Bone-In Pork Shoulder Smoke

Discussion in 'Pork' started by 21pearl, Aug 9, 2008.

  1. 21pearl

    21pearl Newbie

    This is my first time to share anything here on the board. Special thinks to Meowey for the very informative post that I have tweaked to my liking. This is the third time I've done this and the previous two turned out great. I rub down the meat with mustard and my favorite rub. This time though I felt like trickin' the meat out a bit. I injected the meat with a bacon/spinach/onion/provolone mixture. Hopefully I'm not too sauced to remember to display the finished product. Here is what it looked like at 6:45 this morning as I put it on the smoker.

    Oh, I'm burning hickory and some cherry today.
  2. richtee

    richtee Smoking Guru OTBS Member

    Hmm allright... how did ya get bacon to come out the injector needle? LOL!

    Interesting. Keep us updated.
  3. 21pearl

    21pearl Newbie

    It is a pretty big injector. I cooked the bacon and then chopped it up pretty good.

    As for the rest of the stuffing...I leave the bacon out then I cook the finely chopped onions. I added the bacon back in with a 1/4 cup Pinot Noir along with the baby spinach leaves that I had already chopped. After a couple of minutes I added the provolone. It is a great "stuffing". I have used it as a stuffing with a beef tenderloin that I roll up and grill. Sometimes I just make the stuffing as a side dish. When I use it as a side or a topping for a steak I don't chop the bacon or the onions as much and I don't chop the spinach at all.
  4. richtee

    richtee Smoking Guru OTBS Member

    Sounds very tasty! Don't forget the Q-view finished!
  5. 21pearl

    21pearl Newbie

    Here is the shoulder after about three and a half hours. Meat temp is 140 degrees.
  6. meat-man

    meat-man Smoking Fanatic SMF Premier Member

    Sounds good to me Don't forget the q-view
  7. dennisdocb

    dennisdocb Smoking Fanatic SMF Premier Member

    Looking good there 21..Can hardly wait for Finished Q-View

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