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Unread 02-09-2010, 08:56 PM   #1
tmkshew
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Default 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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Unread 02-09-2010, 09:05 PM   #2
MilitantSquatter
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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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Unread 02-09-2010, 09:08 PM   #3
HeSmellsLikeSmoke
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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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Unread 02-09-2010, 09:09 PM   #4
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I have done both and prefer bone in.
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Unread 02-09-2010, 09:27 PM   #5
bigabyte
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I prefer bone in too, and not just because of the innuendo.
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Unread 02-09-2010, 09:34 PM   #6
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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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Unread 02-09-2010, 11:12 PM   #7
porcinepirate
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Quote:
Originally Posted by tmkshew View Post
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.

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Unread 02-10-2010, 12:07 AM   #8
landarc
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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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Unread 02-10-2010, 12:26 AM   #9
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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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Unread 02-10-2010, 01:45 AM   #10
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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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Unread 02-10-2010, 08:34 AM   #11
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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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Unread 02-10-2010, 08:48 AM   #12
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My vote is for bone in and neighbors dog gets a treat.
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