My first shoulder - pron

[BBQ Grail]

As some of you know family issues took me away from Qing for almost three years. Still grilled, but the smoker was put away.

So this is my first big shoulder smoke in quite some time.

First picture is after slather of Jack Daniels Dijon Mustard and ddogs original rub. This "marinaded" for 24 hours.

Second picture is the finished product. 8lbs in 11 hours. Foiled at 165 and took out at 190. Bone was falling out on it's own.

Taste and tenderness is spot on. Just what I wanted.

However, the bark is not dark. Is this a result of the wood (cherry), the rub (or not enough rub). Or could it be that I didn't spritz with anything? Should I have rotated it. Fat up the entire time.

What tips can you give me

 

[keale]

Looks like you haven't "forgotten" how? Mine is comming off soon...I hope...stubborn little...

 

[leanza]

Looks like from all the Q pron here, the pork and beef producers of America owe us a debt of gratitude.

Nice job, that shoulder looks absolutely wonderful.

 

[FatDad]

Be proud of yourself !
If it turned out very good you have to be proud !

I must suggest the Fat Side up method:
http://www.bbq-brethren.com/cookbook/viewrecipe.php?id=108&category=*BBQ%20BRETHREN%20BEEF*

However, the bark is not dark. Is this a result of the wood (cherry), the rub (or not enough rub). Or could it be that I didn't spritz with anything? Should I have rotated it. Fat up the entire time.

What tips can you give me?

If you want crisp bark and are satisfied with the temp
maybe put it on a grill after it is cooked?
See poobah's prime rib recipe.
http://www.bbq-brethren.com/cookbook/viewrecipe.php?id=103&category=*BBQ BRETHREN BEEF*
At this point, either cover it and let it rest, or roll it around over searing coals to make a crust. Bring internal to 130, no higher than 135, then take it off and let it sit, wrapped loosly. Let it rest about 20-30 minutes. Temps climb into the 140s. this will yield rare inside and medium on the outboard slices. If you want to go rarer, take it off at 120 and grill to 130 then cover and rest. Usually, i roll it right over the coals in the firebox as close to the coals as i can get. At this point, either cover it and let it rest, or roll it around over searing coals to make a crust. Bring internal to 130, no higher than 135, then take it off and let it sit, wrapped loosly. Let it rest about 20-30 minutes. Temps climb into the 140s. this will yield rare inside and medium on the outboard slices. If you want to go rarer, take it off at 120 and grill to 130 then cover and rest. Usually, i roll it right over the coals in the firebox as close to the coals as i can get.

 

[BBQ Grail]

I am proud of my end product. It tastes better than anything I've ever done.

Thanks...

 

[coachop94]

Looks good to me. I'd eat it. I think I'll get my knife and cut me off a bite or 2

 

[icemn62]

My bark does not darken up either I thought it was due to the foil. Whst temp did you smoke at? I do get a nice bark on my brisket and I foil that also.

 

[BBQ Grail]

My bark does not darken up either I thought it was due to the foil. Whst temp did you smoke at? I do get a nice bark on my brisket and I foil that also.

The temp was between 220 and 230 for the vast majority of the time.

 

[Norcoredneck]

Looks good. No foil makes a better bark for sure. I foil due to laziness.

 

[Puppyboy]

For me, I foil once the bark looks the way I like it.

I cook em at 250*. After 6 hours, it's at 185* and ready for the cooler. A hour or so later she slices up nice.

 

[Papa Hogg]

Foiling will prevent the bark from darkening up, my bark is always darker when I spray with apple juice during the cook...

Shoulder looks great though!!!

 

[backyardchef]

Looks great! Welcome back to the smoke, brother.....

 

[Steppenwolf]

Did my second one yesterday. No problem with the bark, in fact too much bark and it hampered the shredding. I did it differntly both times. The first I placed it, uncoverd, in a deep foil pan. Covered it after 10 hours for 2 hours. Tasted great, but there was soooo much fat that it was sitting in you could taste the fat a bit too much. So this time I placed the pan beneath the rack, and covered the butt for the last 2 hours. I like my first attempt better, even with brining the second for 24 hours prior to setting in rub overnight. The first I injected because I was lazy, and only seasoned the outside 30 minutes before starting the fire.
The second was closer to 11 hours than 12. Both were 7 1/2 pounds. I used straight apple juice spray both times.

 

[Mark]

Jack Daniels Dijon Mustard huh? Seeing is believing. Your bark looks just fine. Really dark bark is usually because of sugar contained in rub or spray getting over-carmalized (i.e., "burnt")

 

[VGuilford]

I usually smoke at 180-200 til the internal temp gets around 160 degrees. Then I foil. leave on til internal temp is around 185. Then cooler for couple of hours.

 

[butts a fire]

I think the bark looks just fine. If you want it a little darker you could try a rub with more sugar in it, But I would go with what you have there to much sugar and you get into a burnt crust that isn't good. Maybe try spraying next time it does seem to brown things up some and doesn't burn since it isn't on there as long.

 

[BBQ Grail]

I think the bark looks just fine. If you want it a little darker you could try a rub with more sugar in it, But I would go with what you have there to much sugar and you get into a burnt crust that isn't good. Maybe try spraying next time it does seem to brown things up some and doesn't burn since it isn't on there as long.

I don't think I will change much of anything. First I showed my wife the pictures others have posted with a dark bark and her first response was, "are they burnt?" She likes it the way I made it and it's all about pleasing others.

Second...

My brother and his family stopped by last night on their way home from an International BMX race in canada and while I was out for my nightly walk they gobbled down 1/4 of my pulled pork I had cooling on the counter.

They said it was the best they have ever had. Of course they like "boiled" ribs so I'm not sure how valuable their opinion is, but they liked it.