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Smoking a pork shoulder
Posted on 3/10/09 at 8:52 am
Posted on 3/10/09 at 8:52 am
I need to smoke 10lb of pork shoulder in a WSM in a couple of weeks. What is the best way to do this? I need to have it ready for a party at noon, so I was thinking about putting it on at 10 pm the night before and letting it cook all night and then adding wood chunks in the morning to let it smoke for a few hours. I've read about the minion method, but can I really get the smoker going and then let it sit unattended for 8 hours?
4
Posted on 3/10/09 at 8:54 am to DollarBill
Yes, your WSM should hold a 225 temp very easily overnight. I would perhaps put it on a little early to give yourself some time.
When it's done, wrap in foil and then a towel and place in an ice chest, it will stay warm for a few hours if you get done early.
When it's done, wrap in foil and then a towel and place in an ice chest, it will stay warm for a few hours if you get done early.
Posted on 3/10/09 at 9:02 am to DollarBill
Is it one 10 pound shoulder or two 5 pound shoulders? If it is one shoulder of 8-10 pounds, you need to give it at least 14 hours of cook time in the smoker at 225-250 degrees.
What I do is put a full ring of charcoal mixed with your smoke wood (I use about two chunks of hickory and 4 chunks of pecan.) I then start about 15 briquettes in a chimney and pour those on top of the unlit fuel in the ring. I then put together the smoker with hot water in the pan. Leave the vents open 100 percent until it hits about 200 degrees, then close the vents to about 33 percent until it hits about 225-240. Then make minor adjustments to the vents to maintain 225-250. Once the smoker settles in, it should be able to maintain a steady temp all night.
I would allow about 1 1/2 hour to 2 hours per pound inside the smoker and wouldn't take the meat off until it reaches at least 185 degrees internal temp. Then put it in foil and into a cooler for at least an hour. Then take it out and pull it. It should just fall apart.
If you are looking to eat at noon, I would aim to have the meat done at 10 a.m. and then let rest for two hours. This way you have a little wiggle room. If it looks like you might run out of time, foil the pork and bring into your oven and cook it at about 300 degrees until it hits 185 degrees.
What I do is put a full ring of charcoal mixed with your smoke wood (I use about two chunks of hickory and 4 chunks of pecan.) I then start about 15 briquettes in a chimney and pour those on top of the unlit fuel in the ring. I then put together the smoker with hot water in the pan. Leave the vents open 100 percent until it hits about 200 degrees, then close the vents to about 33 percent until it hits about 225-240. Then make minor adjustments to the vents to maintain 225-250. Once the smoker settles in, it should be able to maintain a steady temp all night.
I would allow about 1 1/2 hour to 2 hours per pound inside the smoker and wouldn't take the meat off until it reaches at least 185 degrees internal temp. Then put it in foil and into a cooler for at least an hour. Then take it out and pull it. It should just fall apart.
If you are looking to eat at noon, I would aim to have the meat done at 10 a.m. and then let rest for two hours. This way you have a little wiggle room. If it looks like you might run out of time, foil the pork and bring into your oven and cook it at about 300 degrees until it hits 185 degrees.
Posted on 3/10/09 at 9:14 am to DollarBill
I have done this many times on my WSM. The minion method works great.. Put on the smoke on the front end of cooking though.. once meat gets to a certain temp it really doesnt take any more smoke. 10lbs will take about 11-12 hours. Invest in a digital therm with a metal cord (so it doesnt melt) I have two both with a remote so basically I can wake up in the middle of the night look at the readouts and know my internal and external temps. When its close to ready I take it out and wrap in foil and then wrap in a towel and put in an ice chest (no ice of course) and let sit until everyone is ready to eat.
Posted on 3/10/09 at 9:36 am to DollarBill
The Professor
I don't own a WSM but I've tried his techniques in my GOSM and they are very good. His directions are really easy to follow on cooking in the WSM and his pulled pork is dinner No. 5 for you, Enjoy
I don't own a WSM but I've tried his techniques in my GOSM and they are very good. His directions are really easy to follow on cooking in the WSM and his pulled pork is dinner No. 5 for you, Enjoy
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