Pork Shoulder, who what where?

[Rakdos42]

Hello friends, my local shop is currently out of pork belly, so I cannot make the smoked cubes I was hoping for but they do have shoulder.

I've seen some work with injection, but I do not own a hypodermic needle. Any advice for my first shoulder? Ideally I would like to do a sweet and spicy blend.

 

[chef jimmyj]

Check out this thread by Jeff...JJ

https://www.smoking-meat.com/september-12-2013-pork-butt-burnt-ends

 

[WaterRat]

Just fyi, you can get an injector at Walmart, bed n bath, bass pro, cabelas, fleet farm etc...

 

[chilerelleno]

If you do inject be ready for a long cook, my last injected Butt took 19 hours.
9lb butt, injected and rubbed, average 235° and took 19 hours to attain probe tender.

 

[Rakdos42]

Ok then maybe I shall do a brine and not inject. My shoulder is 9 lbs, so figuring at least an hour and 30, at least that is what I've been seeing. Wrap it after 5 hr and finish at 205 degrees.

 

[phatbac]

Not sure why you want to inject or brine...a butt has a lot of marbled fat. i cut off fat (cap) before i cook a butt and still have very moist meat. just strim the really hard stuff off and cook it between 225 and 325 until 205 and wrap and let rest. if im only going to smoke it for 5-6 hours i cook a butt at around 300 degrees and that smokes 6 hours and gets it to 205. comes out moist tender and delicious! shred, add a touch of bbq sauce on a bun or with rice and its good eats.

Happy Smoking,
phatbac (Aaron)

 

[kelbro]

Never brined or injected a butt either and they always come out great. Good rub. Good wood. Don't pull it off too quick.

 

[chef jimmyj]

Ok then maybe I shall do a brine and not inject. My shoulder is 9 lbs, so figuring at least an hour and 30, at least that is what I've been seeing. Wrap it after 5 hr and finish at 205 degrees.

Not finish AT 205...Wrap in you wish or for more Smoke flavor leave nekked, and finish at a smoker temp of 225 or higher TO an IT of 205...JJ

 

[chef jimmyj]

Brining anything thicker than a Chicken Thigh, over night, does little for the meat except add salt to the outer 1/4 inch of the surface. Brines just don't penetrate red meat that fast. You are Far better off putting a heavy coat of a Salty Rub a day or more out. At least that will penetrate further...JJ

 

[HalfSmoked]

As said no need to brine or inject a pork butt. However some of the liquids for injecting comes with a needle such as tony's

Warren