Pork shoulder fat up or down WSM with pic's
- Thread starter Vince B
- Start date
Doug D
TVWBB Hall of Fame
Doesn't really matter. On top, the melting fat won't penetrate the meat-- it can't. On the bottom, as is done with brisket, it might act as a shield against drying out the part of the meat closest to the heat. But, all in all, pork shoulder has so much intramuscular fat that it makes no material difference. Flip it over a couple times during the cook if you want, but it's not worth losing sleep.
Hey Vince-
The answer is YES, do it one of those two ways.
I always put my butts and briskets fat side down, so I don't scrape off bark when I pull them off the grate, and I think mine turn out delicious. I've seen plenty of guys write that they put theirs with the fat cap up, so the melting fat can baste the meat... their pics look pretty delicious too.
I doubt it'll make or break your cook either way, so go with whichever you fell like tonight and see how it turns out. Then next time do it the other way, and you can decide if you have a preference. Happy smokin, man!
The answer is YES, do it one of those two ways.
I always put my butts and briskets fat side down, so I don't scrape off bark when I pull them off the grate, and I think mine turn out delicious. I've seen plenty of guys write that they put theirs with the fat cap up, so the melting fat can baste the meat... their pics look pretty delicious too.
I doubt it'll make or break your cook either way, so go with whichever you fell like tonight and see how it turns out. Then next time do it the other way, and you can decide if you have a preference. Happy smokin, man!
Thanks guys I just figured I would ask. I have the chimney fired up and will be puttin the butt and the shoulder on in a few. I am using the minion method with a coffee can size lite in the middle. I did use Chris Lilly's method for doing these. Man they smell great and have not even hit the smoker. I have my son taking some pictures so stay tunned! Thanks again. Vince
Michael C.
TVWBB Gold Member
I have done a few pork shoulders. I really does not matter, but I usually go with the fat side down, that seems to work for me. Can't wait to see the pics.
chris comer
TVWBB Super Fan
If you are talking about the thick layer of fat & skin on a Shoulder picnic, I cut it off so more rub can be put on.
Thanks guys!
This is the link I used for this cook. http://www.virtualweberbullet.com/pork4.html
I put the shoulders on just after 9:00pm and the temp is at 225*. I just turned the lower vents to 25% open and will monitor them per the chart in the link above until I fall asleep. I do have to make some Zesty meatballs for Easter to bring to my sister inlaws so I know it will be a few hours yet until I crash. I will work on the pictures as soon as I get some time. Vince
Edit was so the link worked.
I put the shoulders on just after 9:00pm and the temp is at 225*. I just turned the lower vents to 25% open and will monitor them per the chart in the link above until I fall asleep. I do have to make some Zesty meatballs for Easter to bring to my sister inlaws so I know it will be a few hours yet until I crash. I will work on the pictures as soon as I get some time. Vince
Edit was so the link worked.
Ok I promissed you guys some photo's. The first ones are of the pork shoulder(7.2 lb) and the butt(5.8 lb) ready to be put on the WSM. They were injected and then the rub was applied. Here are the photo's.
Here are a couple photo's of getting the fire going.
This last picture is of the shoulder after about three and half hours.
More to come in the morning when I get up. Time to get a few ZZZZZ's!!!! See you in a few hours. Vince
Here are a couple photo's of getting the fire going.
This last picture is of the shoulder after about three and half hours.
More to come in the morning when I get up. Time to get a few ZZZZZ's!!!! See you in a few hours. Vince
Larry Wolfe
Closed Account
Coming along nicely! I bet it smells good in the neighborhood this morning!!! I love the smell of smoked pork in the morning!!
I to like the smell this morning!
Well I fired up another full chimney of KF about an hour ago and had to surrounded it with some lump to finish things off. I'm out of KF now and with the lump the ring is pretty full again. I think I should make it!
At about nine hours I installed my new digital with remote from weber and the temps were 174*. I guessed that I have a bit to go. Then the temp of the meat droped a couple *'s so I decided to check the coals and they were just about spent. Well I got everything stoked back up and now I just need to get the temps back down to the 250* range. They got a little high at first. I took some more pictures and reinstalled my thermometer. Also I sprayed the hunks of pork with some apple juice. Currently the temps of the meat are around 165* according to the weber style thermometer. I will post some more pic's when I get them uploaded. Vince
This picture is after I repleished the coals and the meat temp went down a bit but the cooking temp is up. I think the lump burns a bit hotter. Vince
This picture is after I repleished the coals and the meat temp went down a bit but the cooking temp is up. I think the lump burns a bit hotter. Vince
Well I finished up at 11:00am today at a temp of 195*. I took the pork shoulders and wraped them in foil. Then let them rest for a couple hours wraped up in a towel in a cooler. Man I could not believe how warm they still were when I went to pull them. They literally fell apart and most of the fat was totally broken down. Here are the pictures of what I wound up with. As you can see in the first picture there was anice barky crust.
This is what I ended up with.
This is what I ended up with.