Trying out a new method for Pork Shoulders:

Discussion in 'Pork' started by raulous bbq, Aug 2, 2013.

  1. I have a huge BBQ event tomorrow.  So I decided to get a leg up on my cooking and smoke my pork shoulders tonight.  I have 17 lbs of shoulder, injected with a Cuban mojo, rubbed down with Bilbo's rub.  I was planning on doing a regular hot smoke, however I was struck with an idea, why not cold smoke the shoulder till it hits an internal 70 degrees.  Then hit it with a hot smoke till an internal of 200 degrees.  Thoughts, comments or concerns... Q view up shortly!

    Equipment Being Used:

    Cookin Cajun Smoker

    AMNPS loaded with Maple and Cherry pellets

    Polder Probe Thermometer

    Smoke Daddy Thermometer
    Last edited: Aug 2, 2013
  2. Remember food saftey...........You have 4 hours after you get above 40° till you get above 140°

  3. humdinger

    humdinger Master of the Pit Group Lead OTBS Member SMF Premier Member

    Experimenting is always welcome on this site, just beware of the danger zone. Make sure the butt doesn't take more than four hours to get from 40* to 140* F. Otherwise, let us know how it goes. [​IMG]
  4. I agree...keep the safety zone in mind when doing this.
  5. It was getting a little too risky.. so at an internal temp of 60 degrees at the 3 hour mark I decided to just hot smoke it.  But it was worth the fun!  Thanks for responding.
  6. tonybel

    tonybel Smoking Fanatic

    Dont forget to post final results. [​IMG]
  7. with only an hour to get their you better have it kicked hard in the @$$


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