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Smoking a Pork Shoulder
Posted on 5/25/14 at 2:46 pm
Posted on 5/25/14 at 2:46 pm
So I've got a 7 lb pork shoulder on its way to the apartment. Going to throw it in a salt/sugar/smoked paprika brine overnight and smoke it tomorrow. Anybody got any tips for time, wood best for smoking, and other notes worth knowing?
First time doing it. I've got a regular kettle grill you'd get from Walmart for like 50 bucks. I can seal it well enough to keep a lot of smoke in. I'll have the charcoal to just one side with the smoldering wood chips and the pork on the other.
So yeah, what say the out masters of the SECr OT say?
First time doing it. I've got a regular kettle grill you'd get from Walmart for like 50 bucks. I can seal it well enough to keep a lot of smoke in. I'll have the charcoal to just one side with the smoldering wood chips and the pork on the other.
So yeah, what say the out masters of the SECr OT say?
7
Posted on 5/25/14 at 2:50 pm to Duke
You may have too much heat if you have two stacks. How long do you plan to let it smoke? I always wrap mine in foil then open it up the last hour or so to get the smoke flavor. I feel it helps keep the juices in.
I would put the soaked chips over the heat on one side, generally in like a small banana bread tin, cover with foil poke hole in it and replace every 3 to four hours. Slower heat better meat IMO.
I would put the soaked chips over the heat on one side, generally in like a small banana bread tin, cover with foil poke hole in it and replace every 3 to four hours. Slower heat better meat IMO.
This post was edited on 5/25/14 at 2:52 pm
Posted on 5/25/14 at 2:54 pm to sms151t
Heat is my biggest concern. It's a little grill, not a proper smoker. I think it may be too small to keep the meat far enough away from the heat.
I would like to smoke it a solid 6 to 8 hours, but if I can't control the heat that's about impossible.
Could I braise it up and then finish it on the smoke?
I would like to smoke it a solid 6 to 8 hours, but if I can't control the heat that's about impossible.
Could I braise it up and then finish it on the smoke?
This post was edited on 5/25/14 at 2:58 pm
Posted on 5/25/14 at 2:57 pm to Duke
Then I would not add the wood to the charcoal use the tin and cover with foil. If it gets too hot ope all vents. Also Instead of soaking chips in water use apple juice.
Posted on 5/25/14 at 2:58 pm to Duke
I think I would slow cook the shoulder in croc pot then add it to smoke for hour or so if you are that concerned.
It is going to turn out fine however ou do it...just experiment.
It is going to turn out fine however ou do it...just experiment.
This post was edited on 5/25/14 at 2:59 pm
Posted on 5/25/14 at 3:05 pm to sms151t
If I'm comfortable with the temperature, I'll smoke it. I'm probably going to bring the dude downstairs some beer and see if he'll just let me use his smoker.
If not, I'll probably just braise and smoke to finish if I can't keep the temp under control. Plenty of options. I mean it's a big slab of pork, it's going to be tasty no matter the method.
If not, I'll probably just braise and smoke to finish if I can't keep the temp under control. Plenty of options. I mean it's a big slab of pork, it's going to be tasty no matter the method.
Posted on 5/25/14 at 3:16 pm to Duke
I smoke a 10 lb butt yesterday on a grill, only use
about 10 coals to keep temp. about 250.(add more when needed to keep to about 10) Do the indirect heat method small
container of water near coals, and something to catch drippings. Let smoke chips soak 30 mints.
add every 30 mints. to coals when you brush with sauce.( I use a Vinegar and lemon base) Let smoke for first 4 to 5 hrs. then foil the
rest of way. Ideal temp is 201 to 203 let set about an hour or 2 before you pull, i let mine set three an it was still warm.
Meat fell off bone when i went to pull.
My sauce
2 to 4 cups of apple cider vingear or reg.
2 to 4 lemons squeeze into sauce then cut to slices and added.
Pickling Spice- about 4 tablespoons
cayenne pepper- about 4 tablespoons
Crushed red pepper- about 4 tablespoons
Yellow mustard- about a cup
1 to 2 bay leaves
Mix in pan bring to boil then let simmer for about 1/2 an hour.
Mop on pork every 30 mints.
about 10 coals to keep temp. about 250.(add more when needed to keep to about 10) Do the indirect heat method small
container of water near coals, and something to catch drippings. Let smoke chips soak 30 mints.
add every 30 mints. to coals when you brush with sauce.( I use a Vinegar and lemon base) Let smoke for first 4 to 5 hrs. then foil the
rest of way. Ideal temp is 201 to 203 let set about an hour or 2 before you pull, i let mine set three an it was still warm.
Meat fell off bone when i went to pull.
My sauce
2 to 4 cups of apple cider vingear or reg.
2 to 4 lemons squeeze into sauce then cut to slices and added.
Pickling Spice- about 4 tablespoons
cayenne pepper- about 4 tablespoons
Crushed red pepper- about 4 tablespoons
Yellow mustard- about a cup
1 to 2 bay leaves
Mix in pan bring to boil then let simmer for about 1/2 an hour.
Mop on pork every 30 mints.
This post was edited on 5/25/14 at 3:35 pm
Posted on 5/25/14 at 3:23 pm to sms151t
quote:
If it gets too hot ope all vents.
NO. If it gets too hot, CLOSE all of your vents. You don't want more oxygen getting to the coals if they're too hot. Closing the vents will slow their oxygen supply and therefore slow combustion.
Posted on 5/25/14 at 3:24 pm to DCRebel
That is right I was not thinking sorry
Posted on 5/25/14 at 3:37 pm to Duke
quote:
Could I braise it up and then finish it on the smoke
I smoked mine for about 10 hrs. on grill at 250 deg. then finish in oven the rest of the way about 3 more hrs.
This post was edited on 5/25/14 at 3:39 pm
Posted on 5/25/14 at 3:49 pm to Duke
Microwave would be best for you here wrap in double foil before starting on high for thirty minutes and presto!
Posted on 5/25/14 at 4:00 pm to sms151t
No worries.
Posted on 5/25/14 at 4:09 pm to sms151t
quote:
I always wrap mine in foil then open it up the last hour or so to get the smoke flavor. I feel it helps keep the juices in.
Posted on 5/25/14 at 4:21 pm to JCinBAMA
Gotcha. What prep do you do for the shoulder. I figured I'd brine it but I want options.
Posted on 5/25/14 at 4:28 pm to Duke
quote:
Gotcha. What prep do you do for the shoulder. I figured I'd brine it but I want options.
I just pour kosher salt all over it and let set for about 2 hrs. Then rinse real good, pat dry with paper towels.
Posted on 5/25/14 at 4:40 pm to silverdawg
quote:
Microwave would be best for you here wrap in double foil before starting on high for thirty minutes and presto!
Posted on 5/25/14 at 4:41 pm to Mizz-SEC
The drywall smoke would likely add a warm homey taste to the pig.
Posted on 5/25/14 at 5:07 pm to Duke
Go on Facebook
Join group "cooking meat low and slow"
Join group "cooking meat low and slow"
Posted on 5/25/14 at 5:08 pm to Duke
quote:
Could I braise it up and then finish it on the smoke?
I usually braise, re baste or season and then crank her down.
Posted on 5/25/14 at 5:18 pm to Duke
just don't forget the most important ingredient
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