Smoking Pork Shoulder Tomorrow, a question.

Discussion in 'Pork' started by remarkekim, May 20, 2011.

  1. remarkekim

    remarkekim Newbie

    I am preparing the shoulder for tomorrows smoke.

    There is a flap of meat, should I cut it off, or tie it? If so, what kind of string?

    [​IMG]
     
  2. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Don't cut it off. It'll make a nice burnt end if untied. If you want to tie it, use cotton string. You could also spear it with a toothpick or skewer to hold it against the bulk. Good luck, and post pix!
     
  3. raptor700

    raptor700 Master of the Pit OTBS Member

    I want to see this pork shoulder (burnt end)!

    You may be on to something [​IMG]
     
  4. smokinal

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

    Don't forget the Q-view!
     
  5. remarkekim

    remarkekim Newbie

    It looks like where they de-boned it, maybe the butcher got a little sloppy.

    Its in the smoker now, but the smoke seems to be white...

    I am using RO lump with Hickory chunks, but I know wood, and there were quite a few red oak chunks in there.

    my smoker is the grill pro vertical.

    I have been taking pictures already for the Qview.
     
    Last edited: May 21, 2011
  6. remarkekim

    remarkekim Newbie

    I was posting, and then when I went to check it, the smoke was blue, maybe the temps were still stabilizing.

    Charcoal tray

    [​IMG]

    [​IMG]

    Working on my in-laws house today wrapping the old beams with new red oak.

    [​IMG]
     
  7. smokinal

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

    Well you got the thin blue rolling & the oak beams look great!
     
  8. remarkekim

    remarkekim Newbie

    It turned out great. I put it in at 7:30 am, and it was going well until I ran out of charcoal and had to buy some cowboy from the local grocery store. it burned like crap compared to the RO. at about 6pm, the in-laws were going to bed so we had to take it with us and I finished it in the oven, the plateau lasted forever, and at midnight I went to bed, I got up every hour, and checked it and it was finally up to about 190 at 530, so I wrapped it in foil and towels and let it set till 7, when I got up and pulled it. I used SoFlaQuer's finishing sauce, and it turned out great! My father In-law wants me to make it for the memorial day party next weekend. I think I will, along with some ABTs and maybe some ribs.

    My Weber wireless thermometer malfunctioned, I think the wire got pinched in the door.
     
  9. remarkekim

    remarkekim Newbie

    [​IMG]
     
  10. raptor700

    raptor700 Master of the Pit OTBS Member

    Looks like it came out great!

    Thanks for sharin'  [​IMG]
     

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