First Pork Shoulder this Sunday (6/15)

Discussion in 'Pork' started by t-roy, Jun 13, 2008.

  1. t-roy

    t-roy Fire Starter

    I have an 8# shoulder Jen picked up today for me. Sunday I will smoke that and some chicken thighs (which came out so good last week!).

    Using, Hickory chunks and Royal charcoal wood chunks. Not sure what to do with or how to prepare the shoulder..... actually, I'm not even sure how to eat the dumb thing! LOL!

    PLEASE ADVISE YOUR FAVORITE METHOD EATING/PREPARING A PORK SHOULDER!! Marinade? Dry Rub?

    GOD BLESS and a happy Fathers day to all you Dads out there!
     
  2. queteepie

    queteepie Fire Starter

    Chances are good you will get a bunch of posts on this one...I personally am looking forward to trying Jeffs Finishing Sauce. Good luck. I am supposed to be smoking my first butt on Sunday. (It will depend on if we go to a friends party or not). Good luck. Post a QView!!!!

    QueTeePie
     
  3. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Here you go this is my favorite tried and true method

    http://www.smokingmeatforums.com/for...ead.php?t=8111

    I would coat it with mustard then a good rub like Jeff's then cellophane it and let it rest in the fridge overnight. The next morning I would take it out of the fridge and let it sit on the counter while I went out and fired up the smoker. I would smoke at 225-250* spritzing every hour with a spritz made up of 3 parts apple juice to 1 part Captain Morgans Spiced Rum and follow the rest of Meowey's thread.
    Of course you can use different rubs and different spritzs this is just the way I do it and I'll be doing four this weekend [​IMG]

    Good luck and happy smoking
     
  4. krusher

    krusher Smoking Fanatic OTBS Member

    set out your shoulder and pat it dry, brush it real good with french's mustard and use your rub, I use jeffs rub , coat good with rub, and let sit over night, if you want to eat around 7 then get up and have it on the smoker at 3 a.m., 225-250 with wood of your choice. After about 2 hours put some apple juice in a spray bottle and spray good. when it gets to 165 take out foil it and wait for 200 degrees. let rest atleast 1 hour , unwrap from foil and enjoy.

    somthin good to do with the juices is open foil and pour into bowl, by the time you are done pullin it, the grease will come to the top, take a turkey baster, squeeze the bulb and put it all the way in the bottom of the bowl and suck out the juice, be careful and dont get the grease, and squirt that back into your pork and stir it in. then eat way. dont forget the q-view ![​IMG]
     
  5. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    I can't give any better advice than what's already said, but I can wish you a successful smoke!! Good Luck!!
     
  6. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

  7. Florida huh?..well I wasent planning a trip...but what the hay....Give me directions...and i will come test out the finished product for you!

    No no no...don't worry about it...its the least I could do[​IMG]
     
  8. rivet

    rivet Master of the Pit OTBS Member

    This is a Carolina Style BBQ (Eastern Carolina) which is vinegar based as opposed to tomato sauce based from the Western part of the state. It is less sweet and more tangy than the Western, thicker style. It is a classic example of Eastern Carolina BBQ and will make you a beloved cook.

    This is how you do it:

    For the rub-

    Yellow Mustard, Koops if at all possible
    2 TBSP seasoned salt
    2 TBSP coarse ground black pepper
    1 TBSP paprika
    1 TBSP red pepper flakes
    1 TBSP oregano flakes
    1 CUP dark brown sugar

    Let roast sit 30 min to room temp. Rub with mustard. Allow 30 min to dry and then rub with remaining ingredient mix.

    Let sit another 30 min before smoking.

    Cook at ~250 F until internal temp registers 180F

    For the sauce-

    3 cups apple cider vinegar
    1 cup guinness or killians red beer
    1 TBSP salt
    2 TBSP red pepper flakes
    1 TBSP coarse ground black pepper
    1/2 cup dark brown sugar

    Mix all ingredients in a saucepan and bring to a boil. Stir constantly and then simmer for approx 30 minutes.

    After you pull meat apart, place into a bowl, add this sauce, mix well and then serve.

    It is a good idea to double the Sauce recipe and have half of it available for the guests to dip fries or pour on sandwich. There is never enough.

    Good eating to you!
     
  9. t-roy

    t-roy Fire Starter

    Thank you all for pointing me to all the great threads! I read in detail 8 pages of Meo's Rib thread and that's the route I'm going. And I'm using the Carolina sauce after getting the nod from my inlaws that they enjoy a mustard/vinegar sauce. The rub I'm using is the spicy rub from here as well. My wife has the list and is up shopping in town as we spe....type! I'm on kid duty!

    **goes back into bedroom to destroy the boys on the Xbox**
     
  10. t-roy

    t-roy Fire Starter

    Well, got up at 4:30 this morning, got the shoulder on at 5:25am. it's been 5 hours so far. I anticipate eating around 7pm. We shall see! Gonna throw some chicken thighs and breasts on at 11:30. Man I hope this comes out good. I HAVE to redeem myself from the last time the inlaws were over (my very first smoke ever). Used Mesquite on pork ribs and it way overpowered and they weren't done. Anyway, they were totally turned off I think! But hey, you live and learn right?[​IMG]
     
  11. t-roy

    t-roy Fire Starter

    Well, it's the eleventh hour!! LOL! Meat temp has been at 145ish for it seems like forever. At least 2-3 hours. Chicken looks great and seems to doing real good. So, if I ver get it too 170, I will then foil wrap it, and put it back in till it gets to 200 for pulling.
     
  12. grillin_all_day

    grillin_all_day Smoking Fanatic SMF Premier Member

    good luck with the smoke and be patient! your target temp will eventually come. i've had a 5 lb butt in since 8:45 this morning. i also threw a rack of spare ribs on at 11:00 which is probably why it's taking a bit longer. but remember, good home cooked food is always worth the wait!
     
  13. t-roy

    t-roy Fire Starter

    Well I didn't get Qview pics, but the butt came out great! Chicken too!

    I pulled the butt out at 170, wrapped in foil and put back in, but after an hour it had only gone up like two degrees, infact towards the end it was dropping I swear (fire temp still around 250). Maybe my little digital meat thermo is junk, who knows. So....I caved and took it off! To my surprise, most of it pulled pretty good, the rest I sliced and everybody was VERY happy with the flavor.

    One thing I think I goofed and will not do next time I think......I cut the giant skin thing (technical term!) off before rubbing thinking...there's no way that should be left on??!! But I think I should have cuz the outside was a tad dry in some spots. But overall...very cool!

    Can't wait to do another one! Just finished up my THIRD day of leftovers at lunch today!!![​IMG]
     
  14. cowgirl

    cowgirl Smoking Guru OTBS Member

    T-Roy, it sounds like you had a success! Glad to hear it.[​IMG]
     
  15. capt dan

    capt dan Master of the Pit OTBS Member

    LOL, sorry but that just made me spew my dang drink!

    Next time leave the"giant skin thing alone".![​IMG]
     
  16. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Way to go T glad it came out good [​IMG] Listen to the Capt. and leave it on next time.
     
  17. t-roy

    t-roy Fire Starter

    ROTFLMAO! Oh sure...laugh...coming from a guy dressed up in a batman leatard!

    Okay fine, next time no circumcision of the butt.
     
  18. capt dan

    capt dan Master of the Pit OTBS Member

    T-roy, I just checked your profile and see that you have a charbroil silver. If you have done the mods( I think it said ya did) then I would do a couple things.

    1st. Leave the fat cap(giant hehehe skin thing) on and cook the butt with the fat cap down.
    2nd. use a good lump charcoal with some of your favorite woods for flavoring in the first half of the smoke, after 5 hrs, just stick with the lump.
    3rd do NOT cook by the therm on the door(if ya got one with yours), buy a remote digital, test it in boiling water, and use it, at least in the last half of the smoke(after 4-5 hrs).

    4th. Consider injecting the butt before ya rub it and rest overnight in the fridge.
    A simple inject is 3/4 cup apple juice, 1/2 cup water 1/4 cup kosher salt, 2 tbs of your butt rub. Thats enough inject baste for 2 butts.

    and finally, take the butts to 170 internal, wrap in heavy duty foil(be sure the bottom doesn't leak) and back into the smoker and continue the smoke at 225-250 till it gets to 200 degrees internal. Pull it off and rest for an hour in an empty cooler(( still in the foil)

    You do this, you will like the results, I gaurantee it!
     
  19. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    T a little advice when Capt Dan speaks listen carefully and take it all in he knows what he's talking about. He gives very good advice
     
  20. capt dan

    capt dan Master of the Pit OTBS Member

    A couple of pics from my newbie days with my silver!



    and the finish





    Don't look too dry does it?

    These pictures are brought to you by me through the kind guidance from all the fine folks here at SMF. They will "hook a brother up!"
     

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