I have a 5lb Pork Shoulder that is frozen and I want to smoke tomorrow.....I cannot seem to find any tips on how to make it come out awesome.
Can I get some suggestions?
i would set it out for a hour...then put in fridge and ever few hours repeat. that's alot of meat to defrost in 24 hours.
if you have a large pot or bowl you can fill it with water and put the butt in there...the butt will cool the water which will disperse the cold quicker.
are you looking to smoke it tomorrow morning or night?
Well, I am thinking about using the Rub recipe I bought from here.....maybe brineing it and injecting Apple Cider............then smoke it with Apple chips till internally it gets to around 200*......wrap in foil, wrap towels around that and let sit for an hour....slice and serve.
Or should I shred the meat for pulled pork?
As you can tell, this is a new experience for me....so any input is SO GREATLY appreciated!
Jeff's Rub is great! So that is a really good start. Personally I do not brine mine but others do. Your on the right course smoking to around 200 internal...usually at a smoker temperature of 225-250 your looking at a time of 1.5-2 hours per pounds. I always error on the side of caution and assuming 2 hours per pound. you'll reach what we call "the stall" usually around internal temperature of 165-175...itll sit at temp for up to a few hours and you'll think something is wrong...dont touch it..this is when all the magic is happening! Muscle fibers and fat are breaking down.
you can wrap at this point to get temps up quicker if you want, again not everyone does this. when the IT is around 195+ your pretty much ready to take it off. Your right on wrapping in foil and towels and letting rest for a hour....you can go longer if you want. i've left wrapped in a cooler for up to 3 hours before and its still steamy hot when i take it out. remember also your IT will continue to rise when you rest, usually another 5 degrees...so dont take it to say 200-205 and wrap because then you' looking at 205-210...it could become mushy if to hot.
you mentioned slicing...at this temp your meat will likely be falling apart...so slicing might be difficult. if you do want to slice you might want to take it off at IT of 185-190 then you can slice easier after you rest.
one tell tail sign that your meat is tender enough is if you try to pull the shoulder blade out if should start to slide out with ease! its such a great feeling!