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1st post 1st pork should smoke

post #1 of 15
Thread Starter 

Well first post. here we go


i got a 5lb boneless pork shoulder thinking of doing a nice rub ill let the rub sit over nite. Going to char the outside high heat first then start the smoking im thinking about 5-6 hours of smoke 190 IT. Does this sound about right. ill be using apple wood chips for smoking. 


Let me know any hints suggetions thoughts.

post #2 of 15

I'm not sure why your going to char the outside first. That will keep smoke out.

190° will be for sliced pork. Not pulled pork. Which is great as long as you know that in advance.

If 190° is what you want forget about time. It will be done when it is done. depending on smoker temp. expect 1.5-2 hours per pound.

You can put 2 of the same size butts in the same smoker at the same time. They may be done hour apart.

Remember to post pics.

Happy smoken.


post #3 of 15

yeahthat.gif What my Corvette Brother said.

If you're going to keep the smoker temp at 225 degrees you had better get it on now.  No need to char the outside.  That bark you want will happen as you smoke the butt.  Good luck. B

post #4 of 15
Thread Starter 

Thanks for the tips guys. Ill get some pics up soon. Was goin to let it sit in the rub overnite, and start smoking it tomorrow am.

what would the temp be for pulled pork?

post #5 of 15

You will want the smoker temp to be around 220-225.  The internal temp of the meat should be 200 if you want to make pulled pork. B

post #6 of 15
Thread Starter 

this is great thanks alot BDSkelly.

post #7 of 15

No charge buddy.  Post a few pics. We all want to watch your progress. B

post #8 of 15

If you want to develop a nice bark, you can mist it with apple juice or (I don't give this out to everyone, but I'm feeling generous today...mist with spicy bread & butter pickle juice) about every hour.The sugar will caramelize the crust.

Don't get alarmed if you hit a plateau at about 170, the temp will eventually start rising again.

Good luck, and don't forget the finishing sauce!

post #9 of 15
Thread Starter 

nice great. thanks. One more


should i leave the netting on the shoulder or remove.

post #10 of 15

If you have string netting on the butt you will probably have a mess on your hands when that bark starts sticking to those strings...I would take it off (the meat will stay together...trust me!) Leave fat side up!

post #11 of 15
Your choice. If you remove it the butt will not hold together and you run a chance of drying out the smaller parts. It may cook faster. If you leave it on you will take most if not all of the bark off with it. It may cook the same pace of 1.5-2hrs per pound.

I remove mine at 190-195 and allow to rest for an hour or so in a pan with some liquid before I pull it. I use carry over cooking to bring the internal temperature up slightly. I do not like the texture of the pork if it is cooked to a more comon 205 temperature. Just a personal choice.
post #12 of 15
Thread Starter 

thanks again guys its in the plastic wrap now marinade. just a nice mustard, worcestershire,honey,cumin, salt&pepper, brown sugar. will spray with apple juice apple cider mix. 



WP_20130714_001.jpg 1,378k .jpg file


WP_20130714_002.jpg 1,300k .jpg file
post #13 of 15
Thread Starter 

update started around 1130 i think. (one of those days)  anyways inside temp 116. heres a few pics


post #14 of 15
Thread Starter 

145 now kinda has stopped any hints

post #15 of 15
Thread Starter 

either my probe is gone bad or somethings up mabye cause it was so small. 5lbs.


it hit 150 now and i checked it pulls right apart. i have the probe in the thickets part. so its in the foil wrap now. gonna c how she is. Still weird about the temp.

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