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Today's Smoke - Pork Shoulder

Discussion in 'Pork' started by txflyguy, Aug 3, 2018.

  1. txflyguy

    txflyguy Smoke Blower

    P1030426.JPG Okay...might have broken some rules here, but what the heck!

    Bought 8 lbs of pork shoulder from Costco. Actually, it was a package of 2 shoulders together. Made a brown sugar / salt brine, and let the shoulders sit for 14 hours in a huge zip lock baggie with the brine mixture.

    Early this morning, drained the pork and applied my personal BBQ rub liberally to the shoulders.

    Smoked with hickory and a bit of pecan at 275 average temp (250-290) for 9 hours. Sprayed the meat hourly with a mixture of water / red wine vinegar / soy sauce / prune juice (really!).

    The final 2 hours on the smoker the pork was basted on all sides with a BBQ sauce & Red Wine Vinegar mixture. Checked the IT, and it was 165. The meat was quite tender at this point, but still a ways to go.

    Then pulled the pork off the smoker, wrapped it in foil, added some BBQ sauce for flavor, plus 8 oz. of Dr. Pepper. Three hours @ 325. It will come out of the oven in 35 minutes.

    P1030413.JPG P1030421.JPG P1030425.JPG View attachment 372646
  2. muskyjunky

    muskyjunky Smoke Blower

    That looks really really good ! awesome color on those !
    txflyguy likes this.
  3. chilerelleno

    chilerelleno Master of the Pit OTBS Member SMF Premier Member

    Looking great, beautiful color, looking forward to the finale.

    Curious, what rules could apply to be broken? :confused:
  4. txflyguy

    txflyguy Smoke Blower

    I did a brine, used "prune" juice, used hickory...

    Stand by for the final photos and taste test!
  5. chilerelleno

    chilerelleno Master of the Pit OTBS Member SMF Premier Member

    Nothing wrong at all with any of those.
    And as for the latter, hickory is the most used wood of choice according to the last poll I saw.
    A mix of hickory and cherry is awesome with a Butt.
  6. txflyguy

    txflyguy Smoke Blower

    Here it is, after the three hours in the oven at 325. The IT reads 207. Letting it rest before we start pulling.
    Ishi, mike5051, bdskelly and 2 others like this.
  7. motocrash

    motocrash Master of the Pit OTBS Member

  8. chilerelleno

    chilerelleno Master of the Pit OTBS Member SMF Premier Member

    Dammit man, those Butts look good, and that bark screams to be eaten.
    txflyguy likes this.
  9. txflyguy

    txflyguy Smoke Blower

    Well...here is the final result. I think we have exceeded my expectations! This is my second effort, so still learning the ropes on butts. I was shocked when we tore into it with the forks. It is "FOTB" tender!

  10. mike5051

    mike5051 Master of the Pit SMF Premier Member

    That is a BEAUTIFUL pan of pulled pork!

  11. RiversideSm0ker

    RiversideSm0ker Master of the Pit

    That looks awesome. What a crazy combo of flavors. Glad it came out so well. Thinking outside the box pays off sometimes.

  12. motocrash

    motocrash Master of the Pit OTBS Member

    Yessir! Is this called Pantry Pulled Pork?
  13. chilerelleno

    chilerelleno Master of the Pit OTBS Member SMF Premier Member

    The more I look, the more I salivate, the more I think they're Carousel worthy.
  14. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    That is some good looking PP right there!
    Nice work & congrats on making the carousel!!!
    txflyguy likes this.
  15. forktender

    forktender Smoking Fanatic

    Prune juice and butt should not be allowed to be used in the same sentence when describing food. :D
    Awesome cook, that foil pan shot looks amazing.
    I'll be cooking one up sometime this week for a camping trip we are going on, they will be vacuum sealed and reheated in boiling water as needed.......yum.
    Great job on you cook the color you got on those is impressive.
  16. petehalsted

    petehalsted Smoking Fanatic

    Broke the rules...

    All I can say is, If loving you is wrong, I don't want to be right! That's for the PP, not the OP, LOL

    That pulled shot has great color, looks super moist, and has a great bark to meat ratio!
  17. Ishi

    Ishi Meat Mopper SMF Premier Member

    Great looking butts! I’ll have to try the Dr Pepper next time!
    I use a Dr Pepper marinade for jerky and it wonderful
    Point on the cook and idea!
  18. txflyguy

    txflyguy Smoke Blower

    Well, I got lucky! Thanks for all of your positive comments. Prune juice and butts? LOL!

    We added some of the drippings back into the pork after we pulled it. This will add some moisture, and might enhance the flavor a bit.

    Also, for the first time we added Red Wine Vinegar to the recipe. Both in the spray bottle, and in the BBQ Sauce. It adds just a bit of "Bam" to the flavor.
    Last edited: Aug 4, 2018
  19. tsonka

    tsonka Meat Mopper

    Looks Great!
  20. txflyguy

    txflyguy Smoke Blower

    Had friends over for lunch, and they raved about the pork sandwiches. It really did turn out good, but always room to do better next time.

    I also picked up a couple bottles of Famous Dave's "Devil Spit" sauce. I like it!