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Pork Shoulder question
Posted on 9/2/16 at 9:30 am
Posted on 9/2/16 at 9:30 am
Was thinking of smoking one over the weekend. Few questions I have.
1. Has anyone ever injected one?
2. How long over indirect heat?
3. Do you wrap it at any point?
4. What type of liquid do you use over your heat generally? I use apple juice and water mix usually when doing ribs on indirect heat, would that be sufficient?
1. Has anyone ever injected one?
2. How long over indirect heat?
3. Do you wrap it at any point?
4. What type of liquid do you use over your heat generally? I use apple juice and water mix usually when doing ribs on indirect heat, would that be sufficient?
12
Posted on 9/2/16 at 9:37 am to sms151t
1. You can inject, but not necessary since there's already so much fat/moisture in it. Rub it and let it sit overnight if you can.
2. At indirect heat, I usually plan on 2-2.5 hrs/lb at around 235 degrees
3. I may wrap towards the end if I need to speed things up or for time purposes. Feel free to wrap at any point after the meat has been smoking for at least 2-3 hrs.
4. Are you talking about what liquid to use in the water pan? If so, I just use water. Not enough flavor to make a difference. Now, I will baste/spritz the butt with apple cider vinegar throughout the cooking process though
Best of luck. It's hard to mess one up as long as you take your time. Don't be scare to give it extra if you think it needs it.
2. At indirect heat, I usually plan on 2-2.5 hrs/lb at around 235 degrees
3. I may wrap towards the end if I need to speed things up or for time purposes. Feel free to wrap at any point after the meat has been smoking for at least 2-3 hrs.
4. Are you talking about what liquid to use in the water pan? If so, I just use water. Not enough flavor to make a difference. Now, I will baste/spritz the butt with apple cider vinegar throughout the cooking process though
Best of luck. It's hard to mess one up as long as you take your time. Don't be scare to give it extra if you think it needs it.
This post was edited on 9/2/16 at 9:55 am
Posted on 9/2/16 at 9:38 am to sms151t
Spend 10 minutes watching Aaron Franklin cooking one on YouTube....easy to find with a YouTube search.
Posted on 9/2/16 at 9:40 am to patnuh
Thank you guys for the answers.
I usually do pork shoulder in a slow cooker, but its a nice weekend and thought why not.
I usually do pork shoulder in a slow cooker, but its a nice weekend and thought why not.
Posted on 9/2/16 at 10:06 am to sms151t
Not a piece of meat that needs injecting.
Find a formula for time/pound. It's hard to overcook one, but under is ruined.
I like to wrap mine. When all has to do with my schedule more than anything. Last three hours or so is what I shoot for. Some just watch the bark. Get it to where you want, then wrap. Many don't at all.
Find a formula for time/pound. It's hard to overcook one, but under is ruined.
I like to wrap mine. When all has to do with my schedule more than anything. Last three hours or so is what I shoot for. Some just watch the bark. Get it to where you want, then wrap. Many don't at all.
Posted on 9/2/16 at 10:10 am to sms151t
I don't inject mine just season liberally on the outside. I cook them at 225-230 unwrapped until the internal temp hits 195-200. if you want to cook hotter than(250-275) that I suggest wrapping it after it hits 160-170 so that it doesn't dry it out too much. I don't use a water pan in my egg.
Posted on 9/2/16 at 10:13 am to sms151t
I inject, cut holes and stuff cloves of garlic. For the rub, i dry with paper towel and coat it with mustard then season with a rub.
Posted on 9/2/16 at 10:30 am to sms151t
There is enough fat in pork shoulder that no injection is needed. I'm doing one this weekend and here's my method:
Rub with mustard and coat liberally with seasoning rub (I just do storebought but you can make your own)
Get smoker to 275 and cook until internal is 165 or so.
Wrap in foil and baste with apple juice/cider vinegar mix.
Continue to cook until interal is 200.
Pull off smoker and rest in foil for another hour or so.
Pull apart and enjoy delicous smoked pork
Rub with mustard and coat liberally with seasoning rub (I just do storebought but you can make your own)
Get smoker to 275 and cook until internal is 165 or so.
Wrap in foil and baste with apple juice/cider vinegar mix.
Continue to cook until interal is 200.
Pull off smoker and rest in foil for another hour or so.
Pull apart and enjoy delicous smoked pork
Posted on 9/2/16 at 10:39 am to Dav
My method is almost identical
Rub with olive oil and coat liberally with salt and pepper
Get smoker to 225 and cook until internal is 165 or so.
Wrap in foil and baste with apple juice/cider vinegar mix.
Continue to cook until interal is 200.
Pull off smoker and rest in foil for another hour or so inside a small ice chest
Pull apart and enjoy delicous smoked pork
Cooking time for me is about 1.5 hrs/lb
Rub with olive oil and coat liberally with salt and pepper
Get smoker to 225 and cook until internal is 165 or so.
Wrap in foil and baste with apple juice/cider vinegar mix.
Continue to cook until interal is 200.
Pull off smoker and rest in foil for another hour or so inside a small ice chest
Pull apart and enjoy delicous smoked pork
Cooking time for me is about 1.5 hrs/lb
This post was edited on 9/2/16 at 10:40 am
Posted on 9/2/16 at 10:45 am to Dav
quote:I buy Emeril's Essence, then add some brown sugar for pork. Comes out great. You could do worse for a pork rub I guess:
I just do storebought
paprika
salt
garlic powder
black pepper
onion powder
cayenne pepper
dried oregano
dried thyme
Posted on 9/2/16 at 10:58 am to sms151t
I just started one about half an hour ago. I do it like my Dad.
Long slow low heat. No seasonings, no rubs, no injections.
He does a small fire and adds hickory late. I build a larger fire base but keep the vents barely open to regulate slow combustion and I start earlier on the hickory.
Gotta remember, some spices/flavorings have a low combustion temperature, may break down easily, may breakdown rapidly when exposed to heat/light/air. Very easy in slow cooking to waste time and effort seasoning early or pre-seasoning.
Sometimes less can be more.
ETA: I use a rectangular charcoal grill. Fire at one end with bottom vent barely open, drip pan of aluminum foil under meat at other end with top vent barely open over the meat. Smoke goes > ^
Long slow low heat. No seasonings, no rubs, no injections.
He does a small fire and adds hickory late. I build a larger fire base but keep the vents barely open to regulate slow combustion and I start earlier on the hickory.
Gotta remember, some spices/flavorings have a low combustion temperature, may break down easily, may breakdown rapidly when exposed to heat/light/air. Very easy in slow cooking to waste time and effort seasoning early or pre-seasoning.
Sometimes less can be more.
ETA: I use a rectangular charcoal grill. Fire at one end with bottom vent barely open, drip pan of aluminum foil under meat at other end with top vent barely open over the meat. Smoke goes > ^
This post was edited on 9/2/16 at 11:02 am
Posted on 9/2/16 at 10:58 am to sms151t
Hard to mess this cut up. Because of the fat, it is more or less self basting.
I always use indirect heat and cook to an internal temperature of about 170 using a meat thermometer in the most dense portion of the cut.
I like some crunchy crust on the outside, so I never worry too much about temperature in the smoker and the cut is so forgiving that higher smoking temperatures make little difference except that they give a crust that I happen to like.
I have never wrapped a pork shoulder or injected one either. I have spritzed with water or apple juice and see no real benefit in doing that, so I usually don't.
Usually season outside liberally with garlic, salt and black pepper. I like to slice mine, so I probably take it a little further than pulled level of temperature.
Did one last week.
Was nice. Ate a bit of it while slicing then have had sandwiches twice, added some to baked beans and froze some for later.
Actually was half of a Boston butt, not a shoulder. I do both cuts the same. With only two of us at our house, the half boston butt doesn't yield quite as much meat.
At our house, we only add sauce when we get it on the bun (if at all) and usually do a cabbage/mustard/mayo/celery seed slaw for the buns
Now I may have to get mine back out of the freezer. You seem to have infected me with a want that likely won't go away until I do something about it.
If I want pulled pork, I usually do it in the crock pot.
I always use indirect heat and cook to an internal temperature of about 170 using a meat thermometer in the most dense portion of the cut.
I like some crunchy crust on the outside, so I never worry too much about temperature in the smoker and the cut is so forgiving that higher smoking temperatures make little difference except that they give a crust that I happen to like.
I have never wrapped a pork shoulder or injected one either. I have spritzed with water or apple juice and see no real benefit in doing that, so I usually don't.
Usually season outside liberally with garlic, salt and black pepper. I like to slice mine, so I probably take it a little further than pulled level of temperature.
Did one last week.
Was nice. Ate a bit of it while slicing then have had sandwiches twice, added some to baked beans and froze some for later.
Actually was half of a Boston butt, not a shoulder. I do both cuts the same. With only two of us at our house, the half boston butt doesn't yield quite as much meat.
At our house, we only add sauce when we get it on the bun (if at all) and usually do a cabbage/mustard/mayo/celery seed slaw for the buns
Now I may have to get mine back out of the freezer. You seem to have infected me with a want that likely won't go away until I do something about it.
If I want pulled pork, I usually do it in the crock pot.
This post was edited on 9/2/16 at 11:00 am
Posted on 9/2/16 at 11:23 am to sms151t
1. Many on the board have said "No", but I inject mine. It is not for moisture but for flavor. It is too big a muscle to impart smoke or rub flavor throughout. Many people that don't inject add more rub to the shredded pork. I do not.
2. Plan on 1.5hrs per pound. A Thermometer is a must.
3. Depends on the smoker, the time, the stall, the actual shoulder. Kamados seem to hold moisture really well and don't dry out the bark as much as offset smokers. If the stall has put you behind in time then wrapping can make up some time. I do not like having to dry out the bark after unwrapping so I do my best to avoid.
4. If you have a heavy sugar rub, add vinegar to your mop for balance.
2. Plan on 1.5hrs per pound. A Thermometer is a must.
3. Depends on the smoker, the time, the stall, the actual shoulder. Kamados seem to hold moisture really well and don't dry out the bark as much as offset smokers. If the stall has put you behind in time then wrapping can make up some time. I do not like having to dry out the bark after unwrapping so I do my best to avoid.
4. If you have a heavy sugar rub, add vinegar to your mop for balance.
Posted on 9/2/16 at 11:33 am to sms151t
1. Inject for flavor, not for moisture. This means it is completely optional.
2. Don't rely on time. You really need a good thermometer. Each chunk of meat is different based upon fat and connective tissue content deep within the muscle that you can not see. I've had shoulders that are the same size cook for different times. The stall is what will get you, and this is when time is never predictable. Without a thermometer you'll not know when it's finished. IF you can not get your hands on one, the best way to check if done is by twisting the bone.
3. I only wrap if I am pressed for time. Wrapping softens the bark, which is the best part. If you do wrap, I highly recommend using the brown butcher paper that has not been treated with any chemicals.
4. Do not use liquid on a butt. There is more than enough evaporation occurring from the meat that it will self baste and absorb the smoke. If you are opening up your lid to unnecessarily baste, then you are letting out your heat as well as cooling off your meat for no reason.
Hope this helps.
2. Don't rely on time. You really need a good thermometer. Each chunk of meat is different based upon fat and connective tissue content deep within the muscle that you can not see. I've had shoulders that are the same size cook for different times. The stall is what will get you, and this is when time is never predictable. Without a thermometer you'll not know when it's finished. IF you can not get your hands on one, the best way to check if done is by twisting the bone.
3. I only wrap if I am pressed for time. Wrapping softens the bark, which is the best part. If you do wrap, I highly recommend using the brown butcher paper that has not been treated with any chemicals.
4. Do not use liquid on a butt. There is more than enough evaporation occurring from the meat that it will self baste and absorb the smoke. If you are opening up your lid to unnecessarily baste, then you are letting out your heat as well as cooling off your meat for no reason.
Hope this helps.
Posted on 9/2/16 at 11:39 am to patnuh
quote:
Aaron Franklin
his method for pulled pork is spot on. 8 hrs. 5 unwrapped, 3 wrapped.
Posted on 9/2/16 at 11:48 am to sms151t
I never inject or wrap mine. I smoke at 225 until it reads internal temp of 200 or so. I agree with others, its kind of hard to mess up unless you take it off to early.
You don't even need a rub per say...I do one version where I just salt it, smoke it with hickory and use a vinegar based sauce (carolina style) and it is delicious. One of my favorites. Experiment with different styles and find what you like the most.
You don't even need a rub per say...I do one version where I just salt it, smoke it with hickory and use a vinegar based sauce (carolina style) and it is delicious. One of my favorites. Experiment with different styles and find what you like the most.
Posted on 9/2/16 at 4:09 pm to sms151t
1. Has anyone ever injected one?
I use Chris Lilly's Six-time World Championship Pork Shoulder recipe. Easy to google. I inject with his mix. This makes enough to inject two big butts:
3/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup salt
2 tablespoons Worcestershire
2. How long over indirect heat?
I use a Weber Smokey Mountain and dial in about 225-50. It takes about 12 to 16 hours for two large butts to get to 195-200 or so.
3. Do you wrap it at any point?
I never have. Never thought it needed it either.
4. What type of liquid do you use over your heat generally? I use apple juice and water mix usually when doing ribs on indirect heat, would that be sufficient?
I use just water in the pan on the WSM. I don't think you get anything out of adding flavor to the water pan contents.
****
If you want to make some good sauce, google No. 5 Sauce recipe. That's about all I use anymore, and guests always love it.
I use Chris Lilly's Six-time World Championship Pork Shoulder recipe. Easy to google. I inject with his mix. This makes enough to inject two big butts:
3/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup salt
2 tablespoons Worcestershire
2. How long over indirect heat?
I use a Weber Smokey Mountain and dial in about 225-50. It takes about 12 to 16 hours for two large butts to get to 195-200 or so.
3. Do you wrap it at any point?
I never have. Never thought it needed it either.
4. What type of liquid do you use over your heat generally? I use apple juice and water mix usually when doing ribs on indirect heat, would that be sufficient?
I use just water in the pan on the WSM. I don't think you get anything out of adding flavor to the water pan contents.
****
If you want to make some good sauce, google No. 5 Sauce recipe. That's about all I use anymore, and guests always love it.
Posted on 9/2/16 at 4:19 pm to BugAC
quote:
Rub with olive oil
I wouldn't do this. The oil can create a barrier the smoke can't penetrate.
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