Kid Cid Posted November 6, 2009 Share Posted November 6, 2009 This is more of a primer on BBQing a pork shoulder cause I figured that most of y'all knew how to make a sandwich. However it does contain my last smoke log and perhaps will help some of you. Enjoy! http://www.corrundum.net/post/Pulled-Pork-BBQ-Sandwich.aspx Quote Link to comment Share on other sites More sharing options...
Perchoutofwater Posted November 7, 2009 Share Posted November 7, 2009 You inspired me. 12 lbs of pork have been on the smoker for the last three hours. Pulled pork out the wazzoo for dinner tomorrow night. Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted November 7, 2009 Author Share Posted November 7, 2009 You inspired me. 12 lbs of pork have been on the smoker for the last three hours. Pulled pork out the wazzoo for dinner tomorrow night. Yeah, a 9 lb butt is a bit much for me in one sitting, but it freezes really well if you have leftovers. Quote Link to comment Share on other sites More sharing options...
Chief Dick Posted November 7, 2009 Share Posted November 7, 2009 I like reading your stuff JC. And pork shoulder is a great cut to learn how to smoke. You really can't screw it up. And it teaches someone the fundamentals. Quote Link to comment Share on other sites More sharing options...
nuke'em ttg Posted November 7, 2009 Share Posted November 7, 2009 that's a smooth easy read Kid......things i haven't done tenderize use a mop (just been doin apple juice in a spray bottle) just takes alot of practice doesn't it.....i'll hit the store taday we've been off the pork for awhile and need a fix....my grillin has been OK but not great, i'm gonna pay attention to the rub & frig and follow this dead pig thru yer way....thanks Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted November 7, 2009 Author Share Posted November 7, 2009 that's a smooth easy read Kid......things i haven't donetenderize use a mop (just been doin apple juice in a spray bottle) just takes alot of practice doesn't it.....i'll hit the store taday we've been off the pork for awhile and need a fix....my grillin has been OK but not great, i'm gonna pay attention to the rub & frig and follow this dead pig thru yer way....thanks Patience is the key nuke. You can't rush good BBQ, it takes time and nothing will change that. So pull up a chair and a twelve pack then let the smoke do its work. I really soak down the pork with the mop. It makes a big difference in keeping the juiciness in. The nice thing about tenderizing with a fork is that it drives the spices down into the meat. I use a carving fork instead of a table fork, it gets things in deeper. Quote Link to comment Share on other sites More sharing options...
wiegie Posted November 7, 2009 Share Posted November 7, 2009 I really soak down the pork with the mop. It makes a big difference in keeping the juiciness in. The nice thing about tenderizing with a fork is that it drives the spices down into the meat. I use a carving fork instead of a table fork, it gets things in deeper. question: do you think poking all of the holes in the shoulder could actually cause it to dry out more quickly by giving the liquids an easier path to escape? Quote Link to comment Share on other sites More sharing options...
Chief Dick Posted November 8, 2009 Share Posted November 8, 2009 question: do you think poking all of the holes in the shoulder could actually cause it to dry out more quickly by giving the liquids an easier path to escape? I would say no. There is enough fat within the pork to offset it. One thing you never have to worry about with a pork shoulder/butt is drying it out. Quote Link to comment Share on other sites More sharing options...
Jimmy Neutron Posted November 8, 2009 Share Posted November 8, 2009 I would say no. There is enough fat within the pork to offset it. One thing you never have to worry about with a pork shoulder/butt is drying it out. Agreed. All that beautiful fat takes the whole cooking time to render throughout the meat - hard to dry out a decent shoulder. Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted November 8, 2009 Author Share Posted November 8, 2009 I would say no. There is enough fat within the pork to offset it. One thing you never have to worry about with a pork shoulder/butt is drying it out. Yeah, I wouldn't do that to ribs or a tenderloin, but for a shoulder it is not a problem. Quote Link to comment Share on other sites More sharing options...
Perchoutofwater Posted November 9, 2009 Share Posted November 9, 2009 Kid, Used your rub and mop and my own sauce. It turned out great. Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted November 9, 2009 Author Share Posted November 9, 2009 Kid, Used your rub and mop and my own sauce. It turned out great. Awesome! Yeah, I'm sure that there are any number of sauces that would work well with this. Quote Link to comment Share on other sites More sharing options...
wiegie Posted April 3, 2010 Share Posted April 3, 2010 put a five pound shoulder on the grill about an hour ago, plan on having it for dinner Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted April 3, 2010 Author Share Posted April 3, 2010 put a five pound shoulder on the grill about an hour ago, plan on having it for dinner Sweet! Quote Link to comment Share on other sites More sharing options...
buddahj Posted April 3, 2010 Share Posted April 3, 2010 I'll be doing one in a couple of weeks when I'm on vacation. Quote Link to comment Share on other sites More sharing options...
wiegie Posted April 4, 2010 Share Posted April 4, 2010 Sweet! I must be doing something wrong, because dinner has long come and gone and I still haven't gotten the interior temperature past 180 degrees. The damn shoulder is only 5 pounds, I'm not sure what is up. I'm going to pull it at the end of the Duke-West Virginia game no matter what is going on. Quote Link to comment Share on other sites More sharing options...
HowboutthemCowboys Posted April 4, 2010 Share Posted April 4, 2010 (edited) I must be doing something wrong, because dinner has long come and gone and I still haven't gotten the interior temperature past 180 degrees. The damn shoulder is only 5 pounds, I'm not sure what is up. I'm going to pull it at the end of the Duke-West Virginia game no matter what is going on. pull it and wrap it foil for half an hour like Kid does. You'll be ok edit: pull it as in off the heat and wrap it.. Edited April 4, 2010 by HowboutthemCowboys Quote Link to comment Share on other sites More sharing options...
wiegie Posted April 4, 2010 Share Posted April 4, 2010 pull it and wrap it foil for half an hour like Kid does. You'll be ok edit: pull it as in off the heat and wrap it.. yep, that's what I did. All in all it turned out great! (even though it was midnight, I couldn't resist having a sandwich and it was really good) Quote Link to comment Share on other sites More sharing options...
untateve Posted April 4, 2010 Share Posted April 4, 2010 yep, that's what I did. All in all it turned out great! (even though it was midnight, I couldn't resist having a sandwich and it was really good) like your ribs, maybe you should have boiled it first. Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted April 5, 2010 Author Share Posted April 5, 2010 I must be doing something wrong, because dinner has long come and gone and I still haven't gotten the interior temperature past 180 degrees. The damn shoulder is only 5 pounds, I'm not sure what is up. I'm going to pull it at the end of the Duke-West Virginia game no matter what is going on. I was concerned a little with your timing when you only gave yourself sixish hours to do a shoulder, even a smaller one. Here are some things to remember the next time. First, there is a temperature plateau that you will encounter around 170 degrees. It is at this temperature that the fat renders. Depending on the amount of fat in the shoulder, it can take a couple of hours to push through this stage alone. You may also encounter another plateau at around 190 degrees. Once you get through the plateau at 170 you can call the meat cooked. At 175-180 degrees, the meat is fine for chopping with a knife. If you want to pull it though, then you need to get the temperature up to about 190-195. Like HBTC mentioned, pulling it off the pit and wrapping it in foil for a half an hour or so will cause the internal temperature to rise another 5-10 degrees. Another thing is that after the first three-four hours, the pig won't take any more smoke. If you need to, you can raise the cooking temperature in the pit to finish it off if you are running out of time although I try to avoid this if possible. I always plan on at least a twelve hour smoke for a picnic or butt, even if it is a smaller cut. If it finishes too soon, just wrap it in foil, wrap that in towels and throw it in a cooler. It will stay hot and ready to eat for another four hours or so that way. Quote Link to comment Share on other sites More sharing options...
Chief Dick Posted January 15, 2012 Share Posted January 15, 2012 Doing 2 shoulders today. Been on since 7:30 this morning. Internal temp is about 175-180. Came to this thread cause I wanted to check on what Kid did to finish it off to get to 200. Thanks KC. Quote Link to comment Share on other sites More sharing options...
BeeR Posted January 22, 2012 Share Posted January 22, 2012 Bastages I'm dying for some BBQ now. Quote Link to comment Share on other sites More sharing options...
Chief Dick Posted January 22, 2012 Share Posted January 22, 2012 That article is a pretty interesting read. I read it when it was first posted, and went back for the pork I did last weekend. For anyone who has never done pork shoulder on a smoker, it's a must-read. Tells you everything you need to know. Quote Link to comment Share on other sites More sharing options...
SEC=UGA Posted January 24, 2012 Share Posted January 24, 2012 (edited) That article is a pretty interesting read. I read it when it was first posted, and went back for the pork I did last weekend. For anyone who has never done pork shoulder on a smoker, it's a must-read. Tells you everything you need to know. Does it tell you about the part where you get up at 3:30 AM with a case of beer, a fifth of Jack Daniel's and start drinking as you sit outside for the next 12 to 14 hours while it cooks, peeing of the side of your deck while people driving by your house look at you funny because your peeing of the deck and there are about 15 beer cans littering the yard and you have your mix CD of Paul Simon, Neil Diamond, Billy Joel and Jimmy Buffet blasting away, and the geese are even too scared to land in your lake because you have actually tried to chase them down and put them on the smoker and the part where your wife and dog are affraid to come out side because you're tired, drunk and expecting your in-laws and parent sat any time and you just know that one of them is going to want to put some tomato based sauce on their fu(king sandwich and that is going to send you through the fu(king roof and your MIL will tell you about how your potato salad is pretty good, but there is one taste she isn't certain of... It's celery seed you stupid bitch, and it makes it better, that's how I always make it and you make the same fu(king comment every time, I swear to Jesus if you say one more fu(king thing about my goddamn potato salad I'm gonna fu(king punch you in your goddamn uterus... Edited January 24, 2012 by SEC=UGA Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted January 31, 2012 Author Share Posted January 31, 2012 Does it tell you about the part where you get up at 3:30 AM with a case of beer, a fifth of Jack Daniel's and start drinking as you sit outside for the next 12 to 14 hours while it cooks, peeing of the side of your deck while people driving by your house look at you funny because your peeing of the deck and there are about 15 beer cans littering the yard and you have your mix CD of Paul Simon, Neil Diamond, Billy Joel and Jimmy Buffet blasting away, and the geese are even too scared to land in your lake because you have actually tried to chase them down and put them on the smoker and the part where your wife and dog are affraid to come out side because you're tired, drunk and expecting your in-laws and parent sat any time and you just know that one of them is going to want to put some tomato based sauce on their fu(king sandwich and that is going to send you through the fu(king roof and your MIL will tell you about how your potato salad is pretty good, but there is one taste she isn't certain of... It's celery seed you stupid bitch, and it makes it better, that's how I always make it and you make the same fu(king comment every time, I swear to Jesus if you say one more fu(king thing about my goddamn potato salad I'm gonna fu(king punch you in your goddamn uterus... No, but that will be an awesome guest post. Just make sure to provide pictures. Quote Link to comment Share on other sites More sharing options...
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