9 LB PORK SHOULDER PICNIC

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mikensuenfl1

Fire Starter
Original poster
Aug 5, 2013
45
10
LIVE IN NORTH PORT FL
O.K.,folks.. will be putting on my 18 wsm later today a pork shoulder..Plan to inject and rub.Start cook around 7;00 pm.hope to have pictures tomorrow.. .might foil at 165-170.. Plan to take off at 190-195.Then let rest.. Any pointers are of course welcome..
 
For pulled pork I usually take mine to 200*-205*. Some won't pull at 190*. When you can pull the bone out clean its good to go.
 
I take mine to 200-205 then take off the smoker. I then foil and let rest for 45min- 1 hour. Then I pull it and if I'm using a finishing sauce I put it on.
 
If you can do it, dont foil.   Makes great bark.
 
110.gif
   I will be watching for pics...
 
Good morning,It is 9:00 am. Meat on pit.  Internal temp at 185,pit at 235.Added addtl coals earlier this morning.. Maverick doing a good job keeping tabs..on temps..Plan to take off at 195-200 or when I think it is done.. Pictures will follow..
 
Trying  to post pics..Links giving me a hard time today. will try again later. Shoulder came out real good. taken of at internal temp 195.. however it is just a little dryTastes very good,should be just fine in sammies later today..
 
JON, I MIGHT NOT FOIL AND PUT IN COOLER. I THINK JUST A LOOSE FOIL AND A REST MIGHT BE FINE. ALSO, DONT THINK I WILL SMOKE ANOTHER SHOULDER PICNIC. A LOT OF WASTE.LARGE BONE.. BEING THAT IT IS ONLY THE TWO OF US ,I THINK A BUTT WILL BE FINE. PLUS A LOT LESS COOK TIME. THIS SHOULDER WAS ALMOST 91/2 POUNDS. 16 HOURS ON THE COOKER.ALSO WILL CUT BACK ON THE LIGHTED COALS AT THE BEGINNING. PIT RAN HOTTER THAN I WOULD HAVE LIKED. OTHERWISE VERY HAPPY WITH RESULTS.. GOOD LUCK WITH YOUR COOK..
 
  Don't forget that pulled pork freezes and reheats well!   Divide what you have into smaller portions for later use. When you start getting low, look for butts/shoulders on sale and stock up again!

  Yours looks great.

  Mike
 
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