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Rookie Butt/Shoulder Question

post #1 of 7
Thread Starter 
Hey All,

Being a life long Texan I've got beef brisket down to a science (well, an art anyway). I went to a party last weekend where they had a smoked shoulder and it was really good - even though it was a bunch of beef eatin' Texans at the helm.

So I started thinking about it. If it was that good and they didn't know what the heck they were doing, imagine how good it COULD be! So, I'm asking for any advice. Is there a general rule for smoking temp, hours per pound, finished internal temp? What kind of wood, rub/sauce or nothing, etc.?

Thanks for any tips!
post #2 of 7
First question...pulled or sliced?
post #3 of 7
Here is the link to the pulled pork sticky.
post #4 of 7
Thread Starter 
Thanks! Exactly what I was lookin for...
post #5 of 7
That sticky is the recipe that I follow. Use a little juice when you foil it and it will be great when pull it.
post #6 of 7
That link is a wonderful place to begin your pork butt journey. I think that is what it was intended to be all along. We all have our own lil secrets, and variances from the actual recipe, but, Meowy's sticky is top knotch to get ya some awesome pork. After you become comfortable with it, you WILL develope your own direction from there. I would bet on it!cool.gif
post #7 of 7
I like that thread as well. I will sometimes take from the foil (save the juice though) and put it back on the smoker for about 45 min to an hour.
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