HELP! Pork Shoulder advice needed!

Discussion in 'Pork' started by indacup, Sep 11, 2013.

  1. indacup

    indacup Fire Starter

    I have a 5lb Pork Shoulder that is frozen and I want to smoke tomorrow.....I cannot seem to find any tips on how to make it come out awesome.

    Can I get some suggestions?
  2. dougmays

    dougmays Limited Mod Group Lead

    i would set it out for a hour...then put in fridge and ever few hours repeat. that's alot of meat to defrost in 24 hours.

    if you have a large pot or bowl you can fill it with water and put the butt in there...the butt will cool the water which will disperse the cold quicker. 

    are you looking to smoke it tomorrow morning or night?
  3. indacup

    indacup Fire Starter

    I was looking at smoking it tomorrow morning...but if you think I should wait...I can delay it another day and have it for the Iowa/Iowa St. game!
  4. dougmays

    dougmays Limited Mod Group Lead

    for safe defrosting and less stress i would wait personally. just get that puppy out of the freezer already! :)
    Last edited: Sep 11, 2013
  5. indacup

    indacup Fire Starter

    It's out and any suggestions for smoking this to perfection?????
  6. dougmays

    dougmays Limited Mod Group Lead

    Whats your current cook method and we can tell you where you might be able to improve
  7. indacup

    indacup Fire Starter

    Well, I am thinking about using the Rub recipe I bought from here.....maybe brineing it and injecting Apple Cider............then smoke it with Apple chips till internally it gets to around 200*......wrap in foil, wrap towels around that and let sit for an hour....slice and serve.

    Or should I shred the meat for pulled pork?

    As you can tell, this is a new experience for any input is SO GREATLY appreciated!
  8. dougmays

    dougmays Limited Mod Group Lead

    Jeff's Rub is great! So that is a  really good start. Personally I do not brine mine but others do. Your on the right course smoking to around 200 internal...usually at a smoker temperature of 225-250  your looking at a time of 1.5-2 hours per pounds. I always error on the side of caution and assuming 2 hours per pound. you'll reach what we call "the stall" usually around internal temperature of 165-175...itll sit at temp for up to a few hours and you'll think something is wrong...dont touch it..this is when all the magic is happening! Muscle fibers and fat are breaking down.

    you can wrap at this point to get temps up quicker if you want, again not everyone does this. when the IT is around 195+ your pretty much ready to take it off. Your right on wrapping in foil and towels and letting rest for a can go longer if you want. i've left wrapped in a  cooler for up to 3 hours before and its still steamy hot when i take it out. remember also your IT will continue to rise when you rest, usually another 5 dont take it to say 200-205 and wrap because then you' looking at could become mushy if to hot.

    you mentioned this temp your meat will likely be falling slicing might be difficult. if you do want to slice you might want to take it off at IT of 185-190 then you can slice easier after you rest.

    one tell tail sign that your meat is tender enough is if you try to pull the shoulder blade out if should start to slide out with ease! its such a great feeling!

    good luck!
  9. indacup

    indacup Fire Starter


    You are my hero!!!!

  10. dougmays

    dougmays Limited Mod Group Lead

    LOL! Glad i could help. Make sure to post your cook up with lots of pics so we can all see the glory :)

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