Adjustments for a small pork shoulder

[ChrisAmico]

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 one-pound cut is going to burn or dry out if I'm not careful. Any advice on how to handle it?

 

[Bruno]

I’d wrap it early with some liquid, once you pull everything just mix it in, let the other two provide the bark.

 

[BFletcher]

I don't have experience with anything that small but I like Bruno's recommendation. Should you also put it on later?

Good luck!

 

[Timothy F. Lewis]

Either follow the Bruno theorem or just start taking the, off as they reach temperature, foiling and toweling into a cooler as you go.

 

[DanHoo]

You could cut them all into country style ribs.

 

[Timothy F. Lewis]

You could cut them all into country style ribs.

Dan! That’s just too easy!

 

[Rick P]

You could cut them all into country style ribs.

This!

 

[DanHoo]

CSR is too short to use the search on the forum but this might work.

site:tvwbb.com CSR - Google Search

 

[Bob Bailey]

You could cut them all into country style ribs.

Or tie them all together for a 6 pounder.

 

[ChrisAmico]

Or tie them all together for a 6 pounder.

I thought about this. Any downside to it?

 

[DanHoo]

I thought about this. Any downside to it?

I don't think so. I tie up boneless shoulders so it isn't flapping around

If your goal is pulled pork, that might be the easiest way to go.

 

[ChrisAmico]

You could cut them all into country style ribs.

That’s a good thought. I think the kids are set on pulled pork sandwiches, though.

 

[ChrisAmico]

I’d wrap it early with some liquid, once you pull everything just mix it in, let the other two provide the bark.

What kind of liquid do you use? Just bbq sauce or something similar?

 

[DanHoo]

That’s a good thought. I think the kids are set on pulled pork sandwiches, though.

Last time I did pork shoulder I had some chicken wing sized trimmings that came off earlier and my kiddo loved them.

Maybe try that on your kids as a teaser bite or two.

 

[Bob Bailey]

I thought about this. Any downside to it?

No different than tying any boneless roast to hold it together so it cooks evenly.

 

[EricV.]

Put the 1lb. in a crock pot....

 

[timothy]

Burnt ends for the widdle guy.

 

[Randy]

If I'm going to smoke something and have several pieces that are different weights I put the biggest on first and then the next one and the smallest one last

 

[TonyUK]

Put them on all together. Meat probe in the smallest one. Once that's done, take it off and wrap it in foil & towels and into a cool box.
Stick the probe in the 2lb-er.....repeat.
Or, if you have three meat probes, (some of us do), stick a probe in each one and just plug in the next size up.

 

[Timothy F. Lewis]

Put them on all together. Meat probe in the smallest one. Once that's done, take it off and wrap it in foil & towels and into a cool box.
Stick the probe in the 2lb-er.....repeat.
Or, if you have three meat probes, (some of us do), stick a probe in each one and just plug in the next size up.

Yes, some of us have stock of probes and equipment we have forgotten about for years!