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First Time Pork Shoulder on Weber Kettle - Need Help!!

post #1 of 12
Thread Starter 

Pulled a 4 1/2 lb shoulder out of the freezer to start thawing for this weekend.  I've never smoked a shoulder before, but I'm planning on about 8 hours at 225-250.  Can you use the same rub & sauce as you would use on ribs?  Thoughts, ideas, suggestions?

 

Go Rangers!  Boomer Sooner!

post #2 of 12
If you liked the rub you used on the ribs then use it. I dont sauce the butts. I might use a little on the meat after its pulled. As for the time 8 hours should be enough. If your done in 6-7 you can just keep it in the cooler foiled and wrapped in towels until your ready. Good luck with it.
post #3 of 12

I suggest logging in to smf while you're doing the smoke and start your thread. This way people will be following you and if you have questions there should be someone with an answer for you. At only 4.5 lbs I can't see you going past 7 or 8 hours but be prepared for a stall just in case it happens. If you want an awesome finishing sauce try this http://www.smokingmeatforums.com/a/finishing-sauce-for-pulled-pork-by-soflaquer by SoFlaQuer. It's awesome!

 

Good luck!

post #4 of 12

I second teez, the finishing sauce really makes it better.

post #5 of 12

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I'm with Brian (Bmudd) and a rub is a rub. You can use it on anything that you want. With this economy they cut the budget on the rub Police and they aren't checking for the proper uses of rubs anymore

post #6 of 12

I recommend Jeff's rub, finishing sauce...and if they want it, Carolina Gold for the sammie...but that's just me ;)

post #7 of 12

The Weber is great for your endeavor.  Shoulders are super easy to smoke:

 

  1. smoke between 225-250*,
  2. ride out the stall no matter how long it takes and how much you want to panic,
  3. smoke to temps and not time
  4. foil at 165*
  5. take to 190* if slicing, 200-205* if pulling
  6. wrap in towels and place in a cooler for a minimum of an hour.

 

Keep things simple to start with regarding rubs & sauces.  As you develop your craft, you can tweak things a little at a time until you hit your stride and find what you like.  Remember, spices and rubs are ingredients, sauces are condiments.

post #8 of 12


bingo right here did a 9.5 pounder yesterday and this is what i did cooked at 250 till temp hit 165 took off wrapped till 190 then wrapped in cooler for 45 mins- to an hour back on smoker for 20 mins with sauce
 

Quote:
Originally Posted by adiochiro3 View Post

The Weber is great for your endeavor.  Shoulders are super easy to smoke:

 

  1. smoke between 225-250*,
  2. ride out the stall no matter how long it takes and how much you want to panic,
  3. smoke to temps and not time
  4. foil at 165*
  5. take to 190* if slicing, 200-205* if pulling
  6. wrap in towels and place in a cooler for a minimum of an hour.

 

Keep things simple to start with regarding rubs & sauces.  As you develop your craft, you can tweak things a little at a time until you hit your stride and find what you like.  Remember, spices and rubs are ingredients, sauces are condiments.



 

post #9 of 12

worthless.gif

 

C'mon.......we wanna see that BUTT!!!!

post #10 of 12

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post #11 of 12
Quote:
Originally Posted by JWSooner View Post

Pulled a 4 1/2 lb shoulder out of the freezer to start thawing for this weekend.  I've never smoked a shoulder before, but I'm planning on about 8 hours at 225-250.  Can you use the same rub & sauce as you would use on ribs?  Thoughts, ideas, suggestions?

 

Go Rangers!  Boomer Sooner!



You can use your rib rub on a roast but I have learned not to use my roast rubs on ribs because they contain too much salt for the thin ribs. I came by that info the hard and honest way.

 

post #12 of 12



Haha Craig that is AWESOME!!!

Quote:
Originally Posted by fpnmf View Post

1000x500px-LL-356f16fd_ThreadisUseless.jpg



 

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