I'd advise using the Texas Crutch (wrapping in foil) once your internal temp hits 140-150. It'll keep the shoulder from drying out, and will also help get you through the stall and cook quicker.
No real need to marinate a shoulder, but sometimes if I have time, I'll marinate it for 6 hours in apple cider vinegar, which is a tenderizing agent for pork. I always like to apply my rub several hours before cooking and leave the meat out a good 3 or 4 hours to come up in temp, as it really cools down your smoker, if not.
Google "meathead's pulled pork." That guy gives some pretty solid advice on smoking pork shoulders. If you have any other questions, post them and I'll be glad to answer. Woo, pulled sooie!
Also, I'd advise using the Texas Crutch (wrapping in foil) once your internal temp hits 140-150. It'll keep the shoulder from drying out, and will also help get you through the stall and cook quicker.
Posted on 11/21/11 at 11:33 am to TorNation
90 minutes per lb. will usually suffice, but depending on how crowded you have your smoker and other factors, it could take as long as 120 minutes per lb. If you use the Texas Crutch, it really helps minimize that.
Not sure how you test for doneness, but once you hit an internal temp of 190, stick it with a fork and rotate it 180 degrees. If it turns easily, it's done.
Not sure how you test for doneness, but once you hit an internal temp of 190, stick it with a fork and rotate it 180 degrees. If it turns easily, it's done.
Posted on 11/21/11 at 12:14 pm to Cali 4 LSU
I've tried a couple of recipes from this site with good success, but not the smoked pork shoulder.
Here is the link anyway:
Smoking Meat Newsletter Smoked Pork Shoulder
Here is the link anyway:
Smoking Meat Newsletter Smoked Pork Shoulder
Posted on 11/21/11 at 5:19 pm to GeauxldMember
I generally wrap in foil, but you will get a much better bark if you don't.
I have never had one dry out if I didn't wrap it in foil though.
There's tons of fat to render that helps keep the meat moist.
If you do foil, I spritz liberally with apple juice then double wrap in foil. It does knock time off of the smoke. I foil when the IT reaches about 160, and take to 205.
I have never had one dry out if I didn't wrap it in foil though.
There's tons of fat to render that helps keep the meat moist.
If you do foil, I spritz liberally with apple juice then double wrap in foil. It does knock time off of the smoke. I foil when the IT reaches about 160, and take to 205.
Posted on 11/22/11 at 12:56 am to RFM
Try this. I love to smoke meats, but since I tried this, I haven't smoked one. This is simple and really good for pulled pork.
Pulled Pork – Slow Cooker
Ingredients
• 1 (2 pound) pork tenderloin
• 1 (12 fluid ounce) can or bottle root beer
• 1 (18 ounce) bottle your favorite barbecue sauce
• 8 hamburger buns, split and lightly toasted
Directions
1. Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns.
Pulled Pork – Slow Cooker
Ingredients
• 1 (2 pound) pork tenderloin
• 1 (12 fluid ounce) can or bottle root beer
• 1 (18 ounce) bottle your favorite barbecue sauce
• 8 hamburger buns, split and lightly toasted
Directions
1. Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns.
Posted on 11/24/11 at 12:04 am to KyleK
Thanks guys!
ALL of the advice sounds great. I also like the Slowcooker recipe and I'll try that the next time I get a tenderloin.
Oh, and: WOOOOO PULLED SOOIE!
ALL of the advice sounds great. I also like the Slowcooker recipe and I'll try that the next time I get a tenderloin.
Oh, and: WOOOOO PULLED SOOIE!
Posted on 11/24/11 at 12:28 am to Cali 4 LSU
Don't marinate. Use a dry rub and then smoke it at 210 degrees until it falls apart.
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