Pork Shoulder..... your recipes'

[s219]

Mmmm, looks nice!

 

[UpToNoGood]

I lather my pork butts or shoulders with mustard first. Then use a dry rub from "Head Country". I put them on the smoker at 6am and use lump charcoal for the heat and add apple wood chunks for flavor. as for the wood choice I have been told hickory or mesquite is good for meat being cooked 1 hour or less. Any longer than an hour and hickory or mesquite will make the meat taste too harsh. For any meats over an hour use fruit woods for a better taste. And this wood info is not to get anyone in a uproar just my thought on what I have learned. Anyway I keep the smoker at 200 from 6am til about 2-3 pm. Then I remove the meat from the smoker and foil them and place on a cooking sheet in the oven at 200 til 5:30 for dinner. The key to pork or brisket is low and slow. Once the meat is in the oven for the final hours of cooking I can catch a nap. Some people will tell you to never put the meat in the oven, however when smoking meat the smoke will only penetrate the meat so much creating the smoke ring and no more. So once the smoke has done it part making the smoke ring any time after that you are only cooking it in the smoker.

Most of what I have said was not made up by me, but learned on another forum by Smoking/BBQ experts. The Smoke Ring

 

[s219]

I think you can over-do it with smoke from any type of wood, it's just that Hickory and Mesquite are stronger and will do it easier. Chicken is especially sensitive to over-smoking, and can taste like a wet cigarette if over-smoked! Pork is more forgiving, as are whole turkeys to an extent. I generally smoke pork and turkey for two hours only, and finish the rest of the cooking in the oven.

 

[schoolsout]

A smoking wood I've fallen in love with is black cherry. Try it sometime. The smoke isn't too harsh and has a great smell/taste

 

[brin]

The pork shoulder looks like it came out great....Yum ! I can taste the outside bark right now...just like candy to a pulled pork lover....As far a wood for smoking.....nothing like Hickory....I do so love the smell of hickory burning on a cold winter morning and also the taste on any meat....Oak is also one of my favorites...I have also used Pecan and that is fine as well....Too bad we can't all get together and have a pulled pork cooking fest and all sample each others recipes....at least we can share them on here...I will try some of the things mentioned on this thread....Thanks

 

[scott_vt]

Good Afternoon Guys,
Sorry for bringing up an old thread, but Im smoking again and I broke down and bought a digital thermometer... In a span of 4 1/2 hrs I got a 7.75 lb pork shoulder to 190 internal.

My problem is that I dont plan on eating until 5 pm or so. I wrapped the shoulder in foil and left it on the smoker just to keep it warm, what do you think ?

Thanks for your thoughts and feelings !

 

[brin]

Good Afternoon Guys,
Sorry for bringing up an old thread, but Im smoking again and I broke down and bought a digital thermometer... In a span of 4 1/2 hrs I got a 7.75 lb pork shoulder to 190 internal.

My problem is that I dont plan on eating until 5 pm or so. I wrapped the shoulder in foil and left it on the smoker just to keep it warm, what do you think ?

Thanks for your thoughts and feelings !

Scotty....that will work just be sure to keep it over 160 deg...you don't want it to spoil....I have used a keep warm setting on our oven in the kitchen...after I take it off the grill - I bring it in , wrap in foil tightly and stick it in the oven on the keep warm setting...I think that is 160 deg...and then take it out even an hour before you eat..left in the foil it will stay warm...Makes me hungry for it again...enjoy.

 

[UpToNoGood]

Like Brin has stated. Keep it wrapped in foil and finish it in the oven.

 

[scott_vt]

Good Afternoon Bob & UoToNoGood,
Thanks for your suggestons and advice !

 

[brin]

Good Afternoon Bob & UoToNoGood,
Thanks for your suggestons and advice !

You enjoy it Scotty and take a huge bite for me and chew it slowly....I bet I'll be able to taste it down in Dixie....:thumbsup:

 

[2LaneCruzer]

You enjoy it Scotty and take a huge bite for me and chew it slowly....I bet I'll be able to taste it down in Dixie....:thumbsup:

Wrap it in foil, then wrap it in an old beach towel and place it in your ice chest. It will stay warm for several hours.

 

[schoolsout]

Wrap it in foil, then wrap it in an old beach towel and place it in your ice chest. It will stay warm for several hours.

My grandparents' ice chest was different than a cooler

But, yea, lots of people do just as 2lane says. By the way, bbq freezes rather well, if necessary.

 

[brin]

Wrap it in foil, then wrap it in an old beach towel and place it in your ice chest. It will stay warm for several hours.

I know folks do that but it is very risky....If the Pork , Chicken, beef whatever meat gets down around 120 deg or less it will spoil and turn rancid...so it is a gamble and as hard as we all work for a good pulled pork butt, it would be a real shame...wrapping it tight in foil and in the oven on keep warm...160 deg or a little more is my way to be sure I don't disappoint my guests or make them sick...but what do I know :confused3:

 

[rrrkkk]

You need it to go to 200 to shred easily, the oven or the ice chest will work. We use a aluminum circle with fingers protuding, chucked in a cordless drill to shred. Usually we cook several at one time.

 

[brin]

You need it to go to 200 to shred easily, the oven or the ice chest will work. We use a aluminum circle with fingers protuding, chucked in a cordless drill to shred. Usually we cook several at one time.

You're right about going to 200deg. hard to believe but the 190 deg is not enough ...there is still a good amount of tough meat clinging to the bone but at 200 deg...it pulls right away..

What do you mean ___

" a aluminum circle with fingers protruding, chucked in a cordless drill to shred. "

I get the cordless drill but Is that an attachment ? I mean I have seen the round disk with a bit and steel fingers sold to be used to strip paint or rust when chucked into a drill...Is that what you mean ?

 

[rrrkkk]

You're right about going to 200deg. hard to believe but the 190 deg is not enough ...there is still a good amount of tough meat clinging to the bone but at 200 deg...it pulls right away..

What do you mean ___ I get the cordless drill but Is that an attachment ? I mean I have seen the round disk with a bit and steel fingers sold to be used to strip paint or rust when chucked into a drill...Is that what you mean ?

try this link
Meat Shredder For Pulled Pork, Beef & Chicken | Best Seller Grill and Outdor Cooking

 

[brin]

try this link
Meat Shredder For Pulled Pork, Beef & Chicken | Best Seller Grill and Outdor Cooking

Thanks for the link...