well i am going to try my first pork shoulder this weekend, planning on eating it for lunch on sunday.
It is a 7lb pork shoulder with bone in, used the rub from smoke and spice book, the mr. brown rub.
Going to try out my pid as well, played with it a little bit today and it seems to be working great, just need to get it going on the smoker.
Plan on smoking it for 3-4 hours with hickory and maybe some maple in there.
Also going to set the pid at 230, think that should be a good temperature, going to leave it in the bradley until it hits the 190 mark.
How long do you think it will take to cook this shoulder? Trying to get an idea on when i should throw it in the smoker. I am thinking if i throw it in around 10pm saturday night i should be pretty good, i will probably check it around 2-3am just to make sure the pid is working correctly and to turn off the puck advancer.
Also have 22 atbs i made up tonight, going to throw them on as well.
Also what do you suggest doing for the tenting on it? I picked up some lasagna pans tonight that i plan to tent the shoulder in
Thanks again!
forgot to ask, but what is a good sauce to go with this? i know the recipe site has some, but what is some of your favorites
It should take 12-14 hours.
I like the Vaunted Vinegar sauce on the recipe site.
Sounds good, i made some abts lat week. Stuffed them with owen's country sausage, cream cheese, cheddar and mozzerela. Wrapped with bacon.
Quote from: goblism on August 21, 2009, 09:36:17 PM
well i am going to try my first pork shoulder this weekend, planning on eating it for lunch on sunday.
How long do you think it will take to cook this shoulder? Trying to get an idea on when i should throw it in the smoker. I am thinking if i throw it in around 10pm saturday night i should be pretty good, i will probably check it around 2-3am just to make sure the pid is working correctly and to turn off the puck advancer.
Thanks again!
When you check the pid also make sure to empty the bowl with the spent pucks and refill with water
What FLBR and Deb said is spot on - the 230 deg temp is perfect! Vent open! Smoke away!
For pulled pork I like the sauce posted by Mr Walleye. Here's a link to it.
http://forum.bradleysmoker.com/index.php?topic=8363.0
I haven't found a sauce yet that beats nepas' Carolina Mustard Sauce (http://forum.bradleysmoker.com/index.php?topic=10651.0) (although I use just a bit less sugar) and it keeps for a couple of months if you make enough to have any left over.
Here is the shoulder before i put it in the smoker, going to let the pid get up to 230 or so before i program the pid, want fairly accurate numbers before it actually starts going.
(http://i203.photobucket.com/albums/aa12/goblism/DSC00047.jpg)
Threw in a couple of ABTs while it was preheating, going to pull them after another hour or so.
hopefully it takes less than 14-15 hours, that is pretty much my latest serving time i want to be at
would love for it to take 11-12 hours, giving me 2 hours to ftc
Put it in about 40 minutes ago, and my et-7 says it is 225 degrees inside
decided to use a friends bradley because of something i need to do with mine...his heats great!
When i picked up the shoulder it pretty much fell apart, made it extremely easy to get the bone out.
Cooked it until an IT of 195 and than FTC for about 1-2 hours
(http://i203.photobucket.com/albums/aa12/goblism/DSC00052.jpg)
Here are the ABTs
(http://i203.photobucket.com/albums/aa12/goblism/DSC00053.jpg)
(http://i203.photobucket.com/albums/aa12/goblism/DSC00049.jpg)
Looks great! Did you wrap it in foil after the initial smoke, or later?
after the initial smoke i wrapped it in foil...man was there some juices in that foil!
I bet... I just put a drip pan under mine, leaving the butt fully exposed. Hey, no sniggering in the back!!
But I'm going to do that next time. Maybe just put the butt in a foil pan w/ foil cover, so I can use the pan at the end to catch all of the mess when I pull it. I end up using a pan for FTC, and trashing another pan with the drippings. Might as well consolidate.
Good looking grub there G. Love that pork and abt's :P
It all looks delish Goblism!
Thanks for sharing some pics with us....we LOVE pics!
Carolyn
it was very good, ended up with a lot more pork then i was suspecting, made enough for probably 14-15 people.
Got nothing but praises from everyone, I ate it with my parents, and my 6 year old sister thought i should leave the leftovers with them...maybe should have because that would give me a reason to make something else!