Running commentary on my smoked pork shoulder

Discussion in 'Pork' started by house66, Jan 31, 2015.

  1. house66

    house66 Newbie

    Hi Guys.

    I am relatively new to this forum.

    I posted a question a few weeks ago and many of you were kind enough to help me out. So thanks for that.

    Many also mentioned they would like to see what the results were of my efforts. So I am going to post updates and pictures throughout the process today and tomorrow. Would love to get comments and advice as I go.

    I am smoking a 25 pound pork shoulder. I am planning to cut it in two to separate the butt from the picnic.

    I intend to smoke it at 225 until it reaches 160 IT and then double wrap it in foil and put it in the oven at 225 until it gets to 198 IT and then put into my cooler with towels for 2 hours and then pull it for a Super Bowl feast.

    My guess is 6-8 hours on the smoke and then 8-10 hours more in the oven. We'll see how close I end up. So I'm starting at 2:00 this afternoon to leave room for error.

    I hope this is ok to post like this.
     
  2. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Sounds like you have your plan in place. Good luck and can't wait to see the progress!
     
  3. krubby

    krubby Smoke Blower

    25 lbs.?  wow

    and personally maybe I'm a dork but I love seeing running posts from guys smoking etc.
     
    cpfitness likes this.
  4. house66

    house66 Newbie


    Here is the pork shoulder before I cut it in two. 1.29 a pound!
     
  5. house66

    house66 Newbie


    Here is my Master Forge vertical water smoker and the hickory wood chunks I will be using.
     
  6. house66

    house66 Newbie


    Took all the rind off. Happy to report I was able to remove the entire thing in one piece. Cleaned off the fat and applied a thick coating of mustard and then applied the Rufus Teague rub. Into the smoker at just after 2:00. And away we go!
     
  7. house66

    house66 Newbie

    Oh, almost forgot the best part. I was soooo nervous about cutting it in two. But I was able to come really close to the joint and the jab saw I purchased cut through the small piece of bone I had to contend with. Much easier than expected.
     
  8. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Looks good so far nice job on the cut, Not familiar with jab saw, electric ?
     
  9. bearcarver

    bearcarver Smoking Guru OTBS Member

    Great Start House!!![​IMG][​IMG]

    I would think foiled from 160° to 198° IT in a 225° oven would be less than 8-10 hours-----My guess would be 4-5 hours.

    Bear
     
  10. b-one

    b-one Smoking Guru OTBS Member

    Looking like a lot of tasty pork when your finished!p
     
  11. house66

    house66 Newbie



    Thanks guys.

    A jab saw is used for drywall. Has really nice teeth for cutting.

    A little tough to see, but here it is at the 3 and a half hour mark. It's currently at 120.

    Not sure if I should be concerned about it getting to 140 in the next 30 minutes.
     
  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    Jab Saw

    Something like this:

     
  13. bearcarver

    bearcarver Smoking Guru OTBS Member

    If you didn't inject it or insert your meat probe in it before it was smoking for a couple hours, it's no problem at all.

    Bear
     
  14. red dog

    red dog Smoking Fanatic

    That is a dandy looking hunk of pig there! And a great price.
     
  15. house66

    house66 Newbie

    Thanks Bear.

    I just put the probe in for the first time at 3 and a half hours. And I didn't inject the meat.

    Sounds like it's all good!

    And that picture of the jab saw is exactly what mine looks like. It really worked well.
     
  16. bear55

    bear55 Master of the Pit

    This is looking great.
     
  17. bearcarver

    bearcarver Smoking Guru OTBS Member

    You're good to go, Mr house!!!

    Take your time!!![​IMG]

    Bear
     
  18. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Wow, that is a terrific hunk of pork! Sounds like it will be terrific. I'm watching this one.

    Disco
     
  19. Is it done yet? [​IMG]
     
  20. Nice 

    Gary
     

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