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First Time Pork Shoulder

post #1 of 42
Thread Starter 

Ok I am gonna try my first Pork Shoulder this weekend.  It weighs in at 16.23lbs about how long should I let this smoke?  From the past of me doing ribbs and wings I am finding out around 200-215*.   Now what is a good rubb to put on a shoulder?  

 

 

 

 

Last pic is of my camera Hogg  lol

post #2 of 42

Great piece of meat. Assuming you want to make this shoulder into pulled pork you will want to cook it until the internal temp is around 200 - 205. You will know when its done because the bone will pull out of the meat with little effort. Lots of folks cook the Boston Butt.  The whole shoulder is mighty fine eating in my book. Typically the cook time is about 1.5 - 2 hours per pound if you are cooking at 250.  But it's best to go by the internal temp of your shoulder. 

As for rubs... you will get 1000 opinions on this site on what to use.  I like to inject mine with the stuff listed here.

http://www.smokingmeatforums.com/t/139178/pork-today-pulled-tomorrow

Hope that helps.  

Brian

post #3 of 42
That is one big chunk of meat.

I will be watching.
post #4 of 42

Here was one cooked at 225*F . It was  about 10lb.  , cooked for 14hrs. before it gave up the Love and tendered-up for me:

 

I did not wrap the Butt and did not open the lid until it was 200*F(the entire Smoke). Then I wrapped in foil and rested. The thing was like 'Butta'.

 

You're gonna get a lot of ways to do it, and they are all good answers , however , I have one bit of advice...Be Patient...

 

Have fun ...

post #5 of 42

GREAT example of the perfect Butt Stan. Gotta a lotta love and Texas in it. 

post #6 of 42
Thread Starter 
Thanks for the help guys. Im gonna smoke this one around 200* on my homemade smoker. Can not wait for some pulled pork
post #7 of 42

ONE

Please post some pics of the smoke  We just love that stuff. Good luck! Brian

post #8 of 42
Thread Starter 
Oh pics will be take.
post #9 of 42
The package says butt. Do you have two butts instead of one whole shoulder? All mine come in a pack of two is why I ask
post #10 of 42
Thread Starter 
Its a package of 2. I got it from Sams.
post #11 of 42

I am also gonna be smoking a couple pork butts from sams this weekend. I am gonna use jeff's rub recipe on mine and a friend of mine is gonna use some store bought rub on his and we are gonna compare after the smoke is complete. It will be fun to compare the two finished products and this will be my first ever smoke so kinda exciting. Good luck on your smoke Onrbdgti and I am sure you will do great. I am also gonna attempt to make some Bone Sucking Sauce to go on the side of the pulled pork and we making cole slaw, tater salad and the wife is making cake balls so we should eat good on sunday. Hope everyone has a great weekend!!

post #12 of 42

looking forward to a Qview.

Happy smoken.

David

post #13 of 42
Thread Starter 

Got them rubbed down last nite.   I will be taking them out of the fridge in a few hours to get up to room temp. 

 

 

 

Can't wait to start smoking them.  Its gonna be a slow smoke at about 200-215*

post #14 of 42

Cant wait to see your first outcome... 16lbs is a beg ol piece.. gonna take a good ol day to low and slow that bad boy.. so be patient....  

Mike

post #15 of 42

You're gonna be eating well, that's for sure!!

 

However, you do not want to take them out of the fridge before you're ready to smoke. Go immediately from below 40 to the smoker. That's a big piece of meat, and You only have 4 hours to get them above 140 and out of the danger zone, otherwise you run the risk of foodborne illness.

 

Good luck, and keep the pics coming!!

 

Mbogo

post #16 of 42

So, basically you have about two 8 pounders.  At 200* you are gonna be smokin that for a good long time!

 

Crank it up to 225 and you will still be at around 2 hours per pound.

 

What rub did you decide on?  Looks like some garlic in there.

 

Good luck and keep us posted.

 

Bill

post #17 of 42
Quote:
Originally Posted by Mbogo View Post

You're gonna be eating well, that's for sure!!

 

However, you do not want to take them out of the fridge before you're ready to smoke. Go immediately from below 40 to the smoker. That's a big piece of meat, and You only have 4 hours to get them above 140 and out of the danger zone, otherwise you run the risk of foodborne illness.

 

Good luck, and keep the pics coming!!

 

Mbogo

Actually, this only applies if you have injected the pork or have punctured the meat somehow.

 

Regards,

 

Bill

post #18 of 42
Quote:
Originally Posted by PGSmoker64 View Post

So, basically you have about two 8 pounders.  At 200* you are gonna be smokin that for a good long time!

 

Crank it up to 225 and you will still be at around 2 hours per pound.

 

What rub did you decide on?  Looks like some garlic in there.

 

Good luck and keep us posted.

 

Bill

oh.. Bill...  I didnt even pay attention that there are two... stupid glare on my screen. 2 -  8lbers = ALOT better than one 16lb... But I agree... at 200-215* still gonna be more than half day cook :) 

post #19 of 42

Really?  I was under the impression that all meat had to heated past 140 in 4 hours or less.  I'm new at this as well, I figure better safe than sorry!!
 

post #20 of 42
Quote:
Originally Posted by Mbogo View Post

Really?  I was under the impression that all meat had to heated past 140 in 4 hours or less.  I'm new at this as well, I figure better safe than sorry!!
 

 

No, like Bill said only if you inject it or put your temp probe in too soon. If it's cured you don't have to worry either.

 

BTW: Good start onebdgti---Be back later!!

 

 

Bear

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