Pork Shoulder w/pics


 
Michael C.

Michael C.

TVWBB Gold Member
I smoked a Pork shoulder overnight. I used Hickory and apple wood for the smoke. I tried something new, I mixed in some rub, with apple juice, in a bowl, and injected that mixture into the pork. Smoked at 240-250F MM overnight, foiled pork at around 170F, and let it continue to cook until around 195F or so. Very moist, tender, and full of flavor.

http://share.shutterfly.com/ac...e?sid=2AZMnDhk1ZMWJB
 
If it tasted half as good as it looks...

I didn't lick the monitor screen, but I was tempted.
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You know how I knew it came out great? The dried up brown stuff on the access door. I see that, I know some good stuff is coming out. Very nice indeed.
 
Thanks for your nice comments. I brought in the pulled pork to work today, and, they all just LOVED the taste. They really liked the smokiness to the meat. It was funny to watch them eat the pork, as they kept saying MMMMMM, good MMMMM good, making those MMMMMM noises. It made me smile
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Michael, I'd like to know what you thought of the injection. The first couple butts I did, I injected, but I haven't bothered since. I didn't find it added anything that I couldn't add after pulling. thoughts?
 
I didn't think the injection add anything to the flavor, or taste of the meat. It was a worth while experiment, but I don't think I would do it again. I could not taste the apple juice, nor the meat rub, inside the meat. The pork was very tender and moist, and it all turned out very good. Thanks for asking. That was a fun experiment, non the less.
 
looks great, especially that last picture of it sitting on the wsm all black and smokey and barky...torture for me to look at sitting here at my desk at 630 in the morning!
 
Pretty tastey looking. Need to cook up some butt soon for a baseball game tailgaiter. This got me thinking of doing a butt and a picnic and mixing them up during the pull.
 
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