Pork shoulder question

Discussion in 'Pork' started by smokininidaho, Nov 15, 2011.

  1. smokininidaho

    smokininidaho Smoke Blower

    Hi all, gonna do a pork shoulder tomorrow, it has a nice fat cap. Going to do it on my Brinkmann vertical using Royal Oak lump and maple wood maybe some apple wood also. I've always done fat cap up but the weather is going to be a little cool tomorrow only in the mid 30's so I'm really going to have to watch my fire. Just wondering if putting the fat cap down will help as I may have a few temp spikes when I add fuel, hopefully nothing major. Will be trying to hold 220- 230 on the cook.Thanks for any info.
     
  2. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Idaho, I feel  like you get the same results either way. I preffer to smoke it Fat up so it seems to crisp  a little better for Bark. The weather should not hurt things much(especially if you can set up a wind breaker in front of the Smoker.

    220* to 230*f will be good, if it spikes some, no biggie;Butts are very forgiving and an excellent cut to practice cooking.

    May you have a great smoke and...

    [​IMG]

    may your Butt be Mahogany...
     
  3. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    Well I am a fat cap up guy just cause cleanup in the smoker is a bit easier.  I think your plan sounds fine. 

    Not a critisizm just an observation.  We should probably have a moderater move your thread to the pork section from the sausage section.  Not a big deal at all just helps folks find what they are looking for easier. 

    Good smokes and Welcome to SMF. 
     
    Last edited: Nov 15, 2011
  4. michael ark

    michael ark Master of the Pit

    I started on the same smoker as you .I would go fat down .Oldschool has a big pimped out tejas with sfb so he don't get the high temp spikes  you get on a vertical.[​IMG]
     
  5. smokininidaho

    smokininidaho Smoke Blower

    Thanks guys, well I've got insulation  on the Brinkmann so I'm hoping to control temps within reason. I could also smoke on my GOSM stainless propane but I just found some Royal Oak lump and I just love smoking with this stuff and with the maple wood I just picked up I'm pretty stoked for this smoke. I guess it will be a game time decision on fat up or down lol.
     
  6. smokinal

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

    Good luck & don't forget the camera!
     
  7. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    I go Fat side up...I have gotten 50*F spikes lasting 10-15 minutes and there was no issue with the Butt...I have to try Maple sometime...JJ
     
  8. I do fat side up. I cut a nice cross hatch in the fat too. I think it helps crisp the fat better and allows more smoke to penetrate the fat side.

    [​IMG]
     
  9. smokininidaho

    smokininidaho Smoke Blower

    Well folks got the pork butt on at 9:00 this morning, fat side up. Yesterday I rubbed with some yellow mustard and a generous rub of Grill Mates applewood rub, plastic wrapped good overnight. Put a little more applewood rub on and some fresh cracked black pepper on before putting in the smoker. I chickened out and used my stainless GOSM, it's 21 degrees here right now and windy. Figured I'd have better control in this weather plus it's supposed to get more windy with snow this afternoon. Started out with a equal mix of maple, apple and cherry for smoke. Have a drip pan underneath to catch the juices. I'll take some qview later when my son gets home with his phone. Forgot to add I will be mopping every hour or so with 4:1 apple cider and apple cider vinegar.
     
    Last edited: Nov 16, 2011
  10. raptor700

    raptor700 Master of the Pit OTBS Member

    Sounds good, can't wait to see how it turns out [​IMG]

                          [​IMG]
     
  11. bearcarver

    bearcarver Smoking Guru OTBS Member


    What Scott said above.

    [​IMG]

    Bear
     
  12. flash

    flash Smoking Guru OTBS Member


     I agree, but then again why not NO fat cap. Cut a majority of it off, more room for rub means more bark. There is more than enough fat in a butt to keep it moist.
     
  13. flash

    flash Smoking Guru OTBS Member


     With fat cap up and all that mopping, you will probably see little bark formation. Especially if you wrap it in foil also.

     You using water or Sand in the water pan?
     
  14. smokininidaho

    smokininidaho Smoke Blower

    Using water on this one, have always used water, may try sand next time, what do you use playsand?
     
  15. smokininidaho

    smokininidaho Smoke Blower

    OK folks just about 7 hours into the smoke, I'm between 160 and 165 on my internal temp and now going to foil it up and wait for 200-205 degrees and have some sweet and savory pulled pork sandwiches.[​IMG]
     
    Last edited: Nov 16, 2011
  16. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    Looking great!  Send a sammie my way.
     
  17. venture

    venture Smoking Guru OTBS Member

    You are on your way.  Waiting for the pulled pics!

    Good luck and good smoking.
     
  18. raptor700

    raptor700 Master of the Pit OTBS Member

    It's looking good, keep up the good work[​IMG]
     
  19. smokinal

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

    That is looking real good so far!
     
  20. That looks like it will yield some nice PP.

    Yummy
     

Share This Page