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Today I Smoke My First Pork Shoulder
- Thread starter Grassi21
- Start date
ctenidae
Active member
I do the picnic hams in the oven on occasion (my neighbors probably wouldn't appreciate a smoker running all day). Coated up with mustard, honey, brown sugar and some cayenne, in the oven about 200-250 degrees for 3 hours or so, then reduce a mixture of 1/2 box brown sugar and 1/2 pint bourbon until it's a shiny, thick sauce. Good stuff.
Pig. Proof that God loves us and wants us to be happy.
Pig. Proof that God loves us and wants us to be happy.
Screw you. You didn't even think to invite me...
No kidding, me either! The kids could have played together while we pulled your pork... :blink:
eastcoastpowderhound
New member
I did a shoulder for my daughter's 2nd birthday party...it was 20Lbs. I made up a rub with various spices...but "old bay seasoning" was about 50%...also had some ground coffee and brown sugar in there too. I don't have a smoker, only a gas grill (4 burners)...used an indirect heat method and hickory chips in a foil pan. Put it on at 10pm and smoked/cooked it at 250 for 14hrs. It was sooooo good...fed a party of 30. Tender and delicious. Some smoker purists may say it can't be done with a propane grill or it won't be good, blah blah blah...wrong...I've had really good success smoking on the gas grill...unless I win megabucks I don't see the need to buy a smoker.
Screw you. You didn't even think to invite me...
There is always next time gents. My plan is to smoke some sort of meat every couple of months. I figure I have one or two more opportunities to bust out the smoker before winter hits. The pork came out great but tending to the smoker for 15 hrs hurt (3 am wake-up and my head hit the pillow at 11:30 pm). I need some peeps around all day to crush beers with and throw horse shoes. I was solo for the bulk of the smoke time. I want to do the pork shoulder again but also want to play with some ribs, brisket, and more sausage. Smoking just may be my new addiction. Well, and old and new addiction . ;-)
that is a big shoulder. i was going to use my propane weber but ended up borrowing a friend's small smoker. i already have a smoke box for my propane grill so i plan to give it another try.
eastcoastpowderhound
New member
I'm not sure what the exact name for it should have been...I ordered it from a store run by a former butcher for Hannaford and Shaws (Melby's aka Tuts for anyone who drives up to SR the back way)...asked for a pork butt...expecting the bone in, etc...but what I got was boneless (he doesn't have a band saw in his store) and larger than I had expected. Regardless, it was a huge hunk of meat but worked out perfectly. Fun stuff...I usually stick to ribs and half chickens...things that can be done in 3hrs or less...that was the first full on commitment I made to smoking something.
it doesn't matter what they call it, its all pork and all good.
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