Suggestions for a Pork Shoulder?

Glasswalker said:

Hey all,

My brother picked up an 8.75lb pork shoulder picnic from the store
the other day. We're planning on smoking it, but we're kinda'
wondering what we should do with it before hand.

Since he's never brined anything before (I've brined a couple of
turkeys for the holidays in the past), he's been itching to try that.
Would brining be more beneficial than marinading? Would a simple rub
be the way to go?

A simple rub just prior to putting in the pit. NO BRINNING

--
Dave
www.davebbq.com

Glasswalker said:

Hey all,

My brother picked up an 8.75lb pork shoulder picnic from the store the other
day. We're planning on smoking it, but we're kinda' wondering what we
should do with it before hand.

Since he's never brined anything before (I've brined a couple of turkeys for
the holidays in the past), he's been itching to try that. Would brining be
more beneficial than marinading?

If you brine it, you'll end up making something resembling ham.
It can be very good, but maybe not what you expected.

-sw

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

Quoted message said:

Hey all,

My brother picked up an 8.75lb pork shoulder picnic from the store the
other day. We're planning on smoking it, but we're kinda' wondering what
we should do with it before hand.

Since he's never brined anything before (I've brined a couple of turkeys
for the holidays in the past), he's been itching to try that. Would
brining be more beneficial than marinading? Would a simple rub be the way
to go?

Any suggestions at all would be greatly appreciated.

No brining. Just a rub of salt, pepper, garlic. Take it our of the fridge
about an hour before it is going on the smoker so it warms a bit. Then
smoke until done and the meat is ready to pull apart.

i would get it to 195 deg internally, the it will pull apart.

joe
tx

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

Quoted message said:

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

Quoted message said:

Hey all,

My brother picked up an 8.75lb pork shoulder picnic from the store the
other day. We're planning on smoking it, but we're kinda' wondering what
we should do with it before hand.

Since he's never brined anything before (I've brined a couple of turkeys
for the holidays in the past), he's been itching to try that. Would
brining be more beneficial than marinading? Would a simple rub be the
way to go?

Any suggestions at all would be greatly appreciated.

No brining. Just a rub of salt, pepper, garlic. Take it our of the
fridge about an hour before it is going on the smoker so it warms a bit.
Then smoke until done and the meat is ready to pull apart.

res0f8mp said:

i would get it to 195 deg internally, the it will pull apart.

The 195 myth is just that, I've recently rediscovered. Most will
pull fine at 185F. No reason to take it past 190 unless you want
it drier.

I've got most of a pork butt, sliced, on the smoker now. With a
spatch-cocked chicken and a small piece of salmon (skinless, but
resting on lettuce leaves to keep it from sticking).

-sw

Thanks to one and all for all the suggestions. This leads to another
question, though.

When using a rub, is the amount of time that you leave the rub on before
smoking as important as it can be in a marinade? Or would pulling it out a
bit more than an hour before it goes on (to get up to room temp) be the
right time to apply the rub?

Thanks again,
-Glasswalker-

Steve Wertz said:

res0f8mp said:

i would get it to 195 deg internally, the it will pull apart.

The 195 myth is just that, I've recently rediscovered. Most will
pull fine at 185F. No reason to take it past 190 unless you want
it drier.

:-) Ahhh, well done laddie; you've stumbled onto the secret.

195F is the bbq equivelant of the pop-up timer in the Butterball. While
195F in Pork butt is a virtual guarantee of pullability, it may also result
in less than stellar moisture, texture and taste. I check for pullability
beginning at 180F and have found butts pullable from 181F to, yes, 195F.
Just as we say 'bbq is done when it's done', it can also be said that a
'pork butt is pullable when it's pullable'.

Quoted message said:

I've got most of a pork butt, sliced, on the smoker now. With a
spatch-cocked chicken and a small piece of salmon (skinless, but
resting on lettuce leaves to keep it from sticking).

Sounds good, Steve. We're doing ham with a side of cheesy hashbrown
casserole. I love Sundays.
--
Dave
www.davebbq.com

Glasswalker said:

Thanks to one and all for all the suggestions. This leads to another
question, though.

When using a rub, is the amount of time that you leave the rub on
before smoking as important as it can be in a marinade?

Some folks think so. I don't like to.

Quoted message said:

Or would
pulling it out a bit more than an hour before it goes on (to get up
to room temp) be the right time to apply the rub?

That's how I do it. When doing pulled pork the outer rubbed part gets mixed
in with the rest of the pork and turns out just right.

--
Dave
www.davebbq.com

Dave Bugg said:

While 195F in Pork butt is a virtual guarantee of pullability, it may
also result in less than stellar moisture, texture and taste. I check
for pullability beginning at 180F and have found butts pullable from
181F to, yes, 195F. Just as we say 'bbq is done when it's done', it
can also be said that a 'pork butt is pullable when it's pullable'.

What's your test method?

Brian

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

Default User said:

Dave Bugg said:

While 195F in Pork butt is a virtual guarantee of pullability, it may
also result in less than stellar moisture, texture and taste. I check
for pullability beginning at 180F and have found butts pullable from
181F to, yes, 195F. Just as we say 'bbq is done when it's done', it
can also be said that a 'pork butt is pullable when it's pullable'.

What's your test method?

Get a big serving fork, poke it to the center and twist. If it twists, it's
done. If it resists, it's not. When you get practiced enough, you can also
tell by the resistance the meat gives to the thermometer probe.

--
Dave
www.davebbq.com

Dave Bugg said:

Default User said:

Dave Bugg said:

While 195F in Pork butt is a virtual guarantee of pullability, it
may also result in less than stellar moisture, texture and taste.
I check for pullability beginning at 180F and have found butts
pullable from 181F to, yes, 195F. Just as we say 'bbq is done
when it's done', it can also be said that a 'pork butt is
pullable when it's pullable'.

What's your test method?

Get a big serving fork, poke it to the center and twist. If it
twists, it's done. If it resists, it's not. When you get practiced
enough, you can also tell by the resistance the meat gives to the
thermometer probe.

Sounds good.

Brian

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

Dave Bugg said:

Get a big serving fork, poke it to the center and twist. If it twists, it's
done. If it resists, it's not. When you get practiced enough, you can also
tell by the resistance the meat gives to the thermometer probe.

But if you're practiced enough, why would you be using a probe in
the first place? ;-)

Here's my butt slices from today, fresh out of the smoker. For
some reason the fat didn't render from these very well, but
they're tender and juicy all the same.

Not my best picture. I'll take another one after they rest a
bit.

http://tinypic.com/fullsize.php?pic=4qefwcl

By Q'ing the slices rather than a whole butt, you get more bark,
flavor, and smoke penetration at the risk of drying them out.
These turned out fine.

-sw

Okay, I'm not practiced enough at all. I'm barely able to tell the
difference between Rare and almost Well with my fingers (guess I'm just not
a chef). And after my brother woke up, his question, after relaying all the
graciously provided info from this thread...

"Anyone have any suggestions as to how long it will take?"

Granted, we both know it's done when it's done, and I know there will be
numerous variables (heat level, how much wood is used, etc.), but does could
anyone take a stab at how long an almost 9 pound bone in shoulder would
take? IIRC the bone will shorten the overall cooking time, correct?

Thanks again!
-Glasswalker-

BTW, yours look like they turned out wonderfully, Steve!

Steve Wertz said:

Here's my butt slices from today, fresh out of the smoker.

Nice picture. 😉

This is addressed to all you folks that have a smoker. I am getting
one this summer, and I have thought about getting a Weber Bullet.
However, in the Charcuterie book by Michael Ruhlman, he recommends a
Bradley smoker.

Kili's husband suggests the Weber Bullet.

Any other opinions from the experienced smokers (food, that is) on
this group?

Christine

Glasswalker said:

Okay, I'm not practiced enough at all. I'm barely able to tell the
difference between Rare and almost Well with my fingers (guess I'm
just not a chef). And after my brother woke up, his question, after
relaying all the graciously provided info from this thread...

"Anyone have any suggestions as to how long it will take?"

Granted, we both know it's done when it's done, and I know there will
be numerous variables (heat level, how much wood is used, etc.), but
does could anyone take a stab at how long an almost 9 pound bone in
shoulder would take?

A rough figure is about an hour and 40 minutes per pound. But that is just a
ballpark estimate, not a GPS certainty.

IIRC the bone will shorten the overall cooking

Quoted message said:

time, correct?

No. Boneless butts can take just as long.

--
Dave
www.davebbq.com

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

Quoted message said:

Hey all,

My brother picked up an 8.75lb pork shoulder picnic from the store the other day.
We're planning on smoking it, but we're kinda' wondering what we should do with it
before hand.

Since he's never brined anything before (I've brined a couple of turkeys for the
holidays in the past), he's been itching to try that. Would brining be more
beneficial than marinading? Would a simple rub be the way to go?

Any suggestions at all would be greatly appreciated.

Thanks!
-Glasswalker-

Brining wouldn't be my first (or even second) choice for this cut of meat, especially
if you're smoking. A simple dry rub is the best way to go here.
Save the brining, if he must try it, for something like pork chops (which are
ridiculously lean nowadays) or a turkey or something. Personally, I don't do it for
anything big at all any more. Last year, I salted the turkey instead, and loved the
results, so I doubt I'll brine turkeys anymore. Too much hassle.
Really though, trust me on this. Pork shoulder is one of my favorite things to do and
you can't go wrong with a good dry rub and a long, slow smoke.

kimberly

Christine Dabney said:

Steve Wertz said:

Here's my butt slices from today, fresh out of the smoker.

Nice picture. 😉

This is addressed to all you folks that have a smoker. I am getting
one this summer, and I have thought about getting a Weber Bullet.
However, in the Charcuterie book by Michael Ruhlman, he recommends a
Bradley smoker.

Ruhlman is an idiot on that point. The Weber is a much better way to start.
Bradley's are OK, but they do have their problems and won't teach you the
fundamentals. Weber Smokey Mountains, for their price, are a great way to
go.

Quoted message said:

Kili's husband suggests the Weber Bullet.

He's right. Another teensy-eensy semantic point: a pit and a smoker are NOT
the same thing. Smoking is a preservation process, while bbq is a cooking
process. Yes, a pit produces smoke, and some folks want to call bbq 'hot
smoking', but it ain't.

--
Dave
www.davebbq.com

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

Quoted message said:

Thanks to one and all for all the suggestions. This leads to another question,
though.

When using a rub, is the amount of time that you leave the rub on before smoking as
important as it can be in a marinade? Or would pulling it out a bit more than an
hour before it goes on (to get up to room temp) be the right time to apply the rub?

Thanks again,
-Glasswalker-

I put the rub on the night before (then wrap in plastic wrap tightly), and when I
unwrap the next day, I add more.

kimberly

--

"I told you this was easy"

"Christine Dabney" <[email hidden]> wrote in message
news:[email hidden]

Quoted message said:

Steve Wertz said:

Here's my butt slices from today, fresh out of the smoker.

Nice picture. 😉

This is addressed to all you folks that have a smoker. I am getting
one this summer, and I have thought about getting a Weber Bullet.

Everybody (and I mean EVERYBODY!) that knows anything about smokers/smoking
will agree that the Weber Smokey Mountain bullet smoker is absolutely the
best bang for the buck. Period.
You will not be dissapointed.

Quoted message said:

However, in the Charcuterie book by Michael Ruhlman, he recommends a
Bradley smoker.

Bradley smokers are simple to use, *BUT* they require electricity *and*
propriatory smoke disks (that means EXPEN$IVE). If they quit making the
di$k$, you're doomed.

Quoted message said:

Kili's husband suggests the Weber Bullet.

Yep. Great choice. Watch Amazon.com for specials. When they get down near
$200 INCLUDING shipping, go for it!

Quoted message said:

Any other opinions from the experienced smokers (food, that is) on
this group?

Well, I own 4 Kamados (a #5, a #1, and two #3s), a mini Big Green Egg, a
Weber Smokey Joe (not technically a smoker, but it can be done), a Weber
Smokey Mountain, a Stump's Smoker GF 222 CM and possibly have a Dixie Boys
Smoker on the way. But what do I know about smoking foods?

Quoted message said:

Christine

Go for the WSM! Good luck and have fun!

BOB