1st Pork shoulder

Discussion in 'Pork' started by cheech, Dec 22, 2005.

  1. cheech

    cheech Master of the Pit OTBS Member

    Could someone give me a good 1-2-3 on smoking a pork shoulder. I just bought a pig and am getting ready to smoke the shoulder but have never done one yet.
     
  2. soflaquer

    soflaquer Smoking Fanatic OTBS Member

    Cheech,

    Unfortunately, with Christmas almost upon us, I don't have time to get into a long dissertation on the aspects of Smoking a shoulder. However, there are several members on board that I have taught and they may pass it on to you. If not, then I will try to make the time on Monday for you, OK?

    Good Luck, my friend!

    Jeff
     
  3. cheech

    cheech Master of the Pit OTBS Member

    Oh I understand,

    I thought if someone had a post somewhere, a .pdf of a good recipe or some good ideas that would be great.

    I wish I would be but I will not be smoking it until after Christmas. (It is currently in the freezer and still needs to thaw out.)

    FYI - I also work for an electrical contractor, (in fact we have a sister company in Sarasota- also an electrical contractor)
     
  4. bob-bqn

    bob-bqn Smoking Fanatic OTBS Member

    Cheech smoking a shoulder (Boston Butt) is one of the easiest pieces of meat to cook. It is marbled with fat and very forgiving. The toughest part about cooking one is the amount of time it takes to finish. [​IMG]

    I slather with a thin layer of yellow mustard and coat with a thick layer of dry rub. Then place it in the smoke at 225* and let it cook for 12 to 20 hours (yes time can vary greatly) until the internal temperature reaches 195-205*. The bone will pull out clean when it is ready.

    Remove from the smoker and let it rest 30 minutes to an hour the pull into shreds.

    Some variations:

    I've heard of brining and injecting pork shoulder (but haven't tried it).

    I once butterfied the butt and removed the bone to expose more meat to smoke and spice for increase bark-to-meat ration (turned out good).

    You can apply the first coat of rub the night before and for a really thick crust, reapply more rub just before smoking.

    You can baste every hour or not, a butt will keep its self pretty moist on its own.

    Some folks wrap them in foil when they get to 170* (like I do a brisket) but I haven't tried this.

    Some wrap in foil after removing from the smoker and let it rest in a cooler for a couple hours. This works well for transporting to the in-laws too.


    Have fun and good luck! :D
     
  5. cheech

    cheech Master of the Pit OTBS Member

    Bob thanks for the insight. I was not going to smoke it until after the 1st but the more I dream about a nice smoked shoulder the worst I want to have it.

    Thanks for your input.

    Do you inject it at all?
     
  6. bob-bqn

    bob-bqn Smoking Fanatic OTBS Member

    I've injected turkey, but haven't tried it on anything else.
     
  7. cheech

    cheech Master of the Pit OTBS Member

    Just asking Mike Mills had it in one of his books to inject it with a apple juice mixture.

    I will do with out and see what it does. This just gives me a reason to make an other one.

    Boy am I getting hungry
     
  8. johnnyreb

    johnnyreb Smoking Fanatic OTBS Member

    SC
    try this one i think it is Chris Lilly and Jim Minions recipe::

    1 1/2 cup apple juice
    1 cup water
    1 cup sugar
    1/4 cup salt
    1/4 cup rub
    4 Tbsp worcestershire sauce

    Inject till it is full.
     
  9. cheech

    cheech Master of the Pit OTBS Member

    Thanks crazyhorse I will give this a try. Looks good enough to use on a turkey too, which I hope to do this weekend. Do you think that will work?
     
  10. johnnyreb

    johnnyreb Smoking Fanatic OTBS Member

    SC
    for a turkey try Shakes honey brine that i posted in the poultry section
     
  11. cheech

    cheech Master of the Pit OTBS Member

    Well I took a recipe out of a book and one with the mustard rub. We will have a compare and share time around 6 o clock today!
     
  12. soflaquer

    soflaquer Smoking Fanatic OTBS Member

    That's great Cheech! Nice to know a fellow Tradesman!

    BTW, If that was your 1st Boston Butt that you shared photos with us of.......You get a Gold Star!!! Nice job of "Pulling", as well - Try using a "Finishing Sauce" with it next time.

    Jeff
     
  13. cheech

    cheech Master of the Pit OTBS Member

    SoFlaQuer

    Is there a particular finishing sauce that you recommend?
     
  14. soflaquer

    soflaquer Smoking Fanatic OTBS Member

    Cheech,

    The Finishing Sauce I use is as follows:

    1 Cup Cider Vinegar
    2 Tablespoons Brown Sugar
    1 Teaspoon Tony Chachere's Cajun Seasoning
    1 Teaspoon Course Black Pepper
    1 Teaspoon Red Pepper Flakes

    Warm the Vinegar up enough so that it disolves the Sugar well. Then add the remaining ingredients.

    I use it in one of those clear Ketchup bottles you can get from Wally World for about $0.99. Snip a little bit larger hole out of the spout with a pair of scissors. Once all your ingredients are mixed together, put your finger over the top, and shake vigorously.

    Randomly squirt this over warm freshly pulled Pork, then kind of mix it up with gloved hands. This adds very little heat (despite the Red Pepper) and mellows out the stronger, gamier parts of the Shoulder. The Vinegar also helps break it down even more for some REAL juiicy pork.

    Personally, I eat it just like that, but your guests can add whatever "Q sauce they prefer once it's on their plates or bun!

    If you've never done Pulled Pork with a "Finishing Sauce" before, you're in for a real treat!!!! It's the secret ingredient that alot of Quer's don't know about, and part of the reason people at my 'Q Parties say "they've never had Pulled Pork that tasted this good, before!".

    In Fact, I believe I'll copy this and make a direct post in the Pork section for everyone else who's not aware of it.

    Jeff
     
  15. cheech

    cheech Master of the Pit OTBS Member

    Thanks SoFlaQuer

    I am getting excited about doing an other batch this weekend.

    I thought I was going to try something else (I have a bunch of venison that needs to be made into salami but that will have to wait)

    I am becoming addicted to making pulled pork, by this summer I should have it down pat and be able to put together quite a nice "Q" party. (I also make homebrew and the two go nice together)
     
  16. soflaquer

    soflaquer Smoking Fanatic OTBS Member

    Glad to hear you're gettin' "The Bug", for Low and Slow!

    Let me know how you like the difference with the Finishing Sauce.

    Good Luck, my friend!

    Jeff
     
  17. cheech

    cheech Master of the Pit OTBS Member

    SoFlaQuer,

    I tried this finishing sauce thniking it may be ok but now that I have tried it I am amazed at how much of a difference it makes.

    The guys at the office are marveled at my newly discovered skills.

    I have moved up to king status with many of them.

    Thanks for sharing the recipe!
     
  18. soflaquer

    soflaquer Smoking Fanatic OTBS Member

    Glad I could be of assistance there, Cheech! It's a secret quite a few Quer's don't know about.

    It's amazing how far some good 'Q will take you, huh? King Cheech!

    Jeff
     
  19. scott in kc

    scott in kc Meat Mopper OTBS Member

    Gee Jeff, what a great sounding recipe, parts of it seem a little familiar!! I'll have to try it and see if its as good as I remember.
     
  20. soflaquer

    soflaquer Smoking Fanatic OTBS Member

    It should KC, I got most of it from you years ago! It's what works that counts, and this is good stuff!

    Jeff
     

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