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I have a 14 lbs. pork shoulder to smoke to make pulled pork. I haven't smoked anything this large before. Any good rubs to recommend? How long should I smoke it for? 12 - 16 hours? Should I use large chunks of wood or shavings? Thanks.
That's a good sized shoulder. It's been my experience that shoulders take a little more time than a butt due to more connective tissue so I would plan accordingly. Rubs are a matter of personal preference.
Thanks, they did pack the 2 7 pounders. I'm freezing one and smoking the other this week-end. I will be using Billbo's rub. I tried it before and it was great.
Pulled pork here i come.
I loosely follow the renowned Mr Brown method (exact instructions free at virtual weber bullet dot com) but I start with pappys pork rub instead of the diy mix. Cooking should take 12 to 14 hours. It's pretty hard to mess up. You can pull em out anywhere from 190s to 200s. At 190 after a rest it's still got a little firmness to the meat, at 205 it falls apart. I prefer it around 195 or so. Don't bother checking temp until 10 hours or so, you're just poking holes for nothing. As for smoke, keep the smoke going for the fist few hours, it won't absorb much after that unless you're basting it often. The bark is to die for.