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re: Help! Can anyone share how to marinate & smoke
Posted on 11/21/11 at 11:28 am to Cali 4 LSU
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.
1
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.
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