My first Pork Shoulder Blade

[George Santos]

I want to smoke a pork shoulder this weekend. Will be my first one. I do not want to pulled, rather sliced. Since is my first one I like to keep it simple; my questions are:

1-) 190-200 IT is for pulled. I have read you can slice at 145-150 IT; which temp it's the correct one?

2-) The shoulder weights 7.XX pounds. I am not impatience but I like to know as much as I can ahead of time. Should that take about 14 hours to low and slow cook 225-250?

3-) Should I use water (or juice, or both) in the pan or not? The chicken(s) I've made I always use liquid in the pan, beer, water, juice. I am not sure if I should use an empty pan just to catch drippings and make cleaning manageable.

I will use my OTG with Kingsford blue snake, and wet apple chunks for smoke.

Comments, suggestions, all welcome. Nothing beats experience, and learning by doing, and doing again has proven to work.



PS : State of the art right now:

 

[timothy]

1- You want at least 180 for sliced shoulder/butts. 140ish is fine for pork loins but butts need to cook longer to help break down all that internal stuff.
2-14 hrs is a good estimate at 225, maybe 12hrs @ 250?
3- water is great for a heat sink, adding any flavorings to the bowl adds nothing to the cook IMO but if you want to catch drippings and add some flavor for gravy than use a disposable pan set underneath you're roast.
Good luck!

Tim

 

[Tony R]

Don't forget plenty of adult beverages during your cook.

 

[George Santos]

1- You want at least 180 for sliced shoulder/butts. 140ish is fine for pork loins but butts need to cook longer to help break down all that internal stuff.
2-14 hrs is a good estimate at 225, maybe 12hrs @ 250?
3- water is great for a heat sink, adding any flavorings to the bowl adds nothing to the cook IMO but if you want to catch drippings and add some flavor for gravy than use a disposable pan set underneath you're roast.
Good luck!

Tim

Thank you Tim. I am planning to "shoot" 8 or 9 pm Friday evening, that way I'll be done around noon on Saturday. 180 IT is my target. That's some valuable info!!!

 

[George Santos]

Don't forget plenty of adult beverages during your cook.

Ha ha ha.....

 

[Elaine W]

George, no need to wet or soak the wood. Here is the proof.
http://www.amazingribs.com/tips_and_technique/mythbusting_soaking_wood.html

 

[George Santos]

George, no need to wet or soak the wood. Here is the proof.
http://www.amazingribs.com/tips_and_technique/mythbusting_soaking_wood.html

I have read the article. I have to say, some wood gets to absorb water. However, I am not going to fight pseudo religious battles about it. I have some birch I want to use and it burns so quick (chunks) I am just hoping to slow down the burning by getting them wet. Thanks for the info.

 

[George Santos]

Here's Thursday evening; just diamond kosher salt & brown sugar.

 

[Frank H]

That's gonna be good....I saw some nice Cuban sandwiches in a recent post. You could make some great ones with this.

 

[George Santos]

And here's how was looking after 11 hours of low n' slow

 

[George Santos]

I guess my "reading" is starting to paying off.

 

[George Santos]

My thanks to all those who have perfected the "snake" method. It certainly worked wonders on my first try.

 

[Tony R]

Well done George!
I did a lot of reading here and absorbed all the techniques that all this great guys and gals provide.

 

[Matt Gard]

The snake method works wonders for cooking on the kettle. Nice looking pork!

 

[George Santos]

Well done George!
I did a lot of reading here and absorbed all the techniques that all this great guys and gals provide.

Thanks. In a way I am surprised myself; now I am thinking of my next "project". I'm thinking of a brisket.

 

[George Santos]

The snake method works wonders for cooking on the kettle. Nice looking pork!

Thanks. Yes it was very tasty; I have tried the minion method on my ECB, and it works, but the snake is easier. I will keep using it, that's for sure.

 

[Benji Chong]

Very nice George! I stocked up on those pork shoulders from Winn Dixie myself when i saw them at 1.49/lb! Think they were at 1.29/lb at one point. Can't beat that! They've always come out delicious for me. Yours looks pretty damn delectable!

 

[Dean V]

Looks like you hit a home run to me George.

 

[George Santos]

Very nice George! I stocked up on those pork shoulders from Winn Dixie myself when i saw them at 1.49/lb! Think they were at 1.29/lb at one point. Can't beat that! They've always come out delicious for me. Yours looks pretty damn delectable!

Winn Dixie have those on sale quite often. This one was 1.29/lb.

 

[George Santos]

Looks like you hit a home run to me George.

This meat cut is very forgiven. I manage to keep it @225-245, on the table it was like slicing a cake.

Thanks.