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The Whole Shoulder

post #1 of 15
Thread Starter 

My first post - hope I am in the right spot...

 

This is my 5th smoke with my Old Country BBQ "Wrangler" smoker, and my first time smoking an entire pork shoulder. It is a 19# pork shoulder. I trimmed the skin/fat for the one side that had it and scored what was left on the "arm". Seasoned it with some commercial rub, injected it with salt, sugar, vinegar, mustard, apple juice, jalapeno powder, garlic, and onion salt. Made a "mop sauce" with KC Masterpiece "Memphis" style sauce, beer, vinegar and apple juice. I have no idea how long it will take, but was going to post some pics of it's progression throughout the smoke. I welcome any suggestions and look forward to receiving feedback. Smoking at 285-300 today.

 

 

 

 

 

 

 

post #2 of 15

19 lbs? you have a football team coming over for diner ( tomorrow )?

post #3 of 15
Thread Starter 


LOL - Maybe a basketball team! - Family of 6 so I gotta get the bang for the buck. About to throw the chicken on (for supper tonight) since the shoulder will take a month to cook.

post #4 of 15

Man, that's a beautiful piece of meat!!! Ya, I think it will take some time.  I haven't seen the whole shoulder sold here like that.  Only time I saw that is when I cut up a whole hog a few times myself.  I'll be looking forward to the future pics.  I'm sure you will have a great meal ahead when your done.  Reinhard

post #5 of 15
Looks like your off to a great start.................I will be watching this one for sure... At 285 to 300 it should take bout 8 hrs..............bring it to 205 IT to pull.............................Good luck

Joe
post #6 of 15
Thread Starter 


4hrs of smoke - Time to wrap the shoulder and start the chicken. Adding some apples, garlic, dehydrated onions, black pepper and garlic before I wrap.

 

 

 

post #7 of 15

The way the q-view is coming I'll be sticking around to see the final pics! Chicken looks like it's going to be great. Cheers!

post #8 of 15

What temp. , and for how long :icon_question:  Chicken looks great and good bark forming on the Butt.

 

110.gif , I'll be watching . . .

post #9 of 15

keep us posted ,looks like the family will be eating well !

post #10 of 15

Great looking smoke so far. As you asked for suggestions:

 

  1. Adopt a fat old Canadian into your family.
  2. Send me your address.
  3. Invite me to dinner.
  4. Hold dinner for me, I'll be driving as fast as I can.

 

Disco

post #11 of 15
Wow!!!! That's a loaded smoker! Gonna be some tasty smoked meal or 4!!!!!
post #12 of 15
Wow 19#er sounds like a marathon. Looking great so far.
post #13 of 15

Nothing beats a full smoker. I'm not sure I have ever seen a 19LB shoulder. That will feed an army with some left for Disco and I :biggrin:.

Happy smoken.

David

post #14 of 15
Thread Starter 

Here is the finished Brontosaurus shoulder. Wound up taking about 11 hours at 275 to hit internals at 206. It literally disintegrated during the pull. Very tasty!

 

 

 

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post #15 of 15
Quote:
Originally Posted by themule69 View Post
 

Nothing beats a full smoker. I'm not sure I have ever seen a 19LB shoulder. That will feed an army with some left for Disco and I :biggrin:.

Happy smoken.

David

 

I'll pick you up on the way.

 

Quote:
Originally Posted by Adam Cothren View Post
 

Here is the finished Brontosaurus shoulder. Wound up taking about 11 hours at 275 to hit internals at 206. It literally disintegrated during the pull. Very tasty!

 

 

 

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Terrific looking pork and thanks for the great qview.

 

points1.png

 

Disco

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