pork shoulder

Discussion in 'Pork' started by beerivore, Jun 11, 2007.

  1. it took about 8 hours for a 6# piece. well worth it. It stalled out at about 169º for alittle bit. It cooked for about 6 hours total and then wrapped in a towel and put it in a cooler. Just pulled it out of the cooler after about 1 1/2 -2 hours and picked it apart with a fork.
    I have been able to have the temps steady for an hour or 2, but nothing to where i can go to sleep for hours. I don't know how some of you guys can do all nighters and keep temps all night.
    Anywho, I have sandwiches for at least a week.
  2. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member


    Take care, have fun, and do good!


  3. watery eyes

    watery eyes Smoking Fanatic OTBS Member

    Nice "Q".....especially the smoke ring.
  4. wvsmokeman

    wvsmokeman Smoking Fanatic OTBS Member

    Lookin' Good!![​IMG]
  5. thanks.......... I am wondering if anyone injects their pork shoulder with anything before smoking it.
    I love the taste when I pull it apart. It is better the next day, for I feel the smoke flavor is more intense. If anyone injects it, what do they inject it with?
  6. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    That looks fantastic.
  7. deejaydebi

    deejaydebi Smoking Guru

    Looks great! Nice and juicey fine looking smoke ring .. Great Job!

    I don't inject per se but I do occasional jab the knife in and stick garlic cloves soaked in olive oil in the slits. Awsome flavor!
  8. Thanks DeeJay. I will try that.

    On another note I had to defend the male species from your jokes about them.

    Thanks for all your help
  9. deejaydebi

    deejaydebi Smoking Guru

    LOL I was waiting for that! We gals get hit all the time! When I got that in my email this morning I had to post it!
  10. watery eyes

    watery eyes Smoking Fanatic OTBS Member

    I don't use injections.....but I always use a good Finishing Sauce!!!
  11. billyq

    billyq Smoking Fanatic

    I was just gonna mention the finishing sauce!
  12. I did a small pork shoulder yesterday, too. Not very big at all, but DANG!!! It was GOOOOOOD!!! I cut it with a FORK! A FORK! MMmmmmm.

    Sorry, Beerivore, didn't mean to take steal any thunder from your thread. Just had to brag a little. I'm glad yours turned out so well. It looks good. I'm lovin' life right along with ya!
  13. hillbillysmoker

    hillbillysmoker Master of the Pit OTBS Member

    Great looking smoking adventure. I am glad your plan came together.

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