Pork Shoulder? easy

BBQ Yankee · 07-11-2010, 10:18 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, 10:25 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, 10:42 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 · 07-11-2010, 11:00 PM

Thanks! should I toss it BBQ sauce or leave it alone?

K-Barbecue · 07-11-2010, 11:04 PM

I always serve pulled pork sammies with a vinegar base sauce on the side. The meat should speak for itself !!

mrice2311 · 07-11-2010, 11:18 PM

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. · 07-11-2010, 11:23 PM

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, 08:43 AM

Quote:

Originally Posted by Captain P.J.

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, 08:53 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, 09:59 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, 10:29 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.

07-11-2010, 10:18 PM	#1
BBQ Yankee Found some matches. Join Date: 08-05-05 Location: Centereach NY	Pork Shoulder? easy 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. __________________ My toys 18.5” Smokey Mountain Cooker Smoker, Weber One-Touch 18.5 In. and Weber Black Genesis Silver B Propane Gas Grill

07-11-2010, 10:25 PM	#2
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia	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. __________________ Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.

07-11-2010, 10:42 PM	#3
K-Barbecue is one Smokin' Farker Join Date: 05-31-08 Location: Tucson, AZ Name/Nickname : Jim	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 !! __________________ Stumps Stretch, Rec-Tec Pellet Smoker, Primo Oval XL and a Pit Barrel Cooker

07-11-2010, 11:00 PM	#4
BBQ Yankee Found some matches. Join Date: 08-05-05 Location: Centereach NY	Thanks! should I toss it BBQ sauce or leave it alone? __________________ My toys 18.5” Smokey Mountain Cooker Smoker, Weber One-Touch 18.5 In. and Weber Black Genesis Silver B Propane Gas Grill

07-11-2010, 11:04 PM	#5
K-Barbecue is one Smokin' Farker Join Date: 05-31-08 Location: Tucson, AZ Name/Nickname : Jim	I always serve pulled pork sammies with a vinegar base sauce on the side. The meat should speak for itself !! __________________ Stumps Stretch, Rec-Tec Pellet Smoker, Primo Oval XL and a Pit Barrel Cooker

07-11-2010, 11:18 PM	#6
mrice2311 Got Wood. Join Date: 07-18-08 Location: Brookville, Ohio	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. __________________ Mike Brookville, Ohio KCBS Member Team: Firehouse Pantry Smokin' Hot BBQ [URL="http://store.firehousepantrystore.com/bbq--grilling--smoking.html"]Firehouse Pantry[/URL] [B][SIZE=2]New Braunfels Black Diamond Big Baby Double Barrel Smoker Chargriller Offset [/SIZE][/B]

07-11-2010, 11:23 PM	#7
Captain P.J. Full Fledged Farker Join Date: 06-15-10 Location: Menomonie, WI	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!! __________________ Extreme BBQ Trailer, Backwoods Competitor, 2- 22.5" WSM, 22.5" & 18.5" Weber kettles, 2 Smokey Joe's, Blue & Red Thermapens, KCBS CBJ, Captain PJ's BBQ

07-12-2010, 08:53 AM	#9
MechMedic130 Found some matches. Join Date: 07-09-10 Location: Rochester NY	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.

07-12-2010, 09:59 AM	#10
FattyMac Full Fledged Farker Join Date: 05-06-10 Location: Niagara Region, Canada	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. __________________ Large BGE; KBQ; Blackstone Griddle; Napoleon Gasser; RecTec WYLDSIDE

07-12-2010, 10:29 AM	#11
Jester Full Fledged Farker Join Date: 03-26-08 Location: Austin .:. TX	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.

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