Pork Shoulder

Discussion in 'Pork' started by titelinez, Jun 28, 2015.

  1. My local market had boneless pork shoulder on sale last night so I picked up an 8 lber. Dropped it in the smoker at 2am last night. My goal is to not foil this time. I'm using apple and hickory.

    Here it is after 5 hours
     
  2. b-one

    b-one Smoking Guru OTBS Member

    Alright let it ride you will get great bark! What did you season it with? It's looking great so far!:drool
     
  3. I used Bone Sucking Sauce seasoning & rub. It's at 172 right now after over 11 hours
     
  4. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Dang it tite that sure looks good nice job - can't wait to see the money shot

    A full smoker is a happy smoker

    DS
     
  5. b-one

    b-one Smoking Guru OTBS Member

    Your getting there let us know how you like the rub!
     
  6. 179...

    I've used the rub before and I really like it :)
     
  7. brooks hatlen

    brooks hatlen Newbie

    I bought two 12 lb boneless shoulders, I plan to do them both at the same time for a 4th of July party on my WSM 18''.  Did you add the butcher's twine?  Or did it come like that?  Mine doesn't have it, but it is currently in plastic vacuum sealed.  Do I have to wrap it in twine before smoking it?

    So if I am counting on 1.5 hrs per pound, that is 18 hours.  One shoulder will be on each rack.  But if I cut each shoulder in half then it should only take 9 hours?  Somehow that doesn't seem right. 
     
    Last edited: Jun 28, 2015
  8. mummel

    mummel Master of the Pit

    You dont need twine.  Budget 2 hours / lb if not foiling.  Looks great man.

    BTW - how much did you pay per pound?
     
  9. $3.19/lb

    It came with the bone already cut out and wrapped like that.

    Mac & cheese ready for the oven

    192...
     
  10. mummel

    mummel Master of the Pit

    Just a heads-up, if you have a Costco near you, they sell boneless Boston Butts for $1.89 / lb.  Great value.
     
  11. I mostly patronize my local butcher shop, which is two blocks from my house. It costs more but I'm shopping locally. I do have a Costco membership and I do use it but Costco is a 10 minute drive and a total pain in the behind. This was more like an impulse buy.

    Anyhow, I pulled it after 18 hours. IT of 199. I jiggled it and it felt done. I double wrapped it and put it in my cooler covered in towels. Company should start arriving in about 30 minutes.

    Sorry I forgot to get a pic in the smoker. I'll definitely post pics before and after shredding.
     
  12. Good eats.


    Life is good :)
     
  13. tumbleweed1

    tumbleweed1 Smoking Fanatic

    Nice job!

    I like the extra bark not wrapping gives me, too.

    What temp did you use?

    TW
     
  14. 225

    It was super yummy.

    A pulled pork sandwich a day keeps the doctor away....well...maybe not but it sounds good :)
     
  15. Looks Great, Nice Job

    Gary
     
  16. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Dang it man that looks good.

    A full smoker is a happy smoker 

    DS
     

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