Smoking a Pork Shoulder Roast

S

squidsmoke

Newbie

Original poster

Nov 15, 2012

9

10

New Hampshire

• Nov 15, 2012

• #1

Hello all

I am a newbie to the world of using a smoker.  I just recently purchased an upright Master Forge charcoal smoker and was hoping for some recipes or rubs to use on a 5lb pork shoulder roast.  Any suggestions/ideas will be appreciated.

Thank you

 

bama bbq

Master of the Pit

Sep 24, 2011

2,352

72

Rocket City (Huntsville) AL

• Nov 15, 2012

• #2

I recommend the Renowned Mr Brown for your first butt.

 

S

squidsmoke

Newbie

Original poster

Thread starter

Nov 15, 2012

9

10

New Hampshire

• Nov 15, 2012

• #3

Hi Bama BBQ

Thank you for the reply.  So basically just rub it with brown sugar? anything else?  I thought about using cherry flavor wood chips and maybe some cherry juice mixed with water in the water pan.  yes/no?

thanks

 

bama bbq

Master of the Pit

Sep 24, 2011

2,352

72

Rocket City (Huntsville) AL

• Nov 15, 2012

• #4

No, here's a link for the Renowned Mr Brown.  It's much more than brown sugar.  I recommend following it closely: http://virtualweberbullet.com/pork2.html

I personnaly don't recommend wood chips at all.  I use chunks.  Cherry is ok.  I like Apple.  Others like other woods.  Your call.

I also do not recommend anything but water in the pan.  I think it's a waste of money and cherry juice.  Besides when the water boils away from the juice your gonna have a sticky mess in the pan.

 

Last edited: Nov 15, 2012

so ms smoker

Master of the Pit

OTBS Member

Dec 20, 2010

1,874

42

Gulfport, MS

• Nov 15, 2012

• #5

  Welcome. When you can, stop by Roll Call so we can give you a proper welcome. I personally prefer pecan wood with some apple for pork, but there are no rules. Experiment and find what you like.

  Mike

 

oldschoolbbq

Legendary Pitmaster

OTBS Member

Jul 16, 2008

9,359

205

NW Ohio - outside Toledo

• Nov 16, 2012

• #6

Squid, as you are smoking your Butt, don't get all shook-up by the lack of temperature rise around the 160* mark. Use "Patience" to wait it out  (sometimes it even cools down a bit) , in about an hour or so, the collegen will melt and the temp. will continue rising again ,at 200* to 210* the bone should pull out of the Meat easily with your fingers(use a towel to keep from burning your fingers). Then pull it apart and enjoy with your favorite "Finishing Sauce" or Aujus.

Just be PATIENT , do not increase the heat or go stircrazy over the stall...

Stan , have fun and...

 

driedstick

Smoking Guru

OTBS Member

★ Lifetime Premier ★

Nov 3, 2011

6,033

670

N. Central Idaho

• Nov 16, 2012

• #7

oldschoolbbq said:

Squid, as you are smoking your Butt, don't get all shook-up by the lack of temperature rise around the 160* mark. Use "Patience" to wait it out  (sometimes it even cools down a bit) , in about an hour or so, the collegen will melt and the temp. will continue rising again ,at 200* to 210* the bone should pull out of the Meat easily with your fingers(use a towel to keep from burning your fingers). Then pull it apart and enjoy with your favorite "Finishing Sauce" or Aujus.

Just be PATIENT , do not increase the heat or go stircrazy over the stall...

Stan , have fun and...

Click to expand...

Stan has you covered he helped me last weekend with mine and came out great. listen to him he knows PATIENT is the game 6lb took me 13hrs at 220* in my smoker. good luck