My first pork shoulder! (Picnic cut)

[old bones]

Looks good...  

 

[micrometereye]

Nice job

 

[garyls]

Looks great brother just learning have a Brinkman verticle cheapy with some mods seen on youtube. Getting ready to do a chicken.

 

[ljumstot9718]

If I cater and need pork, I always smoke up to a week ahead, this gives me times for tough butts, screw ups and emergencies, freeze in serving pan with extra "fluid" added if going to hold over more than a few days. Pork will actually take on a more deep smoke flavor if frozen. Just allow time to thaw and reheat. Your butt looks great, good luck and Happy Smoking.

 

[scarps23]

Nice work on first butt and pulling together last minute.


Sent from my iPhone using Tapatalk

 

[bobbyq]

Thank you for that description of your pork shoulder smoke.

The pictures speak for themselves.

It looks delicious!

I'm still new at smoking. I use a weber kettle and have had very good results.

Thank you again!  BOBBYQ

 

[skootchnc]

nice job....and as good as it was... they just keep getting better

 

[econbassman]

Do yourself a favor and get a digital thermometer, I had that analog MB and the thermometer on the front to super inaccurate.  Great post however!  Looks amazing

 

[bulletbob]

Have you recently checked the accuracy of your temp guage ?

 

[smoker21]

Very nice.

[emoji]128077[/emoji]

JD

 

[hydrostan]

YUM...nice going!

 

[lemans]

A whole pork shoulder is made up of two cuts of meat
The upper portion is the blade roast or (Boston Butt) and the lower portion is the Picnic Roast .. usually sold with some skin on... both good for Pulled Pork. But given a choice the Boston is what you want. Slightly
Different in taste and texture.. IMHO