2nd try at pork shoulder

Discussion in 'Meat Selection and Processing' started by roched11, May 13, 2016.

  1. roched11

    roched11 Newbie

        Hey all, I've been mostly a lurker than a participator for the last 2 years. I started out with an ECB which was hit or miss with anything besides Tri-Tip, I finally broke down and got an 18.5" WSM which so far has resulted in excellent results, This will be my first photo log I'm sharing with you.. Please remember I'm a newbie so the photos might not be  the most desirable.

    To start off, It is a smallish bone in pork shoulder--a tad over 4 lbs. That was the largest my Vons had today.  

    So, to Prep I rinsed it under cold water, patted it dry with some paper towels then I slathered on yellow mustard and for rub, I used a product my buddy gave me called Special Sh!t.    Never used it with pork shoulder before so I'm interested on how it will taste.

    My wife got a little ahead of my camera , so this is all I can show at the moment.   I'll have more detail in the morning.  

     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Sounds like a plan.

    Al
     
  3. roched11

    roched11 Newbie

    Things started out smoothly for a relaxing day of smoking. No real plans so it  will be done when it's done. BTW, here it is after I unwrapped it before the coals were ready.
     
  4. roched11

    roched11 Newbie

    Here it is after I put it on the smoker, Things were fine up to this point. Maybe a little smokey. It really increased

    when I removed the lid 
     
  5. roched11

    roched11 Newbie

    Then things got a little crazy, While inserting a temp probe in the grommet, I pushed too hard and the grommet popped out. Luckily it was still attacked to the probe and didn't fall into the coals.  After about 5 minutes of trying to replace it to no avail-I gave up on that idea. I ended up doing an easy fix. Wadded up aluminum foil.
     
  6. roched11

    roched11 Newbie

    Right now thing seem to be on track. After getting my temp to stabilize from about 248-252, My internal temp is at 152 after about 4 hours. My bottom vents are darn near closed with the top vent completely open.
     
  7. roched11

    roched11 Newbie

    I'm still waiting, 8.5 hours for a 4# pork shoulder- Temp held steady until I cracked some lower vents.   WSM temp 308 and Maverick temp is 188.     Glad I have plenty of time.   Only a little before 6PM at the moment.
     
  8. roched11

    roched11 Newbie

        I decided on doing a power finish opening my vents a quarter and the temp rose to 306.  I think I got a little impatient and took it off at 201 internal temp.  The texture was a bit inconsistent or mottled as far a tenderness.   Parts were absolutely tender and succulent while other parts were a bit firm.

        Overall the taste was fantastic as I used apple wood chunks.  I will do it the same but let it go to 205.   The bone was a little stiff pulling out. I let it rest in towels for 2 hours before pulling.   

        This is definitely a learning process as my first try was fall off the bone tender but way too smokey flavor-I believe I used a bunch of Mesquite.    

        Here are some more pics to finish it off

    Thanks for taking time to read,,    Terry

    Here is the f

    Finished product

    And after  I pulled the bone

     

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