First Time Pork Shoulder on Weber Kettle - Need Help!!

Discussion in 'Pork' started by jwsooner, Oct 12, 2011.

  1. jwsooner

    jwsooner Newbie

    Pulled a 4 1/2 lb shoulder out of the freezer to start thawing for this weekend.  I've never smoked a shoulder before, but I'm planning on about 8 hours at 225-250.  Can you use the same rub & sauce as you would use on ribs?  Thoughts, ideas, suggestions?

    Go Rangers!  Boomer Sooner!
     
  2. bmudd14474

    bmudd14474 Guest

    If you liked the rub you used on the ribs then use it. I dont sauce the butts. I might use a little on the meat after its pulled. As for the time 8 hours should be enough. If your done in 6-7 you can just keep it in the cooler foiled and wrapped in towels until your ready. Good luck with it.
     
  3. teeznuts

    teeznuts Master of the Pit

    I suggest logging in to smf while you're doing the smoke and start your thread. This way people will be following you and if you have questions there should be someone with an answer for you. At only 4.5 lbs I can't see you going past 7 or 8 hours but be prepared for a stall just in case it happens. If you want an awesome finishing sauce try this http://www.smokingmeatforums.com/a/finishing-sauce-for-pulled-pork-by-soflaquer  by SoFlaQuer. It's awesome!

    Good luck!
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I second teez, the finishing sauce really makes it better.
     
  5. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

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    I'm with Brian (Bmudd) and a rub is a rub. You can use it on anything that you want. With this economy they cut the budget on the rub Police and they aren't checking for the proper uses of rubs anymore
     
  6. I recommend Jeff's rub, finishing sauce...and if they want it, Carolina Gold for the sammie...but that's just me ;)
     
  7. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    The Weber is great for your endeavor.  Shoulders are super easy to smoke:
    1. smoke between 225-250*,
    2. ride out the stall no matter how long it takes and how much you want to panic,
    3. smoke to temps and not time
    4. foil at 165*
    5. take to 190* if slicing, 200-205* if pulling
    6. wrap in towels and place in a cooler for a minimum of an hour.
    Keep things simple to start with regarding rubs & sauces.  As you develop your craft, you can tweak things a little at a time until you hit your stride and find what you like.  Remember, spices and rubs are ingredients, sauces are condiments.
     
  8. ugaboz

    ugaboz Smoking Fanatic

    bingo right here did a 9.5 pounder yesterday and this is what i did cooked at 250 till temp hit 165 took off wrapped till 190 then wrapped in cooler for 45 mins- to an hour back on smoker for 20 mins with sauce
     
     
  9. [​IMG]

    C'mon.......we wanna see that BUTT!!!!
     
  10. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
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  11. captturbo

    captturbo Smoke Blower

    You can use your rib rub on a roast but I have learned not to use my roast rubs on ribs because they contain too much salt for the thin ribs. I came by that info the hard and honest way.
     
  12. Haha Craig that is AWESOME!!!
     

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