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?

Originally Posted by 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.

Ban or just warn?

[Just Passin' By]

Originally Posted by Phobia

Ban or just warn?

Hey, I just posted an option for when the weather keeps you inside. Not everyone's a BBQ snob, after all. Some of us focus our snobbery on different foodstuffs.

[RJ]

Originally Posted by Phobia

Ban or just warn?

I can understand you asking on the close calls but that one is pretty clear cut.

[Reaper16]

Originally Posted by Phobia

Ban or just warn?

Ban.

[Simply Red]

Originally Posted by Phobia

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

This is true, QFT - the fish take to smoke VERY easily. Perfect advice there.

[Simply Red]

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.

Hi KCT

[KCHawg]

Originally Posted by Phobia

Ban or just warn?

Has to be a ban.....BBQ in the oven? WTF? You a donk fan or something?

[Just Passin' By]

Originally Posted by KCHawg

Has to be a ban.....BBQ in the oven? WTF? You a donk fan or something?

That show tries to find workarounds for foodstuffs we often prepare differently. They did a fried chicken in that same episode that consisted of starting off by frying in a shallow pan and finishing it up in the oven. I've never used any of the recipes, but I was trying to be helpful and to give the man an option.

Y'all can piss off in the future.

















You ***** probably eat Manhattan style clam chowder.

[Dave Lane]

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.

Agreed Boston Butt is an easy smoke...

[Dave Lane]

Originally Posted by Phobia

Ban or just warn?

I'm really leaning to an IP ban, but at least a miserable user status is called for here.

[Just Passin' By]

Serious question here.

I was given an electric smoker at the end of last summer. Are the electrics a hassle to use?

Originally Posted by Just Passin' By

Serious question here.

I was given an electric smoker at the end of last summer. Are the electrics a hassle to use?

I don't know but you can make some Cheater Dave Lane Q with an electric. He's a Cookshack disciple.

[shirtsleeve]

Originally Posted by Just Passin' By

That show tries to find workarounds for foodstuffs we often prepare differently. They did a fried chicken in that same episode that consisted of starting off by frying in a shallow pan and finishing it up in the oven. I've never used any of the recipes, but I was trying to be helpful and to give the man an option.

Y'all can piss off in the future.

















You ***** probably eat Manhattan style clam chowder.

Now THATS bannable.

But you can smoke in the below zero snow and cold. I like maple. I also use maple syrup in my brine. I call it New England BBQ. Skip all the BS spices. salt, pepper, white wine, and maple syrup. plain and simple. Brine for a week. Then smoke slow and COLD in the winter snow. Maple and apple wood. minimum of 12 hours of heavy smoke and then to guild the lily, another of light cold smoke for 12 more.

Best evah.

[KCHawg]

Originally Posted by Just Passin' By

That show tries to find workarounds for foodstuffs we often prepare differently. They did a fried chicken in that same episode that consisted of starting off by frying in a shallow pan and finishing it up in the oven. I've never used any of the recipes, but I was trying to be helpful and to give the man an option.

Y'all can piss off in the future.

















You ***** probably eat Manhattan style clam chowder.

Wouldn't feed it to a raiders fan, maybe a donks fan......

[booyaf2]

Originally Posted by mlyonsd

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?

Go easy on finishing sauce, I always serve mine without and let the guests decide whether or not to sauce. Or I sauce one pan, and leave the other without.
Just fire up the smoker and get it cooking. No need to stress if your temps aren't the perfect 225 or whatever your goal is. My temps have bounced anywhere from 200 to 300. You'll be pleased with your final product just so long as you don't overshoot your 195-200 (internal meat) temp.