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Pork Shoulder Question

post #1 of 16
Thread Starter 
OK i just got home from the meat store, i went to get a bone in pork shoulder to make pulled pork using meoweys recipe. When i got there they had sold out of the bone in shoulders, so they gave me a 8 lb boneless shoulder. Can i still follow the same recipe? will it dry out? Any suggestions as to what i should do?

Thanks, Oh BTW this is my 1st post here, GREAT SITE!! icon_mrgreen.gif
post #2 of 16
same same- bone in is just usually cheaper around here.just follow meowey's lead.
post #3 of 16
Yeah, what the gypsy said and it should have plenty of fat for the juices!!!!!!!! I've never smoked a dry pork shoulder!!!
post #4 of 16
The bone should'nt matter too much. Meowey's recipe is locked on. 8lb is a long smoke. Take some pic's and enjoy!
post #5 of 16
Smoke it like there is a bone in it. Stop over at roll call and introduce yourself. PDT_Armataz_01_34.gif
post #6 of 16
I've smoke with and without, not much difference. Enjoy the shoulder.
post #7 of 16
what that gypc said- use a drip pan for the juices for the finishing sauce.
post #8 of 16
Thread Starter 
Thanks guys, I just finished putting my rub on , and its wrapped up and ready to go in the smoker bright and early tomorrow morning. PDT_Armataz_01_22.gif
post #9 of 16
good luck, have fun, and post some Qview PDT_Armataz_01_34.gif
post #10 of 16
Thread Starter 
Im getting up at 6:45 to put them on the Smoker, ( Brinkman gourmet electric) using Hickory that is currently soaking with some apples. So expect an update and hopefully some pix around 8:00am

ETA: I plan on keeping the meat in the string bag during the smoke will this cause any problem?
post #11 of 16
i'll see ya @ the crack of noon for the Qview. PDT_Armataz_01_34.gif
post #12 of 16
Welcome aboard, if you follow Meoweys recipe you will have a great meal

Welcome to the forum
post #13 of 16
Thread Starter 
OK the pics arent working yet, but the pork is in the smoker, and seems to be progressing well, shes at 95 degrees now, so i just mixed up my spray using apple cider and bacardi rum.
post #14 of 16
sounds like your on the wright track PDT_Armataz_01_37.gif
post #15 of 16

Welcome to the SMF familyicon_exclaim.gif

I have done them both ways. Bone in has (in my opinion) a slightly better flavor. The bone does add something to it, butt both are very good. icon_mrgreen.gif

Sounds like you are off to a great start on the smokin addictionPDT_Armataz_01_37.gif
post #16 of 16
Thread Starter 

So far im at 156 degrees, and everything is looking good, Ive been trying to get the camera working all morning to no avail, i think im gonna have to get a new one. Im surprised how long it takes to get this to raise temp, the meat only raises 2-3 degrees every hour now, so i think ill take the advice from meoweys thread and put it in the oven @ 250 degrees to reach my final temp of 200. I have not installed a thermometer to measure temp in the smoker yet, though i saw some ideas in another thread, i think ill do that. anyways im gonn wait this out watching the movie "Shooter" i rented today. I'll post an update as to how it turns out later tonite.


ETA : Thanks to everyone who has chimed in so far, this is a great place to get advice.
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