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pork shoulder is in the smoker but ??????

post #1 of 13
Thread Starter 
i could not find a pork butt,i found a shoulder,i prepared it the same way as a butt,will it come out of the smoker like a butt ,,,can it be pulled or does it need to be sliced,,,this is another first for me....thanks for all your help so far.this site will make me a smoker chef in no time at all thanks to all the helpfull folk here.....ps ..the shoulder has a bone thru it,maybe they all do ,i dont know.....enjoy the 4th of july everyone and happy birthday to the greatest country in the worldcool.gifcool.gifcool.gifany advise would be great,
post #2 of 13
Carved at 170. Pulled at 190 to 195* Personally I do not see much differnce.
post #3 of 13
Your shoulder will pull fine panhead. Don't be afraid to push on to 200°-205° internal, then it will just fall apart. icon_mrgreen.gif
post #4 of 13
The shoulder will pull fine. I personally would take it to at least 195 internal and then FTC for a minimum of 2 hours. Good luck with your adventure and keep us posted.
post #5 of 13
I will typically use a shoulder just cause I can not always find a butt and it works just fine
post #6 of 13
My first pulled pork was a picnic shoulder and I followed the lead of this forum and it fell of the bone.
post #7 of 13
The best pulled pork IMHO is a combo of the butt and picnic mixed together. Another words a whole shoulder.biggrin.gif
post #8 of 13
I'll second that!!! PDT_Armataz_01_37.gif
post #9 of 13
Thread Starter 
wrll everything turned out great.....thanks for all the help....i yhink i need to do some upgrades on my smoker because it just wont get hot enough...it stays ay 200 no matter how much charcoal i put in it....i will be doing some experimental work om it soon.......anyway the pork is done and tasty
post #10 of 13
Are you sure it's not the temperature gauge?

My recommendation is to get an entire chimney going with full on flames and everything.....THEN dump it into your smoker. This usually takes about 15-20 min. longer to get it going but I have found that if my fire is really low, this helps in getting it back up to where it needs to be. If the gauge stays at 200 then you know what the problem is.
post #11 of 13


I have noticed with my smoker, that it sometimes help to get some of the ashes out of the burn box as they smother the wood/charcoal. dunno if that will help ya or not... another thought is to get a cheap old blanket and put it over your smoker to help insulate, I have to do that when it gets much below 60-65 outside
post #12 of 13
hello glad it your smoke was succesfull. I think bostonbbq is on it. I had a similar problem and it turned out my theremoter was not reading correctly. Also could be placement. I know on my smoker on the right side it is about 40 degrees cooler than the left and top is about 30 degrees hoter than the grill area where the meat is.
So first check the thermometer an go from there. If it is off try put a posting out for mods to your type of smoker. There was a big discussion last week that really helped me out.
Can't wait to hear what you find out is going on. look forward to hearing more stories.
post #13 of 13
what kind of smoker is it???
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