First time smoking Pork Shoulder and new to this great site

Discussion in 'Roll Call' started by grillnchill, Jan 1, 2015.

  1. I have used this site many times and finally decided to join up and learn more. Today I am starting my first pork shoulder. I have done ribs and turkey before but no pork. I'm using a char griller duo with a few slight mods I learned here. I didn't get too fancy because I still use charcoal side to grill weekly.

    I found a few brine recipes and kinda created my own from their ratios.

    3 cups brewed coffee
    1 cup orange juice
    1/2 cup kosher salt
    1/2 cup brown sugar
    4 bay leaves
    1 large orange peel (from my own tree)
    2 cloves fresh garlic
    1/2 red onion

    I brought to boil and added 3 cups of ice.
    Submersed into bucket and it is in fridge now and will brine total of 18 hours or so.

    Quick light dry rub and going in smoker tomorrow.

    I'll update and post pictures when finished.
     
    noboundaries likes this.
  2. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    GrillnChill, welcome to SMF.  That brine recipe looks like a winner!  I've added fine ground dark coffee to rubs before, and gravy, but never to a brine.  I like your idea a lot.  I'm always looking for new ways to make pulled pork and your recipe just went into my recipe file.   

    Any special plans for the "light" rub?  Keep us posted on how it turns out.  The great thing about pork butt/shoulders is that you can brine, rub, and smoke them with just about anything and they turn out great!   
     
  3. [​IMG]   Good evening and welcome to the forum, from a cloudy, rainy and cold day here in East Texas. Lots of great people with tons of information on just about  everything.

    Gary
     
  4. Can't wait for the pictures. What an interesting brine!
     
  5. The rub is a matching sweet style to the brine. Sugar, salt, chili powder, cinnamon and cumin.
     
  6. wolfman1955

    wolfman1955 Master of the Pit

    Grillnchill,
    Welcome, from southern Ohio, to the best forum on the internet if you are looking to learn how to BBQ/smoke/brine/cure/inject. Well you get the picture if you can do it to something you put on a plate to eat then someone here has probably done it then smoked it.

    Use the search bar at the top of the page and you will be led to the answer to most every question you can think of. If you don't find the answer there then just post it and someone will chime in with their opinion on the subject.

    Very interested in how this turns out cause the brine sounds wonderful!! Will be keeping track of you cause it looks like you are not afraid to try a few things differently, and I like that!!

    Always remember the only dumb question is the one you don’t ask!!
    GO BUCKS!!
    Keep Smokin!!!
    Wolf
     
  7. Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
    We are all smoke junkies here and we have to get our fix. If you have questions
    Post it and you will probably get 10 replies with 11 different answers. That is
    because their are so many different ways to make great Q...
    Happy smoken.
    David
     
  8. Be sure and post some pictures we want to see

    Gary
     

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