18 Hour Smoked Pork Shoulder

[bacon_crazy510]

Ummm. Pulled pork.

I smoked a 9 pound shoulder for 18 hours at 250F with oak pellets on the Yoder. First I injected it with as much Dr. Pepper as I could get it to retain, then I seasoned it heavily with Meat Church's "Honey Hog". Every so often I basted it with apple cider to keep it moist.

Once done I let it rest in a cooler for an hour, then split it into thirds - I gave a third of it to a few friends that we haven't been able to hang out
with because of the quarantine.

Man, was it tender .... it just "smooshed" when I went to shred it! It was delicious.

 

[TNJAKE]

Looks good. Nice job!

 

[sawhorseray]

Boy howdy, that is just a wonderful, beautiful smoke, huge Like! I'm not a wrapper and love that bark, seems porkbutts are taking a bit longer recently for some reason, who knows. So you inject with straight Dr Pepper, as in the soft drink soda pop? RAY

 

[bacon_crazy510]

Yes sawhorseray , straight up soda pop. I had a friend tell me that's how he does pork shoulder, so what the heck? I thought I'd give it a try. The meat is so moist and tender, and there is no "soda pop" flavor, just good sweet pork flavor.

 

[sawhorseray]

Sounds good, I'm trying it on my next one! I understand injecting increases the smoke time a bit, but as long as they all seem to take so long anyway lately no big deal. RAY

 

[normanaj]

Sounds good!Will have to try the soda injection method.

 

[Smkryng]

Very nice, love the color on it!

 

[ososmokeshack]

That looks perfect! Nice work!

 

[chilerelleno]

Heck yeah, that Butt's bark looks great.
Bet it was even better than it looks.

 

[bacon_crazy510]

Thanks for the kind words TNJAKE , sawhorseray , normanaj , Smkryng , ososmokeshack and chilerelleno !

 

[HalfSmoked]

Alright man you nailed that one. Looks great.

Warren

 

[thirdeye]

I think you nailed that one.

Since you are a Dr Pepper fan too, I'm curious if you have ever had Dublin Dr Pepper, sadly they don't make it anymore? It was made at the plant in Dublin, Texas and was made with pure cane sugar. There is a sugar sweetened Dr Pepper sold in Texas, but it's not as good as the Dublin version. Anyways, I would cut it 40:60 with home made smoked pork broth for my injection. Now I use Mexican CocaCola, which is also made with cane sugar.

 

[bacon_crazy510]

I never tried the Dublin Dr. Pepper thirdeye ... I did see the documentary about them a while back.

 

[uncle eddie]

Very nice looking shoulder...I bet the PP was awesome. Like!

 

[HalfSmoked]

bacon_crazy510 Thanks for the like it is greatly appreciated.

Warren

 

[sauced]

Great looking pulled pork!!! BUT...18 hours to cook a 9 pound pork shoulder?

 

[bacon_crazy510]

Great looking pulled pork!!! BUT...18 hours to cook a 9 pound pork shoulder?

You bet sauced ... this was the best tasting PP I've ever done. It had perfect bark, and was soft as butter. It literally came apart like a pile of the most supple, tender sweet meat. Ummm. Sweet meat.

 

[Fueling Around]

Looks great. I haven't tried bondage on a pork shoulder.

I smoked a 7# shoulder (butt) on Sunday for around 12 hours.
No inject. A simple rub and wrap for 12 hours before going on the pooper (pellet grill) at 250° with a smoke tube full of maple for a mild smoke flavor. Last 2 hours in the oven due to threat of rain. Hey why not? Meat stops taking smoke so just wasting valuable pellets

Does injecting (basically sugar water) add that much time to a higher temperature smoke?

 

[forktender]

Looks great. I haven't tried bondage on a pork shoulder.

I smoked a 7# shoulder (butt) on Sunday for around 12 hours.
No inject. A simple rub and wrap for 12 hours before going on the pooper (pellet grill) at 250° with a smoke tube full of maple for a mild smoke flavor. Last 2 hours in the oven due to threat of rain. Hey why not? Meat stops taking smoke so just wasting valuable pellets

Does injecting (basically sugar water) add that much time to a higher temperature smoke?

Yes it sure does, any injection is going to take an hour or two+ hours longer than no injection.
I injected a pork picnic a few years ago and it took 22 hours, the week before I smoked a larger picnic and it was done in 18 hours at 265* both were unwrapped throughout the whole smoke.

I'm also a fan of using Mexican Coke as well but not as injection I put it in a spray bottle to spritz, it adds a nice sweet bark to the butts and a nice caramel color. I like using Dijon mustard then a simple rub made up of coarse smoked salt, coarse black pepper and sometimes smoked Hungarian paprika, it's my K.I.S.S
( Keep, It, Simple, Stupid) method.

If I could find the Dublin Dr. Pepper I'd use it in a heart beat, the stuff was amazing.
My nephew was stationed at the Marine Aviation training base in Corpus Christi and when he would come home he'd bring me 24 to 48 of the D.Dr. Peppers. And some cream soda that was out of this world and I'm not really into cream soda. I can't remember the name of it for the life of me.
Damn Old Timer's is get'in to me again.

Dan

 

[forktender]

Ummm. Pulled pork.

I smoked a 9 pound shoulder for 18 hours at 250F with oak pellets on the Yoder. First I injected it with as much Dr. Pepper as I could get it to retain, then I seasoned it heavily with Meat Church's "Honey Hog". Every so often I basted it with apple cider to keep it moist.

Once done I let it rest in a cooler for an hour, then split it into thirds - I gave a third of it to a few friends that we haven't been able to hang out
with because of the quarantine.

Man, was it tender .... it just "smooshed" when I went to shred it! It was delicious.
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Nice butt bro............Bawhahaha, did I just say that out loud?
Beautiful color on that bark, nice work.