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-   -   Smoked Pork Shoulder (http://www.muscleandbrawn.com/forum/showthread.php?t=10394)

jwood 06-26-2012 08:54 PM

Smoked Pork Shoulder
 
I know we have a lot of guys that do some serious cooking on here. Do any of you guys have experience with smoking pork shoulder?

My family just purchased a smoker and I am planning to do a nice pork shoulder this weekend.

I am looking for a simple yet delicious recipe.

Who has done it? Need some help

Thanks in advance

angie828 06-28-2012 05:37 PM

I have never smoked anything but my brother in law has. I will see about getting a few recipes for you.

jwood 06-28-2012 06:14 PM

Quote:

Originally Posted by angie828 (Post 254939)
I have never smoked anything but my brother in law has. I will see about getting a few recipes for you.

Thanks thats awesome, I have somewhat of a plan together. Hopefully it turns out well.

moeheep 06-28-2012 07:13 PM

I tried to smoke a turkey once...but I couldn't get it lit....

Ch...Ching

bamazav 06-28-2012 09:05 PM

First thing to remember is "LOW AND SLOW." Don't be in a hurry and don't keep checking it. Be sure to soak your chicks or chunks, you want them to smolder not burn up with a flash.

So many different ways to go about this. I create a dry rub, lots of good recipe ideas on the web. Rub on liberally, the night before. A little yellow mustard rubbed on first will help tenderize the meat.

Around here, Va. Beach/ North Carolina, many inject the shoulder with some apple cider vinegar. If you are water smoking, add some ac vinegar to the water.

I have yet to venture into making my own sauce. There is a local sauce called, "Uncle Yammy's" that I really like. Nice flavor, a little kick.

ricka182 06-28-2012 09:09 PM

I've done a few before, make some real good pulled pork. I use hardwood charcoal, lots of it to form a good bed of coals. Then chunks of moisted hardwood, hickory and applewood usually. I use some apple cider vinegar to soak them prior.

For the pork prep, the night before rub it down with dijon mustard, then a mix of black pepper, paprika, oinon powder, and brown sugar. Wrap the whole thing in plastic and fridge it overnight. Take it out about an hour before it goes on to let it hit room temp. I try to keep the smoker temp around 250d, smoking about an hour per pound. Time is a guide, more important to watch internal temp to 180-190 degrees at the thickest part. On the grill for the first 5 hours, then wrap in foil to finish for extra juicy awesomness.

I only open the door once every 40-50 minutes for mopping. Mopping is applying a sauce or other liquid to help keep it moist. I like 2 parts apple cider vinegar, 1 part grapeseed oil, and 1/4 part orange blossom honey. I use a bbq mop, you can find them online or just use a spray bottle.

And just to make sure, you know the pork is cooked with indirect heat, right? If you put the pork over the coals direct for 8 hours, you'll be dissappointed for sure. I only say so because I know someone who bought a smoker, and didn't do it right, would up with a 6 pound chunk of charred nastiness..

What kind of smoker is it? Now I'm hungry...and it's going to be too damn hot this weekend for me to be cooking outside.. om nom nom

BigJosh 06-28-2012 09:10 PM

Great thread. I just got an offset smoker for fathers day!

bamazav 06-28-2012 09:21 PM

Quote:

Originally Posted by ricka182 (Post 254965)
I've done a few before, make some real good pulled pork. I use hardwood charcoal, lots of it to form a good bed of coals. Then chunks of moisted hardwood, hickory and applewood usually. I use some apple cider vinegar to soak them prior.

For the pork prep, the night before rub it down with dijon mustard, then a mix of black pepper, paprika, oinon powder, and brown sugar. Wrap the whole thing in plastic and fridge it overnight. Take it out about an hour before it goes on to let it hit room temp. I try to keep the smoker temp around 250d, smoking about an hour per pound. Time is a guide, more important to watch internal temp to 180-190 degrees at the thickest part. On the grill for the first 5 hours, then wrap in foil to finish for extra juicy awesomness.

I only open the door once every 40-50 minutes for mopping. Mopping is applying a sauce or other liquid to help keep it moist. I like 2 parts apple cider vinegar, 1 part grapeseed oil, and 1/4 part orange blossom honey. I use a bbq mop, you can find them online or just use a spray bottle.

And just to make sure, you know the pork is cooked with indirect heat, right? If you put the pork over the coals direct for 8 hours, you'll be dissappointed for sure. I only say so because I know someone who bought a smoker, and didn't do it right, would up with a 6 pound chunk of charred nastiness..

What kind of smoker is it? Now I'm hungry...and it's going to be too damn hot this weekend for me to be cooking outside.. om nom nom

Great post. I water smoke, so I have not had a need to mop, mine have been very moist.

I have made a rub with some salt, pepper, brown sugar, chopotle powder, dark choc cocoa, garlic and a little paprika.

On a similar note, different animal. Anyone ever try smoking a London Broil?

Careful with the sugars, as they can burn easily.


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