Pork Shoulder Butt Roast on the Smoker

[Mikey]

Until today, I'd never done a pork shoulder on the smoker. Large pieces of meat just take too long, and on my cheap-ass offset smoker they take constant attention, so the most time consuming cuts I've done in the past were baby back ribs.

With the three day weekend, I decided to give it a try and make some awesome pulled pork for the July 4 BBQ. At Costco they come two 8 lb chunks to a pack. I've heard both wrap in foil and don't wrap in foil so I decided to do a side by side comparison.

This is what greeted me in the kitchen at 5:30 this morning.




Ready for the pit at 6:00.




Starting to cook...




This is seven hours in. I wrapped one in heavy duty foil.




Nine hours in. Stuck at 145 deg internal temperature now (the dreaded "stall") for a couple of hours. Nice bark forming on the one in back though.




I figure I have about three hours to go.

Potato salad is ready to go. The daughter made some awesome looking cole slaw to go with, too.

[Mikey]

Using mesquite charcoal chunks for heat and apple wood for smoke, BTW.

Trying to maintain 220-230 deg. The thermometer on the smoker is way off so I have to use an oven thermometer. The piece of shit is so loosely built that I go through fuel like an Abrams tank just trying to keep the temp up.

[Mikey]

Just out of the smoker. Almost 13 hours and we were tired of waiting.

The wrapped piece got up to about 190 deg., the unwrapped one about 175,







As expected, the unwrapped roast (on the right) was a little drier and not quite as fall-apart tender, but still done enough to be pulled apart with a couple of dinner forks. The bark was awesome on that one. The other one was basically melt in your mouth tender.







Pulled pork sammich, slaw and 'tate sal.

I used some Carolina style vinegary sauce on my first sammich, and some thicker sweeter sauce on the second. Very good both ways. My daughter also made some pickled cucumbers and onions, sliced very thin and with a lot of pepper flakes. Those went in the sammich with the meat. Delicious.




Now I have about 10 lb of pulled pork in the fridge...


Too funny...

[Carson]

Smoked one yesterday using Chris Lilly's injection and rub recipes.

Two hours at 300-325 using cherry wood chips, then foil wrapped to 205 degrees internal, about 4 hours total cook time.

I wish I had leftovers...

[Goober McTuber]

Excellent PET, Mikey. But two sammiches at your age? No wonder you're so fucking fat.

[Mikey]

Excellent PET, Mikey. But two sammiches at your age? No wonder you're so fucking fat.

No shit. But...it was the 4th of July and how better to celebrate our Great Nation's independence than a little overindulgence?

(Actually I skipped the bread on the second one and just had a pile of meat - that should be worth about 5 lb of extra weight)

[Mikey]

Comparing my results side by side, when fresh out of the pit I think I liked the wrapped one slightly better because it was a little more tender and moist.

But to tell you the truth, I've been eating this stuff off and on for the past five days and the unwrapped one holds up better as leftovers. It still retains some of the crustiness of the bark and is great re-heated in the microwave with a little sauce. The wrapped one seems a little mushy, but still still great leftovers.

[Carson]

This is what happens when Photobucket tries to pull shit.

[Mikey]

Yeah they want $40/month now for an account you can host pictures from.

Uh-uh.

[Goober McTuber]

Worst. PET. Ever.

[Mikey]

Worst. PET. Ever.

Maybe so.
But at least my pics aren't out of focus or blow up the screen like smackaholic's.

[BSmack]

Of course this could be edited using Tapatalk.

[smackaholic]

Excellent PET, Mikey. But two sammiches at your age? No wonder you're so fucking fat.

I was getting ready to ask what he did for his third? The tiebreaker Sammy.


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[smackaholic]

Worst. PET. Ever.

Maybe so.
But at least my pics aren't out of focus or blow up the screen like smackaholic's.

You bastard!!!




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