First Pork Shoulder

Sean "Puffy" Coals · 01-09-2012, 11:46 PM

Well, I already completed one of my New Year's resolution (cooks)- I bit the bullet and did my first whole pork shoulder picnic.

Fired up the drum at 10:00 this morning and let it heat up while I trimmed off the skin and excess fat. The picnic was 8.67 pounds at the start, but I figure I trimmed 1-1.5 lbs of skin and fat off.

I purposely went with a medium/small sized shoulder to cut down on the cooking time. Being my first one, I figured if it was no good or I over cooked it or something, at least I didn't spend 16hrs cooking the darn thing.

I rubbed it down with a batch of my "Dynamite" rib rub I had lying around. It's a little sweet, super savory with a tiny little punch of cayenne.

Temps were up to almost 300* when I put the shoulder into the drum. I adjusted the inlet and the temp evened out at 255* for the rest of the cook once I got it dialed in. The smell of sweet cherry smoke and that shoulder actually woke my wife up.

The smoker stayed closed for the next 5 hrs. I checked the external thermo about every hour or so. By just about 8pm, the internal temp hit 190* ( i checked several different locations, they were all within a few degrees) I took it out and let it rest for an hour, then pulled it. I would have rested it longer but I have to work early tomorrow.

The results are awesome. The wife can't stop eating it! Gonna have to do this again real soon.

I do have some pics, but they'll have to wait until tomorrow- i have to be up in 4 hours for work.

Thanks for lookin!

bbq boyee · 01-10-2012, 02:32 AM

Sounds delicious. Subbin up so I can see them pictures

IamMadMan · 01-10-2012, 06:35 AM

Great, Look forward to seeing the pics.

RapidCityBBQ · 01-10-2012, 07:04 AM

Nice work! I cooked my first shoulder this past weekend. I couldn't believe how good it was.

bigabyte · 01-10-2012, 08:30 AM

Congrats!

El Ropo · 01-10-2012, 08:54 AM

Yep, I love the picnic for PP. Never had a bad result. Waiting on pics.

Lake Dogs · 01-10-2012, 09:11 AM

Congrats, and good morning! Always fun to get to eat on the success!!!

Small point of note going forward, and will really be helpful it you ever compete in this:

a whole pork shoulder is the combination of the picnic (aka. shoulder, or shoulder picnic) and the butt (aka. boston butt) and usually runs between 15 to 22 lbs, still attached to one another.

Sean "Puffy" Coals · 01-10-2012, 05:19 PM

Sean "Puffy" Coals · 01-10-2012, 05:22 PM

Quote:

Originally Posted by Lake Dogs

Congrats, and good morning! Always fun to get to eat on the success!!!

Small point of note going forward, and will really be helpful it you ever compete in this:

a whole pork shoulder is the combination of the picnic (aka. shoulder, or shoulder picnic) and the butt (aka. boston butt) and usually runs between 15 to 22 lbs, still attached to one another.

Thanks! and thanks for the info.

gtr · 01-10-2012, 05:25 PM

There ya go! Very nice! Also fyi pulled pork freezes (in a vacuum seal bag) and reheats fantastically. Always good to do a bunch extra so you can keep some in the freezer for quick meals later.

bander7003 · 01-10-2012, 06:47 PM

Great looking grub there. I usually freeze a little everytime I smoke a butt and save it for beans or other recipes.

Sean "Puffy" Coals · 01-10-2012, 09:02 PM

I did freeze 1 bag of it- was looking for an excuse to try out my new Food Saver anyway! I plan on putting it to good use, especially if this mild weather keeps up!

Lake Dogs · 01-11-2012, 10:03 AM

Frozen pulled pork goes great in Brunswick Stew. If you have a chance and decide to give it a try, search for Saiko's Brunswick Stew recipe. It's awesome!!!

SQWIB · 01-11-2012, 12:27 PM

Awesome First.
Thanks for sharing.

Kenn007BBQ · 01-11-2012, 12:47 PM

Great job on the PP! Now I'm hungry.....

01-09-2012, 11:46 PM	#1
Sean "Puffy" Coals is one Smokin' Farker Join Date: 03-29-10 Location: Buffalo, NY	First Pork Shoulder Well, I already completed one of my New Year's resolution (cooks)- I bit the bullet and did my first whole pork shoulder picnic. Fired up the drum at 10:00 this morning and let it heat up while I trimmed off the skin and excess fat. The picnic was 8.67 pounds at the start, but I figure I trimmed 1-1.5 lbs of skin and fat off. I purposely went with a medium/small sized shoulder to cut down on the cooking time. Being my first one, I figured if it was no good or I over cooked it or something, at least I didn't spend 16hrs cooking the darn thing. I rubbed it down with a batch of my "Dynamite" rib rub I had lying around. It's a little sweet, super savory with a tiny little punch of cayenne. Temps were up to almost 300* when I put the shoulder into the drum. I adjusted the inlet and the temp evened out at 255* for the rest of the cook once I got it dialed in. The smell of sweet cherry smoke and that shoulder actually woke my wife up. The smoker stayed closed for the next 5 hrs. I checked the external thermo about every hour or so. By just about 8pm, the internal temp hit 190* ( i checked several different locations, they were all within a few degrees) I took it out and let it rest for an hour, then pulled it. I would have rested it longer but I have to work early tomorrow. The results are awesome. The wife can't stop eating it! Gonna have to do this again real soon. I do have some pics, but they'll have to wait until tomorrow- i have to be up in 4 hours for work. Thanks for lookin! __________________ 2 UDS: Sean "Puffy" Coals & Tupork, 275g oil tank smoker: Piggy Smokes, in progress

01-10-2012, 08:30 AM	#5
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Congrats! __________________ 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.

01-10-2012, 08:54 AM	#6
El Ropo Quintessential Chatty Farker Join Date: 10-06-10 Location: Austin, TX Name/Nickname : Roger	Yep, I love the picnic for PP. Never had a bad result. Waiting on pics. __________________ 22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ)

01-10-2012, 09:11 AM	#7
Lake Dogs Quintessential Chatty Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Name/Nickname : Hance	Congrats, and good morning! Always fun to get to eat on the success!!! Small point of note going forward, and will really be helpful it you ever compete in this: a whole pork shoulder is the combination of the picnic (aka. shoulder, or shoulder picnic) and the butt (aka. boston butt) and usually runs between 15 to 22 lbs, still attached to one another. __________________ Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills

01-10-2012, 05:19 PM	#8
Sean "Puffy" Coals is one Smokin' Farker Join Date: 03-29-10 Location: Buffalo, NY	__________________ 2 UDS: Sean "Puffy" Coals & Tupork, 275g oil tank smoker: Piggy Smokes, in progress

01-10-2012, 02:32 AM	#2
bbq boyee Is lookin for wood to cook with. Join Date: 03-11-11 Location: Tillamook Oregon	Sounds delicious. Subbin up so I can see them pictures

01-10-2012, 06:35 AM	#3
IamMadMan somebody shut me the fark up. Join Date: 07-30-11 Location: Pemberton, New Jersey	Great, Look forward to seeing the pics.

01-10-2012, 07:04 AM	#4
RapidCityBBQ On the road to being a farker Join Date: 01-02-12 Location: Rapid City, SD	Nice work! I cooked my first shoulder this past weekend. I couldn't believe how good it was.

01-10-2012, 05:25 PM	#10
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	There ya go! Very nice! Also fyi pulled pork freezes (in a vacuum seal bag) and reheats fantastically. Always good to do a bunch extra so you can keep some in the freezer for quick meals later. __________________ 50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD?

01-10-2012, 06:47 PM	#11
bander7003 Full Fledged Farker Join Date: 05-06-07 Location: Littleton, Colorado	Great looking grub there. I usually freeze a little everytime I smoke a butt and save it for beans or other recipes. __________________ Bo Klose 24x50 BYC Backwoods Fatboy Weber Kettle [COLOR=blue]Rock Chalk Jayhawk Blue[/COLOR][COLOR=black] Thermapen[/COLOR] Weber Gasser (out of gas)

01-10-2012, 09:02 PM	#12
Sean "Puffy" Coals is one Smokin' Farker Join Date: 03-29-10 Location: Buffalo, NY	I did freeze 1 bag of it- was looking for an excuse to try out my new Food Saver anyway! I plan on putting it to good use, especially if this mild weather keeps up! __________________ 2 UDS: Sean "Puffy" Coals & Tupork, 275g oil tank smoker: Piggy Smokes, in progress

01-11-2012, 10:03 AM	#13
Lake Dogs Quintessential Chatty Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Name/Nickname : Hance	Frozen pulled pork goes great in Brunswick Stew. If you have a chance and decide to give it a try, search for Saiko's Brunswick Stew recipe. It's awesome!!! __________________ Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills

01-11-2012, 12:27 PM	#14
SQWIB On the road to being a farker Join Date: 11-25-09 Location: Philadelphia, PA	Awesome First. Thanks for sharing. __________________ "FRANKENSMOKER" http://smokerbuild.blogspot.com/ - KCBS member

01-11-2012, 12:47 PM	#15
Kenn007BBQ On the road to being a farker Join Date: 11-19-11 Location: Oakland CA	Great job on the PP! Now I'm hungry..... __________________ Smoke on!:boxing:

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