Smoking My First Pork Shoulder

Discussion in 'Pork' started by falco78, Aug 22, 2016.

  1. falco78

    falco78 Fire Starter

    I have an 11.47 pound pork shoulder I want to put on the smoker this week and I plan on using my rib rub on it with a little mustard and honey put on first to give the rub something to fully stick to. I am wondering what temp I will want to run my MES30 at how long per pound am I looking at? Also what are the pros and cons of foiling it and if I choose to do that at what point will I foil it? I am going to brine it for 24 hours in some beer/texas pete. Thanks for any input!
     
  2. joe black

    joe black Master of the Pit OTBS Member

    I would suggest 250-275*. It could take 16-18 hours, but it will be done when it's done. A good IT for pulling is 200-205*. You will probably reach a stall at about 150-160*. At this time I would wrap the butt in foil with 1/2 cup of apple juice. The foil will help to power through the stall, the juice will add some flavor and the acidity will aid in tenderness.

    When you reach the 200* range, check to see if the bone is loose in the meat. If it will pull freely, your butt is done. Leave it in the foil, wrap it in some towels or a blanket and put it in a cooler to rest for an hour+. Take it out, pull and serve.

    Good luck with it and keep on smokin', Joe. :grilling_smilie:
     
    falco78 likes this.
  3. I go 2 hours per pound but as joe black said its done when the internal temperature says it is. I couldn't say it any better than joe.
     
    falco78 likes this.
  4. falco78

    falco78 Fire Starter

    Ok thanks all! I decided against the brine and have it now wrapped and letting the rub soak in [​IMG]

    sent from my Galaxy Note 4 using MOAR 2.1b ROM running tapatalk
     
  5. joe black

    joe black Master of the Pit OTBS Member

    Thanks for the kind words, Papa.

    The very best words that I ever hear are, "where's Papa"?
     
  6. No problem joe you have earned them in my book. And your wright when i here i want papa i just smile😀
     
  7. falco78

    falco78 Fire Starter

    I am thinking before it goes on the smoker tonight I will inject it with a combination of beer and bbq sauce with a little rub mixed in
     
  8. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    I would not suggest that..

    1. The pork has enough flavor in it already

    2. You run the risk of breaking the 40-140 in 4 hr rule

    3. It will only make it take longer to cook.

    4. You'll be short a beer.. and you're gonna need those to get through the stall. See item 3.
     
    Last edited: Aug 22, 2016
  9. jetsknicks1

    jetsknicks1 Smoking Fanatic

    I agree with Pit. A nice rub or paste will provide all the added flavor you'll need.
     
    Last edited: Aug 23, 2016
  10. falco78

    falco78 Fire Starter

    I did not do any injection per the suggestion and luckily beer is plentiful as I loaded up to the point the cashier probably thought I had a drinking problem lol. I wrapped it first thing this morning after letting it smoke unwrapped for 12 hours. I added some apple juice and Dr, Pepper in the wrap with it and it was looking amazing with a nice crust on it. I will put some pictures up of the final product tonight.
     
    Last edited: Aug 23, 2016
  11. falco78

    falco78 Fire Starter

    [​IMG][​IMG][​IMG][​IMG][​IMG][​IMG][​IMG]

    sent from my Galaxy Note 4 using MOAR 2.1b ROM running tapatalk
     
    smokinal and redheelerdog like this.
  12. falco78

    falco78 Fire Starter

    My son loved it and kept eating more and more

    sent from my Galaxy Note 4 using MOAR 2.1b ROM running tapatalk
     
  13. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Nice job on the pulled pork!

    Looking good!
     
  14. falco78

    falco78 Fire Starter

    Yeah everyone loved the pulled pork, but what really surprised me was the vinegar based BBQ sauce as I am not typically a fan of it but my fiancee will only use that sauce so I made up a batch just slowly taste testing and adding ingredients as it simmered on the stove
     
  15. smokinal

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

    That is a good looking butt!

    Nice bark & plenty juicy!

    A point to you Sir!

    Al
     
  16. sauced

    sauced Master of the Pit

    Great looking pork.....nice bark too!!
     

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