1st cook on the Traeger - Bone-In Pork Shoulder

GMDGeek · 03-30-2013, 03:05 PM

So thanks to my buddy Andy Tarczon I have a working Traeger Lil Texas Elite. He had two of them, one wasn't working so said I could have I wanted. I said sure. A $100 bucks later and I had it up and running.

Finally had the time to do my first test cook on it; turned out great but I learned a couple things.

1. It is way more efficient than my old run of mill "ole cheap-o" from Academy.
2. Pellet Fed smokers are pretty nice for the set it and forget it. On my wood burner I have check the fire ever 45 minutes. The Traeger I just set the temp and made sure the pellet container was full. This time I used Apple Pellets. I will write more on the Traeger after a couple more cooks.

So on to the main reason you are reading this blog, the BBQ.

Normally, I cook Boneless Pork Shoulders however this time I ended up at Sam's Club with my friend Josh and ended up getting 2 Bone In Pork Shoulders.

Got them home, Trimmed them up (I don't trim a lot off. Usually the fat caps I remove the really hard fat and then do some clean up. After the trimming I inject. (Apple Juice, White Vinegar, Sugar, Spice). After the injection in the fridge it goes for about 2 - 3 hours.

For this cook, the shoulders rested in the injection/marinade for about 2 hours. I took them out, patted them dry, and then rubbed them down. Sweet and Spicy rub - home made.

Now for where my cook procedure or steps change a little. On my old smoker, I'd bring it up to temp at 250 and start the cook. However on the Traeger you need to set it for SMOKE, smoke the meat for set time frame, then turn up the temp and finish your cook. This is the shoulders after 2 hours at SMOKE setting.

After the two hours at the SMOKE setting, I set the Traeger to 275 which actually averages closer to 250-260 and smoked the shoulders for 8 more hours. 2 hours uncovered, 5 hours covered, then the last hour uncovered so I could glaze them every 20 minutes. Finished product and getting read to let it rest for 2 hours.

After 2 hours of resting them covered to allow the meat to retain moisture and for the bark to tighten up, I pulled the pork and then pulled some drippings over the shredded pork. SO FARKING GOOD!

As for Bone-In vs No Bone - no real difference. Cooks a little different but not much. Biggest difference was the coloring on some of the meat. The meat next to the bone was more grey while the rest was well, more white and pink from Smoke and rub. I honestly think I prefer the boneless shoulders.

Mason Dixon Bowhunta · 03-30-2013, 03:51 PM

Good looking pork!

Johnny_Crunch · 03-30-2013, 04:10 PM

Nice pr0n!

ButtBurner · 03-30-2013, 05:15 PM

look great!!

Interesting injection

All the years I have done pork butts, I have never injected one.

Now you have me thinking!!

chicagokp · 03-30-2013, 05:19 PM

I usually don't inject butts or cover/wrap, but have a few times. Yours look really good! I'll take a sammie or two please!

I save the fat I trim from butts for sausage making!

jaymo · 03-30-2013, 05:30 PM

Looks good! Is that black pepper mixed in from the rub, or was it little burnt pieces of stuff in the drippings? Either way, it looks delicious!

GMDGeek · 03-30-2013, 05:47 PM

Quote:

Originally Posted by jaymo

Looks good! Is that black pepper mixed in from the rub, or was it little burnt pieces of stuff in the drippings? Either way, it looks delicious!

Its fresh ground black pepper that I added to the drippings along with a few other spices.

Cooknhogz · 03-30-2013, 06:25 PM

Bout the same way I do my butts. My injection is apple juice, apple cider vinegar, brown sugar, and my rub. I always had, and always will, inject. Looks good.

03-30-2013, 03:05 PM	#1
GMDGeek is one Smokin' Farker Join Date: 10-10-12 Location: Wylie, TX	1st cook on the Traeger - Bone-In Pork Shoulder So thanks to my buddy Andy Tarczon I have a working Traeger Lil Texas Elite. He had two of them, one wasn't working so said I could have I wanted. I said sure. A $100 bucks later and I had it up and running. Finally had the time to do my first test cook on it; turned out great but I learned a couple things. 1. It is way more efficient than my old run of mill "ole cheap-o" from Academy. 2. Pellet Fed smokers are pretty nice for the set it and forget it. On my wood burner I have check the fire ever 45 minutes. The Traeger I just set the temp and made sure the pellet container was full. This time I used Apple Pellets. I will write more on the Traeger after a couple more cooks. So on to the main reason you are reading this blog, the BBQ. Normally, I cook Boneless Pork Shoulders however this time I ended up at Sam's Club with my friend Josh and ended up getting 2 Bone In Pork Shoulders. Got them home, Trimmed them up (I don't trim a lot off. Usually the fat caps I remove the really hard fat and then do some clean up. After the trimming I inject. (Apple Juice, White Vinegar, Sugar, Spice). After the injection in the fridge it goes for about 2 - 3 hours. For this cook, the shoulders rested in the injection/marinade for about 2 hours. I took them out, patted them dry, and then rubbed them down. Sweet and Spicy rub - home made. Now for where my cook procedure or steps change a little. On my old smoker, I'd bring it up to temp at 250 and start the cook. However on the Traeger you need to set it for SMOKE, smoke the meat for set time frame, then turn up the temp and finish your cook. This is the shoulders after 2 hours at SMOKE setting. After the two hours at the SMOKE setting, I set the Traeger to 275 which actually averages closer to 250-260 and smoked the shoulders for 8 more hours. 2 hours uncovered, 5 hours covered, then the last hour uncovered so I could glaze them every 20 minutes. Finished product and getting read to let it rest for 2 hours. After 2 hours of resting them covered to allow the meat to retain moisture and for the bark to tighten up, I pulled the pork and then pulled some drippings over the shredded pork. SO FARKING GOOD! As for Bone-In vs No Bone - no real difference. Cooks a little different but not much. Biggest difference was the coloring on some of the meat. The meat next to the bone was more grey while the rest was well, more white and pink from Smoke and rub. I honestly think I prefer the boneless shoulders. __________________ Bib Up and Dive In! [URL]http://divepigs.blogspot.com/[/URL]

03-30-2013, 03:51 PM	#2
Mason Dixon Bowhunta is one Smokin' Farker Join Date: 12-24-12 Location: Up a tree somewhere in MD	Good looking pork! __________________ [I]Perhaps this is the moment for which you have been created[/I] ~ Esther 4:14

03-30-2013, 04:10 PM	#3
Johnny_Crunch Babbling Farker Join Date: 04-03-10 Location: Cypress TX	Nice pr0n! __________________ J Crunch

03-30-2013, 05:19 PM	#5
chicagokp Babbling Farker Join Date: 02-17-11 Location: Chicago north 'burbs IL	I usually don't inject butts or cover/wrap, but have a few times. Yours look really good! I'll take a sammie or two please! I save the fat I trim from butts for sausage making! __________________ Shirley Fabrication 24x60 staightback cabinet + warmer Battle Box Midi UDS Weber Performer 22.5 Weber OTG WGA Charcoal Weber Genesis

03-30-2013, 05:30 PM	#6
jaymo Full Fledged Farker Join Date: 08-08-10 Location: Racine, WI	Looks good! Is that black pepper mixed in from the rub, or was it little burnt pieces of stuff in the drippings? Either way, it looks delicious! __________________ WSM, UDS, Masterbuilt 40" cabinet

03-30-2013, 05:15 PM	#4
ButtBurner Babbling Farker Join Date: 12-18-12 Location: Dearborn Mi, Manton Mi	look great!! Interesting injection All the years I have done pork butts, I have never injected one. Now you have me thinking!!

03-30-2013, 06:25 PM	#8
Cooknhogz On the road to being a farker Join Date: 10-28-12 Location: BBQn in NW, Pa. cuz a brothers gotta eat.	Bout the same way I do my butts. My injection is apple juice, apple cider vinegar, brown sugar, and my rub. I always had, and always will, inject. Looks good.