You could also try flattening out the shoulder for more surface area. Then do an overnight marinade before heading out to the smoker. I have seen competition cooks flatten out their shoulder to better expose the money muscle. I don't see why a similar approach would not work for you. You will lose some of the larger spice chunks so maybe put the rub in a spice grinder before mixing your marinade? My $0.02
Also, I am a big fan of jerk seasoned meats. I usually use Walker's Wood and I get good results. Would you share your jerk recipe?
Thanks,
JC
Thanks for the info. Ive tried walkers once, didn't really do it for me. My jerk recipe is pretty simple. For 2-2.5lbs meat (chicken quarters, b/s thighs, porkchops, flanksteak, etc) I use:
1/2 medium-large yellow onion
4-6 green onions
3+tbsp thyme
2tbsp ginger
8 garlic cloves
2-3tbsp soy sauce
1tbsp each of dry ground cinnamon, allspice, white pepper, nutmeg
something sweet (3 tbsp brown sugar, 1/2 cup crushed pineapple, agave, mango, etc, or combinations of)
something acidic (i like lime juice plus rice vinegar)
scotch bonnet (i like 4 with all seeds for this amount)
food proccesor til desired consistency.
+1
JC in GB
Surface area. Traditional jerk pork is not done whole and done by taking the shoulder/butt and breaking it down. Cut into strips or chunks and coating with paste. Like 2-3" strips or chunks. When cooked to proper IT (around 205F) it breaks down and starts falling apart so you won't necessarily tell it was done that way. Marinate a few days min. IMO no binder needed. Be sure and reserve some of that paste to make some dipping/finishing sauce with it. Cut it with ketchup etc. I think you still wanna hit it pretty hot and fast like chicken.
https://www.smokingmeatforums.com/threads/another-jerk-fail.307625/post-2243203
Thanks. Think I'm gonna cut a shoulder to strips the size of a small brick, marinate, then smoke as normal til pulling temp and finish with some jerk sauce. I'm not concerned with it not appearing to have been jerked but I am concerned with getting real jerk flavor that isnt just from sauce after cooking.
I guess I could get real weird with it, maybe wrap it in banana leaves or something. Doubtful though. Hopefully I can document the cook and share it here.