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Trying out a new method for Pork Shoulders:

post #1 of 7
Thread Starter 

I have a huge BBQ event tomorrow.  So I decided to get a leg up on my cooking and smoke my pork shoulders tonight.  I have 17 lbs of shoulder, injected with a Cuban mojo, rubbed down with Bilbo's rub.  I was planning on doing a regular hot smoke, however I was struck with an idea, why not cold smoke the shoulder till it hits an internal 70 degrees.  Then hit it with a hot smoke till an internal of 200 degrees.  Thoughts, comments or concerns... Q view up shortly!

 

Equipment Being Used:

 

Cookin Cajun Smoker

AMNPS loaded with Maple and Cherry pellets

Polder Probe Thermometer

Smoke Daddy Thermometer

post #2 of 7

Remember food saftey...........You have 4 hours after you get above 40° till you get above 140°

David

post #3 of 7

Experimenting is always welcome on this site, just beware of the danger zone. Make sure the butt doesn't take more than four hours to get from 40* to 140* F. Otherwise, let us know how it goes. 110.gif

post #4 of 7

I agree...keep the safety zone in mind when doing this.

post #5 of 7
Thread Starter 

It was getting a little too risky.. so at an internal temp of 60 degrees at the 3 hour mark I decided to just hot smoke it.  But it was worth the fun!  Thanks for responding.
 

post #6 of 7
Quote:
Originally Posted by Raulous BBQ View Post

It was getting a little too risky.. so at an internal temp of 60 degrees at the 3 hour mark I decided to just hot smoke it.  But it was worth the fun!  Thanks for responding.
 

Dont forget to post final results. popcorn.gif

post #7 of 7
Quote:
Originally Posted by Raulous BBQ View Post

It was getting a little too risky.. so at an internal temp of 60 degrees at the 3 hour mark I decided to just hot smoke it.  But it was worth the fun!  Thanks for responding.
 

with only an hour to get their you better have it kicked hard in the @$$

David

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