My first pork shoulder! (Picnic cut)

old bones

Meat Mopper

SMF Premier Member

Oct 23, 2012

152

14

East Central, Minnesota

• Jun 12, 2017

• #41

Looks good...  

 

micrometereye

Newbie

Jan 19, 2012

15

10

Northwestern Indiana, La Porte County (55 minutes

• Jun 13, 2017

• #42

Nice job

 

garyls

Newbie

Oct 29, 2015

1

10

• Jun 13, 2017

• #43

Looks great brother just learning have a Brinkman verticle cheapy with some mods seen on youtube. Getting ready to do a chicken.

 

ljumstot9718

Newbie

Oct 15, 2012

18

10

Reeses Mill West Vigrinia

• Jun 13, 2017

• #44

If I cater and need pork, I always smoke up to a week ahead, this gives me times for tough butts, screw ups and emergencies, freeze in serving pan with extra "fluid" added if going to hold over more than a few days. Pork will actually take on a more deep smoke flavor if frozen. Just allow time to thaw and reheat. Your butt looks great, good luck and Happy Smoking.

 

scarps23

Meat Mopper

Mar 2, 2013

195

57

Iowa

• Jun 13, 2017

• #45

Nice work on first butt and pulling together last minute.


Sent from my iPhone using Tapatalk

 

bobbyq

Newbie

Jul 14, 2013

6

10

East Woodstock Connecticut

• Jun 14, 2017

• #46

Thank you for that description of your pork shoulder smoke.

The pictures speak for themselves.

It looks delicious!

I'm still new at smoking. I use a weber kettle and have had very good results.

Thank you again!  BOBBYQ

 

skootchnc

Fire Starter

Dec 8, 2013

40

24

Raleigh

• Jun 15, 2017

• #47

nice job....and as good as it was... they just keep getting better

 

econbassman

Newbie

Oct 20, 2014

12

11

• Jun 16, 2017

• #48

Do yourself a favor and get a digital thermometer, I had that analog MB and the thermometer on the front to super inaccurate.  Great post however!  Looks amazing

 

bulletbob

Newbie

May 22, 2014

13

11

Whitehouse, Texas

• Jun 16, 2017

• #49

Have you recently checked the accuracy of your temp guage ?

 

smoker21

Meat Mopper

Feb 13, 2011

261

17

Missouri

• Jun 17, 2017

• #50

Very nice.

[emoji]128077[/emoji]

JD

 

hydrostan

Fire Starter

Jan 29, 2015

40

14

• Jun 18, 2017

• #51

YUM...nice going!

 

lemans

Master of the Pit

OTBS Member

Dec 29, 2013

2,920

844

Jackson New Jersey

• Jun 18, 2017

• #52

A whole pork shoulder is made up of two cuts of meat
The upper portion is the blade roast or (Boston Butt) and the lower portion is the Picnic Roast .. usually sold with some skin on... both good for Pulled Pork. But given a choice the Boston is what you want. Slightly
Different in taste and texture.. IMHO