- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: BBQ Q&A - Pork Shoulder
Posted on 6/6/18 at 7:13 pm to Crawfish From Arabi
Posted on 6/6/18 at 7:13 pm to Crawfish From Arabi
You definitely shiggin' baw. I like smoking the picnic. Trim all the skin, inject with a modified version of Chris Lilly's (like NoFox) and I rub with Uncle Henry's Pecan Rub and Oak Ridge Secret Weapon. I smoke my butts in the Green Mountain pellet @ 250*.
Sometimes I wrap, sometimes I don't. Just depends on how the bark looks. If I do wrap it's usually around 160*. Finish at 198ish but the probe will tell the true tale of doneness. When it slides in effortlessly, pull it.
Wrap and rest for an hour. If I need to hold it, put it in an ice chest wrapped in towels. After I pull it I usually dust it with a little rub.
1
Posted on 6/6/18 at 9:17 pm to Crawfish From Arabi
quote:
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?
I do several KCBS events each year though participating less these days with two young kids running around.
Posted on 6/6/18 at 11:02 pm to Crawfish From Arabi
The one I did a couple of weeks ago may have been the best one I've done. I think the biggest thing I did was getting up early enough that I wasn't rushing to get it done when it was time to serve.
I had about a 10 lb bone in butt, trimmed the fat cap some, but not too much, and just used a store-bought pork rub that I can't even remember the name, with regular yellow mustard as a binder. I put it on my 18" WSM, fat side up, for about 9-10 hours at around 235F. I used apple wood chunks and added a few more when I noticed I was beginning to lose some smoke about 2-3 hours in. Once the meat gets to around 150 internal, there's no need to add more wood.
I normally wrap when the pork gets around 150-160 just to help speed things up and preserve some juice, but I decided against it this time. I had gotten the pork on early enough that time wasn't an issue. I also let the pork go a bit past what I normally do, letting internal get up to around 195 or so, an hour to an hour and a half before I wanted to serve. I then wrapped it in foil, wrapped that in a towel, and put it in a cooler to rest for 40ish minutes. Took it out, let it cool for 20 or so minutes, then pulled it.
It made for some pretty great BBQ sandwiches. And I've still got some left in the freezer that will probably make for a couple meals next week.
I had about a 10 lb bone in butt, trimmed the fat cap some, but not too much, and just used a store-bought pork rub that I can't even remember the name, with regular yellow mustard as a binder. I put it on my 18" WSM, fat side up, for about 9-10 hours at around 235F. I used apple wood chunks and added a few more when I noticed I was beginning to lose some smoke about 2-3 hours in. Once the meat gets to around 150 internal, there's no need to add more wood.
I normally wrap when the pork gets around 150-160 just to help speed things up and preserve some juice, but I decided against it this time. I had gotten the pork on early enough that time wasn't an issue. I also let the pork go a bit past what I normally do, letting internal get up to around 195 or so, an hour to an hour and a half before I wanted to serve. I then wrapped it in foil, wrapped that in a towel, and put it in a cooler to rest for 40ish minutes. Took it out, let it cool for 20 or so minutes, then pulled it.
It made for some pretty great BBQ sandwiches. And I've still got some left in the freezer that will probably make for a couple meals next week.
This post was edited on 6/7/18 at 8:36 am
Posted on 6/7/18 at 5:26 am to Cap Crunch
Buddy of mine from high school did a pork shoulder with a sous vide application for 24 hours and smoked it for 2 hours, then added a mojo sauce to the crockpot and shredded it for a taco bar he had set up for his kid’s birthday a month ago or so. It was awesome.
Posted on 6/7/18 at 8:16 am to GeauxTigers0107
quote:
GeauxTigers0107: You definitely shiggin' baw
Maybe I am this time, but I did say I was taking it. Lol
quote:
GeauxTigers0107: I like smoking the picnic. Trim all the skin, inject with a modified version of Chris Lilly's (like NoFox) and I rub with Uncle Henry's Pecan Rub and Oak Ridge Secret Weapon. I smoke my butts in the Green Mountain pellet @ 250*.
I like the texture that you get from a picnic. It's John Henry. Mr Ernie and his son are two really nice guys with some great products. That's some good looking pork.
quote:
NOFOX: I do several KCBS events
What's your team name?
quote:
Cap Crunch: I put it on my 18" WSM, fat side up, for about 8 hours at around 235F.
Did you use the water pan, or go dry?
quote:
BRgetthenet: shredded it for a taco bar
One of my favorite uses for pulled pork, or any smoked meat.
Posted on 6/7/18 at 8:31 am to Crawfish From Arabi
I use the butt. No brine or injections. Trim and slather with yellow mustard, heavily coat with Head Country Championship BBQ rub. Throw it in my WSM running 225-250 at the lid with an apple juice/water mix in water pan. I use Kingsford briquettes with a mix of apple and hickory chunks. I'll spritz the butt with apple juice every 3-4 hours. I prefer not to wrap but if a cook gets over 12-13 hours and is still stalling, I'll wrap to speed things up a bit. Cook to 195-200. Remove to a stock pot and cover with a towel for 45-60 minutes prior to shredding.
This is actually a good opportunity to ask this question....I've had several 9-10lb butts take 16-17 hours to cook on my WSM if I don't wrap. Does that seem like a REALLY long cook to you guys? I open the lid minimally and the cook temp stays relatively steady. I just don't understand why it takes so damn long.
This is actually a good opportunity to ask this question....I've had several 9-10lb butts take 16-17 hours to cook on my WSM if I don't wrap. Does that seem like a REALLY long cook to you guys? I open the lid minimally and the cook temp stays relatively steady. I just don't understand why it takes so damn long.
Posted on 6/7/18 at 8:39 am to mmmmmbeeer
I've found that mine cook fairly quickly on the WSM, though I've only done a few. Like I said in the post above, the 10 lb one I did a few weeks back I put on the smoker at 6:30ish and it was up to 190 by around 3:30. That is without wrapping.
I had it about 250-260 at the lid, so it was probably around 235-245 at the rack
I had it about 250-260 at the lid, so it was probably around 235-245 at the rack
Posted on 6/7/18 at 10:01 am to Crawfish From Arabi
I usually smoke a 9-10Lb butt. Rub with mustard, add my own rub that I've developed over the years. Smoke at 225-235 on my WSM with apple and hickory. Wrap in butcher paper at 165, pull at 203.
Brisket and Butts are only done on the WSM. Ribs, chicken, etc. I'll usually run on my Masterbuilt 40.
Still working on convincing the wife I need to get a Lang stick burner
Brisket and Butts are only done on the WSM. Ribs, chicken, etc. I'll usually run on my Masterbuilt 40.
Still working on convincing the wife I need to get a Lang stick burner
This post was edited on 6/7/18 at 10:02 am
Posted on 6/7/18 at 10:14 am to Centinel
What kind of mustard do yall use?
I really like Emeril's honey mustard
I really like Emeril's honey mustard
Posted on 6/7/18 at 10:27 am to J Murdah
quote:
What kind of mustard do yall use?
Just plain yellow French's. The mustard is just to get the rub to stick, it doesn't add any flavor. Some people use EVOO as the binder...I was taught to use mustard though.
I use mustard for butts and ribs. I don't use a binder when I do a brisket.
Posted on 6/7/18 at 11:00 am to mmmmmbeeer
The grate temp on a wsm has been known to run about 25* lower than the lid, so you could be cooking around 200*. That might be the problem.
Posted on 6/7/18 at 11:05 am to Centinel
I love butcher paper, and I'll get to that today when I start the brisket discussion.
A Lang isn't a bad route to take. Keep an eye out for a clean, used one.
A Lang isn't a bad route to take. Keep an eye out for a clean, used one.
Posted on 6/7/18 at 11:06 am to Centinel
This guy nailed it.
Posted on 6/7/18 at 11:11 am to Crawfish From Arabi
quote:
I love butcher paper, and I'll get to that today when I start the brisket discussion.
Ya, I use the paper for butts, but I stick with foil for my ribs (because I add in a bit of apple juice).
Nice timing for the brisket discussion...I'm heading to Costco tomorrow after work to pick up a packer for this weekend.
Posted on 6/7/18 at 12:08 pm to Crawfish From Arabi
quote:
The grate temp on a wsm has been known to run about 25* lower than the lid, so you could be cooking around 200*. That might be the problem.
Yeah, I think you and Cap Crunch are probably on the mark. Will try to shoot for 250-260 at the lid next time.
It turns out great cooking for 17+ hours but, ffs, I get up at 3am to put it on and, by the time it's cooked and has had time to rest, it's like 10pm before it's ready to eat!
I had a neighbor with an electric smoker and he would always brag to me how his smoker would finish a butt in like 4-5 hours. I finally had an opportunity to try his and this mofo was cooking it somewhere between 300 and 350, bringing the butt to only 170 before pulling it off. He literally sliced the shite because it wasn't tender enough to shred. It was awful and it was very difficult for me to be polite in explaining how bad he was fricking it up.
Posted on 6/7/18 at 4:29 pm to Centinel
I buy the 18"x1000' kraft roll from Restaurant Depot. It's thick enough to add liquid to your wrap.
This post was edited on 6/7/18 at 4:30 pm
Posted on 6/7/18 at 4:34 pm to mmmmmbeeer
quote:
It turns out great cooking for 17+ hours
Ain't nobody got time for a 17+ hour butt.
quote:
neighbor
Share this discussion with that guy.
Posted on 6/7/18 at 5:41 pm to mmmmmbeeer
I had a similar experience with my WSM usually it would take 14hrs to cook a butt. Then sometimes it could take as long as 17-18 hrs. I never had one go over 15 in my Backwoods. I think it has to do with evaporative cooling in the WSM. Even with a Cajun Bandit Door mine would still leak a little air and on windy days it took longer to cook. My backwoods is air tight and holds moisture so I get less stall and less evaporative cooling which means slightly faster consistent cooks
Posted on 6/7/18 at 6:13 pm to golfntiger32
I like WSMs, but the backwoods is on another level. Plenty money and championships have been won on them.
Page 2 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News