Pork shoulder


 
Joe T Gomez

Joe T Gomez

TVWBB Pro
Had this 7 pound pork shoulder for a while so I decided to smoke it this morning about 3 AM in the morning all I did was rub it down with the barbecue rub injected it with some butter smoked it until internal temp hit 150 wrapped it with foil until it hit 200 cooked at 250 for 7hrs
 

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Joe T Gomez said:
Had this 7 pound pork shoulder for a while so I decided to smoke it this morning about 3 AM in the morning all I did was rub it down with the barbecue rub injected it with some butter smoked it until internal temp hit 150 wrapped it with foil until it hit 200 cooked at 250 for 7hrs
Click to expand...
Good morning Joe, I am new to WSM and will be making a similar pork shoulder on Saturday. I've cooked several on my Traeger, but none yet on my WSM. I read through some of the feedback I got on another forum where I posted, but wanted to ask you a few questions:
  1. What was the total cook time before you wrapped?
  2. Did you use a water pan?
  3. What did you wrap it - parchment/butcher/foil?
  4. Did you place the wrapped shoulder in a warm oven or a cooler?

Thanks,

Ben
 
BenM said:
Good morning Joe, I am new to WSM and will be making a similar pork shoulder on Saturday. I've cooked several on my Traeger, but none yet on my WSM. I read through some of the feedback I got on another forum where I posted, but wanted to ask you a few questions:
  1. What was the total cook time before you wrapped?
  2. Did you use a water pan?
  3. What did you wrap it - parchment/butcher/foil?
  4. Did you place the wrapped shoulder in a warm oven or a cooler?

Thanks,

Ben
Click to expand...
BenM said:
Good morning Joe, I am new to WSM and will be making a similar pork shoulder on Saturday. I've cooked several on my Traeger, but none yet on my WSM. I read through some of the feedback I got on another forum where I posted, but wanted to ask you a few questions:
  1. What was the total cook time before you wrapped?
  2. Did you use a water pan?
  3. What did you wrap it - parchment/butcher/foil?
  4. Did you place the wrapped shoulder in a warm oven or a cooler?

Thanks,

Ben
Click to expand...
Hey Bill I smoked it for about five hours once it reached 150 internal temperature I put it in my drip pan and I covered my drip pan with the roast in it let it sit there until I hit 200 and pull it out I said it inside my microwave for about an hour and that’s about it😎
 
Pork butt tip: If you are using a pork butt 6lbs or better, put a lot of rub on. Because the ratio of outside to inside is greater in a big pork butt, you can use more rub than you would use with beef or ribs. The extra rub will give you a nice bark and crunch after you make pulled pork. And the rub crust mixed in with the other meat form the inside will have a nice seasoned flavor.
 
Hi @Joe T Gomez ! I see you included garlic cloves and onion in the pan. Did that enhance the flavor of the butt? And did you add the roasted cloves to your mashed spuds? Enquiring minds want to know ;)
 
Yes it did enhance the flavor of the pork we use the garlic and the onions out of the drip pan smash them up and blend it in with our mashed potatoes to really give it that smoky flavor taste
 
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