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Tips for smoking a pork shoulder in a UBS

post #1 of 5
Thread Starter 
I've got a 55 gal barrel smoker n plan on doing a pork shoulder for the first time. I've done a brisket before. I've heard slower n lower temp is better. Got a house full of guest for the annual holiday get together n don't want to screw it up. Any help would be appreciated.
post #2 of 5
I have never used a barrel smoker but shouldn't change too much. Be sure you give yourself plenty of time. Pork shoulders are big and will probably stall at some point. If it is done early wrap it and put it in a cooler it will stay hot for several hours. Make sure you also take it to a high enough internal temp. If I am doing pulled pork I usually go to 200-205.
post #3 of 5
I will warn you, it's gonna stall but don't panic!! Just give yourself enough time! I have only done 4 so far but the last two were good! I am doing number five to see if I can replicate the results!
post #4 of 5
Also here's a link to some finishing sauce
http://www.smokingmeatforums.com/t/49892/finishing-sauce-for-pulled-pork
I was skeptical but am now a believer!
post #5 of 5
Thread Starter 
Well for my first attempt at doing a pork shoulder it came out great. Rubbed it down with mustard then added the rub, wrapped, then injected it with pineapple juice and let it sit in the fridge over night. I took it out 1 hour before cooking. Got smoker around 250 and cooked it for about 6 1/2 hours with an internal temp of about 180. Nice smoke ring, juicy and tender.
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