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AUCE05
Auburn Fan
Member since Dec 2009
36917 posts

Smokehouse/BBQ restaurant quality pork shoulder at home
I just can't replicate the taste of pork shoulder at home. I have tried different rubs. Always wrap after stall. Anyone perfected the cut and care to share some tips? FWIW, I have a BGE and hold my temps consistent.


t00f
Tulane Fan
Not eating with a mask on
Member since Jul 2016
56801 posts
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re: Smokehouse/BBQ restaurant quality pork shoulder at home
Don’t wrap


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105
xXLSUXx
New Orleans Pelicans Fan
New Orleans, LA
Member since Oct 2010
9835 posts

re: Smokehouse/BBQ restaurant quality pork shoulder at home
I've posted this on here before and it always comes out great.

quote:

I typically slather in mustard, followed by either a Killer Hogs or Meat Church rub. Smoke uncovered over cherry & hickory until the stall - usually around 160ish. Wrap in foil but inside the wrap add Stubb's Pork Marinade, butter, and brown sugar. I usually put the whole wrapped butt directly in an aluminum pan to catch any rendered fat. After it reaches probe tender (205ish) remove from wrap and pan, and reserve any liquid in the wrap and pan. I will typically put it back on the smoker directly, unwrapped, for 10-20 minutes to firm up the bark because I like the caramelized crispy bits. Then return to pan, let rest, then shred and mix into the reserved liquid.


LouisianaLady
USA Fan
Baton Rouge, LA
Member since Mar 2009
77480 posts

re: Smokehouse/BBQ restaurant quality pork shoulder at home


I'm so glad you shared this here. I do it every time I smoke pork now and it is always a huge hit. I have bottles of that marinade in the pantry just waiting for the next smoke.


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32
MusclesofBrussels
Member since Dec 2015
3571 posts

re: Smokehouse/BBQ restaurant quality pork shoulder at home
It's pricey, but if you get Berkshire pork it will probably be better than anything you can get outside of the absolute top BBQ places. Hard to mess it up also.

Also agree with the other posts saying not to wrap pork.


AUCE05
Auburn Fan
Member since Dec 2009
36917 posts

re: Smokehouse/BBQ restaurant quality pork shoulder at home
Thanks. I will look into it.


TDTOM
Member since Jan 2021
3148 posts

re: Smokehouse/BBQ restaurant quality pork shoulder at home
Hard toe replicate with an egg vs. a stick burner.


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80
bluebarracuda
New Orleans Pelicans Fan
Member since Oct 2011
16649 posts

re: Smokehouse/BBQ restaurant quality pork shoulder at home
I also have an egg. I do a heavy dose of salt and pepper with a light coat of rub for color.

I cook fat side DOWN in an egg due to the heat source coming from underneath to protect the meat from drying too quickly. Make sure to use a probe wireless thermometer to check ambient temps, don't use the built in thermometer on the egg. I also try to keep temps at 225F max. Eggs have smaller chambers with less airflow, so you want lower temps to develop more smoke flavor in the meat

I wrap the pork in butcher paper after a good bark is formed, and usually add some bacon fat or butter to the wrap.

I use hickory, apple or maple chunks

Edit: Oh and let it sit for at least an hour in a cooler after it hits 200-205F before shredding
This post was edited on 9/13 at 1:00 pm


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LSUballs
LA-Monroe Fan
RayVegas LA
Member since Feb 2008
34607 posts
 Online 

re: Smokehouse/BBQ restaurant quality pork shoulder at home
Pulled pork is one of the easier meats to cook imo. Rub it and cook low and slow over some fruit wood and/or pecan till it falls apart. Wrap or don't wrap. You don't even necessarily have to have a thermometer. When the bone slides out shred that ish


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80
Soul Gleaux
LSU Fan
Baton Rouge
Member since Sep 2012
3758 posts

re: Smokehouse/BBQ restaurant quality pork shoulder at home
quote:

I have a BGE


Found your problem.


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USMCTIGER1970
LSU Fan
BATON ROUGE
Member since Mar 2017
1505 posts

re: Smokehouse/BBQ restaurant quality pork shoulder at home
quote:

quote:
I have a BGE


Found your problem.




I second this!


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25
t00f
Tulane Fan
Not eating with a mask on
Member since Jul 2016
56801 posts
 Online 

re: Smokehouse/BBQ restaurant quality pork shoulder at home
quote:

Found your problem.


What is wrong with hardwood charcoal?


Soul Gleaux
LSU Fan
Baton Rouge
Member since Sep 2012
3758 posts

re: Smokehouse/BBQ restaurant quality pork shoulder at home
Nothing at all. But there is no scenario where a BGE can replicate offset stick burner results, which is what it appears the OP is going for. Not saying a BGE cant produce a serviceable product, just not in the same ballpark as an offset stick burner.


Saskwatch
Ole Miss Fan
Member since Feb 2016
10897 posts

re: Smokehouse/BBQ restaurant quality pork shoulder at home
quote:

But there is no scenario where a BGE can replicate offset stick burner results


Most BBQ restaurants don't use offset stick burners.


Soul Gleaux
LSU Fan
Baton Rouge
Member since Sep 2012
3758 posts

re: Smokehouse/BBQ restaurant quality pork shoulder at home
True, but are you suggesting most use BGE’s?

ETA: my only intended point was just that as far as smokers go, in my experience BGE’s are too efficient for their own good when it comes to smoking.
This post was edited on 9/13 at 1:41 pm


Saskwatch
Ole Miss Fan
Member since Feb 2016
10897 posts

re: Smokehouse/BBQ restaurant quality pork shoulder at home
quote:

are you suggesting most use BGE’s?


Not at all. I don't think it's the BGE that would hold OP back from his desired results though. Quality of meat and how places doctor it up during the process need tweaking to get desired result.



MobileJosh
Auburn Fan
On the go
Member since May 2018
574 posts

re: Smokehouse/BBQ restaurant quality pork shoulder at home
quote:


Most BBQ restaurants don't use offset stick burners.




Kinda. Most use big propane tank type smokers with real wood. They’re not offset but the concept is the same. They’re just so big they don’t have to be. Fire on one end meat on the other.



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70
TDTOM
Member since Jan 2021
3148 posts

re: Smokehouse/BBQ restaurant quality pork shoulder at home
I have always had trouble getting enough smoke with my Primo.


Saskwatch
Ole Miss Fan
Member since Feb 2016
10897 posts

re: Smokehouse/BBQ restaurant quality pork shoulder at home
quote:

have always had trouble getting enough smoke with my Primo.


Even with wood chunks?


TDTOM
Member since Jan 2021
3148 posts

re: Smokehouse/BBQ restaurant quality pork shoulder at home
quote:

Even with wood chunks?


Yes. I get good smoke for a little while then not so much.


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