Pork Shoulder Question

[odm4]

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!!

 

[gypsyseagod]

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

 

[gypc]

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

 

[jmedic25]

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

 

[Deer Meat]

Smoke it like there is a bone in it. Stop over at roll call and introduce yourself.

 

[ron50]

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

 

[gypsyseagod]

what that gypc said- use a drip pan for the juices for the finishing sauce.

 

[odm4]

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.

 

[Deer Meat]

good luck, have fun, and post some Qview

 

[odm4]

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?

 

[gypsyseagod]

i'll see ya @ the crack of noon for the Qview.

 

[cheech]

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

Welcome to the forum

 

[odm4]

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.

 

[Deer Meat]

sounds like your on the wright track

 

[johnd49455]

Ditto

Welcome to the SMF family

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.

Sounds like you are off to a great start on the smokin addiction

 

[odm4]

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.

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