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Smoking a shoulder in 3 days
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fenriswolf
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Joined: 09 Apr 2011
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Location: Ohio

PostPosted: Tue Apr 19 11 7:49 am    Post subject: Smoking a shoulder in 3 days Reply with quote

I am going to smoke my first pork shoulder, and I was mulling over how I want to do it. Originally I was going to brine, but after reading some things on the forum I will not. I have a nice rub I made up already(brown sugar cayenne pepper, +lots of other seasonings) I have made 3 pork shoulder/butts previously, but I made them in the oven. So I am quite excited to be smoking one. I was wondering if I should do the mustard smothered rub thing. I heard of people using cola with pulled pork, whats that about? Marinade it? I will be up for several hours tonight so i can start preparing it or whatever you guys suggest. Thanks in advance.
On a side note I was gonna try brisket but it was like 4.88/lb at walmart, I was going to do the sticky brisket with dr pepper teriyaki and Worcestershire. So yeah pork is cheaper.
-Chris
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Jarhead
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PostPosted: Tue Apr 19 11 9:40 am    Post subject: Reply with quote

Are you talking whole shoulder, shank or butt?
I like butts the best. Embarassed Better flavor and texture IMHO.
I don't slather with mustard and no marinade. I rub it about 2 hours before I put it on the cooker and let it get to room temp.. Just do it the KISS way and you will do fine.
Here a good 101 from Smokin' Okie.
http://www.cookshack.com/pork-butt-101
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fenriswolf
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PostPosted: Tue Apr 19 11 9:56 am    Post subject: Reply with quote

The package says "pork shoulder butt blade roast."
The times I've made one before I rubbed it 24 hours before cooking and then again precook. 2 hours before cook just seems like it won't have time to marinade in it?
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Raine
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PostPosted: Tue Apr 19 11 10:07 am    Post subject: Reply with quote

Remember KISS Keep it simple.

Sometimes less is more!
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fenriswolf
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PostPosted: Tue Apr 19 11 10:16 am    Post subject: Reply with quote

+2 for KISS
I will KISS.
Thank you gentleman. Will update post cook.

Last ?
Should I make this?

Smokin Okies Vinegar Mop for Pulled Pork
(also called an Eastern Carolina Sauce)


* 2 cups cider vinegar
* 1/2 cup brown sugar (packed)
* 2 tablespoons salt (I like the flavor in Kosher/Sea Salt and bigger granules)
* 2 tablespoon red pepper (crushed)
* 1 teaspoon cayenne (I've also used Hungarian Paprika)


Last edited by fenriswolf on Tue Apr 19 11 10:21 am; edited 1 time in total
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Jarhead
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PostPosted: Tue Apr 19 11 10:20 am    Post subject: Reply with quote

fenriswolf wrote:
The package says "pork shoulder butt blade roast."
The times I've made one before I rubbed it 24 hours before cooking and then again precook. 2 hours before cook just seems like it won't have time to marinade in it?

You have the butt.
If your rub has a bunch of salt it might come out tasting hammy.
If you are worried about getting flavor deep into the meat, just inject it with some room temp apple juice and your rub. I rub it, hit it with a Jaccard and lightly rub it again.
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fenriswolf
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PostPosted: Tue Apr 19 11 10:23 am    Post subject: Reply with quote

I don't like salt and generally don't use it. However, there is garlic salt in it.
Like I edited above should I make that vinegar mop stuff?
Do you baste it every couple hours or so?
Thanks again.
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Raine
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PostPosted: Tue Apr 19 11 10:29 am    Post subject: Reply with quote

You really shouldn't have a moisture problem.

Moping/basting, remember everytime you raise the lid you can add at least another 30 minutes.

"If you're looking, you ain't cooking."
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Jarhead
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PostPosted: Tue Apr 19 11 11:38 am    Post subject: Reply with quote

fenriswolf wrote:
I don't like salt and generally don't use it. However, there is garlic salt in it.
Like I edited above should I make that vinegar mop stuff?
Do you baste it every couple hours or so?
Thanks again.

Don't do it too soon or you will mop all of your rub off.
Get a decent bark on it before you start mopping.
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Pit Boss
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PostPosted: Tue Apr 19 11 9:03 pm    Post subject: Reply with quote

Make the sauce you posted up there...............but don't mop with it.

When finished cooking, pull or chop your pork...taste for seasoning and add a splash of that vinegar sauce to the meat. Mix it up well and taste again. Repeat until you get it perfect.

There really isn't much of a need to season that pork butt ahead of time unless you just want to. You're not going to "season" the interior meat w/o a brine...and there's no need to brine a pork butt.
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Smokin Mike
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PostPosted: Tue Apr 19 11 9:50 pm    Post subject: Reply with quote

fenriswolf, When I first started smoking meat, pork shoulders in particular, I went with the mustard slather, the rub, mops, wrapping in foil, blah, blah, blah. Want to know what I do today? I give it a simple rub, put it in the cooker, and I don't open the lid until she hits 195 or more. I'll put it in an aluminum pan, cover and let it rest a bit, pull the pork, and then hit it with some finishing sauce. The stuff is wonderful. I'm not sure why I wanted to over complicate my life in the early days but these guys helped me correct the error of my ways and I'm grateful.

Relax, enjoy your cook, and later down the road if you want to tweak your rub or experiment with a mop then you'll have something to base it on and can figure out what works and what doesn't. My 2 cents.
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fenriswolf
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PostPosted: Wed Apr 20 11 1:47 am    Post subject: Reply with quote

Pit Boss wrote:
Make the sauce you posted up there...............but don't mop with it.

When finished cooking, pull or chop your pork...taste for seasoning and add a splash of that vinegar sauce to the meat. Mix it up well and taste again. Repeat until you get it perfect.

There really isn't much of a need to season that pork butt ahead of time unless you just want to. You're not going to "season" the interior meat w/o a brine...and there's no need to brine a pork butt.


I will do that, thanks for the help everyone.
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GeorgeH
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PostPosted: Wed Apr 20 11 2:03 am    Post subject: Reply with quote

You might find some basting/sauce recipes on this posting:

http://www.thesmokering.com/forum/viewtopic.php?t=38054&highlight=pulled+pork+sauce

George
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reubenray
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PostPosted: Wed Apr 20 11 6:57 am    Post subject: Reply with quote

I bought the twin pack "pork shoulder butt" from Sam's Club today and will be doing it this weekend. Is this a shoulder, shank or butt? I am assumeing it is a butt. Do you do things different for these?

Is it necessary to inject anything?
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Raine
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PostPosted: Wed Apr 20 11 7:04 am    Post subject: Reply with quote

We don't inject, don't see the need for it.

SAM's yes, it should be a butt.

Flavor it with time & wood.
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Pit Boss
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PostPosted: Wed Apr 20 11 7:43 pm    Post subject: Reply with quote

Rain is correct. You have butts. Cook them the same.

It is not necessary to inject. Folks only do that as a personal preference for changing the flavor of their meat. Personally, I like the taste of pork...so I don't inject.
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fenriswolf
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PostPosted: Fri Apr 22 11 8:57 am    Post subject: Reply with quote

Been smokin for 7:50 minutes. Got my camera ready. Gonna foil it and put it in a cooler for an hour. Cannot wait!! Smoker worked pretty good. Didn't really use the new damper I put on the top. It was a windy day and it stayed about 200-215 topping out at 230. I question my charcoal also, I have the cowboy lump and it was mostly little pieces... i won't be buying that brand again. I had some turkey legs I took out at 6 hours, they were yummy. I brined them with herbs for 13 hours, and rubbed with EVOO and more herbs. Will post pics later tonight. I made the finishing sauce and made some BBQ sauce by adding 1/2 cup ketchup and 1/2 cup brown sugar. Since it was very spicy I whipped up a second sauce that is sweet and tangy for my wife and son. Knowing the basics I was able to make one up with no recipe and it turned out pretty good.
/update over
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Raine
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PostPosted: Fri Apr 22 11 10:19 am    Post subject: Reply with quote

Check out this thread on cowboy lump.

http://www.thesmokering.com/forum/viewtopic.php?t=49736&highlight=cowboy+lump
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fenriswolf
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PostPosted: Fri Apr 22 11 11:30 am    Post subject: Reply with quote

yea I saw that.

Unfortunately my pork was not done. After resting I attempted to pull off a chunk to eat and it was still pink. I used two thermometers to check the temp and one said 160 and the other less. I chose to believe the higher one and I got burned. The pork is in the oven at 250. I am a sad panda.

Looks like I was supposed to cook until 200. Live and learn....
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fenriswolf
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PostPosted: Fri Apr 22 11 3:37 pm    Post subject: Pictures!! Reply with quote

The halfway snack.

The pork.

The Pull. (See my smoke ring?) Very Happy

The Sweet delicious payoff of 15 hours of work, my sammy with extra bark.
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