Newbie trying a pork shoulder......looking for tips befor I start.

Discussion in 'Pork' started by corjen, Aug 20, 2011.

  1. Hello All, I am going to attempt a pork shoulder in the morning......So I figured I would ask a few Questions before hand. I searched on pork shoulder, found tons of info, but to be truthful, they took me all over the place in terms of how to , when to and what to do.

    I am using a vertical smoker, and have a ~4-5 lbs shoulder ready for rub.

    Here is what I was able to gleem:

    Rub the shoulder the day before. (Was thinking about injecting with robusto Italian dressing)

    Smoke at 225. ( I have a bag of cherry chunks) (should I put it in a foil pan?)

    Use a spritzer- (was planning apple juice, but how often?)

    Foil and add moisture at internal temp of 165. ( add moisture?? how and what?

    Continue to cook in foil until 190-205 internal temp.

    Wrap in towel and put in cooler for 1 hour.

    Thanks in advance......I will post pix as I go!!
     
     
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

     
  3. Thanks Jimmy... not sure what the brand of smoker is (Its a loaner from my father in law), but I use lump charcoal and chunk wood (hickory, apple or cherry)
     
  4. Here we are so far..... Now its wait till morning to fire it all up!!!!

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  5. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Do a search on the Minion Method...Works great with Briquettes and Chunks...Good Luck and have fun...I'll be watching for more questions and don't forget the Qview...JJ
     
  6. Will do!! Is Qview somthing other than posting pix? I did post a couple, but when I hit submit,  a pop up came up and said since I was new, a moderator was going to have to approve the post. Thanks again.
     
  7. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    No Qview is part of the REPLY box feature, little picture of the house...I am not sure why yours would not take...JJ
     
  8. smokinal

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

    When your new the moderators check on your photo's. 

    It just takes a little longer, but they will show up.
     
  9. Here we go.......shoulder on @ 8......
     
  10. 1 Hour in......spritz with apple juice.

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  11. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    looks like you doing fine to me! I don't know how to post links to other post, but if you look in the wiki for Basic Pulled Pork by Meowey there is a step by step in there that will be evrything you need. Good luck & keep the qview coming!
     
  12. smokinal

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

    Looks great so far!
     
  13. Hour 2, nice bark starting to form..... temp in smoker seems to running a bit high tho 300*  I have the vent completly closed to try and choke it down a bit.....

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  14. looks great so far!!!!!!
     
  15. Hour 3.....Internal temp of 140* My mouth wont stop watering.........

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  16. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Lookin good!
     
  17. Thanks All for the help so far....Hour 4, looks pretty much the same. Internal temp was 145*. Approx what temp is the plateau/stalled temp?
     
  18. smokinal

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

    Most of the time they tend to stall around 160.
     
  19. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Ive had it stall between 145-160. It will be easy to tell. Your thermometer will show the temp stop moving and sometimes drop a few degrees.

    Looks great so far. Did you get the cooking temp down?

    Sent from my DROIDX using Tapatalk
     
  20. Thanks....last time I checked, it was @ 150* Did get the temp under control. Have been hovering in the 230-260 range for the last couple hrs. except when I put some more cherry on. bout 30 min after that, it cought fire and had a 300* spike. ended up having to open the door  about 1/4 in after I got the fire to choke out.
     

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