Starting a Pork Shoulder Smoke!

[mwilliams7967]

Gonna start a shoulder smoke tonite and hopefully have some good pulled pig for the Steelers game tomorrow. I brined it in the Sauce Bauce's recipe for 8 hours, then applied the rub! Here it is getting ready to go in!


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[beefmann]

looking good so far, cook at 220 - 225  smoke with hickory mesquite oak or maple, no more then 4 hours, till an IT of 190- 200 , start checking at 185 F to  see if it is  ready  to be  pulled, if it  pulls easy then  pull it,, if not wait another 5 degrees and  try again.... once  done you  can  place into a crock  pot  with apple  juice to  keep warm and introduce moisture back into the meat,

keep the top  vent  open..  good  luck on the  smoke and  game 

[mwilliams7967]

Thank you! I like the crock pot idea.


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[beefmann]

your  welcome, and enjoy

[Saber 4]

Looks like it will be good for the game tomorrow.

[mwilliams7967]

Update! Just got through the stall and at 178 degrees! It got colder than expected overnight dropping my box to 180 while I slept. I got it back to 220 at 5am. Pictures to follow


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[mwilliams7967]

Here it is 17 hours later at 195 degrees. It is now foiled and toweled in the cooler! The fork spun like it was in butter!! I can't wait!!


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[ragweed]

Very nice.  Great looking bark.

[beefmann]

great looking bark

[Tenpoint5]

Nice looking butt!

[mevswild]

Beauty looking pork!! Glad to hear you liked the cheeseburger bites and that you're gonna try them out

[mwilliams7967]

Annnnd here it is pulled!! I made a vinegar based table sauce to go with it. I'll let you know how it tastes!!!!


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[mwilliams7967]

Here's the final result, topped with coleslaw and a Carolina sauce. (Ignore the fine china it's on)


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[Gafala]

Love the fine china, but the food is better. ;D :)

[iceman]

Good lookin sammie  :P  :)