Put a whole shoulder in to brine. Couple questions. Now with Finished Pictures.

Discussion in 'Pork' started by shtrdave, Aug 8, 2014.

  1. shtrdave

    shtrdave Smoking Fanatic

    Picked a whole shoulder $1.49# seemed like a decent price. I mixed up Pops Brine and put it in and then injects a lot of it along the bone and into the muscle. Figuring on leaving it in for 3 weeks.

    So my questions are.

    When I smoke would you take the skin off or leave it on. Never did a whole shoulder from fresh only picked up picnic hams that a company used to make.

    Next would be how would you smoke it, I have Cookshack Electric, a Rec Tec Pellet and an Old Smokey 22" Charcoal grill.

    What wood would you use, I have some oak, pecan, hickory, mesquite, plum, apple.

    Will no doubt have more along the way but we will get to them then.

    Thank you
  2. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Last edited: Aug 8, 2014
  3. red dog

    red dog Smoking Fanatic

    Or hot smoke it to 155 IT like buckboard bacon. Slice some of it super thin like prosciutto and wrap a slice around a chunk of smoked cheese. Keep a mop handy to mop up the drool though.
  4. shtrdave

    shtrdave Smoking Fanatic

    I am taking out of the brine, wanted to do it last weekend but that didn't work out so tonight it is.

    Not wanting pulled or shredded, so cook to the 155-160 range.

    I think I am going to leave the skin on to smoke, going to be doing it in the cookshack electric as it is easier than the pellet cooker for me for overnight cooks.

    Butts usually are 12-13 hours to get done, so I am thinking this would be done sooner as I am not going to 200+ but not sure how much sooner.

    Any ideas on the time to get me to the 155 mark on something that is 7 pound ish?
  5. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Going to a lower finish , should be about an hour/lb. , keep the probe in to verify .

    Sounds good , send the Q-view and have fun . . .
  6. shtrdave

    shtrdave Smoking Fanatic

    Fresh Picnic shoulder I brine cured for 4 weeks, took out rinsed well, Garlic Powder and Black Pepper. Left the skin on. Put it in the Cookshack skin down at 5:45am at 225° took it out 11 hours later internal temp was 178° came out very good, moist and tender. Was about 8# if I remember correctly when I bought it.

    I ate way to much.

    Getting ready for the Cookshack.

    About 7 hours in Internal was 160° Not sure what happened to the pic, maybe it was the heat or something. A photographer I am not.

    All done.

    And cut up some.
  7. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Wow lookin good, I can see the moisture. If you add tender to the equation it had to be good!

    Bet you had a house full smilie faces.

    Nice job!
  8. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks great. I have wanted to do this too. Thanks for the info.

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