im smoke shoulder saturday. i made a rub like aaron franklin makes for his pork. the base of the rub is kosher salt and black pepper with added in onion/garlic powder and paprika. has anyone ever used this kind of rub and how did it come out. i plan on using hickory or oak because thats what i have on the shelf.
smoking a pork shoulder
- Thread starter ryeguy45
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- Aug 27, 2008
- 5,170
- 409
The dry rub should be fine. Basically, it's a slightly modified SPOG. Nothing wrong with simple and easy...I do that from time to time, myself. It lets you taste more of the meat and smoke, and allows you to find out for yourself whether or not you want enhance those flavors.
Hickory and Oak should be a good match for the stronger flavors of pork shoulder. Hickory is a sharper flavor, while Oak is relatively heavy.
Sounds like you're good to go! I smoke shoulders @ 225-240*...some times a bit higher with temp spikes. Remember to be patient with your pork shoulder, and don't worry about the stall on internal temps. Stalls come and go, but just let it ride and you will be rewarded.
Eric
Hickory and Oak should be a good match for the stronger flavors of pork shoulder. Hickory is a sharper flavor, while Oak is relatively heavy.
Sounds like you're good to go! I smoke shoulders @ 225-240*...some times a bit higher with temp spikes. Remember to be patient with your pork shoulder, and don't worry about the stall on internal temps. Stalls come and go, but just let it ride and you will be rewarded.
Eric
final product pull apart with ease. the bone actually fell out when i was taking it off the smoker
- Aug 27, 2008
- 5,170
- 409
That pretty much sums it up...tenderness is at it's peak when the bones are popping out with little movement of the meat. Sounds like you did a fine job on this...shoulders really are a great cut to get your feet wet with, as they're nearly impossible to mess up. I rarely get a bone to fall out...well, I can't remember if it ever happened to me, yet, and I get really tender PP. You nailed it!!! LOL!!!
Enjoy the moment, and the pulled pork, of course!!!
Eric
I should have smoked a couple of shoulders. This 10 pounder was gone in less than a half hour. Nobody was eatting the pork tenderloin burgers or dogs. I was actually getting compliments from family members i dont even know..lol
Isn't it great when everyone enjoys your effort
That's why I don't mind getting up at 4 am to start the smoker
That's why I don't mind getting up at 4 am to start the smoker
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