Pork Shoulder..... your recipes'

scott_vt · Jul 22, 2012

Good Mornin Guys,
Its a beautiful day in New England and we have decided to smoke a pork shoulder.

Our shoulder is 13.5 lbs and we have used a dry rub today, put it on the smoker just about 9:40. Ive never done one before, the smoker is running about 200 or maybe a bit less.

Any guesses on how many hours ?

Dry rubbed with clove, various peppers, garlic powder etc...

Im using the hickory infused charcoal, and adding an occassional handful of moistened hickory chips...

Wondering what your recipe is and what type of success you have had... Thanks...

brin · Jul 22, 2012

I always inject our pork butts and shoulders with a mix of white vinegar and any store brand BBQ sauce...about a 50-50 mix and inject it all into the roast.

cooking it at 220 - 250 degrees for a very long time (it'd probably take you about 16 - 18 hours to cook 13 pound Shoulder at those temps.)
I look for an internal temp. of 185 - 190 if you're intending to use it as pulled pork. But I'd pull it no higher temp. than 175 - 180 internal and let it rest for about 10 or 15 minutes for slicing to plate

PossumHound · Jul 22, 2012

200 F, perfect temperature for a shoulder. Should take 8 - 10 hours if you can keep the temp where it is. Don't open the grill/smoker any more that you absolutely have to. Good luck!

PH

schoolsout · Jul 22, 2012

200 degrees will take longer than 8-10 hours, IMO.

Brin is right...I like 220 if I can keep it there, but going higher isn't a problem.

CBW1999 · Jul 22, 2012

What Brin said-

I try to run between 225 and 250 for pork. I run the pork on the lower level of my smoker and put chicken on the top level. That way, half way through the pork cooking we can have lunch!

I bought a remote thermometer at lowes for about 15 bucks. Can place the probe in the pork and leave it there, run the wire outside of the smoker and have the receiver with me. Found it to be very accurate and removes the need to open the smoker.

Scott- I'm up north of you, could be there in about 3 hours to see if you are doing ok and to "taste test" your results for you!

scott_vt · Jul 22, 2012

Thanks Guys,
This is a bone in roast, so Im hoping the bone will help cook the interior roast to some degree...

I have been maintaining about 200 - 220, so I guess I should have started about 8 am, rather than 9:30 plus''

Thanks for your tips as usual !

scott_vt · Jul 22, 2012

CBW1999 said:
What Brin said-

Scott- I'm up north of you, could be there in about 3 hours to see if you are doing ok and to "taste test" your results for you!

Hey CBW1999,
Your allways welcome !

scott_vt · Jul 22, 2012

:OK Guys,
OK sorry my mistake, should have been wearing my specs, the weight is 8.9 lbs not 13.5... sorry

Even at that weight I started too late in the day, I smoked it for 5 hrs and then put it in the oven at 300, hopefully that will work so we can eat today !!!

brin · Jul 22, 2012

scott_vt said:
:OK Guys,
OK sorry my mistake, should have been wearing my specs, the weight is 8.9 lbs not 13.5... sorry

Even at that weight I started too late in the day, I smoked it for 5 hrs and then put it in the oven at 300, hopefully that will work so we can eat today !!!

Scotty...You will be just fine...don't even think of worrying...the smoke taste goes into the meat in the first 2 hrs. and you can put it in the oven to finish it off...even crank it up to 350 or 375 if you need to but you might want to cover it with some Aluminum foil so the bark does not burn....You will now eat tonight....good move !