River City Smokehouse
01-05-2008, 06:32 PM
Here is a shoulder I did today. I think I'll stick with the butts. I had to see for myself though. I am a definite fan of the Boston Butt. It is stronger in flavor and is more labor intensive. It doesn't have any more red (darker) meat than a butt. Here are a few pics. I smoked it at 180* for 7 hours and then up to 325* to finish at 200* internal. Almost time for the Steelers to play, that has priority today.
http://i194.photobucket.com/albums/z234/River_City_Smokehouse/PorkShoulder001w.jpg
http://i194.photobucket.com/albums/z234/River_City_Smokehouse/PorkShoulder005w.jpg
http://i194.photobucket.com/albums/z234/River_City_Smokehouse/PorkShoulder006w.jpg
http://i194.photobucket.com/albums/z234/River_City_Smokehouse/PorkShoulder012w.jpg
http://i194.photobucket.com/albums/z234/River_City_Smokehouse/PorkShoulder017w.jpg
http://i194.photobucket.com/albums/z234/River_City_Smokehouse/PorkShoulder018w.jpg
http://i194.photobucket.com/albums/z234/River_City_Smokehouse/PorkShoulder001w.jpg
http://i194.photobucket.com/albums/z234/River_City_Smokehouse/PorkShoulder005w.jpg
http://i194.photobucket.com/albums/z234/River_City_Smokehouse/PorkShoulder006w.jpg
http://i194.photobucket.com/albums/z234/River_City_Smokehouse/PorkShoulder012w.jpg
http://i194.photobucket.com/albums/z234/River_City_Smokehouse/PorkShoulder017w.jpg
http://i194.photobucket.com/albums/z234/River_City_Smokehouse/PorkShoulder018w.jpg