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Pork Shoulder

post #1 of 16
Thread Starter 
My local market had boneless pork shoulder on sale last night so I picked up an 8 lber. Dropped it in the smoker at 2am last night. My goal is to not foil this time. I'm using apple and hickory.

Here it is after 5 hours
post #2 of 16
Alright let it ride you will get great bark! What did you season it with? It's looking great so far!drool.gif
post #3 of 16
Thread Starter 
I used Bone Sucking Sauce seasoning & rub. It's at 172 right now after over 11 hours
post #4 of 16

Dang it tite that sure looks good nice job - can't wait to see the money shot

 

A full smoker is a happy smoker

 

DS

post #5 of 16
Your getting there let us know how you like the rub!
post #6 of 16
Thread Starter 
179...

I've used the rub before and I really like it :)
post #7 of 16

I bought two 12 lb boneless shoulders, I plan to do them both at the same time for a 4th of July party on my WSM 18''.  Did you add the butcher's twine?  Or did it come like that?  Mine doesn't have it, but it is currently in plastic vacuum sealed.  Do I have to wrap it in twine before smoking it?

 

So if I am counting on 1.5 hrs per pound, that is 18 hours.  One shoulder will be on each rack.  But if I cut each shoulder in half then it should only take 9 hours?  Somehow that doesn't seem right. 

post #8 of 16

You dont need twine.  Budget 2 hours / lb if not foiling.  Looks great man.

 

BTW - how much did you pay per pound?

post #9 of 16
Thread Starter 
$3.19/lb

It came with the bone already cut out and wrapped like that.

Mac & cheese ready for the oven


192...
post #10 of 16

Just a heads-up, if you have a Costco near you, they sell boneless Boston Butts for $1.89 / lb.  Great value.

post #11 of 16
Thread Starter 
I mostly patronize my local butcher shop, which is two blocks from my house. It costs more but I'm shopping locally. I do have a Costco membership and I do use it but Costco is a 10 minute drive and a total pain in the behind. This was more like an impulse buy.

Anyhow, I pulled it after 18 hours. IT of 199. I jiggled it and it felt done. I double wrapped it and put it in my cooler covered in towels. Company should start arriving in about 30 minutes.

Sorry I forgot to get a pic in the smoker. I'll definitely post pics before and after shredding.
post #12 of 16
Thread Starter 
Good eats.





Life is good :)
post #13 of 16

Nice job!

I like the extra bark not wrapping gives me, too.

What temp did you use?

 

TW

post #14 of 16
Thread Starter 

225

 

It was super yummy.

 

A pulled pork sandwich a day keeps the doctor away....well...maybe not but it sounds good :)

post #15 of 16

Looks Great, Nice Job

 

Gary

post #16 of 16

Dang it man that looks good.

 

A full smoker is a happy smoker 

 

DS

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