First Smoked Pork Shoulder

[MileHighSmokerGirl]

I used a Texas style pulled pork recipe.

I thawed my pork shoulder in the fridge for a few days. No brining was necessary. I lathered the pork shoulder in mustard powder to create a nice binder.

In a bowl I mixed paprika, black pepper, garlic powder and kosher salt and a small dash of red pepper. I trimmed the fat cap ever so slightly down to 1/8th of an inch then cut underneath it to create a pocket to put some rub in to penetrate the pork shoulder.

Charcoal and hickory chunks were used.

Started my fire and let it get hot. At 160° I pulled it and wrapped it in foil and put it back on the smoker. It took about 11 hrs and 40 minutes to smoke.

The results were FANTASTIC. I had about 9 lbs 2 oz of meat. The bone was about 10 oz. The flavor was magnificent. The pork was juicy, tender and came right apart.

I was aiming for 200-205° but it hit 193° and wouldn’t budge another degree but no matter. It was PERFECT.

now if only I could get my darn ribs to come out that tender.

 

[TNJAKE]

Looks delicious hannah. Nice work. Glad to see you getting that smoker dialed in

 

[MileHighSmokerGirl]

Looks delicious hannah. Nice work. Glad to see you getting that smoker dialed in

Thanks Jake! Dialed in except for the doggone ribs. Still can’t get those to come out right.

 

[Sowsage]

Looks real nice!

 

[TNJAKE]

Thanks Jake! Dialed in except for the doggone ribs. Still can’t get those to come out right.

You'll get it figured out. None of us were/are above practice and many less than desirable attempts

 

[Brokenhandle]

Pulled pork looks like it turned out great! Keep trying your ribs, I'm sure you'll figure them out. But what isn't turning out right with them? Many people here to help you out.
Merry Christmas!
Ryan

 

[Fueling Around]

Outstanding.
Pork shoulder is forgiving, in the care of a good smoker.
I have had some really bad pulled pork and one was mine (too much smoke) before figuring it out.

Ribs? Dry? Lower temp and cook longer?

 

[cornman]

It looks great and if you’re happy with the taste, you’re golden! Nice job!

 

[SmokinGame]

Looks fantastic!

 

[gmc2003]

That sure is a mess of fine looking PP. Great Job.

Point for sure
Chris

 

[zwiller]

Good job! For first butt? WOW.

That last IT stretch you had is pretty typical. It can take hours to move a few degrees. Sounds like you got lucky but if you do that to others stuff like beef, it likely won't turn out so well so be careful. A trick I learned here to speed things up: https://www.smokingmeatforums.com/threads/butt-halved-success.298552/

Once I dialed in my PP we no longer want ribs. PP is cheaper, WAY more versatile, and HIGH yield. Win, win, win.

 

[SmokinAl]

Nicely done!
Al

 

[MileHighSmokerGirl]

Pulled pork looks like it turned out great! Keep trying your ribs, I'm sure you'll figure them out. But what isn't turning out right with them? Many people here to help you out.
Merry Christmas!
Ryan

no matter what I do they are not tender

Outstanding.
Pork shoulder is forgiving, in the care of a good smoker.
I have had some really bad pulled pork and one was mine (too much smoke) before figuring it out.

Ribs? Dry? Lower temp and cook longer?

Not tender. Always gotta pull on ‘em with your teeth.

 

[gmc2003]

Not tender. Always gotta pull on ‘em with your teeth.

Sounds like your ribs are undercooked. If temping then shoot for 190 to 195*(for bite thru with a little tug). If your going by eye then use the bend test. Pick your ribs up about a 1/3 to 1/2 way down the length of the rib. They should bend freely to a little more then a 45* angle and the bark should start cracking. After you do the bend test a few times it will become second nature.

Chris

Edit: Temp your BBs if they have a big hunk of loin meat on top.

 

[JCAP]

Really nice job- it looks great!

 

[JLeonard]

That is one pretty butt! You did good.
Jim

 

[Bearcarver]

Nice!!
You were High when you did this (a Mile), and it still looks Great !!
Nice Job!
Like.

Bear

 

[HalfSmoked]

Nice job great looking PP. Now check out the recipes for a finishing sauce.

Warren

 

[BGKYSmoker]

Done good

Now lets see some briskit

 

[jmusser]

Nice looking bark. Tasty piggy!