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pork shoulder
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Decided to do a pork shoulder yesterday. Didn't take a lot of pictures, but it came out pretty well.
I put it on my pellet smoker, it was 8 pounds, took 12 hours with the first hour on the smoke setting and the rest at 250.
Unlike in the past, I didn't wrap or do much of anything, just...
Wanting to tackle smoking a pork shoulder for the first time on my new OKJ Bronco drum smoker. Assuming my meat is in the 6-7 pound range (I think that's pretty average), what's a good temperature to target for the chamber? I'm thinking 250-260F might be appropriate. And if I'm able to maintain...
Hi folks, new here!
I had a pprk shoulder going into the 10th hour. Went back inside to wait out thr last couple hours. Smoker was at 250 and pprk temp was 183 when I last saw it. I went outside when time was up and found smoker had an error, fixed the error, fired it back up to finish to temp...
Smoked on the Traeger for 8 hours at 225; bumped up to 250 for the last hour.
Injected with apple juice, Mad Hunky rub, a good layer of Kosher salt, and coarse ground pepper. I used a smoke tube for the first 5 hours and used a homemade glaze prior to placing in an aluminum pan and covered for...
I was in Costco and came across a small, 5 pound pork shoulder with a large fat cap. I'm planning on removing most of the cap.
Ballpark on cook time for one this size at 225?
I am trying to do a Hawaiian pulled pork style sandwich. I wrapped the entire raw pork shoulder in banana leaves and put it on the smoker at 200. It’s now been 4 and a half hours roughly and it has reached 145. If I continue on to 170ish will my pork still be safe to eat? Beginner here obviously...
Over the weekend I decided to throw a piece of butt in the ol' smoker. Here's the journey. (This process comes courtesy of @Bearcarver.)
Wife bought a 9# shoulder butt from Costco. I cut it down to smaller portions, seasoned them, vac sealed them, then threw them in the freezer. I took this 3#...
Hey guys,
I recently attempted a 6.75 lb pork shoulder at my house which is around 8,000’ in elevation. Most of the meat I smoke in my char griller offset wood smoker does not exceed 8-10 hours because of the time and effort it takes to maintain a steady temperature. I started my shoulder at...
Hey there. Newb to the forum, but I've been smoking for a few years. (mods, please forgive me if this is the wrong location) Have a food safety question that I need help with. Hopefully there's a food safety nerd or two on here.
I have a pellet smoker. Ideal temp for generating smoke is...
Hey everyone!
I’m relatively new to smoking and have had some success with chicken, sausages, a full turkey, and pork tenderloin. I’m looking to make pulled pork and grabbed some pork picnic shoulders and both are around 8-10 pounds.
I know they say about an hour a pound at 225-250 but I’m...
So I did a ten hour smoke with Hickory and Cherry. I wanted to mix up my own rub with sweet paprika instead of spicy hungarian paprika. Added a slather of mustard because I always add mustard on my london broils so why not? Then I tried out the Dr Pepper spray friends had mentioned and it gave a...
Hello friends! Been a while since I've posted.
I've been searching the forums for advice on pork shoulder. Mostly I've seen Honey Hog this, or apple mop that.
I'm a bit more of a concrete thinker when it comes to new cuts of meat and a recipe so I'm wondering if there is a sub forum with tagged...
Hello all, I hope you are well and safe! Crazy times. I ordered a pork shoulder from Snake River Farms. I didn't realize it would be this big (17lbs.) and would be more than just the butt. I have smoked butts on a BGE and am now using an off-set smoker, but never smoked anything this big...
I went to Shop Rite the other day, and they were sold out of Chicken. But they had plenty of pork and beef! So I bought a pork shoulder and am smoking it today while I work out of the house.
I put the rub on last night.
I am smoking it with applewood, and will bring to IT of 200 degrees.
Hey everyone, been reading this form for a couple months now, have learned quite a bit, and now need some advice!
I put a 9.3# rubbed up pork shoulder on my gmg at 11:20pm last light. Woke up 6am to find my smoker had ran out of pellets BUT the shoulder was still 143°. I fired it back up and it...
Hi all,
Newbee here... both in terms of posting here and WSM user! Got a 47cm (18.5") WSM yesterday and seasoned in with a hot clean burn. Planning on cooking a 4KG (8.8lb) packer brisket cut (more flat than point) on top shelf and a 3KG (6.6lb) Pork shoulder on the lower shelf of the WSM...
This is my first attempt at a pork shoulder in about 3 years. After a decent brisket and ribs this turned out really fantastic! 9lb shoulder, dry run only over night. Smoke at 225 for 11 hours with a mix of post oak and hickory. Spray mop with water only every 2 hours or so. Finish the last hour...