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Started By
Message
Smokehouse/BBQ restaurant quality pork shoulder at home
Posted on 9/13/21 at 11:17 am
Posted on 9/13/21 at 11:17 am
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.
7
Posted on 9/13/21 at 11:26 am to AUCE05
Don’t wrap
Posted on 9/13/21 at 11:29 am to AUCE05
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.
Posted on 9/13/21 at 11:31 am to xXLSUXx
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.
Posted on 9/13/21 at 11:50 am to AUCE05
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.
Also agree with the other posts saying not to wrap pork.
Posted on 9/13/21 at 12:02 pm to MusclesofBrussels
Thanks. I will look into it.
Posted on 9/13/21 at 12:19 pm to AUCE05
Hard toe replicate with an egg vs. a stick burner.
Posted on 9/13/21 at 12:29 pm to AUCE05
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
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 9/13/21 at 1:00 pm
Posted on 9/13/21 at 12:54 pm to AUCE05
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
Posted on 9/13/21 at 12:58 pm to AUCE05
quote:
I have a BGE
Found your problem.
Posted on 9/13/21 at 1:03 pm to Soul Gleaux
quote:
quote:
I have a BGE
Found your problem.
I second this!
Posted on 9/13/21 at 1:20 pm to Soul Gleaux
quote:
Found your problem.
What is wrong with hardwood charcoal?
Posted on 9/13/21 at 1:30 pm to t00f
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.
Posted on 9/13/21 at 1:36 pm to Soul Gleaux
quote:
But there is no scenario where a BGE can replicate offset stick burner results
Most BBQ restaurants don't use offset stick burners.
Posted on 9/13/21 at 1:38 pm to Saskwatch
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.
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 9/13/21 at 1:41 pm
Posted on 9/13/21 at 1:42 pm to Soul Gleaux
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.
Posted on 9/13/21 at 1:43 pm to Saskwatch
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.
Posted on 9/13/21 at 1:43 pm to Saskwatch
I have always had trouble getting enough smoke with my Primo.
Posted on 9/13/21 at 1:51 pm to TDTOM
quote:
have always had trouble getting enough smoke with my Primo.
Even with wood chunks?
Posted on 9/13/21 at 1:55 pm to Saskwatch
quote:
Even with wood chunks?
Yes. I get good smoke for a little while then not so much.
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