3 pork shoulders - got 'em on sale!!

Discussion in 'Grilling Pork' started by sumosmoke, Apr 26, 2009.

  1. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    The gathering last weekend left me wanting to fire up the smoker this weekend. Plus, the weather was gorgeous (83 degrees, 30% humidity).

    Purchased these roasts at Winn Dixie where they were on sale @ $0.99/lb. I've never smoked pork shoulder before, only pork butt. Took two of them and rubbed them with Jeff's rub, and left the third naked. Also took one of the three of them and gave them the Capt Dan score and placed it fat cap up, just to see how it affects the meat.

    Been spritzing with 100% apple juice every 90 min or so. After 6 hours and 30 minutes the roasts are at an internal temp ranging from 158-161. The internal smoker temp is hovering around 230 degrees and am using cherry and a small amt of oak.

    I'm going to take them to 170 before foiling, and will only foil two of them and take the 3rd all the way to 205 with straight smoke. Jeff (Rio Grande) was talking about never foiling his butts when he smokes them and takes them to around 200, so I'm going to give this a try on one of the shoulders. [​IMG]

    Thanks for taking a peek. Will post more later!
     
  2. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Shoulders are looking great. Nice job. Send some this way. Sitting here starving..
     
  3. morkdach

    morkdach Master of the Pit OTBS Member

    good looken shoulders thanks for the qview.
     
  4. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Follow the tbs to some pulled sammies [​IMG]
     
  5. rivet

    rivet Master of the Pit OTBS Member

    Outstanding looking meat you have going on!

    Never foiled anything that I've 'cued, so I'm all for your giving that one shoulder a try. Think that once you get the hang of it and the confidence, you'll not think you ever need to. Keep us posted and let us know what you think!
     
  6. jaxgatorz

    jaxgatorz Smoking Fanatic OTBS Member SMF Premier Member

    Looks awesome Laurel !!.. I know what ya mean about the gathering making u wanna smoke something. I did 2 rack of ribs-1 butt-30 abt's-2 beercan chicks and a fattie yesterday...Pulled the butt at 2am[​IMG]
     
  7. rio_grande

    rio_grande Smoking Fanatic

    Rockin girl,,, That is how we do it in se Indiana,,,, We don't need no stinkin foil :)

    Heck let us know what you think foil vs no,,,,

    I never smoked anything but shoulders for years. I love them. But I can actually buy pork buts cheaper right now.
     
  8. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks good I look forward to what you think of foil vs non foil

    I also think maybe ya'll shoulda taken more leftover pork home [​IMG]
     
  9. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    OMG Mike, you definitely lit up your smoker with some grub. Where are the pics? [​IMG]

    I'll owe it to you, Jeff, if the no-foil pork wins on a taste test!

    Jerry, you still eating pulled pork sammies?? [​IMG]
     
  10. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Well Sumo,

    What's the verdict? Foil or no foil? Scored or not? The masses are waiting to hear. Looks like Jerry gave us all the smoken bug, I smoked a Lg brisket last weekend.

    Al
     
  11. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Nice price, and great looking shoulders. I like your choice of woods too.
     
  12. wutang

    wutang Smoking Fanatic OTBS Member

    I am looking forward to the results of this pork experiment. No matter what one you like best I have a feeling they will all be great.
     
  13. cman95

    cman95 Master of the Pit SMF Premier Member

    Dang Laurel..that sure looks good and the price was right-on. I do like the looks of your smoker!![​IMG]
     
  14. rio_grande

    rio_grande Smoking Fanatic

    The people demand the verdict.....
     
  15. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Ah - thanks for keeping me honest folks [​IMG] . I do owe some results.

    The bad news - I don't have pics of the pulled pork. Got up early (4am) to pull the stuff before heading to work and was too dang tired to get the camera going.

    The important results: The roast with the scored fat cap side up, with rub, turned out the best, taste-wise. Just seemed to have a bit more penetration of the flavor of the smoke and the spices. The one that was smoked without any rub, fat cap down, had a mean jerky-like texture on the exposed meat. The one that was rubbed, non-scored, fat cap down, did not have that tough of a bark to it (as the non-rubbed roast) but it did form a nice bark.

    I did end up foiling two of them as shoulders do take a tad longer than butts, IMO. Seems to have more lean meat on them which is good, but also plateau-prone too. The other one went for about 13 hours [​IMG] .

    Thanks for the interest in the experiment, folks! [​IMG]
     
  16. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    No finish Q-view?!?!?!?!?!? LOL!!!! Oh well, they still look good to this point though, and how could it go bad with the Lang?

    Nice Smoke Laurel!

    Eric
     
  17. capt dan

    capt dan Master of the Pit OTBS Member

    Good thread Laurel! Thanks for tryin the scored butt.Cap up is the way to go with reverse flow, scored and rubbed with good rub is the icing on the cake! Experimenting is fun, comparing tastes is rewarding and enlightening.[​IMG]
     
  18. wutang

    wutang Smoking Fanatic OTBS Member

    Thanks for the update/results. Points for the experiment.
     
  19. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Great experiment Laurel.....shoulders look great sittin in the lang!!
    [​IMG]
     

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