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First Pork Shoulder

post #1 of 16
Thread Starter 
Well I am finally losing my shoulder virginity (that sounded better in my head). I've done briskest, ribs, chicken and turkey so I guess it was about time to handle a hunk of pork (umm...this is getting weird).

Hopefully this turns out well, especially since I have a couple of orders from folks who enjoyed my brisket and turkey.

I will be mainly following Bear's step by step guide on my MES 30".

Here's the guinea pig... She'll be hitting the smoker around midnight or 1am.



Hopefully I'll have some good pics to add later on.
post #2 of 16

Good looking piece of pork leg there. You are on the right track using Bear's step by step. You can't go wrong there.

post #3 of 16

If your Brisket turned out well this will be a piece of cake

 

Gary

post #4 of 16
Quote:
Originally Posted by gary s View Post
 

If your Brisket turned out well this will be a piece of cake

 

Gary

Agreed. I can crank out pork butts in my sleep but have yet to master the mystical beast known as brisket.

post #5 of 16
Thread Starter 

Now I won't say I've mastered briskets.  They've turned out well enough to please the people that have tried them but I don't think I will be winning any competitions. 

post #6 of 16
post #7 of 16

If you can do brisket, this will be a piece of cake.  Really nothing more forgiving than a pork butt/shoulder.  If you are pulling just be sure and take it to 203-205 before resting for an hour or two in an empty ice chest.

 

Richard

post #8 of 16
Thread Starter 
Here she is all rubbed, wrapped and resting comfortably. Sounds like my wife after a spa day... (TMI?)





I tried the mustard method and I like it. Much less rub left wasted on the pan. Do any of you ever use mustard on your briskets? I know they say the mustard flavor is cooked off but I don't want to mess up a good piece of beef.

Anyway, I'm off to relax and maybe catch a nap. I'll be back up around midnight or so.
post #9 of 16

Nice,   getting ready,

 

Gary

post #10 of 16
Quote:
Originally Posted by MrOMJ View Post

Here she is all rubbed, wrapped and resting comfortably. Sounds like my wife after a spa day... (TMI?)





I tried the mustard method and I like it. Much less rub left wasted on the pan. Do any of you ever use mustard on your briskets? I know they say the mustard flavor is cooked off but I don't want to mess up a good piece of beef.

Anyway, I'm off to relax and maybe catch a nap. I'll be back up around midnight or so.


yes you can on brisket. Mayo works too.

post #11 of 16

I just use EVOO and S&P

 

Gary

post #12 of 16
Thread Starter 
Well 13 hours later and IT was stuck at 196. So I've pulled it from the smoker and put it in a 255 degree oven to finish the last few degrees. It looks and smells outstanding. I'll get a picture once I take it out the oven.

It's been a long night/morning/day....
post #13 of 16

Sometimes it just takes a while

 

Gary

post #14 of 16
Thread Starter 
Well, everything turned out great. Pork was flavorful, tender and juicy. I ended up with just over 4.5 lbs of usable meat from the just over 8lb butt.

My laptop is acting up and I'm having difficulty with getting photos to upload from my tablet so I can't post any pics right now. I will try later on.

Thanks to everyone who gave advice or an encouraging word. If was a long road but the end result was worth it and I learned some things about my smoker in the process.
post #15 of 16
Quote:
Originally Posted by MrOMJ View Post

Here she is all rubbed, wrapped and resting comfortably. Sounds like my wife after a spa day... (TMI?)





I tried the mustard method and I like it. Much less rub left wasted on the pan. Do any of you ever use mustard on your briskets? I know they say the mustard flavor is cooked off but I don't want to mess up a good piece of beef.

Anyway, I'm off to relax and maybe catch a nap. I'll be back up around midnight or so.

I have used steak sauce on brisket before. You get the same effect as mustard but with a flavor that is more suited to the brisket.

post #16 of 16

Nice    I'll be watching

 

Gary

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