First Pork Shoulder

[dj mishima]

I've been slow to post this, it was last week's cook...

It took me a while to get around to doing pulled pork, as I am more of a beef guy. But, pork butt was on sale for $.99 per pound. I figured I would give it a shot .

I decided to to split it like tallbm in this post: https://www.smokingmeatforums.com/threads/butterflied-pork-butt-or-pork-butt-butt.288566/

Here is a 10 lb'er ready to smoke after sitting in the refrigerator with light mustard and dry rub overnight.

After 18 hours in the smoker and a full amnps maze of pitmasters choice pellets:

Butt crack view, lol

Pulled and mixed with JJ's finishing sauce


I really enjoyed it. I decided to pick up another one the next day to smoke some more and give away to good friends.

I realized that I had made the cut in a better direction the second time. Also, I think I'll be doing them fat cap up in the future.

Thanks for looking!

 

[SmokinVOLfan]

Great looking PP! JJ's finishing sauce is good stuff!

 

[pigbark]

LOL @ Butt Crack..

 

[tallbm]

I've been slow to post this, it was last week's cook...

It took me a while to get around to doing pulled pork, as I am more of a beef guy. But, pork butt was on sale for $.99 per pound. I figured I would give it a shot .

I decided to to split it like tallbm in this post: https://www.smokingmeatforums.com/threads/butterflied-pork-butt-or-pork-butt-butt.288566/

Here is a 10 lb'er ready to smoke after sitting in the refrigerator with light mustard and dry rub overnight.
View attachment 406853
After 18 hours in the smoker and a full amnps maze of pitmasters choice pellets:
View attachment 406854
Butt crack view, lol
View attachment 406855
Pulled and mixed with JJ's finishing sauce
View attachment 406856

I really enjoyed it. I decided to pick up another one the next day to smoke some more and give away to good friends.

I realized that I had made the cut in a better direction the second time. Also, I think I'll be doing them fat cap up in the future.

Thanks for looking!

Oh wow that looks fantastic for your first pork butt ever!!!
Hahahaha crack kills... I mean pork butt crack tastes good... I mean... never mind :P

So did you feel that the butt crack approach helped get more bark, seasoning, and smoke flavor into that large chunk of meat?

 

[dj mishima]

Oh wow that looks fantastic for your first pork butt ever!!!
Hahahaha crack kills... I mean pork butt crack tastes good... I mean... never mind :P

So did you feel that the butt crack approach helped get more bark, seasoning, and smoke flavor into that large chunk of meat?

It's hard to say since I had not done one previously. But, I will continue to do it that way in the future. The first time, I wasn't sure which way to cut it because I wasn't sure exactly how the bone was oriented in the meat. So, I cut against the grain. I ended up not butterflying it very well because I hit the bone. The second time, I made the cut the other way and it seemed to come up to temp much faster. Because I decided to try an overnight smoke for the second one, I reduced the temp before I went to sleep.

I didn't bother taking pictures of the second smoke since it was basically the same thing. However, I did notice that part of the crack didn't bark up. I think it's because I was doing them fat side down. I did so because I wanted to make sure that my disposable aluminum tray would catch all of the fat dripping down. But, I think I'll do it fat side up next time and sort of spatchcock it a bit more.

I have to say, it is much easier than the chuck roasts and briskets that I have done before.

 

[tallbm]

It's hard to say since I had not done one previously. But, I will continue to do it that way in the future. The first time, I wasn't sure which way to cut it because I wasn't sure exactly how the bone was oriented in the meat. So, I cut against the grain. I ended up not butterflying it very well because I hit the bone. The second time, I made the cut the other way and it seemed to come up to temp much faster. Because I decided to try an overnight smoke for the second one, I reduced the temp before I went to sleep.

I didn't bother taking pictures of the second smoke since it was basically the same thing. However, I did notice that part of the crack didn't bark up. I think it's because I was doing them fat side down. I did so because I wanted to make sure that my disposable aluminum tray would catch all of the fat dripping down. But, I think I'll do it fat side up next time and sort of spatchcock it a bit more.

I have to say, it is much easier than the chuck roasts and briskets that I have done before.

Nice!

Yeah I do mine fat side up and kind spread the cheaks some so smoke gets in there. It isn't quite spread out like a spatchcocked bird but it is enough and does a great job of getting bark and smoke in there.

Yeah pork butts are simple and in my mind the challenge comes with getting the maximum amount of flavor into them hence the butt crack approach and adding more seasoning/rub once it is shredded. Simply just improving and refining the taste since getting to proper tenderness is easy :)

 

[Bearcarver]

Looks Great, DJ !!
Nice Job!
Like.

Bear