Pork shoulder question

smokininidaho · Nov 15, 2011

Hi all, gonna do a pork shoulder tomorrow, it has a nice fat cap. Going to do it on my Brinkmann vertical using Royal Oak lump and maple wood maybe some apple wood also. I've always done fat cap up but the weather is going to be a little cool tomorrow only in the mid 30's so I'm really going to have to watch my fire. Just wondering if putting the fat cap down will help as I may have a few temp spikes when I add fuel, hopefully nothing major. Will be trying to hold 220- 230 on the cook.Thanks for any info.

oldschoolbbq · Nov 15, 2011

Idaho, I feel like you get the same results either way. I preffer to smoke it Fat up so it seems to crisp a little better for Bark. The weather should not hurt things much(especially if you can set up a wind breaker in front of the Smoker.

220* to 230*f will be good, if it spikes some, no biggie;Butts are very forgiving and an excellent cut to practice cooking.

May you have a great smoke and...

may your Butt be Mahogany...

shooterrick · Nov 15, 2011

Well I am a fat cap up guy just cause cleanup in the smoker is a bit easier. I think your plan sounds fine.

Not a critisizm just an observation. We should probably have a moderater move your thread to the pork section from the sausage section. Not a big deal at all just helps folks find what they are looking for easier.

Good smokes and Welcome to SMF.

michael ark · Nov 15, 2011

I started on the same smoker as you .I would go fat down .Oldschool has a big pimped out tejas with sfb so he don't get the high temp spikes you get on a vertical.

smokininidaho · Nov 15, 2011

Thanks guys, well I've got insulation on the Brinkmann so I'm hoping to control temps within reason. I could also smoke on my GOSM stainless propane but I just found some Royal Oak lump and I just love smoking with this stuff and with the maple wood I just picked up I'm pretty stoked for this smoke. I guess it will be a game time decision on fat up or down lol.

SmokinAl · Nov 16, 2011

Good luck & don't forget the camera!

chef jimmyj · Nov 16, 2011

I go Fat side up...I have gotten 50*F spikes lasting 10-15 minutes and there was no issue with the Butt...I have to try Maple sometime...JJ

alelover · Nov 16, 2011

I do fat side up. I cut a nice cross hatch in the fat too. I think it helps crisp the fat better and allows more smoke to penetrate the fat side.

smokininidaho · Nov 16, 2011

Well folks got the pork butt on at 9:00 this morning, fat side up. Yesterday I rubbed with some yellow mustard and a generous rub of Grill Mates applewood rub, plastic wrapped good overnight. Put a little more applewood rub on and some fresh cracked black pepper on before putting in the smoker. I chickened out and used my stainless GOSM, it's 21 degrees here right now and windy. Figured I'd have better control in this weather plus it's supposed to get more windy with snow this afternoon. Started out with a equal mix of maple, apple and cherry for smoke. Have a drip pan underneath to catch the juices. I'll take some qview later when my son gets home with his phone. Forgot to add I will be mopping every hour or so with 4:1 apple cider and apple cider vinegar.

raptor700 · Nov 16, 2011

Sounds good, can't wait to see how it turns out

Bearcarver · Nov 16, 2011

alelover said:
I do fat side up. I cut a nice cross hatch in the fat too. I think it helps crisp the fat better and allows more smoke to penetrate the fat side.

What Scott said above.

Bear

flash · Nov 16, 2011

michael ark said:
I started on the same smoker as you .I would go fat down .Oldschool has a big pimped out tejas with sfb so he don't get the high temp spikes you get on a vertical.

I agree, but then again why not NO fat cap. Cut a majority of it off, more room for rub means more bark. There is more than enough fat in a butt to keep it moist.

flash · Nov 16, 2011

smokininidaho said:
Well folks got the pork butt on at 9:00 this morning, fat side up. Yesterday I rubbed with some yellow mustard and a generous rub of Grill Mates applewood rub, plastic wrapped good overnight. Put a little more applewood rub on and some fresh cracked black pepper on before putting in the smoker. I chickened out and used my stainless GOSM, it's 21 degrees here right now and windy. Figured I'd have better control in this weather plus it's supposed to get more windy with snow this afternoon. Started out with a equal mix of maple, apple and cherry for smoke. Have a drip pan underneath to catch the juices. I'll take some qview later when my son gets home with his phone. Forgot to add I will be mopping every hour or so with 4:1 apple cider and apple cider vinegar.

With fat cap up and all that mopping, you will probably see little bark formation. Especially if you wrap it in foil also.

You using water or Sand in the water pan?

smokininidaho · Nov 16, 2011

Using water on this one, have always used water, may try sand next time, what do you use playsand?

smokininidaho · Nov 16, 2011

OK folks just about 7 hours into the smoke, I'm between 160 and 165 on my internal temp and now going to foil it up and wait for 200-205 degrees and have some sweet and savory pulled pork sandwiches.

shooterrick · Nov 16, 2011

Looking great! Send a sammie my way.

venture · Nov 16, 2011

You are on your way. Waiting for the pulled pics!

Good luck and good smoking.

raptor700 · Nov 16, 2011

It's looking good, keep up the good work

SmokinAl · Nov 17, 2011

That is looking real good so far!

ptcruiserguy · Nov 17, 2011

That looks like it will yield some nice PP.

Yummy

Pork shoulder question

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