Pork shoulder

Discussion in 'Pork' started by lovelife, Apr 14, 2016.

  1. lovelife

    lovelife Smoke Blower

    Saturday I have a bunch of friends over and decided to make Pulled Pork Sandwiches. My alarm went off at 4am this morning. At first it is a little rough to get up, but once the fire is on I just love it when everyone else is asleep, it's quiet, slowly it's getting lighter out. Once the meat is on you can just back, relax and enjoy a good cup of coffee.

    Dry brined the night before.

    Rubbed it this morning:

    After 9.5 hours of smoke:

    Not going to wrap it since I have plenty of time. The shoulder is at 184F at this time.
  2. smokinal

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

    Looks great so far!

    I don't like to foil them either.

    Love that bark!

  3. lovelife

    lovelife Smoke Blower

    Thanks Al!

    Almost done. At 194F at the moment:
  4. whistech

    whistech Smoking Fanatic SMF Premier Member

    Your pork shoulder is looking great!
  5. lovelife

    lovelife Smoke Blower

    Thank you sir!
  6. b-one

    b-one Smoking Guru OTBS Member

  7. lovelife

    lovelife Smoke Blower

    I did fat side down for the first time. Had a hard time getting the shoulder off my food rack. A layer of fat got stuck to it and had to pull the shoulder off in pieces. Is this common?

    I dry brined it for 12 hours, I know 24 would be better for such a big piece of meat but didn't have the time. The meat was a tad on the dry side. I smoked it for 16 hours between 210 and 250f. Never wrapped it.

    Any advice on figuring out why it was a bit dry?

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