Smoking a Pork Shoulder ( Recipe needed )

[BigTex]

I want to try a pork shoulder for 4th of July. I searched the forum and found no details on it. I will assume that you do it the same as a brisket. Is that correct ?

 

[TideBeliever]

A very good recipe for a newbe

Ingredients

5 Pound Butt Roast or Shoulder
3 Cups Apple Cider Vinegar
1/4 Cup Salt
!/4 Cup Brown Sugar
4 Tablespoons Ground Black Pepper
2 Tablespoons Cayenne Pepper
1/4 Pound Butter
1 Quart Water

Directions

In a non-reactive saucepan, combine cider vinegar, salt, brown sugar, black pepper. cayenne pepper and butter.
Bring to a rolling boil over med.-high heat.
Mix in the water and return to a boil.
Remove from heat and set aside.
You want to sauce the meat before smoking and every hour while it is cooking.

Use mesquite, apple or hickory chips that have been soaked in water for 1/2 to 1 hour over your coals or around your electric element.

Smoke for 7 to 9 hours then use aluminum foil to wrap the meat. Fold the edges of 2 sheets to form a water tight seal placing the meat in the center and bringing the edges up tp the top. Pour 1 cup of the sauce over the meat and seal the foil tightly.

Place the meat back on the smoker or in a 350 degree oven. (If using smoker, increase the heat) for around 2 hours.

Remove from smoker or oven and let cool. Pull the pork from the bone using 2 forks and descard the fat and gristle.

When reheating, place the meat in a pan and pour one cup of sauce over the
meat and heat until simmering. Serve or let marinate for several days.

Enjoy!

 

[bayoutider]

1. Buy Large Big Green Egg.

2. The above recipe is ok but I do not use mesquite as I find it too strong of a flavor and burns too hot. I use a combo of oak, hickory and pecan.

3. If you want fool proof tender pulled pork try the crockpot method.

 

[Tidefan7887]

What all do you put in the crock pot with it?

 

[bayoutider]

What all do you put in the crock pot with it?

I put a dry rub on the pork the night before and put it back in the fridge.

Add 2 onions thinly sliced, 2 or 3 hot peppers split lengthwise and for liquid I like 2 cups beef stock or chicken stock.

Cook 1 1/2 hours on high setting then 6 hours on low. Check to see if it is falling apart if not cook another hour or more on low. Also keep an eye on the liquid, don't let the pot run dry.

Toss everything but the roast when done and shred the meat using the two fork method or your bare hands if you have asbestos fingers. *EDIT - Reserve a cup of the liquid to moisten meat along with your sauce

Toss excess fat (some fat is a good thing), gristle and bones.

 

[BAMAFAN IN NY]

I put a dry rub on the pork the night before and put it back in the fridge.

Add 2 onions thinly sliced, 2 or 3 hot peppers split lengthwise and for liquid I like 2 cups beef stock or chicken stock.

Cook 1 1/2 hours on high setting then 6 hours on low. Check to see if it is falling apart if not cook another hour or more on low. Also keep an eye on the liquid, don't let the pot run dry.

Toss everything but the roast when done and shred the meat using the two fork method or your bare hands if you have asbestos fingers. *EDIT - Reserve a cup of the liquid to moisten meat along with your sauce

Toss excess fat (some fat is a good thing), gristle and bones.

Ive made it this way before, but it lacked that smokey flavor. Does that liquid smoke stuff work?

 

[bayoutider]

Ive made it this way before, but it lacked that smokey flavor. Does that liquid smoke stuff work?

Yep it works but not quite as good as the real thing. Some competition cooks use it when making wet rubs. Want to know the history of liquid smoke? I knew you would say yes

During the Civil War I think it was Stonewall Jackson that missed the smoky flavor from home and invented liquid smoke he could pour on meat like a sauce. I have heard it contained creosote so it's no wonder people died young back then. In 1919 Wright's Condensed Smoke or Liquid Smoke claimed to add smoky flavor to all kinds of food and even claimed preservative powers but they have stopped making that claim. Many people were moving to the city where they didn't have their own smoke house any longer so painting Liquid Smoke or adding it to a pot was the alternative.

 

[BigTex]

A very good recipe for a newbe

Ingredients

5 Pound Butt Roast or Shoulder
3 Cups Apple Cider Vinegar
1/4 Cup Salt
!/4 Cup Brown Sugar
4 Tablespoons Ground Black Pepper
2 Tablespoons Cayenne Pepper
1/4 Pound Butter
1 Quart Water

Directions

In a non-reactive saucepan, combine cider vinegar, salt, brown sugar, black pepper. cayenne pepper and butter.
Bring to a rolling boil over med.-high heat.
Mix in the water and return to a boil.
Remove from heat and set aside.
You want to sauce the meat before smoking and every hour while it is cooking.

Use mesquite, apple or hickory chips that have been soaked in water for 1/2 to 1 hour over your coals or around your electric element.

Smoke for 7 to 9 hours then use aluminum foil to wrap the meat. Fold the edges of 2 sheets to form a water tight seal placing the meat in the center and bringing the edges up tp the top. Pour 1 cup of the sauce over the meat and seal the foil tightly.

Place the meat back on the smoker or in a 350 degree oven. (If using smoker, increase the heat) for around 2 hours.

Remove from smoker or oven and let cool. Pull the pork from the bone using 2 forks and descard the fat and gristle.

When reheating, place the meat in a pan and pour one cup of sauce over the
meat and heat until simmering. Serve or let marinate for several days.

Enjoy!

Looks good !

 

[Tidefan7887]

Thanks Bayou. Sounds good and simple, I'm gonna try it when I get a chance.

 

[dayhiker]

My dad always smoked boston butts on a regular grill for 1hr/# but would put the meat on the oppositie side of the grill from the fire. I'm planning on doing a butt in a regular type smoker. I had assumed 1hr/# would still be a good rule of thumb, but after reading this thread it occured to me that the meat will be farther from the fire than dads. The 2hr/# above is what caught my eye.

Any thoughts?

(edit) looks like 1.5 hr/# is a good rule of thumb: http://bbq.about.com/cs/porkpulled/a/aa042598a.htm

 

[bayoutider]

My dad always smoked boston butts on a regular grill for 1hr/# but would put the meat on the oppositie side of the grill from the fire. I'm planning on doing a butt in a regular type smoker. I had assumed 1hr/# would still be a good rule of thumb, but after reading this thread it occured to me that the meat will be farther from the fire than dads. The 2hr/# above is what caught my eye.

Any thoughts?

(edit) looks like 1.5 hr/# is a good rule of thumb: http://bbq.about.com/cs/porkpulled/a/aa042598a.htm

It really depends on your pit and what kind of fire you have built. My big offset smoker I can cook a brisket 14-16 hours on if I want to but the Big Green egg does it in less than half the time, every pit is different. The oven would take 4-6 hours depending on the method and recipe. All of them are good so it comes down to how much beer do you want to drink and how much time do you want to waste.

 

[dayhiker]

It'll be in one of these:

I usually put the meat on the top rack.

I'm trying to get ready for vacation and will probably start work at 4 again tomorrow. I may just get the fire going first thing and it finishes when it finishes. As soon as I leave the office today it's off to buy the meat and beer.

 

[ddsmit]

You can use any spice you like.

http://www.dizzypigbbq.com/recipesButt.html

 

[dayhiker]

I wound up doing a 5# butt for 7.5 hrs. I took it off around 3:30 and we weren't going to eat until 5. I was nervous it wasn't done so ran a knife through most of it but didn't pierce the bottom. The meat looked done but there was lots of juice with a slight pink hue. I covered the whole thing in foil for 1hr then pulled the meat around 4:30. It was perfect, if I do say so myself.

I've never seen anyone put a rub on a Boston Butt. I may have to try that next time. THanks for the suggestion.