Smoking the shoulder PICTURES

[CLAREGO]

ok everyone who has questions on smoking a shoulder here it goes. Ok i got this frozen shoulder for .99 lb not bad. i took the skin off of the shoulder(to get more smoke flavor on the meat). its now almost 5 and i have been smoking since 11:00 am here are some pictures with details

Just put the pork in notice i took the skin off of the shoulder

this about 2:50 pm


4:00
ok took the shoulder out saran wrap it the foiled it stuck the polder in it...   



Back into the smoker



Happy smoker indoors
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Better quality pics

<a href='http://server6.theimagehosting.com/album.php?album=11700'; title='smoked foods pictures'>smoked foods</a>

check internal temp at 8:00 185

end results::::
Check out the juices

check out the saraan wrap did not melt !

i took this two little apple forks and made it shred. i could of used pork pullers no i see why its a lot easier with them. really did not have to do this but i like the affect



I think this makes a better pulled pork. butt seems to be mostly dark meat. this shoulder had a lot of whiter meat in it the taste is real intense this got to be the best pulled pork that my bradley has given me. as far as the saran wrap I think you could skip this step and just use alumiunum foil. the only problem with doing it like this is you dont have a crusty bark like most people enjoy. i did this for a birthday party on sunday. im taking the crock pot out and mixing some apple cider vinegar and bbq sauce and let it slow cook once again

i thought all you fellow smokers would enjoy this i spent some time on editing this post.

[BigSmoker]

I bet it will be tasty :P.

[CLAREGO]

by the way i dont think they will mind here is a free image hosting site that I used for this project. its ulimited and free you cant ask for more


http://www.theimagehosting.com

later for now

[pfowl01]

Clarego,

  I haven't done a butt yet but want someday. I was wondering, did you have your smoker on after you wraped the shoulder or were you just using it as a cooler? What temp did you pull the shoulder at and wrap it and no towel? I'm still learning...I geuss I'm alittle confused. I was under the impression that you smoke for up to 4 hrs. and then just keep cooking until the internal temp is 185-190ish and then FTC for about 2 hrs., pull and enjoy. Am I wrong?

[CLAREGO]

pfowl heres the specs
on my shoulder
1. let your butt/shoulder stand an hour before putting in smoker. while doing this warm your smoker up
2. while letting your smoker warm up add your rub and remove skin(shoulder) (slather with mustard this is optional and did not do this on the shoulder) i just added parika garlic and cayenneand black pepper no mesuring just dumped her on.
3 fat side up in your smoker do not skip this make sure you have it the right way.
4. 4 hours of smoke hickory was the choice.
5. after the 4 hours took the shoulder out wrap it in saran wrap foil polder in the thickiest part of the meat back into the smoker(the temp i did not control untill i saran wrapped it and put it back into the smoker i had a cheap pyrax walmart probe thermometer to tell me the temp of the cabninet) so yes you do saran wrap it then foil it and put it back into the smoker i kept the temp around 245-250(also if you skipp this stemp go lower on the the temp i would not go over 215. if you dont saran wrap it foil it you will have a hard bark instead of a soggy bark like i had.
6 temp i let it go too 197 for this shoulder because the method i did. without s/f i would go 190 at the highest 185 the lowest.
7 FTC if you dont wrap/foil i (only let my pork set for :30 minutes on the counter the I shred it). If you do ftc let it sit for at least 1 hour up too 4.



.......notes......
if you go lower on the temp it will take a while longer to cook
i found the saran wrap foil method to take a little less cooking time and a better product
i am reheating this shoulder so on sunday i will add a cup of Apple cider Vingear and some bbq sauce (no smoke added to the sauce)
if you do ftc the bark becomes soggy if you let in the cooler to long so this seems to be the quicker way without ftc i could shred in a half hour
i cant afford a reall good thermometer buy your self a probe thermometer i go with polder and a pryax i think it cost under 10 bucks
hope this will help and believe me this smoker does all the cooking work for you just have to babysit it
Hope this helps
Later for now

[jaeger]

Clarego,

  I haven't done a butt yet but want someday.....

pfowl,
Just to clarify one thing for you, Clarego used a shoulder(picnic) with the skin on for his delicious looking product. (Nice info and pics Clarego!!!)
When he talked about removing the "skin" he is referring to the rein. You are talking about using a pork butt and you will not have a skin on a pork butt so you will not have to worry about this step. You may find a pork butt easier to work with and you should have a better yield. The cooking/smoking techniques should remain the same. When you get around to making a pork butt, I would recommend at least 2 at a time. With the cooking time involved it is nice to have more than one meal. I'm sure it won't go to waste!!! ;)

[owrstrich]

clarego...

looks good... i have done those picnics before... they didnt shred like a butt so i chopped them...  they really are worth doing once in a while... very tasty... keep the photos coming...

you gotta eat...

owrstrich

[CLAREGO]

yeah what jaeger said.... ;D
thanks for clarifing that
i appreciate take care All

Later for now