Rookie mistake

Discussion in 'General Discussion' started by dave826, Jan 28, 2016.

  1. dave826

    dave826 Newbie

    I'm new to the smoking/grilling game , I decided to try my hand at making a smoked pork shoulder, I trimed to skin off and rubbed some mustard then the rub I was going to use (so I thought) , I preheated my smoker to 250° , I used Apple and hickory mix , all this at 1am , here it is 7hrs latter and I wake up to see and realize I used the wrong rub ...
    [​IMG]
    Yup beef rub...


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  2. mfreel

    mfreel Smoking Fanatic

    Could be the BEST PIG EVER!!!!!!

    Won't be a big deal at all.

    Did it come out yet?
     
  3. dave826

    dave826 Newbie

    Not yet , the pig temp is still low @167 , it's a little slow going..

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  4. mfreel

    mfreel Smoking Fanatic

    stalling.  Don't get impatient.  Don't up the temp trying to get it done.  It'll get there.  Patience!!!!!!
     
  5. dave826

    dave826 Newbie

    Can't wait till dinner time...

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  6. phatbac

    phatbac Master of the Pit

    I found with a pork shoulder (usually boston butt) you cook for so long you end up not tasting the rub at all. all the butts i have done i cannot taste the rub so i stopped using rub all together i just use some salt on the exterior after trimming a little surface fat and scoring the  fat cap. i get good bark and a great flavor from the smoke, but no rub needed.

    that being said if you stick to your temps your pork should be great! dont sweat the rub.

    happy smoking,

    phatbac(Aaron)
     
  7. dave826

    dave826 Newbie

    [​IMG]my temp so far..

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  8. mfreel

    mfreel Smoking Fanatic

    I try to stay around a smoker temp of 225.  Pull that thing at 200.  You're on the upswing.  2-3 hours I'll bet.
     
  9. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    Pork shoulder is pretty forgiving. It likes rub with some sweetness in it. But like was said FB at the end you really only taste the meat and the smoke. Spritz it with some apple juice or Coke .. It will be fine
     
  10. dave826

    dave826 Newbie

    Yup 3hrs more..:p
    I can't wait...

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  11. mummel

    mummel Master of the Pit

    Its going to taste great!
     
  12. smokinal

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

    It looks good so far.

    If you want to add taste to your shoulder. IMHO, injecting it is the way to go.

    Al
     
  13. mfreel

    mfreel Smoking Fanatic

    and....when you final pull the pork, add a little rub into it.
     
  14. dave826

    dave826 Newbie

    [​IMG]
    My temp right now..

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  15. dave826

    dave826 Newbie

    Done!!! And friggin delicious....

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  16. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    Good deal.. and all that worry for nothing... as you found out.. just because it says for beef.. doesn't mean it won't be good on pork.. chicken.. or whatever ... Thumbs Up
     
  17. dave826

    dave826 Newbie

    Now I know , and knowing is half the battle...:cool:

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  18. mfreel

    mfreel Smoking Fanatic

    No QView?
     
  19. mummel

    mummel Master of the Pit

    NO PICS?????????????
     
  20. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks like he was laying down for the other pics, he may have fell asleep.  [​IMG]
     

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