Smoking Pork Shoulder Tomorrow, a question.

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

remarkekim

Newbie
Original poster
Apr 30, 2011
9
10
I am preparing the shoulder for tomorrows smoke.

There is a flap of meat, should I cut it off, or tie it? If so, what kind of string?

58efcf03_IMG_0152.jpg
 
Don't cut it off. It'll make a nice burnt end if untied. If you want to tie it, use cotton string. You could also spear it with a toothpick or skewer to hold it against the bulk. Good luck, and post pix!
 
It looks like where they de-boned it, maybe the butcher got a little sloppy.

Its in the smoker now, but the smoke seems to be white...

I am using RO lump with Hickory chunks, but I know wood, and there were quite a few red oak chunks in there.

my smoker is the grill pro vertical.

I have been taking pictures already for the Qview.
 
Last edited:
I was posting, and then when I went to check it, the smoke was blue, maybe the temps were still stabilizing.

Charcoal tray

c708e9d5_IMG_0153.jpg


18c0e0bf_IMG_0155.jpg


Working on my in-laws house today wrapping the old beams with new red oak.

2dab5cf9_IMG_0156.jpg
 
It turned out great. I put it in at 7:30 am, and it was going well until I ran out of charcoal and had to buy some cowboy from the local grocery store. it burned like crap compared to the RO. at about 6pm, the in-laws were going to bed so we had to take it with us and I finished it in the oven, the plateau lasted forever, and at midnight I went to bed, I got up every hour, and checked it and it was finally up to about 190 at 530, so I wrapped it in foil and towels and let it set till 7, when I got up and pulled it. I used SoFlaQuer's finishing sauce, and it turned out great! My father In-law wants me to make it for the memorial day party next weekend. I think I will, along with some ABTs and maybe some ribs.

My Weber wireless thermometer malfunctioned, I think the wire got pinched in the door.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky