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Second Attempt: Pork Shoulder

post #1 of 17
Thread Starter 
I'm still fairly new at this and I'm about ready for second go with a pork shoulder. I'm kind of torn with this one because someone outside of my wife and I will eat this one. On the one hand I'm excited because, come on, I'm smoking meat. On the other, though, I want it to be good so I'm a bit nervous. Anyway, here's what it looks like now. I'm going to let the rub sit overnight and put it in the smoker in the morning. I figure my MES30 can work while I'm at work. Makes sense to me. I'll post "after" pics when I take it out. Wish me lick, please.
post #2 of 17
Turn the smoker on high. ( 275 )

What wood are you going to use?

Using the chip tray?
post #3 of 17
Thread Starter 
I'll use hickory chips, since that's all I've got at the moment. And yes, I'll be using the chip tray.
post #4 of 17
Hickory is good. Look into a AMNPS from Todd, will produce much better smoke and you don't have to keep adding chips.
post #5 of 17
Thread Starter 
I've heard about the AMNPS, of course, from many posts on here. I'll look into to getting one at some point. I had to go to his website to see what AMNPS stood for. Ha! Thanks for the tips. I appreciate it.
post #6 of 17
No problem. That's why we are here. It made my MES a hole different smoker..
post #7 of 17

Don't be nervous but remember everyone's tastes are different.


  • A true pork lover will take a piece of freshly pulled pork with a tad of bark... take a bite and their eyes will roll in the back of their head, sometimes they fall over!


  • Then there's the folks that pile on the pork and smother it with enough barbecue sauce to completely cover up the taste of the pork.


  • Then there's another type that will add a cutting sauce to the pork to enhance the pork without covering up too much of the taste.


Which am I?

I am all three but there's nothing like pulling a nice chunk with a hunk of bark RIGHT OFF THE PIT for that first bite.



I am sure they will love it, get feedback and see what they like, some are spicy folks others are sweet, some like a heavy bark, some don't.


Some think MUSH = tender, its all very subjective.


Case in point... when I do ribs on Manday (Guys Meatfest) they are cooked so you need a good tug to get the meat from the bone. The glaze is built up on the bark but not the sides.


When I cook for my family or events, they are fall off the bone and glopped with barbecue sauce.




  • Manday Ribs




  • Family and event ribs


post #8 of 17
Thread Starter 
Luckily, I think their tastes are about the same as mine, so that helps. Since I'm new at this I just don't have the same confidence level that I do for the grill. Thanks for the encouragement, and that food all looks awesome. It makes my mouth water. drool.gif
post #9 of 17
Thread Starter 
Quite happy with the way this one turned out. Nice and juicy. Great bark, and it smells and tastes fantastic. I'll count this one as a success!
post #10 of 17
Thread Starter 
Here's the final result, all pulled and perfect.
post #11 of 17

Yea man, looks good.

post #12 of 17


post #13 of 17
Good looking
post #14 of 17

Congrats! Lookin good!


Now you've got the bug. You'll be walking around smelling your hands looking for any trace of the smoky smell! People will will notice and start to talk and you just won't care. LOL


Welcome to our addiction.

post #15 of 17

and it IS an addiction

post #16 of 17
Thread Starter 
Oh, I can easily see this becoming an addiction or obsession. My wife already thinks I'm there. Ha! Hey, at least it tastes good, right?
post #17 of 17

Keep'em coming... looks great!

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