pork shoulder

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beerivore

Smoke Blower
Original poster
Apr 7, 2007
109
10
NW burbs of Chicago
it took about 8 hours for a 6# piece. well worth it. It stalled out at about 169º for alittle bit. It cooked for about 6 hours total and then wrapped in a towel and put it in a cooler. Just pulled it out of the cooler after about 1 1/2 -2 hours and picked it apart with a fork.
I have been able to have the temps steady for an hour or 2, but nothing to where i can go to sleep for hours. I don't know how some of you guys can do all nighters and keep temps all night.
Anywho, I have sandwiches for at least a week.
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thanks.......... I am wondering if anyone injects their pork shoulder with anything before smoking it.
I love the taste when I pull it apart. It is better the next day, for I feel the smoke flavor is more intense. If anyone injects it, what do they inject it with?
 
Looks great! Nice and juicey fine looking smoke ring .. Great Job!

I don't inject per se but I do occasional jab the knife in and stick garlic cloves soaked in olive oil in the slits. Awsome flavor!
 
Thanks DeeJay. I will try that.

On another note I had to defend the male species from your jokes about them.

Thanks for all your help
 
I did a small pork shoulder yesterday, too. Not very big at all, but DANG!!! It was GOOOOOOD!!! I cut it with a FORK! A FORK! MMmmmmm.

Sorry, Beerivore, didn't mean to take steal any thunder from your thread. Just had to brag a little. I'm glad yours turned out so well. It looks good. I'm lovin' life right along with ya!
 
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