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BBQ Q&A - Pork Shoulder
Posted on 6/6/18 at 1:20 pm
Posted on 6/6/18 at 1:20 pm
For day 2 of the BBQ Q&A, I'm going with pork shoulder. For any of you that may not know, it's the front shoulders of the pig consisting of the Boston butt, the picnic shoulder, and shank. Which cut are you smoking for pulled pork? Whole shoulder, the butt, the picnic, or a seperated combination of the two? Are you injecting or brining? Salting or rubbing? Smoking open or wrapping at some point? Type of smoker, wood, and or charcoal?
If I just want some good pulled pork at home, I'm either doing a lite AP rub or salt, followed by my pork rub. Let it set at room temperature until the surface sweats, and the rub starts to get a little wet. Then I'll add one more lite coat of pork rub. It depends on what smoker I want to fire up that day, but it's usually on a uds or the ole hickory cto. Either one, I'm going with lump and equal parts hickory and cherry. Smoke at 250 for roughly 4-5 hours, or until the bark is set and it's at the color that I want. Then wrapping with two sheets of heavy duty foil to finish. For me it's done when it probes very easily, and I can remove a clean bone. Let it vent for about 10 minutes, rewrap, and put in the cambro or dry ice chest till I'm ready to pull it. I almost always add a little rub over the pulled meat.
If I just want some good pulled pork at home, I'm either doing a lite AP rub or salt, followed by my pork rub. Let it set at room temperature until the surface sweats, and the rub starts to get a little wet. Then I'll add one more lite coat of pork rub. It depends on what smoker I want to fire up that day, but it's usually on a uds or the ole hickory cto. Either one, I'm going with lump and equal parts hickory and cherry. Smoke at 250 for roughly 4-5 hours, or until the bark is set and it's at the color that I want. Then wrapping with two sheets of heavy duty foil to finish. For me it's done when it probes very easily, and I can remove a clean bone. Let it vent for about 10 minutes, rewrap, and put in the cambro or dry ice chest till I'm ready to pull it. I almost always add a little rub over the pulled meat.
This post was edited on 6/6/18 at 2:31 pm
10
Posted on 6/6/18 at 1:25 pm to Crawfish From Arabi
Another thing that's typically a brisket question is.....fat side up or down. Just like a brisket, the fat cap should face the heat source.
Posted on 6/6/18 at 1:27 pm to Crawfish From Arabi
I usually do a bone in butt. I use the Pit Barrel Cooker to smoke it, with just charcoal for fuel. For prep, I rub the butt down with evoo and then coat with whatever rub I'm using (usually an AP). I hang it in the Barrel unwrapped and let it go to about 165 or so. Then I pull it, wrap with foil and douse it with soy sauce and L&P, and put it back in the Barrel until around 195 or so. Whole process is usually about 6 hours depending on size of butt.
It's not the best, but certainly but the worst
One of these days I'll need to try throwing some wood in the Barrel.
ETA: Nice to see my downvote crew is all present in this thread.
It's not the best, but certainly but the worst
One of these days I'll need to try throwing some wood in the Barrel. ETA: Nice to see my downvote crew is all present in this thread.
This post was edited on 6/7/18 at 8:46 am
Posted on 6/6/18 at 1:40 pm to LNCHBOX
I've never tried the hanging technique. I know a lot of guys are swearing by it these days. I like your savory flavor approach.
Posted on 6/6/18 at 1:49 pm to Crawfish From Arabi
quote:Shoulder. Nither, Rubbing. Smoking Open. If you start it right there is no need to wrap IMO. Pecan and Hickory usually.
Which cut are you smoking for pulled pork? Whole shoulder, the butt, the picnic, or a seperated combination of the two? Are you injecting or brining? Salting or rubbing? Smoking open or wrapping at some point? Type of smoker, wood, and or charcoal?
I'll smoke a shoulder on smother sunday's about twice a month. My wife hates it, but it's my favorite thing to smoke.
Could always try something different. Looking forward to leaning some new methods in this thread
I've got a 40" Masterbilt electric smoker
This post was edited on 6/6/18 at 1:51 pm
Posted on 6/6/18 at 1:50 pm to Crawfish From Arabi
No injecting? Worried about the mythical 4 hour rule?
Personally, I always like incorporating pineapple into my pork.
Personally, I always like incorporating pineapple into my pork.
This post was edited on 6/6/18 at 1:51 pm
Posted on 6/6/18 at 1:51 pm to Crawfish From Arabi
quote:My brother does this. How long do you let is sit wrapped in the chest?
Let it vent for about 10 minutes, rewrap, and put in the camaro or dry ice chest till I'm ready to pull it.
This post was edited on 6/6/18 at 1:55 pm
Posted on 6/6/18 at 1:57 pm to fightin tigers
No injecting at home, just at competitions. I like pineapple too. Juice is a nice mop or wrapping liquid. A grilled slice is good on a PP sandwich too.
Posted on 6/6/18 at 1:59 pm to J Murdah
Just until I'm ready for it. It could be 30 minutes, or a few hours.
Posted on 6/6/18 at 2:16 pm to Crawfish From Arabi
9-10lb bone-in butts, inject with Chris Lilly variation (sometimes), apply mustard, rub with plowboyz, 3eyez, Simply Marvelous or Oakridge, trim fat cap, into Egg or BWS G2 Fatboy with pecan & cherry chunks at 250, pull at 175, remove fat cap, pan and foil with 70/30 apple juice/vinegar combo, start checking as it approaches 195, pull between 195-205 based on feel, into cooler with towels, when ready to eat pull meat and add to serving platter with a little of the pan juice.
This post was edited on 6/6/18 at 2:17 pm
Posted on 6/6/18 at 2:26 pm to Crawfish From Arabi
quote:what if you drive a ford? i already spent too much on this ceramic grill. i'm not buying a camaro too.
and put in the camaro
Posted on 6/6/18 at 2:28 pm to NOFOX
Solid stuff there. CL injection can be a little salty, but pork likes salt anyway. He's a great dude, and hell of a bbq guy to follow. He just won shoulder for the 11th time in like 21 years at MIM.
Removing the fat cap mid cook is interesting. Any reason? Which BWS do you have? I cooked on a competitor at MIM this year.
Removing the fat cap mid cook is interesting. Any reason? Which BWS do you have? I cooked on a competitor at MIM this year.
Posted on 6/6/18 at 2:32 pm to Logician
Lmao. Sorry, but you have to have a camaro. Having some Whitesnake play while holding helps too.
Posted on 6/6/18 at 2:47 pm to Crawfish From Arabi
quote:
Solid stuff there. CL injection can be a little salty, but pork likes salt anyway. He's a great dude, and hell of a bbq guy to follow. He just won shoulder for the 11th time in like 21 years at MIM.
Removing the fat cap mid cook is interesting. Any reason? Which BWS do you have? I cooked on a competitor at MIM this year.
I do a modified CL injection. His recipoe is overly salty especially in combination with some of the saltier rubs (i.e. Plowboys).
I trim the fat cap back initially to get rub on the meat under the cap. Once cut back and panned the cap tends to disintegrate when trying to pull, then I have to go through and pick it out. So I just remove it when I pull to pan and sometimes just remove it completely from the get go also.
I have a G2 Fatboy. It is the model just below the Competitor in size.
Posted on 6/6/18 at 3:06 pm to NOFOX
A friend of mine just sold his fatboy. I'm stealing that mid cook fat cap removal. I like the idea. Do you compete KCBS, BCA, or IBCA?
Posted on 6/6/18 at 3:48 pm to Crawfish From Arabi
I usually buy 8-10LB Butts. Trim the fat cap off, but leave the false cap, remove any pieces of bone and lymph nodes from the underside. I smoke them in my Backwoods Chubby G2, 225F with Pecan wood. no injection and I dont wrap. I usually take them to about 195 then remove from the smoker let sit for a few minutes double wrap in foil and put in cambro for around an hour to a hour and a half. I use Oakridge BBQ Secret Weapon Pork and Chicken for the rub. I alwasy point the money muscle toward the door of the smoker the heat come up the back.
This post was edited on 6/6/18 at 3:49 pm
Posted on 6/6/18 at 4:18 pm to golfntiger32
That humid environment helps with the no wrapping method. BWS are some pork cooking machines. Since you also have a BWS and a WSM, have you ever competed? KCBS, BCA, or IBCA? Just curious, because you and NOFOX are both using competition quality equipment and rubs. I'm not saying that you can't compete on anything else, but it's pretty typical of guys using those smokers and rubs to at least try a contest.
Posted on 6/6/18 at 4:52 pm to Crawfish From Arabi
You know I never have, I could use the WSM for chicken and do the rest on the Backwoods. I started with the WSM, and used it for all my BBQing. I decided to get a Backwoods, cause I got to the point where I couldnt improve any more with the WSM. The Backwoods just puts out a better product time after time. As far as the rubs, I got tired of making them and running to Penzeys for ingredients. I use Oakridge Rubs for everything, its just easier and cost about the same.
Posted on 6/6/18 at 5:25 pm to Crawfish From Arabi
quote:shig gonna shig
I'm stealing that mid cook fat cap removal.
Posted on 6/6/18 at 5:35 pm to Rouge
There's a word that I wouldn't expect to see on this board, but it's not quite shigging if you say that you're taking the idea.
Since you're on here....any input, suggestions, or questions about cooking a shoulder?
Since you're on here....any input, suggestions, or questions about cooking a shoulder?
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