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Pork shoulder

post #1 of 9
Thread Starter 
Hello all! I am new to this site and already LOVE IT! I am going to be smoking a shoulder on Saturday and was wondering if I can trust a .99 cent per pound pork shoulder blade roast from the local grocery store here in tucson to make pulled BBQ and I need some quick input! Thanks, and I hope to make some good friends on here.
post #2 of 9

It should work. I used something similar the first time I tried making pulled pork years ago.

post #3 of 9

Welcome to the SMF!  As long as it's pork it should make pork BBQ!  I guess a better cut would make better BBQ, but that's a guess on my part.  Post some QView (pics of your BBQ)!


Take care,


post #4 of 9

Wecome to SMF, I am a newbe here to, the blade roast is the upper portion of the front shoulder known as a boston butt and is very good pulled, some people cook to 180 degrees, Igo to 195 to 200 degrees then pull it will be very tender,  hope this helps u out

post #5 of 9

.99 lb pork shoulders is all that I ever use and they work everytime. I always buy them on sale and keep 2 or 3 in the freezer..Good luck and welcome to the fourm...Man I remember my first one and these guys walked me right through it and I was up all night.

post #6 of 9


First off Welcome to SMF. You'll like it here for there are alot of really good folks here that would just love to help you with just about anything to do with smoking. Now there are alot of proven recipes for some amazing things here too. So if you need sign up for the E-Course it's free and it will give you the basics of smoking and some good methods to use also. So the next big thing for you to do is go out and get you something to smoke and if you happen to have any questions just post it here and we will be happy to answer them for you.


Welcome To Your New Addiction 

post #7 of 9

One of things I love most about smoking is being able to use "cheap" meat and get such great food. I stock up on these and chuckies  - Can't believe how often they do 2 for 1's on those.  There are lots of tips in the pork section, along with rub ideas. I often brine mine, as well.  Have fun, Cheers!

post #8 of 9
Thread Starter 
Thanks everyone! I'll be sure and post pics!
post #9 of 9

Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview. PDT_Armataz_01_34.gif

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