- Apr 15, 2017
- 1
- 10
First post here, first pork Shoulder. Got a new MES for the amazing low price of $79.99 so now I have a reason to smoke every weekend :) Figured I would just dive right in with a nice 8 lb pork Shoulder. Nothing fancy or secret methods, just picked and pulled from receipts and suggestions from the internet. Here are the results! Had the shoulder in an apple cider brine over night. Wanted to be up at 5 a.m. to start it but I went to bed at 2:30 a.m. so the alarm was quickly shut off. Woke up around 7 and took out of the brine, injected with more apple cider, salt, sugar, and Worcester sauce. Not sure if the brine AND injection was overkill, but the end result points to no lol. Applied the rub and threw it on at 8 a.m. on the nose. I used apple and hickory chips, probably 75% apple. Stopped adding chips at about 160. Wanted to pull it out at 205 but I hit a stall at 163 that lasted about two hours so buy the time it was at 195, it was already 7:30pm and the guests were getting hungry, as was I! Took it out and wrapped in foil then a beach towel and put it in the oven (oven was off) for about an hour. Here's some progress photos. Wish I could have captured the juiciness in the last photo a little more. I'm not going to toot my own horn, I feel like this is a simple process that if done correctly you can get amazing results, but this thing was delicious. Excited for the next one. Today's menu is bb ribs though. Thanks everyone for making this a great site.
