Spareribs and Shoulder Weekend

Discussion in 'Pork' started by ohm, Aug 30, 2008.

  1. ohm

    ohm StickBurners SMF Premier Member

    So this weekend is here and another round with the smoker. This weekend we are smoking a huge slab of spareribs and a boneless shoulder and oh ya....a fat half of brisket I had left over. Doing the normal 3-2-1 for the ribs (adjusting as needed), not really sure what to do with the shoulder and well the brisket will smoke as normal. I had to switch to charcoal this weekend because we ran out of whole wood last weekend and I did not have time to go out and pickup another truck load. We picked up some Kingsford Hickory and Mesquite charcoal and did a mix.

    I am down with the ribs and know what I should do to finish them up but this is the first time I have done a shoulder. Anyone have any suggestions on the shoulder? What temperature should I let that sucker go till and should I wrap in foil then finish?

    I will post the pre-Q qviews as soon as I can make it back in the house.
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    Last edited: Aug 5, 2016
  2. ohm

    ohm StickBurners SMF Premier Member

    Any suggestions on the shoulder? I went ahead and wrapped in 3 hours in.
     
  3. flash

    flash Smoking Guru OTBS Member

    Shoulder is pretty much like a butt. 175 to 180 for sliced, 195 to 205 internal for pulled.
     

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