Overnight Shoulder

Discussion in 'Pork' started by lancep, May 26, 2016.

  1. lancep

    lancep Master of the Pit

    So with the beginning of summer and a brand new Costco membership, let's just say mrs P and I have gone a tad overboard. After feeding the neighborhood kids over the weekend we have found ourselves with a large surplus of hamburger buns. Her response? " looks like you need to smoke a shoulder this week." I love that woman! I already had some in the freezer from a $0.88 kroger sale so I'm getting after it tonight.
    Looks like this is the picnic section and can't wait till tomorrow. Got my rub made and now I just need to skin it, rub it and start a fire.
    Skinned and rubbed and ready to go. It's a shade under nine lbs so I'm going to take it till tomorrow afternoon. Probably about 16 hours or so.
    Chimney starting up with two hickory splits pre heating on the grate.
    And ignition! Took all of the time that it took to pull up the camera on my phone. I'll let this burn for about ten minutes and then put the water pan in, add water and close the lid. Now for a beer!!
    disco likes this.
  2. lancep

    lancep Master of the Pit

    And away we go!!
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Great start!

    Good luck Lance!

  4. gregor

    gregor Smoke Blower

    So y'all are comfortable leaving it unattended all night?
  5. lancep

    lancep Master of the Pit

    Thank you Mr Al! Just woke up and the WSM is sitting right where I left it. That's always a good feeling. I think I'll take a peek.
  6. lancep

    lancep Master of the Pit

    With my WSM, yes. I camped downstairs in the living room and only slept 6 hrs, but I've done this exact smoke so many times that I pretty much know what to expect. From This smoker!
  7. LanceP thats a nice looking shoulder there, save me a bun.

  8. lancep

    lancep Master of the Pit

    Will do Danny!!
  9. lancep

    lancep Master of the Pit

    So now that I have stuffed myself, here's how it all came out.
    Unwrapped and pulled the bones. Couldn't resist, snuck a little bite.
    Initial pull
    Mama snagged a bonus and now ready to chop.
    Half chopped half pulled, served both. Bourbon sauce for pulled, Lexington for chopped. Plated with vinegar slaw and hush puppies.
    Hope y'all have a fantastic weekend!!!!
    redheelerdog likes this.
  10. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    [​IMG]  Nice smoke Lance!
  11. b-one

    b-one Smoking Guru OTBS Member

    Looks great,nice job!
  12. Lance, so I take the skin off of the pork shoulder, the shoulder I have is about 7.5 lbs, how long per pound... thanks dave
  13. lancep

    lancep Master of the Pit

    Hey Dave, if it still has the skin then yes, I take it off. As far as how long, that's a matter of who you ask. No real right or wrong as far as I'm concerned just a matter of preference. Internal temp of 200-205 is usually a good start. How long it takes to get there depends on a few different factors. That said I take mine for a long time with a very specific result in mind. Anywhere from 1-2 hrs per pound depending on thickness, smoker temp, foil etc. hope that helps, patience is the key.
  14. garyhibbert

    garyhibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Very nice job on that PP.

  15. lancep

    lancep Master of the Pit

    Hey thanks y'all, just had a Sammy with bourbon sauce, quite tasty!
  16. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    This looks like perfect pulled pork, Lance. I would love some of that.


  17. lancep

    lancep Master of the Pit

    Hey thanks man! We ate the whole thing up in a couple of days!!
  18. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    That baby had some beautiful bark on it. I love the ol' overnight smoke for mouthwatering PP the next day.


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