1st attempt at smoked pork shoulder - BBQ Central

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Old 05-19-2014, 06:03 AM   #1
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1st attempt at smoked pork shoulder

Hey everyone!

My apologies for not posting in a while.


Anyhow, as the title suggests, I will be attempting my first pork shoulder on Memorial Day (around 11 lbs.). I was thinking of a hickory/apple wood combo for the smoke, with a simple rub and injection.


Will definitely post pics before/after!


Anyone have suggestions/comments for a first-timer?
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Old 05-19-2014, 06:06 AM   #2
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It's done, when it's done. Don't try to rush it. Keep the temperature consistent, and it should turn out fine.
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Old 05-19-2014, 06:13 AM   #3
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Suggestion #1


Listen to Max.......
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Old 05-19-2014, 07:30 AM   #4
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Quote:
Originally Posted by Max View Post
It's done, when it's done. Don't try to rush it. Keep the temperature consistent, and it should turn out fine.
Was planning on smoking @ 225. Believe me, no rushing here!

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Originally Posted by Bosko View Post
Suggestion #1


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Will do!
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Old 05-19-2014, 11:20 AM   #5
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To clarify what I am cooking: it is a pork shoulder PICNIC, not the "Boston Butt" - my local market did not have the latter. Is there any additional time I would need to tack on to the cook due to this?
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Old 05-19-2014, 12:11 PM   #6
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It's all derived from the same piece of meat. It is just half of it. One side has the knuckle bone, the other does not. You cook it the same way.
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Old 05-19-2014, 10:36 PM   #7
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Old 05-20-2014, 11:23 AM   #8
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Picnics are lovely and that is a nice size. Managed to snag a 15 pounder one time and it cooked up great. I would jack the heat up to around 250-260 and pull at the sliceable stage which usually happens around 185-190 and passes the poke test. Pretend it is unsalty ham. I like to skin it and rerub the wet spot about its been in the heat about 3 hours. Much easier than when its raw. Cook the skin separate.
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Old 05-21-2014, 12:03 AM   #9
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Listen to Bosco.

the Boston Butt is the part of the shoulder that includes the shoulder blade. The picnic is the other half of the shoulder that contains the upper part of the forearm. They're both good meat. The picnic can have the consistency of ham if you just cook it long enough for slicing, but without curing it won't have the color or taste of ham.

For my own eating, I usually like the picnic better.
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Old 05-21-2014, 11:38 AM   #10
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When I smoke my butts, I run between 225 and 250. For my smoke times are usually between 12 and 18 hours for a 12-14lbs butt. Remember the time does not really matter, it's done when it is done.
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