Super Bowl overnight whole pork shoulder


 
Monty House

Monty House

TVWBB Pro
Throwing a 20.4 lb. whole shoulder into my 18.5" tonight late. Targeting eating at halftime.

Dr. BBQ is helping me out, e.g., his pork injection (apple & pineapple juice) and basic rub recipes. I'm guessing 16-20 hours, but it's a guesstimate. Shooting for 225-250 lid with hickory and maybe some apple or cherry. Water in the pan using MM.

More photos hopefully to follow.....stay tuned.....

 
Mike Coffman said:
Dr. BBQ has some great recipes in his book!
Click to expand...

Just made his Pineapple/Habanero salsa that's in the first book. WOW. Really refreshing and novel....fresh tomatillos, fresh ginger, etc. My wife talked me into making pork tacos tomorrow with the PP, so that salsa will be put to good use!
 
Seems to be going fine. I stuffed the WSM with charcoal, so it's running a bit higher than I'd like, but I expect it to tail off over the night. Nice to have no wind to speak of.

The thick skin & fat of the picnic are receding like a bad toupee! I took these photos with my headlamp on; it gives off a slight yellowish tint to the meat, but that's not what I'm seeing with the naked eye.

Approaching 100 internal 3.5 hours into cook. This climb will undoubtedly slow as we approach the stall and creep up towards 195.



 
10 hours in and solidly in stall. Temps holding well--after spiking around the 4 hour mark, they're now down in the lower end of my desired range. Probed tough and in 165-170 internal range. Added two pretty good sized hunks of Lazarri mesquite lump, as the coals had noticeably dwindled. Filled water pan.

 
At the 16 hour mark (low end of my guessed time range) and turning for home. Internal of 183-185. Probing easier..... seems like we're on the downward slope of the stall. Don't touch that channel! :wsm:

 
Took 18 hours to hit 195. Need to run to Super Bowl party, so epilogue and meal pix later. Here is it coming off....it was falling apart, as you can see. Very tender with good moisture.







Fat cap lifted right off

 
That was a fun, but looooong, cook. I liked the slightly different textures of meat from the picnic vs. the shoulder. The injection flavor came through in some bites. Downside was that there was less bark in the PP than just cooking a butt.

Used about 1/2 of it to make a vat of taco pork filling. Wife made homemade corn tortillas, and they got topped with a variety of condiments--including the excellent Dr. BBQ's pineapple/habanero/tomatillo salsa.
 
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