or Connect
New Posts  All Forums:Forum Nav:

9lbs shoulder

post #1 of 5
Thread Starter 
What should I do with my 9lbs shoulder? Or what are some tasty options? I promise some Qview if you guys give me some good advice. I've never done one so details would help. Thanks.
post #2 of 5
Here's some good advice on some great PPB~

http://www.smokingmeatforums.com/for...ad.php?t=76633

Check it out.

For the rub and such, here's the details:
Carolina Pulled Pork Barbecue
1 Shoulder Pork Roast (around 5 lbs)

For the rub:
Yellow mustard
2 TBSP seasoned salt
2 TBSP coarse ground black pepper
1 TBSP paprika
1 TBSP red pepper flakes
1 TBSP dried oregano flakes
1 Cup dark brown sugar

For the sauce:
3 cups apple cider vinegar
1 Cup Dark beer (Guiness or Killian’s Red)
1 TBSP salt
2 TBSP red pepper flakes
1 TSP coarse ground black pepper
¼ Cup dark brown sugar or honey


Let roast it sit to room temperature, about an hour. Mix rub spices in a bowl. Generously rub roast with yellow mustard. This will allow rub spices to stay on during grilling making a nice crust, and the mustard taste will go away. Rub spices into roast well all over, sprinkling extra on top. Let sit another hour minutes before cooking. Sometimes I do this the night before. Your choice.


Place roast onto grill (indirect heat) and let barbecue about 4-5 hours. Larger roast will take more. Cook until 190 degrees F internal temperature MINIMUM. I always go for 200 F. Otherwise it won’t “pull”. You will have to add coals and or wood about halfway through cooking time. You don’t want to cook at hotter temperature than 300 degrees F.

Remember, the trick is LOW AND SLOW for a true Southern barbecue


When done place roast on cutting board and let rest around 15 minutes. Them pull apart with forks and chop crispy skin and all with a sharp butcher knife. The bones are great for simmering in a soup or baked beans. Dogs have been known to beg for them…..

Mix all sauce ingredients in a deep saucepan and bring to boil. Then reduce to simmer for about 30 minutes…not too hot!

Mix sauce and meat in a large bowl, toss and combine well. Serve on warm buns with coleslaw.
post #3 of 5
Thread Starter 
Thanks for all the info. Is there a way to use the oven after a certain point? I have the chargriller propane grill with the side fire box and seeing that this will take over 12 hours, I dont think that I can keep the temp right. Can I smoke it for the first 6 or so hours then stick it in the oven till it hits the temp that makes it pull?
post #4 of 5
Is there a way to use the oven after a certain point? I have the chargriller propane grill with the side fire box and seeing that this will take over 12 hours, I dont think that I can keep the temp right. Can I smoke it for the first 6 or so hours then stick it in the oven till it hits the temp that makes it pull? (copy/paste)

If you're going to foil it after reaching 170*~, there's no need for the smoker anymore...225-250* oven will do the same thing as the smoker once the foil goes on.

If you have a temp probe with a braided cable assembly, I'd go ahead and probe the meat while in the oven so you'll know when it's ready to rest. Instead of wrapping in towels and coolering it, you could just turn the oven to warm for the first hour or so, then turn it off to let the butt cool down slowly over a couple hours total time...pretty much the same difference as coolering in towels.

Eric
post #5 of 5
The answer is yes. The oven can be your friend just foil with your drippings.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork