Pork Shoulder Question

Discussion in 'Pork' started by odm4, Sep 28, 2007.

  1. OK i just got home from the meat store, i went to get a bone in pork shoulder to make pulled pork using meoweys recipe. When i got there they had sold out of the bone in shoulders, so they gave me a 8 lb boneless shoulder. Can i still follow the same recipe? will it dry out? Any suggestions as to what i should do?

    Thanks, Oh BTW this is my 1st post here, GREAT SITE!! [​IMG]
     
  2. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    same same- bone in is just usually cheaper around here.just follow meowey's lead.
     
  3. gypc

    gypc Meat Mopper OTBS Member

    Yeah, what the gypsy said and it should have plenty of fat for the juices!!!!!!!! I've never smoked a dry pork shoulder!!!
     
  4. jmedic25

    jmedic25 Meat Mopper OTBS Member

    The bone should'nt matter too much. Meowey's recipe is locked on. 8lb is a long smoke. Take some pic's and enjoy!
    Justin
     
  5. deer meat

    deer meat Smoking Fanatic OTBS Member

    Smoke it like there is a bone in it. Stop over at roll call and introduce yourself. [​IMG]
     
  6. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    NY
    I've smoke with and without, not much difference. Enjoy the shoulder.
     
  7. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    what that gypc said- use a drip pan for the juices for the finishing sauce.
     
  8. Thanks guys, I just finished putting my rub on , and its wrapped up and ready to go in the smoker bright and early tomorrow morning. [​IMG]
     
  9. deer meat

    deer meat Smoking Fanatic OTBS Member

    good luck, have fun, and post some Qview [​IMG]
     
  10. Im getting up at 6:45 to put them on the Smoker, ( Brinkman gourmet electric) using Hickory that is currently soaking with some apples. So expect an update and hopefully some pix around 8:00am


    ETA: I plan on keeping the meat in the string bag during the smoke will this cause any problem?
     
  11. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    i'll see ya @ the crack of noon for the Qview. [​IMG]
     
  12. cheech

    cheech Master of the Pit OTBS Member

    Welcome aboard, if you follow Meoweys recipe you will have a great meal

    Welcome to the forum
     
  13. OK the pics arent working yet, but the pork is in the smoker, and seems to be progressing well, shes at 95 degrees now, so i just mixed up my spray using apple cider and bacardi rum.
     
  14. deer meat

    deer meat Smoking Fanatic OTBS Member

    sounds like your on the wright track [​IMG]
     
  15. johnd49455

    johnd49455 Smoking Fanatic OTBS Member

    Ditto

    Welcome to the SMF family[​IMG]

    I have done them both ways. Bone in has (in my opinion) a slightly better flavor. The bone does add something to it, butt both are very good. [​IMG]

    Sounds like you are off to a great start on the smokin addiction[​IMG]
     
  16. Update2

    So far im at 156 degrees, and everything is looking good, Ive been trying to get the camera working all morning to no avail, i think im gonna have to get a new one. Im surprised how long it takes to get this to raise temp, the meat only raises 2-3 degrees every hour now, so i think ill take the advice from meoweys thread and put it in the oven @ 250 degrees to reach my final temp of 200. I have not installed a thermometer to measure temp in the smoker yet, though i saw some ideas in another thread, i think ill do that. anyways im gonn wait this out watching the movie "Shooter" i rented today. I'll post an update as to how it turns out later tonite.

    [​IMG]

    ETA : Thanks to everyone who has chimed in so far, this is a great place to get advice.
     

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