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my first pork shoulder

post #1 of 14
Thread Starter 

So there she is a 5.5 pound pork shoulder bone in. Little yellow mustard first and capped with grill mates pork rub. Went in at 10 am I put about 1/4 inch of apple juice in the pan with the pork. Plan on every 1-1 1/2 to replenish chips mix of apple and pecan and to spray with apple juice. Any suggestions would be awesome. And go IA State Cyclones!
post #2 of 14
Thread Starter 
At 4 hours or so now! Just added a beer to the water pan misted with apple juice and added more chips.
post #3 of 14
Thread Starter 
post #4 of 14
Thread Starter 
Almost 15 1/2 hours, but well well worth the wait. Some of the meat practically melted in my hand.
post #5 of 14
Thread Starter 
post #6 of 14
Congrats!! You never forget your first time, and it looks like you absolutely nailed it!!
post #7 of 14
Thread Starter 
Thanks Md. It definitely is a process, but worth the wait. Made a great snack at 1 am!
post #8 of 14

Looks great I'll be over for a sammie !Thumbs Up

post #9 of 14
Thread Starter 
Just had it for dinner tonight on onion buns and creamy coleslaw on top. I must say it was better than some famous restaurants I've been to. Now I am so stuffed I can't move. Thanks Crazy!
post #10 of 14
Nice work it looks good!
post #11 of 14
Thread Starter 
Thanks b!
post #12 of 14

Excellent! Good job. Looks so good!

post #13 of 14
Thread Starter 
Hey I am having a problem with getting the smoke to be thin. I did upgrade to a 9.25 inch skillet in hopes it would help and have soaked the chips atleast a half hour, but the smoke just billows. I am using a Materbuilt 40" propane smoker. Is there a way to adjust the flame it is still yellow near the chip tray at lowest dial setting.
post #14 of 14
Thread Starter 
Thanks Loni.
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