Pork Shoulder.....

tmkshew · 02-09-2010, 08:56 PM

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

MilitantSquatter · 02-09-2010, 09:05 PM

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 ?

HeSmellsLikeSmoke · 02-09-2010, 09:08 PM

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.

Midnight Smoke · 02-09-2010, 09:09 PM

I have done both and prefer bone in.

bigabyte · 02-09-2010, 09:27 PM

I prefer bone in too, and not just because of the innuendo.

HumboldtSmokeBBQ · 02-09-2010, 09:34 PM

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.

porcinepirate · 02-09-2010, 11:12 PM

Quote:

Originally Posted by tmkshew

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.

18.5" WSM

I brine my pork butt or shoulder for at least 24 hrs in some pickeling salt and molasses. that add more mosture to the meat. Also some cook till 160 then cover in foil and add apple juice to cook the rest of the way to 190 - 205 degrees.

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 "

landarc · 02-10-2010, 12:07 AM

I go bone-in if that is an option, I think the meat actually cooks better and tastes better with the bone-in.

hbar2028 · 02-10-2010, 12:26 AM

Bone in for sure...The Bones always give the meat a better taste. One reason I always have steaks with bones.

SmokinAussie · 02-10-2010, 01:45 AM

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.

Three porks · 02-10-2010, 08:34 AM

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.

1FUNVET · 02-10-2010, 08:48 AM

My vote is for bone in and neighbors dog gets a treat.

02-09-2010, 08:56 PM	#1
tmkshew Knows what a fatty is. Join Date: 01-09-10 Location: Baltimore, MD Downloads: 0 Uploads: 0	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 __________________ UGLY DRUM SMOKER, 22.5" Weber OneTouch Gold, 18.5" WSM (Weber Smokey Mountain)

02-09-2010, 09:05 PM	#2
MilitantSquatter Moderator Join Date: 09-17-05 Location: soon to be in Mooresville, NC Downloads: 0 Uploads: 0	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 ? __________________ Vinny 22" WSM & Kettle Former owner: Jambo, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, (2) 18" WSM's

02-09-2010, 09:08 PM	#3
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont Downloads: 0 Uploads: 0	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. __________________ 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

02-09-2010, 09:09 PM	#4
Midnight Smoke somebody shut me the fark up. Join Date: 01-24-08 Location: Southern Arizona Desert Downloads: 0 Uploads: 0	I have done both and prefer bone in. __________________ ************************ * 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

02-09-2010, 09:27 PM	#5
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	I prefer bone in too, and not just because of the innuendo. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

02-09-2010, 09:34 PM	#6
HumboldtSmokeBBQ is one Smokin' Farker Join Date: 08-06-09 Location: Occupied State of Jefferson Downloads: 0 Uploads: 0	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. __________________ -UDS -COS(Moth Balled) -Santa Maria Grill -20,000 BTU Bayou Classic Charcoal Starter -22.5" Weber Kettle -Fish the dog-Loyal Team Mascot "You go to the BBQ Competition with the BBQ you have, not the BBQ you want"

02-10-2010, 12:07 AM	#8
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	I go bone-in if that is an option, I think the meat actually cooks better and tastes better with the bone-in. __________________ "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

02-10-2010, 12:26 AM	#9
hbar2028 Is lookin for wood to cook with. Join Date: 12-07-07 Location: Santa Clarita, CA Downloads: 0 Uploads: 0	Bone in for sure...The Bones always give the meat a better taste. One reason I always have steaks with bones. __________________ 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

02-10-2010, 01:45 AM	#10
SmokinAussie Babbling Farker Join Date: 10-19-09 Location: Melbourne, VIC Downloads: 0 Uploads: 0	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. __________________ Creator of the Aussie Lamb Farker Awards!!! IMBAS Certified MOINK BALLER (NOSKOS RULE) "Bullet Bill" WSM "Blue Lou" Performer Small Offset Smoker... SOS Baby WGA, Upright Cabinet Gasser Smoker, and a Cheap Arse Satay Stick Grill Zero for MOINKS Farkanaut

02-10-2010, 08:34 AM	#11
Three porks Full Fledged Farker Join Date: 01-19-10 Location: Champaign, IL Downloads: 0 Uploads: 0	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.

02-10-2010, 08:48 AM	#12
1FUNVET Babbling Farker Join Date: 04-16-09 Location: Lake Charles La Downloads: 0 Uploads: 0	My vote is for bone in and neighbors dog gets a treat.

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