Bone In Pork Shoulder Roast

[Burly567]

Is there anything that I have to do different with a bone in shoulder when smoking it???????

 

[SmokinVOLfan]

Different as opposed to boneless? I prefer the bone in ones personally. Pretty straightforward at temp of your choice and with rubs/injections/wrapping etc...My advise is just take it to 205 and let it rest wrapped up in a cooler or on the counter for at least an hour before pulling it to let the juices recirculate. Good luck!

 

[DanMcG]

I prefer the bone in, as it's a intact muscle and simple to smoke, Deboned, the interior where the bone was, needs to get too 140° in four hours. Not really a big deal, but I like to keep it simple.
So I can't think of anything you'd need to do differently.

 

[Burly567]

I went back to the store to get a shoulder roast and they were not on sale anymore, so I got a Chucky Cross RIb roast.

 

[expat smoker]

After a thorough search of the few local outlets here on my island in the Pacific, there is only one supermarket that consistently has those pork shoulder roasts [frozen] @ $2.50/lb so I guess that will be my staple smoke, so I'll be following this post for results and suggestions on recipes.

 

[DanMcG]

That will be tasty too! good luck Burly

 

[Burly567]

Ooops! I actually bought a Pork Loin Sirloin Roast.

It for the guys at a custom shop that installed a JVC radio in the wife's F150 and put fog lights in my new Titan. It all looks like it's OEM! I gave them a choice between pork & beef. They wanted the beef.

 

[JC in GB]

Ooops! I actually bought a Pork Loin Sirloin Roast.

It for the guys at a custom shop that installed a JVC radio in the wife's F150 and put fog lights in my new Titan. It all looks like it's OEM! I gave them a choice between pork & beef. They wanted the beef.

Beef.. Then a brisket is in your future?

 

[Burly567]

I have decided that when I get rich and famous I'm going to get a digital smoker.

 

[Burly567]

Beef.. Then a brisket is in your future?

Eventually. I need to do the whole Pork Belly that I have in the freezer first.

Speaking of which, It is too large for my smoker. I hate to thaw it and cut it in half and then refreeze half of it. i thinking of take some alcohol to the blade on my bandsaw a whack that sucker in half.

On a side note, I bought a new remote thermometer the other day because I did the ice and boiling water test with my old one and at upper temps there is a 15 degree difference. This new Thermometer is REALLY instant read.

 

[SmokinVOLfan]

Cure that pork belly and make some bacon out of it!

 

[expat smoker]

I have decided that when I get rich and famous I'm going to get a digital smoker.

I [personally] try to stay away from those digital toys............they work good at first, then when a circuit fails, the whole thing can fail. Smoking the 'analog' way is quite easy when the prep work is done.
I say this because my new fancy digital Amana stove/oven failed just after the warranty expired and we now have a 'dead hunk of metal' in the kitchen. Luckily the stove top works [most] times.

 

[expat smoker]

I have decided that when I get rich and famous I'm going to get a digital smoker.

I [personally] try to stay away from those digital toys............they work good at first, then when a circuit fails, the whole thing can fail. Smoking the 'analog' way is quite easy when the prep work is done.
I say this because my new fancy digital Amana stove/oven failed just after the warranty expired and we now have a 'dead hunk of metal' in the kitchen. Luckily the stove top works [most] times.

 

[bregent]

Ooops! I actually bought a Pork Loin Sirloin Roast.

Don't cook that like a shoulder or it will be shoe leather. Brine (optional) and smoke to 140F for some great eats.

 

[Burly567]

Don't cook that like a shoulder or it will be shoe leather. Brine (optional) and smoke to 140F for some great eats.

Does it need to be sliced thin or can it be shredded?

 

[smokininidaho]

I take my Boston Butts to 200 and wrap anymore than that it's too mushy for me. After wrapping it will still cook to about 201-202, that's perfect pulled pork for me.
Always bone in!