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Bone-In Pork Shoulder Smoke

post #1 of 7
Thread Starter 
This is my first time to share anything here on the board. Special thinks to Meowey for the very informative post that I have tweaked to my liking. This is the third time I've done this and the previous two turned out great. I rub down the meat with mustard and my favorite rub. This time though I felt like trickin' the meat out a bit. I injected the meat with a bacon/spinach/onion/provolone mixture. Hopefully I'm not too sauced to remember to display the finished product. Here is what it looked like at 6:45 this morning as I put it on the smoker.

Oh, I'm burning hickory and some cherry today.
post #2 of 7
Hmm allright... how did ya get bacon to come out the injector needle? LOL!

Interesting. Keep us updated.
post #3 of 7
Thread Starter 
It is a pretty big injector. I cooked the bacon and then chopped it up pretty good.

As for the rest of the stuffing...I leave the bacon out then I cook the finely chopped onions. I added the bacon back in with a 1/4 cup Pinot Noir along with the baby spinach leaves that I had already chopped. After a couple of minutes I added the provolone. It is a great "stuffing". I have used it as a stuffing with a beef tenderloin that I roll up and grill. Sometimes I just make the stuffing as a side dish. When I use it as a side or a topping for a steak I don't chop the bacon or the onions as much and I don't chop the spinach at all.
post #4 of 7
Sounds very tasty! Don't forget the Q-view finished!
post #5 of 7
Thread Starter 
Here is the shoulder after about three and a half hours. Meat temp is 140 degrees.
post #6 of 7
Sounds good to me Don't forget the q-view
post #7 of 7
Looking good there 21..Can hardly wait for Finished Q-View
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