pork shoulder

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...