Pork Shoulder - Mini WSM

Discussion in 'General Discussion' started by max8950, Jul 25, 2013.

  1. max8950

    max8950 Smoke Blower

    Getting ready for my first smoke in my mini wsm tomorrow. Also my first pork shoulder. The shoulder seemed to be in two pieces before I started trimming the fat. Is this normal? I seperated the two pieces and rubbed them down. I am from Texas and dont know a lot about pork. Here are some pics of the pork and a rub and couple of homemade sauces I made.




     
  2. fwismoker

    fwismoker Master of the Pit

    Looks great! Measure your temps from the bottom rack...I'd go 250. Good luck with the maiden voyage!
     
  3. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

    Not sure why it was partially seperated but not a problem. You lowered your total smoke time by having 2 smaller pieces rather than 1 large piece. Be sure to take notes of what you do to refer back to later. Take and post pics of the process for us to see! Mike
     
  4. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    X2 ....good advice from Mike.

    Bill
     
  5. tonybel

    tonybel Smoking Fanatic

    Nice!!!
    Can't wait to see final results.
     
  6. I'm in!  [​IMG]   That should be great on a mini  [​IMG]
     
  7. max8950

    max8950 Smoke Blower

    food is on! I will keep you updated. 

     
  8. And so it begins!  [​IMG]    Have fun with your smoke!  [​IMG]
     
  9. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks like your off to a great start! I have a picnic shoulder in the freezer that is going to be visiting my Mini-WSM soon!
     
  10. I'll be looking for that thread Case - all these mini smokes lately have me seriously considering building one  [​IMG]
     
  11. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Jeremy it has become my go to smoker! I love mine and they aren't all that expensive to build especially if you can find the smokey Joe on craigslist! Take a peak at some of my threads you probably missed while you were away!
     
  12. Thanks Case I will  [​IMG]
     
  13. max8950

    max8950 Smoke Blower

    it is smoking away. the temp gauge is pegged at 225. I took the pot off to add some more apple wood chips. I know I need to get the smoke in during the first 3 hours. I am going to make some abt's and wrap the meat about at the 3 to 4 hour mark. should be good. 
     
  14. max8950

    max8950 Smoke Blower

    the neighborhood is start to stop by the house asking "whats that smell?" I think I am going to make these, rent a table at the flea market, smoke some meat for myself and sell mini wsm's for around $150. 
     
  15. fwismoker

    fwismoker Master of the Pit

    Pick up some wood chunks vs chips though...it'll make a big difference and burns way longer.

    Where's your IT at now? I'm getting hungry!
     
    Last edited: Jul 25, 2013
  16. max8950

    max8950 Smoke Blower

    The pork was at 140. I wrapped both butts in a little foil and acv. I added more wood chips and threw on the jalapeno poppers with goat cheese. how much longer at 225 do you think the butts will take to get to 200? 
     
  17. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    How long have they been in there? What temp s your smoker running? The last two butts that I did took 20 hours to hit 205*
     
  18. max8950

    max8950 Smoke Blower

    it is a 5 pound butt that seperated into a 2 pound piece w/bone and a 3 pound piece. they have been in 4 hours at 225
     
  19. max8950

    max8950 Smoke Blower

    got the jalapeno poppers off the smoker. they were good. goat cheese is a no go. It is not sweet enough, stick with cream cheese. The smaller pork butt is at 180, the larger one is at 165. I will pull the small one around 630, large at 730, eat at 8pm. I will send pics soon. 
     
  20. max8950

    max8950 Smoke Blower

    temp is 185. I will take them off soon because I am getting hungry.
     

Share This Page