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re: Smoking a Pork Shoulder
Posted on 5/25/14 at 5:22 pm to CheeseburgerEddie
Posted on 5/25/14 at 5:22 pm to CheeseburgerEddie
I've got plenty. 
ETA: Hardy, thanks for the input bruh.
ETA: Hardy, thanks for the input bruh.
This post was edited on 5/25/14 at 5:25 pm
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Posted on 5/25/14 at 5:27 pm to Duke
I've got an electric smoker, so I can't help you much on your set up.
I just smoked a brisket overnight and it was good as all get out. Was my first brisket. Just so much dang meat. Even for 8 people here, we still had 6 pounds of meat left.
I just smoked a brisket overnight and it was good as all get out. Was my first brisket. Just so much dang meat. Even for 8 people here, we still had 6 pounds of meat left.
Posted on 5/25/14 at 5:29 pm to Duke
The FB group name is "Smoking meat low and slow" I was a little off..
It's meat porn.. Be careful
It's meat porn.. Be careful
Posted on 5/25/14 at 5:32 pm to Hardy_Har
I love meat porn.
My gf won't be happy. Maybe she can look it it with me...
My gf won't be happy. Maybe she can look it it with me...
This post was edited on 5/25/14 at 5:32 pm
Posted on 5/25/14 at 5:36 pm to Hawgeye
I smoked a pork butt two weeks ago that was damn good.
I hit mine heavy with smoke early on. I've always been told that meat only takes smoke for about two hours before it starts getting its crust on the outside. After that, no smoke can really enter the meat.
I did something different with my las pork butt. I placed about 8 strips of bacon across the top after I had put on my rub. About three hours in, I had made up my beans in a foil container and placed on the rack under the pork butt. All the juices from the butt dripped into the beans.
Best pork butt and beans I've ever cooked.
Also, if you lik steak, I'd recommend trying a reverse sear cook on a thick ribeye. I did that about a month ago and I'll never normal grill a steak again.
I hit mine heavy with smoke early on. I've always been told that meat only takes smoke for about two hours before it starts getting its crust on the outside. After that, no smoke can really enter the meat.
I did something different with my las pork butt. I placed about 8 strips of bacon across the top after I had put on my rub. About three hours in, I had made up my beans in a foil container and placed on the rack under the pork butt. All the juices from the butt dripped into the beans.
Best pork butt and beans I've ever cooked.
Also, if you lik steak, I'd recommend trying a reverse sear cook on a thick ribeye. I did that about a month ago and I'll never normal grill a steak again.
Posted on 5/25/14 at 5:51 pm to Duke
save the special sauce for the last baste before you take it off, makes it nice and salty.
I guess your gf could help you make it. if not, i find abella anderson to be the best to use for cooking purposes.
I guess your gf could help you make it. if not, i find abella anderson to be the best to use for cooking purposes.
Posted on 5/26/14 at 8:11 am to sms151t
That's a big roast and a little grill. I would brine it then coat it with liquid smoke then wrap in heavy duty foil. Put in the oven at 300 deg for 30 min per pound. Then put on the grill with foil open for last 30-45 min. That works great for folks without a green egg or other smoker
Posted on 5/26/14 at 9:12 am to Pavoloco83
Be careful with sugar in your rub. If your temp is over 250 for any length if time it will burn.
Posted on 5/26/14 at 4:23 pm to Duke
how did babe turn out?
Posted on 5/26/14 at 5:55 pm to CheeseburgerEddie
Got a late start but my friends smoker. He's roasting away in a smokey abyss now.
Posted on 5/26/14 at 6:32 pm to Duke
Its just like good sex === low, slow, and long.
Cant ever go wrong like that
Cant ever go wrong like that
Posted on 5/26/14 at 10:11 pm to rootisback
Ran out of time for my party's bellies. Got the temp up to 170. Probably needed another hour or hour and a half to properly finish it. The flavor was perfect and it was perfectly tender and juicy meat. It just really wanted some extra smoke to bring the flavor from good to something special.
Will try again soon. Got to get it perfect.
Will try again soon. Got to get it perfect.
Posted on 5/26/14 at 10:40 pm to Duke
If the tenderness and moistness was where you wanted it, more time isn't your problem. More time wouldn't hurt it, but pork butt is hard to ruin to be honest. If it wasn't smoky enough for you, use more wood. Pretty simple. I don't mess around with soaking wood chips, just go big and get some hardwood. If you don't have a tree waiting to fall down, the Academy where I live sells 5 and 10 lb bags of fist sized wood chunks for about $5 and $10 respectively, and that works really well in a pinch.
The main point is, get some real wood and build a real fire. It's a bit trickier to maintain a constant temperature, but like I said, you aren't gonna mess up a pork butt, so there isn't a much better way to practice.
Edit: this is, of course, dependent on you having access to a real smoker. If you're gonna be using a kettle grill then I can't help you. But if you really enjoy it, it's worth getting a smoker, it's a great hobby to have. You can get some decent, not great but good enough cookers without breaking the bank.
The main point is, get some real wood and build a real fire. It's a bit trickier to maintain a constant temperature, but like I said, you aren't gonna mess up a pork butt, so there isn't a much better way to practice.
Edit: this is, of course, dependent on you having access to a real smoker. If you're gonna be using a kettle grill then I can't help you. But if you really enjoy it, it's worth getting a smoker, it's a great hobby to have. You can get some decent, not great but good enough cookers without breaking the bank.
This post was edited on 5/26/14 at 10:44 pm
Posted on 5/26/14 at 11:38 pm to starkag
Thanks for the advice. I don't personally have a smoker but my neighbor downstairs does and as long as I share I can use it.
I'm going to try that next time with the actual pieces of wood. Like I said, happy with the flavor and tenderness but wanted more smoke. I'm probably going to try again this weekend as we have another butt in the freezer.
I could see this being a lifelong hobby. I had a lot of fun just watching it billow.
I'm going to try that next time with the actual pieces of wood. Like I said, happy with the flavor and tenderness but wanted more smoke. I'm probably going to try again this weekend as we have another butt in the freezer.
I could see this being a lifelong hobby. I had a lot of fun just watching it billow.
Posted on 5/27/14 at 7:37 am to Duke
For a good pork butt, you want the internal temp to be about 190. That bad boy will fall apart. The fat will begin to break down the rest of the meat.
I use wood chips in my smoker. I only add wood the first couple hours and I always have a nice smoke ring and great flavor. I add about 2'cups of chips per hour the first two hours.
Also, with my electric smoker....with baby backs and with some of my pork butts, I've added a cup of Apple juice in a small pan and put below the meat....I've found this makes the internal smoke a little more moist and seems to add juiciness to the meat. The apple juice also has some sort of acid that helps make the meat a little more tender. Maybe try that some time.
I use wood chips in my smoker. I only add wood the first couple hours and I always have a nice smoke ring and great flavor. I add about 2'cups of chips per hour the first two hours.
Also, with my electric smoker....with baby backs and with some of my pork butts, I've added a cup of Apple juice in a small pan and put below the meat....I've found this makes the internal smoke a little more moist and seems to add juiciness to the meat. The apple juice also has some sort of acid that helps make the meat a little more tender. Maybe try that some time.
Posted on 5/27/14 at 9:52 am to Hawgeye
quote:
I hit mine heavy with smoke early on. I've always been told that meat only takes smoke for about two hours before it starts getting its crust on the outside. After that, no smoke can really enter the meat.
Interesting. Never considered that but it makes sense. Will have to try that next time.
I use a BGE. Did a 7.5 lb Butt and a Beer Can Chicken Yesterday. For the butt, I put inject it with a solution of honey, brown sugar, apple cider, vinegar, and lemon juice. Place it directly on the grill at about 225 for three hours. Then wrap it in tin foil and place in a foil pan on the gril for several more. Usually baste it every 45 minutes or so while smoking it with cherry wood chunks until it gets to 190. Then wrap it in foil & a towel before placing it in a cooler for a few hours.
This post was edited on 5/27/14 at 9:55 am
Posted on 5/27/14 at 10:09 am to Hawgeye
quote:
out three hours in, I had made up my beans in a foil container and placed on the rack under the pork butt. All the juices from the butt dripped into the beans.
I do this when I do ribs or shoulder and I follow this recipe. Pretty much anyone whose ever eaten them raves and I've gotten a good man "best beans ever" comments. The recipe pretty much shows why:
Barbies Baked Beans
Posted on 5/27/14 at 10:37 am to Hawgeye
quote:
I've always been told that meat only takes smoke for about two hours before it starts getting its crust on the outside. After that, no smoke can really enter the meat.
This is correct
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