First Pork Shoulders

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calgarysmokes

Newbie
Original poster
Sep 12, 2016
24
11
Calgary, Alberta
Hey gang,
Love the site, tons of great info. I love in calgary info use a MES 40. With the help of this site I e been able to successfully smoke salmon, ribs, picnic roast and lots of wings. Doing 2 bits for Easter dinner. It will be my first post. Wish me luck.
 

Bought pork shoulders at Costco, 2 came in a pack. Didnt note the weight. Smeared with plain yellow mustard and applied store bought rub. Purchased rub that had a simple ingredients list. Lots had anti-clumping agents and other sorts of additives. Not sure if avoiding them will make any difference, but it can't hurt.
 

Let them sit in the fridge for about 48 hours. Don't know if they need that long, but I like lots of flavour so wanted to give the rub lots of time.

MES 40, water in the pan. Using duel probe thermometer because the MES temp readouts are way off, completely unreliable.
 
Using mix of apple and hickory and adding wood chips every 30 minutes or so. Got the smoker set at 215 but actually runs hotter, cycling from 228 to 239.
 
Cancelling my spritzing experiment. Smoker temp drops way too much when I open the door. It's 3C (37F) outside, don't want to extend cook time by a few hours just to see if spritz tastes any better.

Joys of living in the Great White North.
 
Hit 180 internal, pulled wrapped tightly in foil and threw it in the fridge is sealed container. Plan is to bring it to the in-laws' tomorrow and finish in the oven, bringing up to 205.
 
Took the foil wrapped butts out of the fridge this morning, sprayed with apple juice, re-wrapped in Gould then tossed in an over at 275F. Pulled at 200
 
This one was the drier of the 2. First one didn't even last long enough for me to take a picture. Very happy with the results. I lost track of which was which, but I'm assuming the moister one was the one I had been spritzing.
 
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