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My first pork shoulder! (Picnic cut)

post #1 of 35
Thread Starter 
Hey everyone, finally smoked my first pork shoulder. My boyfriends mom had a great looking picnic cut in the fridge so I decided (at around 10am) to get it set up and throw it in my MES. This was a very rushed process but I'm still proud of the outcome. I grabbed the meat and plugged in my smoker to get heated up.

I threw a rub together really quick. I do have the recipe for "Jeff's rub" but didn't make it to the store to get all the ingredients. I used kosher salt, paprika, garlic powder, chili powder and pepper.

I set the meat in the fridge for about a half hr while I soaked the chips and heated up the smoker. I placed it in the smoker at 11am.

I set the heat at 230 and it stayed very consistent. I changed the chips about 8 times. 3 times I used wet chips and the rest I used dry. I used hickory chips. I put a thermometer in the meat and waited for it to get to an internal temp of 160.

I finally reached 160 at around 4:00pm so I covered it with foil to cook it until it reached 200 internally.

It cooked another two hrs and then it was ready to come out and cool. It smelled so amazing!

I drained the juices to pour on later and started to pull apart the meat. It was so tender and just fell apart. I knew it was going to taste as good as it smelled.

After I pulled it apart it was ready for dinner. I couldn't be more happy with the way it turned out. I'm so glad I used the smokers e-course to help me. This was very tasty and I can't wait to smoke brisket and a boston butt this weekend. yahoo.gif

post #2 of 35

Very nice.

post #3 of 35

:drool: Looks GREAT!

Happy smoken.


post #4 of 35
Congratulations on your first shoulder, it looks really Good!!!!
post #5 of 35

Congrats!  You rocked it!



post #6 of 35

Great job on the first of many more to come, I'm sure!

post #7 of 35

Very nice job!!! You are well on your way now!

post #8 of 35
congrats! looks great...first one down, what next..brisket? lol.
post #9 of 35

Now you need to save up for a good digital thermometer for the inside the smoker temps and the food temps.


Get the gadgets as you go along.  Will make things so much easier.



post #10 of 35

Mighty nice!  Looks like a victoryt to me!  Thumbs Up

post #11 of 35

Your first effort is way better than mine was. Nice job!


The bad news, your addicted now.



post #12 of 35

Excellent Job!


And like Disco pointed out, you are now addicted!

post #13 of 35

Looks great. Looks like some good bark on there also. Good job, keep somkin'.

post #14 of 35

Looks great!  Only gets better from here!  In BBQ, time is everything, when you have more time, try giving the rub 24hrs before smoking... it will be worth the wait!


For the rub, which Paprika did you use?  Many people think there is only one, but there are really many... some sweet and some hot.  Personally, I use the hot ones... I like it when my lips tingle for an hour after eating!  Generally speaking, if it's just labeled as "Paprika" it's one of the sweet ones.  I was just in a Spice and Tea Exchange and they had about 10 different Paprikas.

post #15 of 35
Thread Starter 
Thanx everyone! My next smoke will be Saturday and I'll be smoking a few brisket and a boston butt. I plan to put the rub on the night before (this time with Jeff's rub) so it should be even better.

@Disco yes! I am addicted now haha!

@sskyking I used just plain old paprika. I read there are different types but completely forgot why grocery shopping. Thanx for the reminder because I would like the spicy paprika! And yes I will definitely be putting the rub on overnight.
post #16 of 35

YUMMY - my name is Jim, and yes im addicted- seeing this post isn't helping me, I am going through withdraws as my mouth is now watering up...  I went to turn on the smoker and am setting in my seat again , my watering mouth has went to a constant drool that cannot be stopped for at least 3 hrs..


 I just want you to know what you started from all those beautiful pix of that chunk o Pig you smoked...th_HaHAAHaa.gif


Fantastic !!!

post #17 of 35
You nailed it!

post #18 of 35

It's funny because I've seen many cooks who claim Paprika is primarly used to add color and with most Paprika that is anything but the truth!


Check out: http://main.kitchendaily.com/2011/08/17/kitchen-decoder-the-many-types-of-paprika/





The supermarket is too often the WORST place to buy spices!

post #19 of 35

Penzeys if you have one near by-it looks as they carry the in-store version of the online spicehouse selection,very very close on price as well... good place to get your spices and they have Locality spices which is awesome...

post #20 of 35

Nice results for a first attempt.

Purchase the big jars of spices at COSTCO or a Restaurant supply store.  They have a better price brake.

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