First Shoulder

Discussion in 'Pork' started by sargent51, Nov 17, 2011.

  1. sargent51

    sargent51 Newbie

    I had a ~pretty good~ first attempt at a pork shoulder yesterday.  I put on a light coating of yellow mustard and then rubbed it down  with one of our favorite BBQ joint rubs, and let it sit overnight.  I smoked it at 225 for about 12 hours until it registered 195 degrees, removed it from the smoker, wrapped in 3 layers of tin foil and a ziplock bag and placed in a cooler for an hour. 

    I had hoped for a little crispier bark...any suggestions on how to get that?

    I also thought the meat was slightly greasy...any ideas why?  I want it MOIST...not greasy.

    It pulled apart perfectly...the bone slid right out.  I'd say its a success for my first attempt, just need to tweak some things.  [​IMG]
  2. justin85

    justin85 Fire Starter

    Looks great
  3. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    It isn't absolutely necessary that you just makes holding easier until everything else is ready...If you want more of a Crunchy Bark...Don't foil...Just put the meat in pan, wait 15 minutes, then in the cooler for a rest...No Steaming = Harder Bark...

    As far as Greasy...It may just have been a fattier than usual Shoulder you got...Trim it up more next time...Hope this helps...JJ
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    What JJ says! Crispy bark=no foil. Just let it rest on the counter.

    I let mine sit until it's cool enough to pull with 2 pair of vinyl gloves on.

    As for the greasiness, did you take the time to separate the fat out when you pulled it and did you use a finishing sauce?
  6. roller

    roller Smoking Guru SMF Premier Member

    Good job !!!
  7. sargent51

    sargent51 Newbie

    I thought i saw a picture on here of someone using a ziplock...but that makes sense.  Next time i will leave off the foil and ziplock and see how that works out.

    I didn't trim it at all before i smoked it.  I may try that next time...along with trying the fat cap down.

    Trial and error, at least it wasn't a total flop...

    Thanks all!  Keep the suggestions coming...

  8. raptor700

    raptor700 Master of the Pit OTBS Member

    Like Al and JJ said, No foil. It will extend your cook time but it's the only way to get crispy bark.

    And Yes on the trimming, I trim all the fat I can and coat thoroughly with rub.

    This one looks good though 
  9. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Like JJ says, for better bark , don't foil or wrap,bring it out of the Smoker and Pull (Bearclaws are helpful here),I smoke mine until the bone pulls out easily(that's around 190*f to 210*f),good Bark and pulls easily:


    Butts are very forgiving and a great learning cut.

    have fun and...

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