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Pork Shoulder on a Monday

post #1 of 11
Thread Starter 
I was going to do this yesterday, but the meat didn't thaw out in time.

I have a 4lbs pork shoulder with some skin on. I scored the skin, slathered it in a then sheen of mustard and threw some of Jeff's rub on it.

It's in with the chuckie right now. Qview to come.
post #2 of 11
Thread Starter 


Can I get this mounted in the truck?

Another fine piece of meat - Question - skin up or down? It's down right now.

One of my assistants

post #3 of 11
Looking good so far. Skin up or down won't make any difference. the smoke should fully encompass the meat.
post #4 of 11
Thread Starter 
I kind of figured that, but I see a small fat cap sitting under the skin and wondered if I should turn it back over and let that melt into the meat...I think the only real way to find out is do this as it is and then do another one the other way! Woo hoo more smokin'!
post #5 of 11
Flip it, or skin down it, it doesn't matter. It's all gonna be great! Nice looking assistant there, too.
post #6 of 11
Great start. For me fat cap up always have creature of habit I guess. enjoy your smoke biggrin.gif
post #7 of 11
Looks good! Both of my dogs just stuck their noses to me this morning and are currently out guarding the smoker.
post #8 of 11
Looking good. No matter how, it will come out good, I have done it both ways. I prefer to take the skin off so more smoke can caress the meat, also have removed some of the fat, and scored it (the remaining fat cap). But that is me, I am sure it will be pleasing no matter what.

enjoy your adventure in the TBS...
aka Rocky
post #9 of 11
Thread Starter 
We're at about 179/180 right now...going to 192. Pulled a small bit of bark off...fantastic!
post #10 of 11
Thread Starter 


I didn't get a picture of the shoulder when it came out...but did manage to grab one of it pulled.

I pulled this out right at 192 and rested for 1 hour. It pulled like a dream. The skin came off in one shot and the bones pulled right out too.

I can't say I noticed a difference with the skin on vs. having it off other than it looked hellacool. I still got a great smoke ring and full smoke flavor. Right at 13 hours I believe. It would have been shorter if it hadn't rained and I didn't have smaller stuff to cook.

post #11 of 11
Looks good Mike. smile.gif
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