Pork Shoulder..... your recipes'

[2LaneCruzer]

I would highly recommend the digital meat thermometer; but I would take it off about 150 degrees; no higher than about 160 internal. The meat begins to dry out if overcooked. There are lots of opinions about smoking meat, but the general rule I follow is low and slow...about 225 to 250 degrees; add some Mesquite, Oak and Pecan or Hickory wood early on for that good smokey flavor, and with pork, a good dry rub with lots of garlic!

Check this out: http://www.porkbeinspired.com/Resources/Images/2924.pdf

 

[brin]

I would highly recommend the digital meat thermometer; but I would take it off about 150 degrees; no higher than about 160 internal. The meat begins to dry out if overcooked. There are lots of opinions about smoking meat, but the general rule I follow is low and slow...about 225 to 250 degrees; add some Mesquite, Oak and Pecan or Hickory wood early on for that good smokey flavor, and with pork, a good dry rub with lots of garlic!

2Lane...the Pork shoulder is a fattier cut than a pork loin or tenderloin and if you notice from the very link you provided...they do not list an internal temperature for the shoulder like they do the other cuts..."
Shoulder (Butt)* 3–6 lbs. Tender 45 minutes per lb. "

Notice they just say tender for temp. on a shoulder where on the other cuts they list an internal temp...also notice the 45 min per pound cooking time....

I just want Scotty to eat tonight...and 160 deg internal temp will not be a tender shoulder roast....Pork loin or tenderloin ...yes....

Check this out: http://www.porkbeinspired.com/Resources/Images/2924.pdf

2Lane...the Pork shoulder is a fattier cut than a pork loin or tenderloin and if you notice from the very link you provided...they do not list an internal temperature for the shoulder like they do the other cuts..."
Shoulder (Butt)* 3–6 lbs. Tender 45 minutes per lb. "

Notice they just say tender for temp. on a shoulder where on the other cuts they list an internal temp...also notice the 45 min per pound cooking time....

I just want Scotty to eat tonight...and 160 deg internal temp will not be a tender shoulder roast....Pork loin or tenderloin ...yes....

 

[PossumHound]

Glad that method works for you, Brin. I have cooked many hundreds of pounds of pork butts, whole hogs, ham, you name it, and I have never had any trouble using my method with the time I recommended. There's more than one way to skin a cat or cook a hog. Of course, Scott needed to eat today so he had to alter his method for practicality's sake. Hope it was good!

PH

 

[2LaneCruzer]

2Lane...the Pork shoulder is a fattier cut than a pork loin or tenderloin and if you notice from the very link you provided...they do not list an internal temperature for the shoulder like they do the other cuts..."
Shoulder (Butt)* 3–6 lbs. Tender 45 minutes per lb. "

Notice they just say tender for temp. on a shoulder where on the other cuts they list an internal temp...also notice the 45 min per pound cooking time....

I just want Scotty to eat tonight...and 160 deg internal temp will not be a tender shoulder roast....Pork loin or tenderloin ...yes....

I concede...to be pullable, the internal temp should be 190 degrees at least. I have found that with big cuts of meat, the digital thermometer is the best indicator of when the cut is done. I have produced some spectacular pork roasts that way...especially a cut called "rib end pork roast". I smoke a lot of pork on my Big Green Egg; and overcooking has always been a problem. The digital thermometer mitigates this to a great extent. One thing I have learned; sometimes you are a hero and produce the best BBQ in the world, and the next time you may not be so lucky. My specialty is baby back ribs on the BGE; I do have a reputation in about a 10 mile radius...but free BBQ is not often criticized, at least severely. I have come up with a couple of dry rub mixes of my own; one fairly mild, one a bit spicier...that I would be glad to share if anyone is interested.
Guess it's time for me to smoke another pork shoulder; it's been awhile.

 

[Carl_NH]

Scott,

You must be about ready to eat or are already enjoying that pork butt!

I do one or two a year - lather in brown sugar, garlic and spices, smoke for 3 hours then transfer to a sealed foil pan on the grill for 2-3 more hours @ 225 grill temp.

I do stick a digital thermometer in it and when it gets to about 145-150 in the smoke I transfer to the covered foil pan with some applesauce and a lite shot of apple cider vinegar.

Comes out great every time this way and cuts the cooking time to about 6 hours.

Carl

 

[s219]

All great advice here -- let us know how it turns out. Reminds me that I haven't smoked pork in while, and I actually have two 30-gallon rubbermaid containers full of hickory chunks from a blowdown tree we sawed up when Irene came through last fall.

I use a digital thermometer for roasting beef or smoking poultry where you could over-do it, but for pork BBQ I go by hours because you're generally getting the meat up to the BBQ temp and keeping it there for a long time. For instance, for ribs (I like the St Louis cut) I do 2 hours in the smoker at 250F, and then wrapped in foil for another 4 hours in the oven at 250F. The ribs come up to 250F within the first 2 hours on the smoker and stay at that temp for the rest of the time. This results in fall off the bone meat.

I forget what my timing is for shoulders, have to find my notebook. But same deal there -- it will be cooking at 250F for a while and sits at that temperature for hours while the meat turns into BBQ magic.

I tend to like my pork to fall off the bone and melt in the mouth, with plenty of fat juices to help it slide down. I know some other folks like their pork to have a bit more fight left in it, but to me, if you need toothpicks afterwards, you blew it. So I always go low and slow for a long long time.

Dang, I need to BBQ next weekend!

 

[Cat_Driver]

Take a look at this, MMMMMM, not Pork, but I think Pork can be used

Authentic Mexican Style Chili Colorado (Beef Chunks In Red Sauce) | One Stop Cook

 

[scott_vt]

Good Evenin Guys,
Thanks for all the suggestions and advice, I pulled it out of the oven at 5:30 and I checked the temp. I have 200 degs, it looks good to me !

I will let it set a few minutes and then its chow time !!!

Here is a pic, you guys better get here quick/////

 

[Carl_NH]

Looks good my mouth is watering... Looks like the table needs to be set... of course on this nice evening having it outside will be fantastic.

Do suggest you pull it now and let it sit for a few minutes - I usually pull it and dress with the foil pan drippings then lightly put some BBQ sauce and mix it up.

Enjoy your feast!

Carl

 

[scott_vt]

Looks good my mouth is watering... Looks like the table needs to be set... of course on this nice evening having it outside will be fantastic.

Do suggest you pull it now and let it sit for a few minutes - I usually pull it and dress with the foil pan drippings then lightly put some BBQ sauce and mix it up.

Enjoy your feast!

Carl

Good Evenin Carl.
Yes thanks, thats just about exactly what we did ! I used the Jack Daniels brown sugar BBQ sauce, it was perfect for this cut of meaT

Im really glad I didnt have lunch today !