Print Page - Pork shoulders again

Title: Pork shoulders again
Post by: bigmikey on April 16, 2011, 06:55:06 AM

2 7.5 lb pork shoulders with hickory smoke this time. Ribs and wings coming later.

(http://i1098.photobucket.com/albums/g377/bigmikey8111/IMAG0744.jpg)

(http://i1098.photobucket.com/albums/g377/bigmikey8111/IMAG0743.jpg)

(http://i1098.photobucket.com/albums/g377/bigmikey8111/IMAG0754.jpg)

Title: Re: Pork shoulders again
Post by: KyNola on April 16, 2011, 08:12:18 AM

Looks good Mikey. How many hours of smoke are you planning on putting on those shoulders? The reason I ask is you have got that smoke generator LOADED with bisquettes. :D

Title: Re: Pork shoulders again
Post by: bigmikey on April 16, 2011, 09:08:11 AM

Planning on 5-6 hours, then moving to oven and throwing in ribs for tonight.

Title: Re: Pork shoulders again
Post by: ghost9mm on April 16, 2011, 11:24:45 AM

WOW!!! y'all gonna be eating good for awhile...good lookin shoulders...

Title: Re: Pork shoulders again
Post by: bigmikey on April 16, 2011, 12:28:25 PM

(http://i1098.photobucket.com/albums/g377/bigmikey8111/IMAG0768.jpg)

(http://i1098.photobucket.com/albums/g377/bigmikey8111/IMAG0769.jpg)

Title: Re: Pork shoulders again
Post by: bigmikey on April 17, 2011, 12:31:05 PM

(http://i1098.photobucket.com/albums/g377/bigmikey8111/IMAG0786.jpg)
Finally hit 195 after 23 hours.

(http://i1098.photobucket.com/albums/g377/bigmikey8111/IMAG0789.jpg)
After 5 hours FTC

(http://i1098.photobucket.com/albums/g377/bigmikey8111/IMAG0788.jpg)
Just fell apart

(http://i1098.photobucket.com/albums/g377/bigmikey8111/IMAG0783.jpg)
Ribs were the best I've ever made, 4 hours in smoker with butts, then to oven wrapped in foil with half cup of apple juice for 3 hours. Then unwrapped foil, mopped with bbq sauce and let finish for 1 hour.

Title: Re: Pork shoulders again
Post by: bigmikey on April 17, 2011, 03:34:09 PM

Here is a question maybe someone can answer. In the picture of 2 finished butts, the one on left was a lot dryer than one on right. They were both injected, one with a homemade bbq sauce, and one with a pork marinade, both had a similar rub also. The only difference is the drier one was on top rack of smoker and other was 2 racks down. The top one was 10 degrees warmer the whole time until it stalled at 162, then the lower one caught up to it, and they stayed the same all the way til 195. Not sure why bottom one was so juicy and top one was dry.

Any input is appreciated

Title: Re: Pork shoulders again
Post by: OU812 on April 17, 2011, 05:28:19 PM

All that pork looks gooood!

As far as the dry one it could be a couple things,

1) the pig that hunk of meat came from, age does matter.

2) The top one was dripping juices down on the bottom one, keeping it moist.

Title: Re: Pork shoulders again
Post by: ghost9mm on April 17, 2011, 05:54:51 PM

Really looks great partner, a job well done I would say...the ribs look killer...

Title: Re: Pork shoulders again
Post by: OldHickory on April 17, 2011, 05:58:55 PM

I smoke my pork shoulders 8hrs. minimum with hickory, works for me.

BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Meat => Topic started by: bigmikey on April 16, 2011, 06:55:06 AM