Pork shoulder help

tx_hellraiser · 02-09-2013, 12:17 PM

Do u cook it with the fat Side down or up?

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gmag · 02-09-2013, 12:23 PM

I always cook mine fat side up.

Fo Sizzle My Nizzle · 02-09-2013, 12:25 PM

Usually I trim the whole thing. Plenty of fat marbled in the meat already. So I just toss it in however it ends up.

tx_hellraiser · 02-09-2013, 12:30 PM

cool thanks guys One more question when you do injection should there be alot of the juice in the pan?

gmag · 02-09-2013, 12:36 PM

It shouldnt all be leaking out when you're injecting it. 95%+ of it should stay inside the meat if you're injecting it correctly.

HeSmellsLikeSmoke · 02-09-2013, 12:39 PM

I cook it fat side toward the heat source. This allows the rub to be undisturbed and protects the hot side from being charred. There is more than enough fat and connective tissue inside the meat to provide moisture.

Skidder · 02-09-2013, 12:45 PM

Ok you sound new to this. This is how I do it. Many others will add to this post I'm sure. I dry rub fat or skin side down and put in a disposable pan. Smoke won't go thru the skin anyways. Throw on the smoker and no I don't even look at the smoker temp. these things are so forgiving. Smoke till 160-170 degrees internal then I add about 1/3 cup of grape juice (yes grape) it adds a terrific color to the juices and a bit of flavor. Then I wrap the whole pan in foil and bring the internal temp of the meat to 197 or until the bone pulls out clean. Pull from the smoker drain and save juices, let rest tented in foil but not covered tight till it cools enough to pull. I take the juices and put in the fridge till the fat floats to the top and remove and discard the fat or grease. After I pull the meat I add more dry rub (because the meat inside sees very little) and seasonings along with some but not all the juices. Why waste flavor. Then enjoy. Works for me.

BobM · 02-09-2013, 01:55 PM

Fat side down.

caseydog · 02-09-2013, 02:02 PM

Quote:

Originally Posted by Fo Sizzle My Nizzle

Usually I trim the whole thing. Plenty of fat marbled in the meat already. So I just toss it in however it ends up.

I trim it, too. That fat just gets cut off at the end, anyway, and smoke flavor gets thrown away with it. If you trim the fat off before cooking, more meat surface is exposed to smoke.

Keep in mind, the smoke will only penetrate the first half-inch or so. When you pull the pork, and mix it up, that outer meat provides all the smoke flavor for your pulled pork. So trim that extra fat, and let the smoke get to that extra meat surface. There is plenty of fat inside the roast to keep the meat moist.

CD

landarc · 02-09-2013, 02:18 PM

I do a poor job of trimming the fat cap, I like a little bit of fat left on there. But, not a whole lot more than 1/8" or so. And I go fat cap down towards the heat in my UDS

MS2SB · 02-09-2013, 02:25 PM

I like to trim down to 1/4-1/8 inch and then score the fat with a sharp knife before rubbing. I put on fat cap up, but don't have any real reason for doing it that way.

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02-09-2013, 12:17 PM	#1
tx_hellraiser On the road to being a farker Join Date: 05-06-12 Location: austin Downloads: 0 Uploads: 0	Pork shoulder help Do u cook it with the fat Side down or up? Sent from my SGH-T959V using Tapatalk 2

02-09-2013, 12:23 PM	#2
gmag On the road to being a farker Join Date: 01-12-13 Location: Minneapolis, MN Downloads: 0 Uploads: 0	I always cook mine fat side up. __________________ *BODY SLAM BBQ* KCBS CBJ Kamado Joe Classic & Char-Griller Smokin' Pro w/ Mods Super Fast GREEN Thermapen, Maverick ET-732, Pitmaster IQ110, Cajun Injector & AMNPS 18" Tube "Graduate" of KOSMOS Q DVD Class

02-09-2013, 12:25 PM	#3
Fo Sizzle My Nizzle is one Smokin' Farker Join Date: 07-09-12 Location: Colorado Springs, CO Downloads: 0 Uploads: 0	Usually I trim the whole thing. Plenty of fat marbled in the meat already. So I just toss it in however it ends up. __________________ WSM 22 ~ Maverick ET-732 ~ Flaming Fast Thermapen ~ Redhead Weber SS Performer ~ Redhead Weber 22 OTS ~ Redhead Weber 22 OTS ~ Redhead Weber 22 OTPlus ~ Limey Weber 18 OTS When all else fails just ask yourself, WWGALD???

02-09-2013, 12:36 PM	#5
gmag On the road to being a farker Join Date: 01-12-13 Location: Minneapolis, MN Downloads: 0 Uploads: 0	It shouldnt all be leaking out when you're injecting it. 95%+ of it should stay inside the meat if you're injecting it correctly. __________________ *BODY SLAM BBQ* KCBS CBJ Kamado Joe Classic & Char-Griller Smokin' Pro w/ Mods Super Fast GREEN Thermapen, Maverick ET-732, Pitmaster IQ110, Cajun Injector & AMNPS 18" Tube "Graduate" of KOSMOS Q DVD Class

02-09-2013, 12:39 PM	#6
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont Downloads: 0 Uploads: 0	I cook it fat side toward the heat source. This allows the rub to be undisturbed and protects the hot side from being charred. There is more than enough fat and connective tissue inside the meat to provide moisture. __________________ 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-73, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

02-09-2013, 12:30 PM	#4
tx_hellraiser On the road to being a farker Join Date: 05-06-12 Location: austin Downloads: 0 Uploads: 0	cool thanks guys One more question when you do injection should there be alot of the juice in the pan?

02-09-2013, 12:45 PM	#7
Skidder Babbling Farker Join Date: 02-02-08 Location: Westfield,Ma. Downloads: 0 Uploads: 0	Ok you sound new to this. This is how I do it. Many others will add to this post I'm sure. I dry rub fat or skin side down and put in a disposable pan. Smoke won't go thru the skin anyways. Throw on the smoker and no I don't even look at the smoker temp. these things are so forgiving. Smoke till 160-170 degrees internal then I add about 1/3 cup of grape juice (yes grape) it adds a terrific color to the juices and a bit of flavor. Then I wrap the whole pan in foil and bring the internal temp of the meat to 197 or until the bone pulls out clean. Pull from the smoker drain and save juices, let rest tented in foil but not covered tight till it cools enough to pull. I take the juices and put in the fridge till the fat floats to the top and remove and discard the fat or grease. After I pull the meat I add more dry rub (because the meat inside sees very little) and seasonings along with some but not all the juices. Why waste flavor. Then enjoy. Works for me.

02-09-2013, 01:55 PM	#8
BobM is Blowin Smoke! Join Date: 02-16-12 Location: Long Island, NY Downloads: 0 Uploads: 0	Fat side down. __________________ "Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin \| Weber 18 1/2" & 22 1/2" WSM, 22 1/2" & 26 3/4" OTG, Genesis S-330 \| \| BBQ Guru CyberQ WiFi \| Maverick ET-732 \|

02-09-2013, 02:18 PM	#10
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	I do a poor job of trimming the fat cap, I like a little bit of fat left on there. But, not a whole lot more than 1/8" or so. And I go fat cap down towards the heat in my UDS __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

02-09-2013, 02:25 PM	#11
MS2SB is One Chatty Farker Join Date: 06-28-10 Location: Bothell, WA Downloads: 0 Uploads: 0	I like to trim down to 1/4-1/8 inch and then score the fat with a sharp knife before rubbing. I put on fat cap up, but don't have any real reason for doing it that way. Sent from my SGH-i917 using Board Express __________________ Traeger lil Tex, 2 Weber 22.5", UDS Mop, Sauce & Two Smoking Barrels BBQ Team "Go Cougs!" They call me "Dave" Veteran Noobian Warlord