First pork shoulder

Discussion in 'Pork' started by guruatbol, Jan 19, 2014.

  1. OK, yesterday we put a 6# pork shoulder on the MES 30.  We used our favorite rub which seems very much the same as many here use.

    We started it at 11:00 AM at 225.  We cooked it to an IT of 190 and I have to say it took way longer than we thought.  It came off the smoker at 9:00 PM.

    We pulled it and served on toasted garlic buns.

    It was awesome!

    This was just incredible!

  2. bamafan

    bamafan Smoking Fanatic OTBS Member

    Congrats on your first shoulder. Glad it came out for you. Nice looking bark! Doesn't look like your first one!
  3. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Looks good! Nice bark! I have learned in my limited experience that at 225 you have to bet on at least 2 hours a pound.
  4. I can almost smell it through the screen... nice job for your first shoulder!

    Don't be too surprised if/when a 6# bone-in butt takes 12+ hours smoke @ low temps around 225* or so...
  5. We have determined that with four people and wanting left overs for two days 6# is not enough.

    We have one more to do since they cam in a two pack at Costco.  Next is a brisket.  Gotta find one I like and a recipe.

    I will likely do some cheese tomorrow and check the butcher shop for a nice brisket.  If it is too much I am going to try a spatchcock chicken.

    I do love this hobby.  So too does the family.  There are just so many things I want to try.  I need to get my hands on some good seafood so a trip to Vegas is in order to the seafood market.  For the rest to keep cost down, I am just going to have to build some corrals and get a beef and a pig and a lamb.  Maybe some chickens and of course Pheasant!

    I just gotta get rich or sell my 65 Mustang.  (Not likely)

  6. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    When the cook says, that what he cooked was not enough, I think you must have done a good job!

    BTW here's my rule of thumb on timing (guesstimation)  If you are cooking low and slow, >230 estimate 2 hours per pound., if using the also newly approved fast method, estimate 1 1/2 hours/pound.

    Also if you are cooking in an electric smoker and are one of those who like to peek, check, mop, spritz, sauce, poke and prod, add another 1/2 hour/pound.

    AND whatcha gonna do with peasants? Make 'em feed and clean the stalls? Its illegal to have peasants anymore.... Wait, what? Pheasants not peasants? Nevermind........

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