Smoked my first pork shoulder this weekend. Bought a 10 pound, bone in shoulder, rubbed with yellow mustard and a rub with chili pepper, red pepper, brown sugar, garlic, salt and onion. Into the smoker with cherry wood at 220 about 11:00PM Friday night.
About every two hours, I opened it up, sprayed with 75% apple juice, 25% Red Stag Black Cherry-infused bourbon. At about the 3 hour point, added more woods (I had a total of about 6 hours with smoke. The smoker stayed pretty consistent all night between 220-230 degrees. Meat temp stalled about 7:30 AM at 153 degrees and stayed at 153-157 for about 4 hours.
By about 2:00 PM, the pork was at 165, opened it up, sprayed it, put a small amount of the spray liquid in the bottom and double wrapped in in heavy foil. By 6 PM, it hit 200, pulled it, wrapped in ton towels and into a cooler for 1.5 hours.
Opened it about 7:30 PM, good bark and with one pull, the bone basically fell out.
Grabbed one end with some tongs, the end came off and it pulled really easily.
Served with SoFlaQuer finishing sauce at the table, BBQ sauce on the side and potato salad.
Great flavor, really tender, thanks for all the help and info from SMF. I was happy for my first try at a shoulder.
Made burritos out of some of the leftovers a couple days later and put about 5 pounds in freezer (without finishing sauce - thanks smokeusum!)
About every two hours, I opened it up, sprayed with 75% apple juice, 25% Red Stag Black Cherry-infused bourbon. At about the 3 hour point, added more woods (I had a total of about 6 hours with smoke. The smoker stayed pretty consistent all night between 220-230 degrees. Meat temp stalled about 7:30 AM at 153 degrees and stayed at 153-157 for about 4 hours.
By about 2:00 PM, the pork was at 165, opened it up, sprayed it, put a small amount of the spray liquid in the bottom and double wrapped in in heavy foil. By 6 PM, it hit 200, pulled it, wrapped in ton towels and into a cooler for 1.5 hours.
Opened it about 7:30 PM, good bark and with one pull, the bone basically fell out.
Grabbed one end with some tongs, the end came off and it pulled really easily.
Served with SoFlaQuer finishing sauce at the table, BBQ sauce on the side and potato salad.
Great flavor, really tender, thanks for all the help and info from SMF. I was happy for my first try at a shoulder.
Made burritos out of some of the leftovers a couple days later and put about 5 pounds in freezer (without finishing sauce - thanks smokeusum!)
