Rookie mistake

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dave826

Newbie
Original poster
Jan 23, 2016
24
10
I'm new to the smoking/grilling game , I decided to try my hand at making a smoked pork shoulder, I trimed to skin off and rubbed some mustard then the rub I was going to use (so I thought) , I preheated my smoker to 250° , I used Apple and hickory mix , all this at 1am , here it is 7hrs latter and I wake up to see and realize I used the wrong rub ...
64b4681e63b6fe3207504784970aef1e.jpg

Yup beef rub...


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Not yet , the pig temp is still low @167 , it's a little slow going..

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Can't wait till dinner time...

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I found with a pork shoulder (usually boston butt) you cook for so long you end up not tasting the rub at all. all the butts i have done i cannot taste the rub so i stopped using rub all together i just use some salt on the exterior after trimming a little surface fat and scoring the  fat cap. i get good bark and a great flavor from the smoke, but no rub needed.

that being said if you stick to your temps your pork should be great! dont sweat the rub.

happy smoking,

phatbac(Aaron)
 
I found with a pork shoulder (usually boston butt) you cook for so long you end up not tasting the rub at all. all the butts i have done i cannot taste the rub so i stopped using rub all together i just use some salt on the exterior after trimming a little surface fat and scoring the  fat cap. i get good bark and a great flavor from the smoke, but no rub needed.



that being said if you stick to your temps your pork should be great! dont sweat the rub.



happy smoking,


phatbac(Aaron)
eaaf5975143dcd1338c37d62429cdee6.jpg
my temp so far..

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Pork shoulder is pretty forgiving. It likes rub with some sweetness in it. But like was said FB at the end you really only taste the meat and the smoke. Spritz it with some apple juice or Coke .. It will be fine
 
I try to stay around a smoker temp of 225.  Pull that thing at 200.  You're on the upswing.  2-3 hours I'll bet.
Yup 3hrs more..:p
I can't wait...

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It looks good so far.

If you want to add taste to your shoulder. IMHO, injecting it is the way to go.

Al
 
0c8c7de975701206dc1c909b93e5f166.jpg

My temp right now..

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Done!!! And friggin delicious....

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Done!!! And friggin delicious....

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Good deal.. and all that worry for nothing... as you found out.. just because it says for beef.. doesn't mean it won't be good on pork.. chicken.. or whatever ... Thumbs Up
Now I know , and knowing is half the battle...:cool:

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