pork shoulder

Just out of curiosity, what’s your preference for wrapping pork butts, do you use butcher paper or foil and what has been your experience with one or the other…or both?

Hi, My entry this year is a special cut from the pork shoulder. Here in my region in Germany Bavaria (Upper Frankonia) we have a regional specialty called „Schäuferla“. It’s a dialect word for shovel and it’s related to the bone in that shoulder piece. (This bone shape is reminiscent of a...

I have a meat share (Walden) that sent us a couple small cuts of pork shoulder: 3 lbs, 2 lbs and 1 lb. I'm planning on throwing them all on the smoker at once. I figure no sense lighting the smoker for just a pound of meat, and it's easy to save leftovers. I'm a little nervous that the...

Being a newbie to the WSM family, just got my 18" WSM a few months ago, I am attempting to make an 8-pound, bone-in pork shoulder this weekend. I've cooked a few before on my Traeger but not on my WSM. I've got the prep work down to a science but could use a little advice when cooking this on a...

Hello all, This is my first post here, and was hoping to get some sage advice. My sister in-law and her fiancee have asked me to cater their wedding in April; they want pulled pork BBQ and the "fixin's." I am trying to figure out how much meat I will need in order to feed 80 guests. I have an...

I'm tackling my first long smoke tonight for the SB. We have about 23 adults and 24 kids showing up tomorrow. Needless to say, I gotta get this smoke right! I have two bone-in pork butts that are each around 10 lbs. I didn't have to trim much fat at all. I plan to start around 10-11...

Hi. I have a Virtual Bullet. My favorite is pork shoulder done low and slow. I bring the shoulder to 205 degrees with a pit temp of between 225 and 275. Takes forever but it's worth it. Here's my question: In all of the research I've done, I have never seen a perfect temperature stated for...

I have a 9 lb Boston blade pork shoulder. I'm a year into ownership of my WSM 22 and have been very pleased, but have not cooked a pork shoulder. Is there a reason so many topics here are about the pork butt? My local grocery has plenty of pork shoulders but I don't usually see pork butts. I...

Folks, I am hosting our son's first birthday BBQ on Saturday for between 40-50 people. Woo hoo, he survived! ;) Here's what I'm planning and my questions: My responsibility is around the meat, so I'm doing a pulled pork shoulder with the following recipe for the marinade only...

Morning.... My name is James. I was a member here a few years back. I had to register again but here I am. Thanks for all the good advice on this forum. I don't smoke as often as I'd like. Time is normally short. Ribs and chicken mainly. But this cook is different. I'm providing the meat for a...

I made a 9 pound pork picnic shoulder. I took the skin off and injected it with a mixture of apple cider and apple cider vinegar. I coated it in my standard pork rub (sucralose, chili powder, paprika, garlic powder, onion powder, salt and pepper). I cooked it on my 22 1/2" WSM at 250F, in an...

Doing pulled pork....put it on at 6:45 am for BBQ at 4 PM. Gonna do it at 250 and foil after 5 hours. Filled the water pan and using standard method with apple and pecan chunks. I expect to refuel 1 or 2 times...also coffee before beer.... Will check back as it cooks. -Jeff

I bought a nice size pork shoulder Saturday morning, decided to smoke it over night, using a mix of Pecan and Hickory wood, for the smoke. I have a few bags left of Rancher's charcoal. Great stuff. Shoulder when on at 9:00pm, set the vents, and went to bed later on in the evening. I woke up the...