The Whole Shoulder

Discussion in 'Pork' started by adam cothren, Sep 13, 2014.

  1. adam cothren

    adam cothren Newbie

    My first post - hope I am in the right spot...

    This is my 5th smoke with my Old Country BBQ "Wrangler" smoker, and my first time smoking an entire pork shoulder. It is a 19# pork shoulder. I trimmed the skin/fat for the one side that had it and scored what was left on the "arm". Seasoned it with some commercial rub, injected it with salt, sugar, vinegar, mustard, apple juice, jalapeno powder, garlic, and onion salt. Made a "mop sauce" with KC Masterpiece "Memphis" style sauce, beer, vinegar and apple juice. I have no idea how long it will take, but was going to post some pics of it's progression throughout the smoke. I welcome any suggestions and look forward to receiving feedback. Smoking at 285-300 today.


    disco likes this.
  2. 19 lbs? you have a football team coming over for diner ( tomorrow )?
  3. adam cothren

    adam cothren Newbie

    LOL - Maybe a basketball team! - Family of 6 so I gotta get the bang for the buck. About to throw the chicken on (for supper tonight) since the shoulder will take a month to cook.
  4. reinhard

    reinhard Master of the Pit OTBS Member

    Man, that's a beautiful piece of meat!!! Ya, I think it will take some time.  I haven't seen the whole shoulder sold here like that.  Only time I saw that is when I cut up a whole hog a few times myself.  I'll be looking forward to the future pics.  I'm sure you will have a great meal ahead when your done.  Reinhard
  5. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    Looks like your off to a great start.................I will be watching this one for sure... At 285 to 300 it should take bout 8 hrs..............bring it to 205 IT to pull.............................Good luck

  6. adam cothren

    adam cothren Newbie

    4hrs of smoke - Time to wrap the shoulder and start the chicken. Adding some apples, garlic, dehydrated onions, black pepper and garlic before I wrap.

  7. thoseguys26

    thoseguys26 Master of the Pit

    The way the q-view is coming I'll be sticking around to see the final pics! Chicken looks like it's going to be great. Cheers!
  8. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    What temp. , and for how long [​IMG]   Chicken looks great and good bark forming on the Butt.

    [​IMG]  , I'll be watching . . .
  9. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    keep us posted ,looks like the family will be eating well !
    Last edited: Sep 14, 2014
  10. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Great looking smoke so far. As you asked for suggestions:
    1. Adopt a fat old Canadian into your family.
    2. Send me your address.
    3. Invite me to dinner.
    4. Hold dinner for me, I'll be driving as fast as I can.
  11. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Wow!!!! That's a loaded smoker! Gonna be some tasty smoked meal or 4!!!!!
  12. b-one

    b-one Smoking Guru OTBS Member

    Wow 19#er sounds like a marathon. Looking great so far.
  13. Nothing beats a full smoker. I'm not sure I have ever seen a 19LB shoulder. That will feed an army with some left for Disco and I [​IMG].

    Happy smoken.

  14. adam cothren

    adam cothren Newbie

    Here is the finished Brontosaurus shoulder. Wound up taking about 11 hours at 275 to hit internals at 206. It literally disintegrated during the pull. Very tasty!


    boykjo likes this.
  15. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I'll pick you up on the way.
    Terrific looking pork and thanks for the great qview.


    boykjo likes this.

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