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Message
Pork Shoulders
Posted on 6/10/14 at 2:26 pm
Posted on 6/10/14 at 2:26 pm
Looking to smoke a couple of them this weekend and was wondering what the best rub combinations and do most people wrap their butts half way through the cook? I'm thinking internal temp needs to be around the 195 range? Low and slow or high and fast say 320ish?
Posted on 6/10/14 at 2:27 pm to WigSplitta22
Google Franklin method
Salt/Pepper...all you need
Salt/Pepper...all you need
Posted on 6/10/14 at 2:29 pm to WigSplitta22
You need some sugar with pork. I say low and slow 225-250 until it hits 195. You can wrap it in foil once it hits 160 to quicken the process.
Posted on 6/10/14 at 2:31 pm to WigSplitta22
I do low and slow around 215. Keep it on about 1 1/2 hours per pound. I put a rub and coat in yellow mustard. It gets a nice crust.
Posted on 6/10/14 at 2:38 pm to jrenton
quote:
I put a rub and coat in yellow mustard
What type of rub do you use?
Posted on 6/10/14 at 2:41 pm to WigSplitta22
My method:
-I use butts instead of shoulders
-I don't trim it at all
-rub the butt down. wrap in plastic wrap for 24 hours
-lump charcoal. hickory wood chucks (chips burn up too quick)
-smoke the butt for 4-6 hours or until the butt has a nice bark
-then move it into the oven and cook for the rest of the time at 190 degrees
People will hoot and howler "dat not bqq blah blah blah." 1) Whatever you're smoking is only going to absorb so much smoke flavor 2) Anything past that is just making the bark bitter (and that's why they wrap it halfway through)
Once it has a good bark, all the smoke flavor you'll ever want is there. Don't waste charcoal and wood being a purist. It's the food that counts.
-I use butts instead of shoulders
-I don't trim it at all
-rub the butt down. wrap in plastic wrap for 24 hours
-lump charcoal. hickory wood chucks (chips burn up too quick)
-smoke the butt for 4-6 hours or until the butt has a nice bark
-then move it into the oven and cook for the rest of the time at 190 degrees
People will hoot and howler "dat not bqq blah blah blah." 1) Whatever you're smoking is only going to absorb so much smoke flavor 2) Anything past that is just making the bark bitter (and that's why they wrap it halfway through)
Once it has a good bark, all the smoke flavor you'll ever want is there. Don't waste charcoal and wood being a purist. It's the food that counts.
Posted on 6/10/14 at 2:43 pm to WigSplitta22
I use a generic sweet pig rub. I don't know the brand off hand.
Posted on 6/10/14 at 2:45 pm to WigSplitta22
I've used this stuff. Works well.
Doesn't have any sugar in it, which I like. I add just a bit of brown sugar after I'm done chopping the pork. That and about 1/4-1/2 cup of apple cider vinegar, depending on the size of the butt.
Doesn't have any sugar in it, which I like. I add just a bit of brown sugar after I'm done chopping the pork. That and about 1/4-1/2 cup of apple cider vinegar, depending on the size of the butt.
Posted on 6/10/14 at 3:02 pm to Patrick O Rly
ice cream salt, nothing else
Posted on 6/10/14 at 3:03 pm to Patrick O Rly
A Boston Butt roast is part of a pork shoulder.
I mostly agree with the rest of your method.
I smoke with the fat cap up. Cook low and slow for about 4-6 hours at 225. Wrap in foil and finish in oven until internal temp 195 is reached(assuming you want pulled pork). Wrap in a towel and put in an ice chest for at least 30 minutes to rest before pulling. Mix in some rub after pulled apart while the meat is still hot.
I mostly agree with the rest of your method.
I smoke with the fat cap up. Cook low and slow for about 4-6 hours at 225. Wrap in foil and finish in oven until internal temp 195 is reached(assuming you want pulled pork). Wrap in a towel and put in an ice chest for at least 30 minutes to rest before pulling. Mix in some rub after pulled apart while the meat is still hot.
Posted on 6/10/14 at 3:03 pm to bamarep
Never heard of that. What's so special about ice cream salt?
Posted on 6/10/14 at 3:06 pm to Patrick O Rly
I have no clue. A friend told me about it several years ago and I haven't used anything else since then. I smoke with pecan wood too but I haven't noticed a big difference from hickory. I just have a lot of pecan trees.
Try one, you won't be sorry
Try one, you won't be sorry
Posted on 6/10/14 at 3:11 pm to WigSplitta22
I love a good meat smoking thread. BGE threads are my favorite though. My .02.
Posted on 6/10/14 at 3:11 pm to WigSplitta22
low and slow.........
Salt, pepper, garlic P, onion P, paprika, brown sugar.
Wrap or no wrap wont matter much. Its really hard to screwed up a shoulder.
Salt, pepper, garlic P, onion P, paprika, brown sugar.
Wrap or no wrap wont matter much. Its really hard to screwed up a shoulder.
Posted on 6/10/14 at 8:09 pm to CBLSU316
I have used this recipe on a Weber Smoky Mountain many times with great results.
I use two butts from Sam's instead of a whole shoulder.
Pork Butts
Chris Lilly's Six-time World Championship Pork Shoulder [He's won a couple more since then]
Recipe By : Chris Lilly of Big Bob Gibson's
-------- ------------ --------------------------------
For the pork shoulder rub
1/4 cup dark brown sugar
1/2 cup white sugar
1/2 cup paprika
1/3 cup garlic salt
1/3 cup kosher salt
1 tablespoon chili powder
1 teaspoon oregano leaves
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper
-----------
Pork injection
3/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup salt
2 tablespoons Worcestershire
------------
1 whole pork shoulder (approximately 16 pounds)
1 bottle Big Bob Gibson Championship Red Sauce (or substitute your favorite BBQ sauce)
Inject pork shoulder evenly with injection solution. Apply a generous amount of rub onto meat. Pat so the rub will adhere. Place in a smoker and cook with indirect heat for 16 hours on 225°F.
Serve with sauce on the side or paint shoulder with sauce the last 20 minutes of cooking. [I don't use sauce. It does not need it.]
When done, the pork should pull off the bones easily. The internal temperature of the pork should reach 195°F.
****
You can read a long thread about the recipe at The Virtual Weber Bullet site. Good source for all BBQ info.
I use two butts from Sam's instead of a whole shoulder.
Pork Butts
Chris Lilly's Six-time World Championship Pork Shoulder [He's won a couple more since then]
Recipe By : Chris Lilly of Big Bob Gibson's
-------- ------------ --------------------------------
For the pork shoulder rub
1/4 cup dark brown sugar
1/2 cup white sugar
1/2 cup paprika
1/3 cup garlic salt
1/3 cup kosher salt
1 tablespoon chili powder
1 teaspoon oregano leaves
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper
-----------
Pork injection
3/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup salt
2 tablespoons Worcestershire
------------
1 whole pork shoulder (approximately 16 pounds)
1 bottle Big Bob Gibson Championship Red Sauce (or substitute your favorite BBQ sauce)
Inject pork shoulder evenly with injection solution. Apply a generous amount of rub onto meat. Pat so the rub will adhere. Place in a smoker and cook with indirect heat for 16 hours on 225°F.
Serve with sauce on the side or paint shoulder with sauce the last 20 minutes of cooking. [I don't use sauce. It does not need it.]
When done, the pork should pull off the bones easily. The internal temperature of the pork should reach 195°F.
****
You can read a long thread about the recipe at The Virtual Weber Bullet site. Good source for all BBQ info.
Posted on 6/10/14 at 10:02 pm to Twenty 49
In my experience, if you have good temp control there is no need to wrap in foil. However, a wrapped butt will retain more moisture. once the butt gets to the desired temp (I like 200-205) and you pull it then wrap it in foil, wrap it with towel and put it in an ice chest. Let it sit for a few hours. The last few butts I've done this way came out perfect
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