First Smoked Pork Shoulder (Picnic)

Discussion in 'Pork' started by mattygfl, Jul 22, 2009.

  1. mattygfl

    mattygfl Newbie

    First off I want to say thanks to all the members here for such good information. Especially SFLQuer for his finishing sauce!!! SOOOO GOOD!!!

    Anyways I recently purchased a cheap Charbroil Smoker from walmart that set me back like 90 bucks or something. I wish I woulda just got a better model for obvious reasons but I didnt. Anyways I have been surprised at how well I can actually control the temp with this model. I havent dont any of the mods yet, but I will definitely be doing so sometime soon!!

    Ok so I got a Pork Shoulder the picnic version which was about 7.91 lbs from Winn Dixie and it was onsale. I only paid like 5.48 or .69/lb for the piece of meat. I guess they were running a special for a week or so cause they had a bunch of them in the back. Now the are back up to 1.39 lb. I shoulda bought a bunch of them! Oh well.

    Well I did a homemade rub which consisted of Brown Sugar, Paprika, Cayanne, White Pepper, Salt, Black Pepper, Cumin (which is a great ingredient), Garlic Powder, and maybe some other spices i have in there. Anyways I rubbed it down with Yellow Mustard before hand, then put the spice rub all over it and wrapped it in plastic wrap for over 24/hrs.

    So I planned on smoking the shoulder on Sunday after I fished all day on Saturday offshore, but my girlfriend was out of town on business and a good buddy came down to fish with me. Well put us both together and there is definitely a recipe for trouble. So anyways Saturday night rolls into Sunday morning and instead of going to bed we decided it would be a good idea to go fishing again. Well it wasnt such a great idea and when we finally made it back in it was close to noon and there was no way i could smoke that shoulder that day. So instead i decided that I needed a day off from work! [​IMG]

    So I slept pretty much all day Sunday and recovered quite nicely. Woke up Monday and lit the smoker about 8 am. Once i got my temps stablized at about 225-230 I threw on the butt. I smoked it for about 6.5-7 hours with temps not going over 250 and not under 215. I used regular charcoal and hickory wood chips in a tin foil packet. I started spraying the meat with a mixture of apple cider, vegitable oil and tabasco sauce after the first few hours. I sprayed it once every hour or so and really soaked it down. Once the internal temperature of the meat reached 160 I wrapped it in tin foil and covered the inside of the tin foil nicely with my spray mixture. I still dont have a wireless meat thermometer yet (i have one on the way) so I had to periodically check it. I knew it was going to take at least another 3 or so hours so I didnt check it till 3 hours after I wrapped it in foil. When I did finally check it i stuck in the thermometer and the internal meat temp was about 205.

    I quickly took it off the smoker and wrapped it in an old towel and threw it in the cooler for about an hour. When i finally opened it it litterally just fell apart at the first touch of the fork. I was happier than a pig in poo, probably even happier than the pig i just ate when he got his first roll in poo! Haha! Came out SOOO GOOD. I couldnt believe I did it that well on my first time, but I know that i could not have done it without all you folks here! Thanks again for all the tips and information. I am having a big party this weekend and am doing 2 more! I just hope they come out as good as the first one!!!

    Also I made 2 other sauces besides the SFLQuers finishing sauce. I made a eastern Carolina vinegar and pepper sauce as well as a south Carolina mustard sauce. I will post those recipes later. The mustard sauce was out of this world!

  2. eaglewing

    eaglewing Smoking Fanatic SMF Premier Member

    GREAT JOB!!! [​IMG][​IMG]

    If your happy I'm happy!!

    I totally AGREE!!!
  3. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Great looking pulled pork! Made me hungry all over again.
  4. bigsteve

    bigsteve Master of the Pit

  5. Looks awesome man! Arent you suppised to take the skin off to get better rub/smoke penetration though?
  6. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks Great...
  7. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    NICE!! Make mine a sammie with SoFlaQuers sauce please!!
  8. roller

    roller Smoking Guru SMF Premier Member

    Looks good from this angle.
  9. fife

    fife Master of the Pit

    Looks good[​IMG]

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