Smoked Pork Shoulder & Boston Butt New Years Day

texas ray

Smoke Blower

Original poster

Dec 17, 2012

78

14

Pensacola, FL

• Jan 5, 2013

• #1

1.  Rubbed Shoulder & Butt with Mustard

1 Mustard Rub.jpg

• texas ray
• Jan 5, 2013

2.  Rubbed with my Rib Rub -- Turbinado, Sea Salt, Garlic Powder, Chili Powder, Onion Powder, Paprika, Cumin, Coriander, Cracked Black Pepper, Dry Mustard Powder, 

2 Rib Rub.jpg

• texas ray
• Jan 5, 2013

3.   Wrapped in Plastic Wrap

3 Wrap & Refrigerate.jpg

• texas ray
• Jan 5, 2013

4.  Smoker - Masterbuilt Pro 40"

4 Smoker.jpg

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• Jan 5, 2013

5.  Smoker Fired Up - Used Sand in Water Pan - 2 Hickory Chunks

5 Smoker Fired Up.jpg

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• Jan 5, 2013

6.  Pre-Heating

6 Smoker Pre-Heating.jpg

• texas ray
• Jan 5, 2013

7.  Meat in Smoker.  Smoke at 225 Deg.

7 Pork Place in Smoker.jpg

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• Jan 5, 2013

8.  At 1 Hr. Poured Some Peach-Cranberry Juice in 1 Tray 

8 Peach Cranberry to Pan.jpg

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• Jan 5, 2013

8.  At 1 Hr. Spritzed with Peach-Cranberry Juice

9 Spritzing w Peach Cranberry.jpg

• texas ray
• Jan 5, 2013

9.  Meat at 3 Hrs. -- Spritzed Again

10 Spritzed and added juice to pan. Taken at 4.5

• texas ray
• Jan 5, 2013

10.  Meat was done - internal temp 205 Deg.  To speed up cooking wrapped in foil.

11a Finished.jpg

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• Jan 5, 2013

11b Finished.jpg

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• Jan 5, 2013

Bone pulls right out.

11c Finished.jpg

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• Jan 5, 2013

11.  Wife pulling the meat prior to serving.  Taste out of this world.

12a Pulling the Pork.jpg

• texas ray
• Jan 5, 2013

12b Pulling the Pork.jpg

• texas ray
• Jan 5, 2013

 

daveomak

SMF Hall of Fame Pitmaster

OTBS Member

★ Lifetime Premier ★

Nov 12, 2010

27,123

4,979

Omak,Washington,U.S.A.

• Jan 6, 2013

• #2

Ray, morning....Nice looking bark... great color.... looks moist ....  good job....  I'd eat it....    Dave

 

texas ray

Smoke Blower

Original poster

Thread starter

Dec 17, 2012

78

14

Pensacola, FL

• Jan 14, 2013

• #3

Thanks for the comments Dave.  I am getting used to my new Masterbuilt Pro 40" Smoker.  Love the new smoker and its ease of cleanup.  The Butt and Shoulder turned out finger licking - lip smacking good!

 

mr mac

Master of the Pit

SMF Premier Member

Oct 19, 2009

1,325

522

Doniphan MO

• Jan 14, 2013

• #4

Sure looks good, Pop!  Sure wish we could have been there to help you get rid of it one bite at a time!
 

 

kathrynn

Legendary Pitmaster

OTBS Member

Jun 13, 2012

9,442

121

Madison, AL

• Jan 14, 2013

• #5

Looks great to me!

 

jarjarchef

Master of the Pit

OTBS Member

Sep 30, 2010

3,155

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Central Florida

• Jan 14, 2013

• #6

Great job!!

 

texas ray

Smoke Blower

Original poster

Thread starter

Dec 17, 2012

78

14

Pensacola, FL

• Jan 15, 2013

• #7

Thanks for the comments!   Mac - Wish you could have been here too.  Both Butt and Shoulder disappeared rapidly - but I did have some good sandwiches for a day after.

 

Last edited: Jan 15, 2013

sam3

Smoking Fanatic

Jan 24, 2012

817

67

Byram Twp., New Jersey

• Jan 15, 2013

• #8

Great cook Ray!

 

pgsmoker64

Master of the Pit

OTBS Member

Apr 23, 2010

3,402

81

Prince George, Va.

• Jan 15, 2013

• #9

Nice looking butts there! 

Excellent Q-view as well!!!!

Good job.

Bill

 

surfcitybeach

Newbie

Nov 27, 2012

24

10

Surf City NC

• Jan 21, 2013

• #10

Ray I am cooking 4 pork shoulders this weekend and wondered how long total did you cook the pork.  I saw the 205 temp but was trying to plan out the day.  I have done a pork shoulder before but this time is my first time with my new smoker.  Indirect heat

 

texas ray

Smoke Blower

Original poster

Thread starter

Dec 17, 2012

78

14

Pensacola, FL

• Jan 25, 2013

• #11

I fired up the smoker and put the shoulder and butt in at 330AM.  We were having dinner at 4PM and I had to wrap both in foil at 1130AM for it to cook faster and get to 205 deg.  I took it out a 2PM - About 10.5 hrs at smoker temp of 225.  I hope this helps.  Have a good time smoking this weekend.