11 pd pork shoulder

[sterlingpriceporker]

i'm assuming my best move is to make pulled pork? but should i cut it in half and smoke on two racks? will that give me more smoke flavor?  ???

[Hopefull Romantic]

It really depends on how thick it is besides it would shrink considerably when smoked / cooked.

HR

[classicrockgriller]

SPP. you have one butt that weighs 11 lbs? That was a big ole pig. Smoke it whole, lowwww and slowwww. You can add extra smoke time. what wood are you going to use?
CRG

[sterlingpriceporker]

I'm thinking for trying Mesquite. I'm thinking about trying a taco seasoning rub.

[FLBentRider]

If it fits on 1 rack, I would smoke it whole.

Its going to take a while - 18 to 20 hours.

I would apply 4 hours of smoke @220F and continue @220F until an IT of 195-200F

[classicrockgriller]

Being from Texas I like a little more smoke than some people, but if you are using mesquite than 4 hrs is plenty. FYI, The smoke gods say a piece of meat won't take on smoke after the IT has reached 150.   CRG

[Hopefull Romantic]

SPP, FLB has set you on the right track and if you use mesquite, you are going to make WTS very happy.

HR

[Habanero Smoker]

I would leave it whole also. I smoke one a while back that was 12 pounds, and it came out great. The eleven pounder should fit on the rack, since my 12 pounder did. If it is a little too wide, you can use some butchers cord and tie it up so that it does fit.

[sterlingpriceporker]

to brin or not to brin? on a long slow smoke what to you guys do. I'm done a brin for jerky and for chicken..... but how about pork? what to you guys do?

[classicrockgriller]

I rub or slater wet and wrap in cleo and frige over nite or two days. Re-rub as it is waiting for it final destination (Bradley)   CRG

[FLBentRider]

Most of the time I brine butts.

I'm dead tired - been up since 3 ... search subject butt time should pull up my pictorial and brine recipe.