7lb Pork Shoulder for pulled pork

Smokey J · June 13, 2017, 09:53:05 AM

Giving this a shot today... Picked up the shoulder yesterday and let it sit overnight vac sealed ion the fridge. I didn't brine it, just a rub. First time I hope it turns out!I'm going to smoke it with Hickory and Apple wood.

https://goo.gl/photos/ST51FoYpo3VzQAno6

https://goo.gl/photos/WUj7X4oGNBP4Tyre8

https://goo.gl/photos/Upy9sdJgbYhwp8d56

Wish me luck!

watchdog56 · June 13, 2017, 09:56:49 AM

Looks like you are going in the right direction. Good luck

cherrybergher · June 13, 2017, 01:53:04 PM

Looks like you're well on your way, good luck

Smokey J · June 13, 2017, 05:28:48 PM

It's been in for 3 1/2 hours and the temp is still climbing at a nice pace. At 151 right now.... Waiting for the dreaded stall, not sure what to expect but the plan is to keep it in until about 200 before I take it out. Sauce it and wrap in foil for a half hour or so. Hoping that turns out to be ok.... and maybe not at 3 am :)

Thanks for the comments! I cant wait!

Smokey J · June 13, 2017, 06:16:59 PM

4 Hours in and I had to refill the water for the drip bowl... Had to snap a pic... Cant wait now!!

https://goo.gl/photos/UAeTP1fctWPfjstk8

Smoker John · June 14, 2017, 08:00:11 AM

Looking tasty

Smokey J · June 14, 2017, 07:09:34 PM

Finished up at 1:30 am lol. I learned from it though, next time I will either wrap in foil with apple juice after 4 or 5 hours, or I will spray it. Probably a brine too. Seems like it could of been more moist on the outside. It's still good, I just think I could do better :)

Here's a few pics

https://goo.gl/photos/JWxVxbyMWzyf2Dus5

https://goo.gl/photos/ExFgkNDNZrt9bdkJ8

https://goo.gl/photos/u5sTHskPrqgTApmF8

Habanero Smoker · June 15, 2017, 02:04:27 AM

Looks like you had a good cook. The bark (outside/outer layer) is what most look for. I usually shave it off, chop it up and mix in with the pulled pork. Foiling will give you a softer bark, but you may want to wait more than 4 - 5 hours. Foiling before the bark has time to form, you may loose all seasonings covering the meat. Wait for the butt to hit around 160°F before foiling.

watchdog56 · June 15, 2017, 05:15:46 AM

Nice looking meat. Looks like the bone came out nice and clean.

Smokey J · June 15, 2017, 07:43:54 PM

Quote from: Habanero Smoker on June 15, 2017, 02:04:27 AM
Looks like you had a good cook. The bark (outside/outer layer) is what most look for. I usually shave it off, chop it up and mix in with the pulled pork. Foiling will give you a softer bark, but you may want to wait more than 4 - 5 hours. Foiling before the bark has time to form, you may loose all seasonings covering the meat. Wait for the butt to hit around 160°F before foiling.

Thanks Hab, I appreciate the feedback! I cant wait to try another one. I'm taking a few days off this week so I think my next thing to tackle is a brisket... Will share! :)

Smokey J · June 15, 2017, 07:45:18 PM

Quote from: watchdog56 on June 15, 2017, 05:15:46 AM
Nice looking meat. Looks like the bone came out nice and clean.

Thanks! it came out really smooth... I had my fingers crossed lol I knew that was the test.

paulopadrao · June 16, 2017, 12:53:46 AM

Hallo Smoker J. You maked a nice job. What you use to rub the pork? Sace recipe we know?

Smokey J · June 16, 2017, 09:41:21 AM

Quote from: paulopadrao on June 16, 2017, 12:53:46 AM
Hallo Smoker J. You maked a nice job. What you use to rub the pork? Sace recipe we know?

Thank you! I grabbed a pulled pork rub from my butcher and just added some of my own spices to make it mine. With the sauce I honestly combined a couple sauces, Stubb's and some sweet baby Ray's I think it was and a bit of Dave's hot sauce from Nova Scotia! Best hot sauce in the world lol