MY FIRST ENDEAVOR - 9 POUND BONE IN PORK SHOULDER - WHAT SHOULD I DO?

vespadad

Newbie

Original poster

Aug 9, 2012

13

10

Pearl River, NY

• Jun 7, 2013

• #1

HI EVERYONE.

I AM GOING TO BE DOING MY FIRST SMOKE TOMORROW. I BOUGHT A 9 POUND BONE IN "PICINIC" PORK SHOULDER. WHAT SHOULD I DO? I DO NOT WANT TO MAKE PULLED PORK, HOWEVER, WANT TO MAKE CUBAN SANDWICHES FOR MY NEIGHBORS ONCE DONE. I OWN A MASTERBUILT 30 ELECTRIC SMOKER. LET ME KNOW EXACTLY WHAT YOU WOULD DO! I WILL TAKE PICS ONCE DONE.

 

s2k9k

AMNPS Test Group

Sep 8, 2011

11,324

182

SEUSA

• Jun 7, 2013

• #2

If I wanted Cuban sandwiches I would make pernil out of that pork but that would take about 5 days.
You could just smoke the pork to about 185* and that would be good for slicing it.

 

roller

Smoking Guru

SMF Premier Member

Mar 10, 2010

6,040

57

N.E. Louisiana

• Jun 7, 2013

• #3

Rub it down real good with your preferred spices and wrap it up real good with clear wrap and put it back in the frig overnight. Set your smoker for around 225* let it get up to temp and place your picnic inside skin side up. Make sure that your smoker is producing Thin Blue Smoke and that your temp is holding properly. After about 3 hours check the internal temp of the meat to be sure that you are going to make the 4hr-140* mark. Try not to open your smoker door much at all. I am assuming you are wanting to slice your meat instead of pulling it so I would only take the internal temp of the meat to around 160*. - 170*. Then take her out and let it rest about 30 min and slice it up..hope this helps..

 

roller

Smoking Guru

SMF Premier Member

Mar 10, 2010

6,040

57

N.E. Louisiana

• Jun 7, 2013

• #4

By the way take the clear wrap off before placing in the smoker...but I knew you knew that...lol

 

vespadad

Newbie

Original poster

Thread starter

Aug 9, 2012

13

10

Pearl River, NY

• Jun 7, 2013

• #5

should I inject it with apple juice etc? Also, should I trim the fat or just leave it?

 

s2k9k

AMNPS Test Group

Sep 8, 2011

11,324

182

SEUSA

• Jun 7, 2013

• #6

If you inject it or compromise the surface by injection or probing then you should take in account the 40 to 140 in 4 rule. That is the meat should go from below 40* to above 140* in less than 4 hours. When you inject you can push surface bacteria deep inside the meat so a 140* IT is necessary to kill any bacteria.

I always lean trim my meat, I like the spices in the rub to get right in contact with the meat and not sit on fat or skin I am going to throw away anyway (I hate fat). I learned the lean trim from another member here who has taught me some methods that took my pork to a whole new level. Here is a link to some of his methods:
http://www.smokingmeatforums.com/a/wet-to-dry-no-foil-smoke-chamber-method-for-smoking-meats

 

vespadad

Newbie

Original poster

Thread starter

Aug 9, 2012

13

10

Pearl River, NY

• Jun 7, 2013

• #7

I wont inject then. I do not think I need to.