Smoked shoulder for pulled pork question

[mlyonsd]

Ok, I've been smoking since the mid 80's but have never done a pork shoulder for pulled pork.

Yeah yeah, I know so don't even start with the insults.

I'm planning on taking the plunge and smoking one this weekend for a March Madness watching party.

Been looking at recipes and I have a question to the seasoned shoulder/butt smokers out there.....do you pre-soak in a brine?

[booyaf2]

Originally Posted by Bill Lundberg

changing gears a bit - Has anyone ever smoked catfish fillets?

I'm going to try it this weekend and would like to hear from anyone who's tried it.

Catfish was meant to be fried. Personally the only fish i've smoked with any success was salmon

[mlyonsd]

No brine. Check.
I'll dry rub it tonight. Check.
Internal temp to about 195. Check.

Thanks to all for the advice.

Originally Posted by Bill Lundberg

changing gears a bit - Has anyone ever smoked catfish fillets?

I'm going to try it this weekend and would like to hear from anyone who's tried it.

Man, I'd just hit 'em briefly with the smoke and finish them wrapped, in a pan, or oven.

[dave0320]

To start with I use a Cookshack Electric Smoker. Always use at least a 14lb or better Pork Butt, rub mustard oall over it, than liberally rub on your favorite rub. Place it in your smoker and keep at 225 de, until you hit an internal temperature of 195 de. Fil for 25 minutes in a cooler and wrap in towles. I use a pair of "bear-claws" to pull the meat. If you have left-overs, freeze in cryovac bags, and boil frozen for 10 minutes, and it tasts as fresh as went you 1st smoked the butt.

[Over-Head]

chop it up really fine or you'll have trouble rolling it up....


ps:
Use Zig Zag's, they tend to be a bit more water proof

[Bill Lundberg]

Originally Posted by Phobia

Man, I'd just hit 'em briefly with the smoke and finish them wrapped, in a pan, or oven.

I thought this one looked pretty good

Smoked Catfish Brine Recipe

To give the fish a good flavor and the right texture, it needs to be brined for a few hours before smoking. To make the catfish brine, combine...
1 gallon cold water
3/4 cup non-iodized table salt, or canning salt
1 cup brown sugar
1/2 cup soy sauce
3 cloves of garlic, crushed
1 tablespoon ground black pepper
1 teaspoon ground cayenne pepper
Mix until the salt and sugar are completely dissolved.

Preparing The Catfish

For best results, use fillets that are about the same size and thickness. Thinner fillets take less time to brine and less time to smoke. If you're brining and smoking whole sides, trim off the thin belly edge and the thinnest part of the tail end so the overall thickness is fairly consistent from end to end, and top to bottom.
If you haven't already, remove the skin from the fillets, too.

Brining Catfish

Use a non-reactive container to brine in. That would include glass, ceramic, crockery, plastic and stainless steel. Heck, you could even use a couple of gallon freezer bags to brine in. Actually, those are about the best.
One gallon of brine is enough for 5 to 6 pounds of fillets. Get 2 freezer bags and place about 3 pounds of cat fillets and 1/2 gallon of the brine in each of 'em.

Place the bags in a large bowl (just in case they spring a leak) and put it in the fridge. Leave it there for 4 hours. Move the brining catfish around a few times while it's in the fridge so it brines evenly.

Time's Up! Remove the catfish from the bags and give the fillets a quick rinse. Pat dry with clean towels.

Lay the fillets on a raised rack, so air can reach both sides. Let the fish air dry for an hour or so at room temperature, until it's not sticky anymore. It should start to get a slightly hard coating on the surface. When it does, it's ready to smoke.

How To Smoke Catfish

You can make smoked catfish in a regular smoker or in a grill.(see Gas Grill Smoking) It's important to keep the temperature down just below 200 degrees if you can. 190 is good. If the smoker temperature gets too hot, the juices will start to bleed out of the fish, and it won't be as moist.
Apple or cherry is good wood to use. It won't take a whole lot, either. One good fist sized chunk, or a couple handfuls of water soaked chips wrapped in foil should do it. And if it's not smokey enough for you, use more the next time.

Continue smoking the catfish until it flakes. Remove it an let it thoroughly cool before eating. Your smoked catfish will keep stored in the fridge for up to a week. If it's going to be kept longer (hidden, that is) wrap it tightly in plastic wrap, then in foil and freeze it. It will keep 6 months in the freezer.

[cabletech94]

Originally Posted by Molitoth

I just throw mine in a crockpot on low with a half bottle of sweet baby rays for like 10 hours. =P

i did this for the playoff game (minus the sweet ray's).
it was PHENOMENAL!

[mlyonsd]

Rubbed my 9 1/2 pound butt a little while ago. I'll re-rub it tomorrow night just before putting it on the smoker.

[crispystl]

Originally Posted by Great Expectations

I typically cook mine between 225-250, if the temp gets to 275 there is no reason to freak out. It is my understanding that it is unsafe to have a large pork shoulder on the smoker under 225, there is too big of a bacteria risk. Same thing with a turkey.

I'm not an experienced smoker but you can hold any food at 140 without worrying about bacteria you just need the final cooked temp to be above 160 for pork, and if your smoking it obviously you will get way above that.

[booyaf2]

Originally Posted by mlyonsd

Rubbed my 9 1/2 pound butt a little while ago. I'll re-rub it tomorrow night just before putting it on the smoker.

Fear not my friend, you can't screw up pulled pork.

[mlyonsd]

Originally Posted by booyaf2

Fear not my friend, you can't screw up pulled pork.

I'm a little concerned about the finishing sauce. I plan on using my normal homemade BBQ sauce that I make for ribs. Vinegar based but with ketchup, molasses, honey and other secret spices. Wondering if it will be too sweet.

Any suggestions?

[KCTitus]

booya's right...you cant screw up shoulder or boston butts. Started doing them last year and have soaked, brined, injected all that and I didnt find it did a whole lot for the pork. It's not a brisket...its got a ton more internal fat and that will keep it naturally moist.

A good rub to create that outer bark is most important, I think. If you're pulled pork is good enough, you wont need sauce.

[mlyonsd]

Originally Posted by KCTitus

booya's right...you cant screw up shoulder or boston butts. Started doing them last year and have soaked, brined, injected all that and I didnt find it did a whole lot for the pork. It's not a brisket...its got a ton more internal fat and that will keep it naturally moist.

A good rub to create that outer bark is most important, I think. If you're pulled pork is good enough, you wont need sauce.

Holy Chit a Titus sighting. I'm honored.

Glad to hear another one post even I can't screw it up.

[RJ]

Dry rub, long smoke, 225-250. 195 finished temp for best results. Feel free to PM.

[Just Passin' By]

I couldn't sleep last night, so I ended up watching America's Test Kitchen on PBS. They prepared pulled pork from the butt, indoors, in the oven, trying to simulate grilled cooking. They used a brine with liquid smoke, and they used both a wet and dry rub.

I don't have a membership to their website, so I don't know if it's on there. You might want to check that, though, if you want to try it inside due to the weather.