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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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02-09-2010, 08:56 PM | #1 |
Knows what a fatty is.
Join Date: 01-09-10
Location: Baltimore, MD
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Pork Shoulder.....
Hey I'm new at this grilling with the smoker thing.
I've smoked pork butt before. It turned out ok. It seemed a little dry. I was wondering what you guys prefer and why: Pork Shoulder smoked? or Pork Shoulder with the bone in it smoked? I just bought a good size pork butt with the bone in it and I'm just curious what I'm getting myself into. I'm sure there's not too much of a difference in the actual grilling. But I'm new so I thought I'd ask for some help and some good tips. Thanks everyone. 18.5" WSM
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UGLY DRUM SMOKER, 22.5" Weber OneTouch Gold, 18.5" WSM (Weber Smokey Mountain) |
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02-09-2010, 09:05 PM | #2 |
Moderator
Join Date: 09-17-05
Location: Mooresville, NC
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Welcome !!
I prefer bone-in, but can make do with boneless if that's all that's available. Some like boneless to cover more surface area with rub and get more bark.. I feel it leads to a drier product overall as a result. The bone helps some determine when it's done (pulls out cleanly)... For others, that becomes their accessory to make nice chunks instead of using their hands. cooking process is relatively the same, if not exact. Not knowing what your temps or process is, it's hard to comment beyond that.. You'll get lots of advice here from cooking at 200 degrees with apple wood, injections, and spray bottles to cooking at 300 deg with mesquite logs and mopping with Jack Daniels... (That's not really true.. but you get the idea) Try what you like.. just be consistent and execute your plan.Not knowing what your temps or process is, it's hard to comment beyond that.. What are you planning to do ?
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XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles |
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02-09-2010, 09:08 PM | #3 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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I like bone in butt too. Seems to end up juicier.
Run us through how you cooked the dry butt and maybe we can offer some helpful suggestions. That WSM should be turning out first class product.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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02-09-2010, 09:09 PM | #4 |
somebody shut me the fark up.
Join Date: 01-24-08
Location: Southern Arizona Desert
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I have done both and prefer bone in.
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************************** *** Terry ~ aka Pork Smoker *** ** XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration |
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02-09-2010, 09:27 PM | #5 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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I prefer bone in too, and not just because of the innuendo.
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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02-09-2010, 09:34 PM | #6 |
is one Smokin' Farker
Join Date: 08-06-09
Location: Humboldt County California
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Bone in for me. Seems like a longer cook time, more fun too...pull that bone out clean after an all day smoke(no grilling bud). 18.5 inch Weber huh...That sounds fun...I would love to see you in action...Do it up, and post some pron!
Welcome Bud...stay around a while, and you are going to be Q'ing some amazing grub in no time. I cant believe how much I have learned here since august.
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Custom Built Santa Maria Grill. ABS Pit Boss. UDS |
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02-09-2010, 11:12 PM | #7 | |
Knows what a fatty is.
Join Date: 01-12-10
Location: menifee ca
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Quote:
hope this helps but the real key to this is to keep experementing and see what works for you, what you like and the best part is you get to eat each of the experiments along the way. Porcine Pirate "Pigs are our Tasty Friends " |
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02-10-2010, 12:07 AM | #8 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I go bone-in if that is an option, I think the meat actually cooks better and tastes better with the bone-in.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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02-10-2010, 12:26 AM | #9 |
Is lookin for wood to cook with.
Join Date: 12-07-07
Location: Santa Clarita, CA
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Bone in for sure...The Bones always give the meat a better taste. One reason I always have steaks with bones.
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Dave ------------------------------------ French Island Steaks is where it is at! Barbeques Galore Bar-B-Chef Char-Griller® Pro Deluxe With Side-Smoker Weber 22 1/2 One Touch Weber The Go-Anywhere Gas Grill |
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02-10-2010, 01:45 AM | #10 |
somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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I just did my own for the very first time too. I injected, waited overnight, used lots of apple juice in the pan etc. It was nice... truly fell to bits, but I think would have been juicier with the bone in. Maybe doing a brine for a good 16hours or so would also make a big difference.
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A butterflies wings. About to bring down everything... |
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02-10-2010, 08:34 AM | #11 |
Full Fledged Farker
Join Date: 01-19-10
Location: Champaign, IL
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I like bone-in as well. I think the pulled meat around the bone tastes great. It always seems to be the best area....well maybe second to a good well defined money muscle.
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02-10-2010, 08:48 AM | #12 |
Babbling Farker
Join Date: 04-16-09
Location: Lake Charles La
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My vote is for bone in and neighbors dog gets a treat.
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Tags |
grilling, pork, pork butt, Pork Shoulder, smoker, Smoking, WSM |
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