SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Smoking Pork Shoulder Tomorrow, a question.
New Posts  All Forums:Forum Nav:

Smoking Pork Shoulder Tomorrow, a question.

post #1 of 10
Thread Starter 

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?

IMG_0152.JPG

post #2 of 10
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!
post #3 of 10

 

I want to see this pork shoulder (burnt end)!

 

You may be on to something xrocker.gif

post #4 of 10

Don't forget the Q-view!

post #5 of 10
Thread Starter 

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.

post #6 of 10
Thread Starter 

I was posting, and then when I went to check it, the smoke was blue, maybe the temps were still stabilizing.

Charcoal tray

IMG_0153.JPG

 

IMG_0155.JPG

 

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

 

IMG_0156.JPG

post #7 of 10

Well you got the thin blue rolling & the oak beams look great!

post #8 of 10
Thread Starter 

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.

 

post #9 of 10
Thread Starter 

porkshoulder.jpg

post #10 of 10

Looks like it came out great!

Thanks for sharin'  thumbsup.gif

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Smoking Pork Shoulder Tomorrow, a question.