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Pork shoulder first timer
Posted on 4/1/23 at 2:50 pm
Posted on 4/1/23 at 2:50 pm
Thinking of smoking one tomorrow. Never done one and looking for advice/recipes. Trying to show off to friends with the “it’s so tender I can pull the bone out of it.”
Who can learn me this?
Who can learn me this?
10
Posted on 4/1/23 at 3:01 pm to LPLGTiger
Pretty much impossible to mess up a booty. Just cook it until the probe slides in and out like through butter.
Posted on 4/1/23 at 3:16 pm to LPLGTiger
What kind of smoker you working with
Posted on 4/1/23 at 3:17 pm to J Murdah
I have a normal charcoal pit and an old Traeger.
Posted on 4/1/23 at 3:22 pm to LPLGTiger
I would give yourself plenty of time to cook. If it stalls wrap in foil or butcher paper. You want the internal temp over 180.
I don’t like a thick fat cap on mine so I always end up trimming the butt as much as possible. There’s still plenty of fat within to keep it moist.
I don’t like a thick fat cap on mine so I always end up trimming the butt as much as possible. There’s still plenty of fat within to keep it moist.
Posted on 4/1/23 at 3:24 pm to LPLGTiger
Almost impossible to mess up. Use a good rub and your favorite wood, smoke for about 6 hours at 225 then wrap tight in foil and back on another couple hours at 250 till you can pull the bone.
Posted on 4/1/23 at 4:28 pm to HogBalls
quote:
Almost impossible to mess up.
This. I usually coat mine in this. You can buy it at Costco and Academy
Posted on 4/1/23 at 5:27 pm to LPLGTiger
I score the fat cap, use your favorite rub, cook low and slow until 200ish. The bone should pull out without much effort. I always use more rub on the meat after it’s pulled. It’s a big piece of meat, not much seasoning is going to be on each piece if you only season the outside before throwing on the smoker.
Posted on 4/1/23 at 5:40 pm to Epic Cajun
quote:
I score the fat cap, use your favorite rub, cook low and slow until 200ish.
This right here. I score it crisscross into the meat so the rub can get in there.
You can smoke at 275 instead of 225 like most advocate. Save time with no notable difference in the result. I don’t wrap. Just let it go until it reads 200.
And make your own sauce. I’m not a fan of super sweet sauces. I use ketchup, mustard, apple cider vinegar, Worcestershire, onion and garlic powder, hot sauce, and red pepper. Simmer it for 10 minutes. The ketchup adds enough sweetness.
Posted on 4/1/23 at 5:49 pm to LPLGTiger
I also inject mine, Tony’s butter garlic injection.
But as said, harder to mess up than make awesome.
Use yellow mustard as your binder to hold your rub. Throw the kitchen sink at it.
But as said, harder to mess up than make awesome.
Use yellow mustard as your binder to hold your rub. Throw the kitchen sink at it.
This post was edited on 4/1/23 at 5:51 pm
Posted on 4/1/23 at 5:53 pm to Epic Cajun
quote:
I score the fat cap, use your favorite rub, cook low and slow until 200ish. The bone should pull out without much effort. I always use more rub on the meat after it’s pulled. It’s a big piece of meat, not much seasoning is going to be on each piece if you only season the outside before throwing on the smoker.
This, Then pull, add more seasoning, and like to mix with a little bbq sauce, brown sugar, honey.
Posted on 4/1/23 at 5:56 pm to LPLGTiger
I usually do different than most. I don’t use any binder for the rub. And I don’t wrap. Cook to 195-200.
I’m a fan of a good bark.
Mine comes out perfect every time.
I’m a fan of a good bark.
Mine comes out perfect every time.
Posted on 4/1/23 at 6:11 pm to TackySweater
quote:
I don’t use any binder for the rub. And I don’t wrap
I like a good bark, don't use binder either
I put a piece of foil under the meat, to keep the bottom soft and juicy.
Posted on 4/1/23 at 8:38 pm to Jambo
quote:
I put a piece of foil under the meat, to keep the bottom soft and juicy.
Yep. Meant to add this.
Posted on 4/1/23 at 9:26 pm to Irregardless
I started finishing off mine in the oven for 2-3 hours at 270 covered a few years ago and I am very happy with the outcome. Bone pulls right out and I have some killer juice. 
Posted on 4/1/23 at 10:56 pm to Jambo
quote:
put a piece of foil under the meat, to keep the bottom soft and juicy.
I leave it on the bare grates. Get a nice bark all around then pull and mix it all together
Posted on 4/1/23 at 10:57 pm to sstig
quote:
started finishing off mine in the oven for 2-3 hours at 270 covered a few years ago and I am very happy with the outc
Why the extra work?
Posted on 4/1/23 at 11:32 pm to LPLGTiger
I’ve been scoring the fat and seasoning with a good rub. Plenty to choose from or make.
I will cook till about 155-160 and then lately been putting into a tin pan and I put butter, brown sugar, honey, and some extra rub on top, and cook till 195-205. Use probe and if it slides in and out like butter you’re good. Remove it from pan and wrap in butcher paper and Let it rest 1.5-2 hours. I save the dripping from the pan and add into meat after shredding.
I will cook till about 155-160 and then lately been putting into a tin pan and I put butter, brown sugar, honey, and some extra rub on top, and cook till 195-205. Use probe and if it slides in and out like butter you’re good. Remove it from pan and wrap in butcher paper and Let it rest 1.5-2 hours. I save the dripping from the pan and add into meat after shredding.
Posted on 4/2/23 at 10:03 am to RockyMtnTigerWDE
That’s basically what I do. I just follow the Meat Church recipe from their website. I smoke a butt or two and take it to work a few times a year and everyone seems to like it.
MC pulled pork recipe
MC pulled pork recipe
Posted on 4/2/23 at 10:35 am to LPLGTiger
I'm lazy when it comes to butt. I coat mine in s&p overnight, smoke it @235°F for 4 hours, put in an aluminum pan covered until +205°F. Then I shred it, mix pan drippings back in, and adjust s&p.
My buddy does his with a homemade rub & drip pan underneath. After 2 hours, he bastes it with pan drippings and adds more rub. He does this throughout the cook and gets a one of the best barks I've ever eaten.
My buddy does his with a homemade rub & drip pan underneath. After 2 hours, he bastes it with pan drippings and adds more rub. He does this throughout the cook and gets a one of the best barks I've ever eaten.
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