Question about "Pork Shoulder Blade Roast"


 
ChristopherC

ChristopherC

TVWBB Super Fan
So bought something today called a "Pork Shoulder Blade Roast" (boneless). I am in Canada, so wanted to figure out exactly what I have so I can do my research for how best to approach smoking it....

Can anyone tell me what exact cut it is known as more widely in the USA? Also if anyone has suggestion for smoking on the WSM....

I am assuming standard fare of:

a) Binder
b) Seasoning Rub patted on
c) Let sit in fridge for a while
d) Smoked at 225 to 275 on the WSM using Apple wood
e) Let rest once reaches a certain internal temp

Or...is it something you would continue in foil after a certain length of time smoking? Spritz or not? Water pan with water or not? Any tips are appreciated!

Oh and it is boneless about 4lbs.

Here are a couple of pics (from the web) of basically what it looks like:

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image.jpeg
 
This is otherwise known as pork butt. You will do fine with any of your options listed or check recipes for pork butt in the topic section of this site...your time will be a little shorter to get to 200ish degrees for taking off. Definitely let sit at least 30 minutes before pulling. Enjoy!
 
Pork shoulder blade roast is another term for "Boston butt" in the States. You can definitely foil. I wait until the bark is set, where it doesn't want to come off while scratching gently with your thumbnail. Sometimes I just let them ride and smoke until done. I don't add any liquid when I foil. Some people do. I just try to wrap in foil as tightly as I can so the butt doesn't steam.
 
Ok so finally getting to this. It is on the smoker as of 12:30pm EST today.

Making it a bit “mexicasa”. So I binded it with Lime juice and tequila.

Applied a rub of Clubhouse Tex Mex, Cumin, Coriander, Granulated Garlic, Salt, Pepper, Chili powder.

Planning to spritz every 45 mins with lime/tequila/acv/water.

Using water pan at 250d with apple wood (minion method).

Plan to foil when it hits stall around 160-165d and put in oven at 275 until it gets up to 205. Then let rest 30 minutes and pull.

Wish me luck!!

Will post pics later.
 
At the STALL....around 163 at the probe other parts of the shoulder vary from 140 to 165. The fattier part near the bottom being cooler.

Not sure if I should wrap or not. My plan was to wrap shortly after the stall started when the bark was crisp...but not feeling a crisp bark yet. Pic in the next post.
 
Stalled 4 hours in at temps of 140-165d.

To wrap or not to wrap? Plan was to wrap for 2 hours in oven at 275 and let rest with it ready for dinner at 7pm EST. Not an emergency to have it right at that time though.

Thoughts?

CD963992-A01D-4C3C-8455-A78342A573EC.jpeg
 
Pulled her at 6:30pm (6 hours). Temps just started to break 163 - was 165 when I pulled. Actually had gone from 163 to 160 and then finally moved up to 165.

Foiled it and put in oven at 275. Gonna probe in an hour or 2 and start monitoring til 205. Then out of oven to rest and pull.

Here is a pic when I pulled it off the smoker. Bark was pretty good.

C33BE087-CC33-429C-84E1-D9180C1C7FFD.jpeg
 
So, the results were fantastic!

Put it in the oven for 2 hours at 275 at which point it reached 204-210d at various parts of the meat.

Fell apart lifting it into a bowl to pull. Then pulled real nice and easy. Taste was delicious - very much like ribs with no bones. Didn't taste too much of the mexican flavours, but nonetheless was very nice.

Had a bit on a ciabatta bun buttered and heated in the oven and did some red onions in butter and brown sugar and added a touch of brown sugar bbq sauce. Delish!

Now gonna attempt the beef top round at 11pm...why?...just because. HA! First night smoke.

Here is the thread:

tvwbb.com

Question About "Inside Round Roast"

Very similar to my other thread about the pork shoulder blade roast....I also purchased an "Inside Round Roast".... I read that this is also known as a "Top Roast"? It is about 4 lbs. See a pic as to basically what it looks like below. Any tips for cooking this on a WSM? So far I am...
tvwbb.com tvwbb.com



And, here are pics of the final results....

pulled-pork-fell-apart.jpg

pulled-pork-first-time.jpg

pulled-pork-ciabatta.jpg
 
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