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Porked Shoulder

Breedy

Breedy

Busted
Joined
Nov 14, 2007
Messages
2,123
This past weekend my wife turned 30 years old and to celebrate the special day we had a cook-out in her honor. With Summer time upon us and with the interest in smokers here lately, I thought I would go through one of my smoker recipes.

To start off with pick up approximately 15 pounds or so of Pork Shoulder (also called Pork Butt). Buying a smaller amount would be silly, so don't even try it.

Assembly your rub ( I usually play mine by ear and there is no way I am giving away ANY of the secret ingredients) See picture below

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Trim any excessively hard pieces of fat, leaving a 1/4 inch lay of fat on top.

Next apply secret yellow colored flavor enhancer and rub your meat slowly but firmly

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Apply your dry rub and let set for 24 hours in the refrigerator

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Smoke your meat ( I have a Masterbuilt Digital). I like to start at 175 for 2-3 hours and then go up to 220 for 2-3 hours then finish it off around 250 for 3-4 hours.
Remove your meat from the smoker, caution it will be hot!

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Let meat cool and juices re-absorb, if you can wait that long. Then cut a portion of the fat layer off and put it in your beans that you should have been making as well.

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Chop your pork up and you are ready to serve

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Enjoy your day and don't forget to experiment because you too may stumble on the greatest sammich of the last decade.

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Very nice sir....bet it tasted just as delicious as it looks.

But, you go this whole detailed tutorial with great pictures and refuse to let us know what the "secret yellow colored flavor enhancer" is!!!!!

WTF Brandon....

:laugh:
 
Looks good but if you have to actually chop and cut the meat you aren't cooking it long enough. My last shoulders went for 26-27 hours at 220 and could be pulled apart with a fork.
 
AVB said:
Looks good but if you have to actually chop and cut the meat you aren't cooking it long enough. My last shoulders went for 26-27 hours at 220 and could be pulled apart with a fork.
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I do it that way occasionally as well, but I actually prefer chopping for cook-outs and such. I find the the fat that is left on the meat helps the it stay "juicer" longer if its sitting in a chaffer or a crock pot for extend periods of times. YMMV



ironpeddler said:
Very nice sir....bet it tasted just as delicious as it looks.

But, you go this whole detailed tutorial with great pictures and refuse to let us know what the "secret yellow colored flavor enhancer" is!!!!!

WTF Brandon....

:laugh:
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Well some family secrets need to remain family secrets...
 
It's okay Brandon. Nothing you do in Ray's eyes is enough. :laugh:
 
Breedy said:
Devil Doc said:
souldog said:
It's okay Brandon. Nothing you do in Ray's eyes is enough.
laugh.gif
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Or mine. Are those really Campbell's beans in tomato sauce?. Tragic.

Doc.
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I believe you are discounting the Log Cabin maple syrup I added.
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I have to say that spending that much time on the meat and to serve the beans out of the can is a big no-no. I will give you my excellent bean recipe for your dry rub recipe...What do you say? I got my recipe from my uncle in law and it is amazing! :rolleyes:
 
I have to say that pork looks excellent! And looks like you've got yourself the perfect midnight snack in that sandwich you've got made there.
 
Very nice. I did some smoking this weekend myself. A couple racks of ribs. BTW the butt and the shoulder are different. The butt is the better cut of the 2. Boston butts are the best I've heard but not much chance of getting one here in Tucson.
What kind of smoker are you using? What wood do you prefer? Here in the desert we have more Mesquite than dirt. I like pecan for pork myself. Maybe a little apple wood to sweeten it up a little.
 
Humidor Minister said:
Very nice. I did some smoking this weekend myself. A couple racks of ribs. BTW the butt and the shoulder are different. The butt is the better cut of the 2. Boston butts are the best I've heard but not much chance of getting one here in Tucson.
What kind of smoker are you using? What wood do you prefer? Here in the desert we have more Mesquite than dirt. I like pecan for pork myself. Maybe a little apple wood to sweeten it up a little.
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Now you're talkin' Bill, naturally sweetin' the meat versus adding sugar or the equivalent.......
 
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