? on BBQ a Pork Butt Shoulder

Looking forward to other people's replies

Never done it on a BBQ but have done it successfully in an oven but that
took 24H.

S

ChrisGW said:

I would like to BBQ a pork shoulder this weekend and would like to know
the best way. I have had it before where the meat just falls off the
bone, but have never been able to do it myself. HELP!!!

Chris

Thank you for your quick response. My wife and I were just discussing the time
factor. I think that has been my problem.

Thanks again

Chris

Steve Y said:

Looking forward to other people's replies

Never done it on a BBQ but have done it successfully in an oven but that
took 24H.

S

ChrisGW said:

I would like to BBQ a pork shoulder this weekend and would like to
know the best way. I have had it before where the meat just falls off
the bone, but have never been able to do it myself. HELP!!!

Chris

"ChrisGW" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I would like to BBQ a pork shoulder this weekend and would like to know the
best way. I have had it before where the meat just falls off the bone, but
have never been able to do it myself. HELP!!!

Chris

Check here: http://www.eaglequest.com/~bbq/faq2/toc.html
Also ask at alt.food.barbecue (that's where this FAQ site is from).

ChrisGW said:

I would like to BBQ a pork shoulder this weekend and would like to know the best
way. I have had it before where the meat just falls off the bone, but have never
been able to do it myself. HELP!!!

The more fanatical bbq'ers will tell you to cook it in a smoker over
hardwood coals at no more than 225 deg F, but the fact is you can do
it just about anywhere. Pork shoulder has so much fat, it can be
cooked to fall-off-the-bone (often called pull-pork) just about any
way, including in an oven at 325 deg F in just a few hours. Use what
you have, rub the pork shoulder down with a spice "rub" and get to
cooking. When you can freely twist the bone in the roast, it's done.
It's just that easy. Enjoy

nb

ChrisGW said:

I would like to BBQ a pork shoulder this weekend and would like to
know the best way.

Well, bbq means that fire will be involved. Most traditionally the fire will
be fueled by wood or lump charcoal, or a mixture of both.

Quoted message said:

I have had it before where the meat just falls off
the bone, but have never been able to do it myself. HELP!!!

What kind of pit do you have, Chris?

--
"So long, so long, and thanks for all the fish!"
Dave
www.davebbq.com

notbob said:

ChrisGW said:

I would like to BBQ a pork shoulder this weekend and would like to
know the best way. I have had it before where the meat just falls
off the bone, but have never been able to do it myself. HELP!!!

Quoted message said:

...... Pork shoulder has so much fat, it can be
cooked to fall-off-the-bone (often called pull-pork) just about any
way, including in an oven at 325 deg F in just a few hours.

I agree, EXCEPT, he did say he wanted BBQ, and that he wanted it done the
"best" way. That eliminates the oven and roasting temperatures.

--
"So long, so long, and thanks for all the fish!"
Dave
www.davebbq.com

I have two. One gas and one wood.

Chris

Dave Bugg said:

ChrisGW said:

I would like to BBQ a pork shoulder this weekend and would like to
know the best way.

Well, bbq means that fire will be involved. Most traditionally the fire will
be fueled by wood or lump charcoal, or a mixture of both.

Quoted message said:

I have had it before where the meat just falls off
the bone, but have never been able to do it myself. HELP!!!

What kind of pit do you have, Chris?

ChrisGW said:

I have two. One gas and one wood.

Chris, please don't top-post.

What brand and model is your wood burner? Is it an offset, vertical or ?
Have you done much 'Qing before?

--
"So long, so long, and thanks for all the fish!"
Dave
www.davebbq.com

"ChrisGW" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I would like to BBQ a pork shoulder this weekend and would like to know the
best way. I have had it before where the meat just falls off the bone, but have
never been able to do it myself. HELP!!!

Chris

It really is a very simple process.

Put any flavoring you like on the outside - S & P & garlic are nice.

next place the shoulder on a rack in the oven, smoker or gas grill. The heat
should be indirect. Cook at 230 to 250 degrees until the internal temperature
of the shoulder reaches 190 to 195 degrees. It should take 16 to 18 hours.
When the roast is done wrap it in foil and let it rest for an hour or more.
Many people rest the roasts in a cooler so the heat diminishes slowly.

After resting unwrap and shred. A good cider vinegar based sauce will to well
to moisten the shredded meat.

Dimitri

Dimitri said:

"ChrisGW" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I would like to BBQ a pork shoulder this weekend and would like to
know the best way. I have had it before where the meat just falls
off the bone, but have never been able to do it myself. HELP!!!

Chris

It really is a very simple process.

Put any flavoring you like on the outside - S & P & garlic are nice.

next place the shoulder on a rack in the oven, smoker or gas grill.

Oven and gas grill? Not for BBQ.

Quoted message said:

The heat should be indirect. Cook at 230 to 250 degrees until the
internal temperature of the shoulder reaches 190 to 195 degrees. It
should take 16 to 18 hours. When the roast is done wrap it in foil
and let it rest for an hour or more. Many people rest the roasts in a
cooler so the heat diminishes slowly.

I never let it rest. It doesn't hurt it, but it doesn't improve it, either.

Quoted message said:

After resting unwrap and shred. A good cider vinegar based sauce
will to well to moisten the shredded meat.

A vinegar-based sauce isn't necessary for moisture, but it sure is gooood.

--
"So long, so long, and thanks for all the fish!"
Dave
www.davebbq.com

ChrisGW said:

I would like to BBQ a pork shoulder this weekend and would like to
know the best way. I have had it before where the meat just falls off
the bone, but have never been able to do it myself. HELP!!!

What kind of barbecue equipment do you have? I've successfully done
butt on a Weber kettle, so I can advise on that.

Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

notbob said:

ChrisGW said:

I would like to BBQ a pork shoulder this weekend and would like to
know the best way. I have had it before where the meat just falls
off the bone, but have never been able to do it myself. HELP!!!

The more fanatical bbq'ers will tell you to cook it in a smoker over
hardwood coals at no more than 225 deg F, but the fact is you can do
it just about anywhere. Pork shoulder has so much fat, it can be
cooked to fall-off-the-bone (often called pull-pork) just about any
way, including in an oven at 325 deg F in just a few hours. Use what
you have, rub the pork shoulder down with a spice "rub" and get to
cooking. When you can freely twist the bone in the roast, it's done.
It's just that easy. Enjoy

nb

nb is correct. I've made pulled pork in a crock pot, in a dutch oven, in a
clay pot and in a smoker. The main thing is to try to get the internal
temperature of the meat to at least 190 degrees - that's the point where the
collagen in the meat breaks down. If you don't have a meat thermometer, do
what nb said and twist the bone. If the bone twists really easily, the meat
is done. Make sure to let the meat rest a bit (15 - 30 minutes) before you
start tearing the shoulder apart. Good luck and enjoy!

kili

Dave Bugg said:

Dimitri said:

"ChrisGW" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I would like to BBQ a pork shoulder this weekend and would like to
know the best way. I have had it before where the meat just falls
off the bone, but have never been able to do it myself. HELP!!!

Chris

It really is a very simple process.

Put any flavoring you like on the outside - S & P & garlic are nice.

next place the shoulder on a rack in the oven, smoker or gas grill.

Oven and gas grill? Not for BBQ.

Quoted message said:

The heat should be indirect. Cook at 230 to 250 degrees until the
internal temperature of the shoulder reaches 190 to 195 degrees. It
should take 16 to 18 hours. When the roast is done wrap it in foil
and let it rest for an hour or more. Many people rest the roasts in a
cooler so the heat diminishes slowly.

I never let it rest. It doesn't hurt it, but it doesn't improve it, either.

Quoted message said:

After resting unwrap and shred. A good cider vinegar based sauce
will to well to moisten the shredded meat.

A vinegar-based sauce isn't necessary for moisture, but it sure is gooood.

I am a true North Eastern N. Carolinian when it comes to BBQ sauce. Vinegar+Red
Pepper is the only way to go. Tomato red sauce is ok, but just not for me.

Chris

Dave Bugg said:

ChrisGW said:

I have two. One gas and one wood.

Chris, please don't top-post.

What brand and model is your wood burner? Is it an offset, vertical or ?
Have you done much 'Qing before?

Wood Burner is Home Made by nieghbor who makes them from old 250gl oil tanks.
Can be direct and indirect heat.

Chris

ChrisGW said:

Dave Bugg said:

Dimitri said:

"ChrisGW" <[email hidden]> wrote in message
news:[email hidden]...
> I would like to BBQ a pork shoulder this weekend and would like to
> know the best way. I have had it before where the meat just falls
> off the bone, but have never been able to do it myself. HELP!!!
>
> Chris
It really is a very simple process.

Put any flavoring you like on the outside - S & P & garlic are nice.

next place the shoulder on a rack in the oven, smoker or gas grill.

Oven and gas grill? Not for BBQ.

Quoted message said:

The heat should be indirect. Cook at 230 to 250 degrees until the
internal temperature of the shoulder reaches 190 to 195 degrees. It
should take 16 to 18 hours. When the roast is done wrap it in foil
and let it rest for an hour or more. Many people rest the roasts in
a cooler so the heat diminishes slowly.

I never let it rest. It doesn't hurt it, but it doesn't improve it,
either.

Quoted message said:

After resting unwrap and shred. A good cider vinegar based sauce
will to well to moisten the shredded meat.

A vinegar-based sauce isn't necessary for moisture, but it sure is
gooood.

I am a true North Eastern N. Carolinian when it comes to BBQ sauce.
Vinegar+Red Pepper is the only way to go. Tomato red sauce is ok, but
just not for me.

Heck, Chris, being from N. Carolina there is only one way to do BBQ. You
need to stack up some cinder blocks about 3 foot high on three sides. Lay
down a grate, or even some rebar on top. Burn your wood down to coals, then
shovel 'em into the pit from the open side. Do that as often as needed to
keep the temp up (somewhere between 210 and 270F). Lay that butt on the
grate till it reaches 190F internal temp or until you can twist the bone
clean around with little resistance. Be sure to cover the pit and the butt
with a sheet of steel roofing.

You can do the same thing with your wood burner as well.

Chop that butt up, or pull it apart, and shake a bit of that vinegar and
pepper flake sauce into the mass 'o meat. Don't forget the cheap white buns
and the cole slaw. :-)

--
"So long, so long, and thanks for all the fish!"
Dave
www.davebbq.com

Dave Bugg said:

Heck, Chris, being from N. Carolina there is only one way to do BBQ. You
need to stack up some cinder blocks about 3 foot high on three sides. Lay
down a grate.........

My mom and I were out for a walk around the snow-bird trailer park
where she lives. On one lot, there was your basic minimalist cinder
block bbq, just as you describe it. I mentioned it to Mom and she
said, "Yes, they're from the Carolina's or Georgia, I think".

Like there was any doubt. I'll probably make one just like it when I
get settled in. 😉

nb

The Cook said:

On Fri, 27 Apr 2007 16:54:49 -0400, ChrisGW <[email hidden]>

Quoted message said:

Dave Bugg said:

Dimitri wrote:
> "ChrisGW" <[email hidden]> wrote in message
> news:[email hidden]...
>> I would like to BBQ a pork shoulder this weekend and would like to
>> know the best way. I have had it before where the meat just falls
>> off the bone, but have never been able to do it myself. HELP!!!
>>
>> Chris
> It really is a very simple process.
>
> Put any flavoring you like on the outside - S & P & garlic are
> nice.
>
> next place the shoulder on a rack in the oven, smoker or gas grill.

Oven and gas grill? Not for BBQ.

> The heat should be indirect. Cook at 230 to 250 degrees until the
> internal temperature of the shoulder reaches 190 to 195 degrees.
> It should take 16 to 18 hours. When the roast is done wrap it in
> foil
> and let it rest for an hour or more. Many people rest the roasts
> in a cooler so the heat diminishes slowly.

I never let it rest. It doesn't hurt it, but it doesn't improve it,
either.

> After resting unwrap and shred. A good cider vinegar based sauce
> will to well to moisten the shredded meat.

A vinegar-based sauce isn't necessary for moisture, but it sure is
gooood.

I am a true North Eastern N. Carolinian when it comes to BBQ sauce.
Vinegar+Red Pepper is the only way to go. Tomato red sauce is ok,
but just not for me.

Chris

Go to Wilbur's in Goldsboro and get your sauce.

Been there, done that. And while the sauce is good, it ain't as good as mine
;-)

--
"So long, so long, and thanks for all the fish!"
Dave
www.davebbq.com

ChrisGW said:

Dave Bugg said:

ChrisGW said:

I have two. One gas and one wood.

Chris, please don't top-post.

What brand and model is your wood burner? Is it an offset, vertical
or ? Have you done much 'Qing before?

Wood Burner is Home Made by nieghbor who makes them from old 250gl
oil tanks. Can be direct and indirect heat.

You got it made, Chris. Keep the heat indirect and no higher than 275F (I
prefer 225 or so myself). Figger about 1.75 hours per pound (now, that's
just for rough estimating. It'll be done when it's done). Keep the fat side
up.

In terms of temperature control, you know your pit better than I do. You can
set a probe thermometer or an oven thermometer on the grill near the meat.
If you are using wood, it is always better to preburn till most of the smoke
is gone before putting it into the pit; you don't want too much smoke. Lump
charcoal works well if you druther use it.

--
"So long, so long, and thanks for all the fish!"
Dave
www.davebbq.com

notbob said:

Dave Bugg said:

Heck, Chris, being from N. Carolina there is only one way to do BBQ.
You need to stack up some cinder blocks about 3 foot high on three
sides. Lay down a grate.........

My mom and I were out for a walk around the snow-bird trailer park
where she lives. On one lot, there was your basic minimalist cinder
block bbq, just as you describe it. I mentioned it to Mom and she
said, "Yes, they're from the Carolina's or Georgia, I think".

Like there was any doubt. I'll probably make one just like it when I
get settled in. 😉

Yup, simple has it's advantages for sure. :-)

--
"So long, so long, and thanks for all the fish!"
Dave
www.davebbq.com