Pork Shoulder Help Needed

ptcruiserguy · Oct 22, 2011

Okay my brother went to the store today and brought home a pork shoulder and wants me to

smoke it. He said he wants it to be a smoked ham. Here is a pic

On the bottom of the red label it says Ready to cook.

couldn't get a really good pic that close. But it does say ready to cook.

So what I am needing to know, is how do I cook it to make it come out tasting like a ham.

Do I have to use cure on it?

Do I just brine it then smoke it?

Just a couple of questions, I am not ready to do it yet. Maybe Monday or Tuesday.

Thanks in advance.

Happy Smokin'

Mike

forluvofsmoke · Oct 22, 2011

Pops can tell you how to do this one, if you do choose to...he's been involved with curing hams most of his life, and knows his meats.

It has to be cured by pumping a pickle and submersion brine-curing if you want it to taste like a ham. That's something I haven't done myself, but have studied the process off-and-on for a few years. Lots of time needed for the curing process, dedicated fridge space, and the proper method/technique and the correct curing agents...we're talking a couple weeks at best before you'll be smoking it.

If you choose to forgo the curing and still want a bit of hammy flavor, you can smoke with hickory, which will add to that flavor profile, but not much else can be done (that I know of) to give a true ham flavor other than curing. If smoking the picnic fresh (un-cured), take to 175-180* internal temp for more tender slicing, or, 200* for pulling the meat. Smoke chamber temps of 225-250*.

Eric

pops6927 · Oct 22, 2011

Check out my leg to ham link below, it tells the process, it will take about 3 weeks for a front shoulder, a month for a hind ham. The shoulder is similar to the ham as it also has 2 joints and three bones so injecting is still about the same, I'll post a pic of the bone structure as soon as I can get a pic into Paint to do so.

Basic process is to pump the ham where indicated with a 4 oz brine injector, then submerge in the brine, holding it down with weight; I usually use a half-filled-with-water gallon ziploc, in a food safe 5 gal. bucket, put in the fridge and let cure for at least 2 weeks, 3 would be better.

When cured, remove from brine, rinse off for a minute and either hang or put on rack in smoker/smokehouse, bringing up to 225°-240° and smoke and cook until at least 146° - 150°, 155° would be top temp. Remove, cool, then re-warm in smoker or oven to 135°+ or higher, carve and serve, or you can bone out prior and reheat if you wish.

Yum! Enjoy!

ptcruiserguy · Oct 22, 2011

Thanks Eric and Pops for the info. I really liked the "Leg to Ham" post Pops.

That is really helpful.

Guess I better be gettin my stuff together, still need 5 gal bucket and some cure # 1.

Lol, Guess I won't be smokin this thing Monday or Tuesday.

Thanx again and I will probably have another question or two when I get everything together.

Happy Smokin'

Mike

so ms smoker · Oct 22, 2011

Just so you know.... Was your brother wanting this ham done soon, or is he willing to wait? The first pork butt I did (before I found this site) I took to about 170 IT trying to make pulled pork. It was too firm and tasted more like ham than PP. Was not the same as a cured ham, but deffinatly not PP. If he is willing to wait, then by all means, do as Pops says!

Mike

DanMcG · Oct 23, 2011

Originally Posted by ptcruiserguy

Guess I better be gettin my stuff together, still need 5 gal bucket and some cure # 1.

Lol, Guess I won't be smokin this thing Monday or Tuesday.

Good advice from Eric and Pops, You might as well smoke it up now for some pulled pork and get another one for the ham once you have all the necessary supplies.

SmokinAl · Oct 23, 2011

Sounds like a fun project!

Let us know how it turns out.

ptcruiserguy · Oct 23, 2011

DanMcG said:
Good advice from Eric and Pops, You might as well smoke it up now for some pulled pork and get another one for the ham once you have all the necessary supplies.

I have a packet of Sure Cure (6.25) is that the same as Cure # 1? If it is the same then all I have to do is stop at Food City and get a 5 gal bucket from the Deli.

That way I can start it tomorrow.

So MS Smoker said:
Just so you know.... Was your brother wanting this ham done soon, or is he willing to wait? The first pork butt I did (before I found this site) I took to about 170 IT trying to make pulled pork. It was too firm and tasted more like ham than PP. Was not the same as a cured ham, but deffinatly not PP. If he is willing to wait, then by all means, do as Pops says!

Mike

Lol, I told him what the wait time was and what all was involved and he said well we will have a nice ham for Christmas...

ptcruiserguy · Nov 28, 2011

Okay so I finally got everything together to turn this shoulder into a ham.

I mixed up Pop's Cure like his instructions and injected all around the bone structure.

Then took the shoulder and put into a 5 gal. food safe bucket and poured brine/cure on it.

Then took gal ziplock and filled half full of water and set on top of shoulder to hold down.

Well it's been 3 weeks and now that Thanksgiving is over I decided to pull it and rinse off and then

cover with maple syrup and brown sugar. Then placed it in a Ham Sock (thanks again Pops).

And is now in the smoker running at 235* using Hickory.

Here are a couple of pics:

This is one after rubbed with Maple syrup and brown sugar before going in smoker

This one hanging in the smoker at start.

Can't wait to see how this turns out... will finish posting when it is complete.

Thanks for lookin'

Mike

roller · Nov 28, 2011

Great project and it looks like it is going good.

SmokinAl · Nov 28, 2011

Can't wait to see the finish!

jmonty580 · Nov 28, 2011

Man that looks really good and interesting! Cant wait to see the end result.

ptcruiserguy · Nov 28, 2011

Okay everyone... my pork shoulder is now a ready to cook ham.

I am gonna let this rest in the fridge for about 5 or 6 days, then reheat it.

And now for a slice just as a test

You talking about one good tasting ham. Wow... Pops sure knows his stuff. And I applaud him.

You can taste the Hickory smoke flavor with just a hint of the Maple and brown sugar. Very hammy and juicy.

That is what happened to the missing piece... I ate it. lol

Thanks for looking everyone. This is something I will do again. And soon.

Later

Mike

jmonty580 · Nov 28, 2011

That looks pretty amazing man. I may have to try that sometime soon.

chef jimmyj · Nov 28, 2011

What a Great job thanks for the Post...JJ

pops6927 · Nov 28, 2011

Great looking cured and smoked picnic, Mike! Interior and exterior color is excellent! Yes, the Sure Cure is the same; it is 6.25% sodium nitrite and 93.75% salt; Prague Powder, Sure Cure, InstaCure, DQ cure, etc. is all the same if it has the same ingredients in the same percentages.

What internal temp did you get it up to?

You have produced a professional looking product and should be extremely proud of your work! Great Job! So glad we could all help, but it is you who did it and did it right! Fantastic!

And, what time is dinner?

raptor700 · Nov 28, 2011

Wow mike!!!!!!!

That's a work of art, of course you can't go wrong with pops recipe's.

I've always wanted to give this a try, so after seeing your Ham I think I'll give it a go.

Thanks for posting

ptcruiserguy · Nov 29, 2011

Thanks Pops, But without your divine guidance I would have never been able to do it. As far

as the internal temp, I took it to 150. You had in your post not to take it over 155.

I am very fortunate to have people like you to help me out. I feel very privileged to be able to take on these tasks and complete them.

Then to be able to show them to all who helped in making it so.

Thanks again Pops for a great thread and a wonderful product.

Mike

P.S. Dinner will be on Dec. 4th about 5:30 pm est.

Pops6927 said:
Great looking cured and smoked picnic, Mike! Interior and exterior color is excellent! Yes, the Sure Cure is the same; it is 6.25% sodium nitrite and 93.75% salt; Prague Powder, Sure Cure, InstaCure, DQ cure, etc. is all the same if it has the same ingredients in the same percentages.

What internal temp did you get it up to?

You have produced a professional looking product and should be extremely proud of your work! Great Job! So glad we could all help, but it is you who did it and did it right! Fantastic!

And, what time is dinner?

ptcruiserguy · Nov 29, 2011

raptor700 said:
Wow mike!!!!!!!

That's a work of art, of course you can't go wrong with pops recipe's.

I've always wanted to give this a try, so after seeing your Ham I think I'll give it a go.

Thanks for posting

You are right Raptor. You can't go wrong with Pops recipe's. All you have to do is follow them to a tee and

you end up with food that looks like that.

Thanks again

Mike

2salty · Nov 29, 2011

Dat's pretty right there.

Pork Shoulder Help Needed

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