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BBQ Yankee
07-11-2010, 11:18 PM
Fellow Brethren I just bought my first Pork Shoulder and I'm trying to decide what I should do with it? Suggestions? I'm using a WSM.

Boshizzle
07-11-2010, 11:25 PM
Rub it with your favorite rub and cook it at 250 - 275 until you can twist the bone out. And use your diffuser and some hickory for smoke.

That's about it. You will have great BBQ shoulder.

K-Barbecue
07-11-2010, 11:42 PM
Apply your rub, wrap in plastic wrap and refrigerate overnight. Start your WSM minion method at 250 degrees. Smoke until internal is about 180 degrees which should take around 6-8 hours then wrap tighly in foil with some apple juice. Cooke until 195 then check for doneness by pulling on the bone. It should come right out. Enjoy !!

BBQ Yankee
07-12-2010, 12:00 AM
Thanks! should I toss it BBQ sauce or leave it alone?

K-Barbecue
07-12-2010, 12:04 AM
I always serve pulled pork sammies with a vinegar base sauce on the side. The meat should speak for itself !!

mrice2311
07-12-2010, 12:18 AM
I agree. A good smoked shoulder won't need any sauce but it's nice to have available on the side. As long as you cook it low and slow it will come out great.

Captain P.J.
07-12-2010, 12:23 AM
I inject with 2 cups apple juice, 1/4 cup of my rub, 1/8 cup salt... put in a ziplock for a few hours, apply dry rub, smoke with cherry/hickory (70%/30% mix)... foil around 180* pull from smoker around 200*, let rest for an hour or so... the bone will let you know when it's ready... pull/slice or chunk when ready. I only use a minimal amount of sauce.. the meat/smoke should speak for itself!!

KSims1868
07-12-2010, 09:43 AM
I inject with 2 cups apple juice, 1/4 cup of my rub, 1/8 cup salt... put in a ziplock for a few hours, apply dry rub, smoke with cherry/hickory (70%/30% mix)... foil around 180* pull from smoker around 200*, let rest for an hour or so... the bone will let you know when it's ready... pull/slice or chunk when ready. I only use a minimal amount of sauce.. the meat/smoke should speak for itself!!

This is also what I do with pork shoulder...except I don't foil it.
Pull it at 200* internal temp and then wrap in foil (and towels). Place in a cooler to rest for 1 to 2 hours.
Then pull it and eat it. I don't use sauce, but I have some on the side for guests.

MechMedic130
07-12-2010, 09:53 AM
I brine mine in Apple Cider/Apple Cider Vinegar, Salt, Brown Sugar and Water for 24 hours, then rub it, hit it with some Apple wood, then slow cook for about 20 hours or so or until it's about 200 degrees internal temp. Then FTC for another 2-3 hours.

FattyMac
07-12-2010, 10:59 AM
I go the foil and inject route like some of the others have said.
Apple/peach juice with some salty liquids like soy and Worcestershire.

If you like your butts saucy after they come off the cooker and before the rest in the cooler, you can drain off the porky goodness and use a gravy separator to remove the fat. Mix in some of this juice after you pull it. Better than any sauce you can add IMHO.

Jester
07-12-2010, 11:29 AM
Just did one this past Sunday. 7 pounds of goodness -- top secret rub, no sauce, no wrap, set my smoker at 230 / meat temp of 192 and 12.5 hours later happiness filled the house.

I agree with the above, mix up a nice vinegar based sauce and you'll be all set! Here is the recipe that I used:

Ingredients

• 1 1/2 gallons cider vinegar
• 2 1/2 cups hot sauce
• 5 tablespoons chilli pepper
• 1 1/2 tablespoon black pepper
• 3 tablespoon sugar
• 2 cups water

Mix together in a container to pour over chopped barbecue to taste.