I have a pork shoulder, anyone have some tips for smoking it?
>>22155891Already looks properly smoked to me. You wouldn't try to be kidding around by posting an image that wasn't yours would you?
>>22155891Cut it up into "country style ribs". Season them up bigly. Put them in a pan and cover with tin foil. Cook them in the oven at 270° for 3 hours. Take them out of the oven. Remove the foil. Drain the juices into a large bowl or measuring cup. Add ketchup and brown sugar. Mix everything up well. Slather the "bbq" "sauce" onto your "ribs". Put them back into the oven at 350° for 30 minutes. Take them out of the oven. Slather them once more. Walla.
>>22155931What step of this smokes them?
>>22155936That's not my problem
>>22155891Roll it in Zig-Zags.
>>22155891Expect at least 8 to 12 hours, depending on the size.Wrap it with aluminum foil about halfway though and add some apple vinegar and apple juice/cider to it to soak and break it down.
Be wary of the stall.There's a certain point around 170-180 degrees where your large cuts stop going up in temperature for a while. IIRC it has something to do with the collagen breaking down, but it's normal for it to just flatline for a while. Keep an eye out for it because when it starts going up again, it goes pretty fast
>>22155936My mouth, your pole.
>>22155941based. OP btfo.
>>22155978Thanks, bbq sandal anon
Trim *some* of the fat, marinate in Dr. Pepper for a few hours, season with some Chachere's, throw over some cherry wood fat side down to start, and as the other anon said, wrap in foil halfway through, flipping the fat up for the last half to an internal temp of 205
Bbq mud rub1/2 cup brown sugar3 tbsp coarse salt1bsp black pepper2 tbsp papripka2 tsp garlic powder2 tap cumin1 tsp onion powderCayenne 6 tbsp olive oiltakes 1 day to prepLet your shoulder dry for half a day, then cover with mud rub and let marinate overnightSmoke however long you want at whatever temp below 300, do not burn the sugar. I like to leave a disposable pan with water and apple cider vinergar in it underneath the shoulder. Smoke until smoked or pullable whivchever you want, good either way
>>22155978I thought it's due to evaporative cooling, cooling the meat faster than it heats
>>22156155>marinate in Dr. Pepperaccomplishes absolutely nothing btw
>>22156191You gotta inject, like I did with your mom last night
>>22156195you injected dr pepper into my mom? wtf why did you do that
>>22156191Coffee worka for steak, learned that from Cast Iron Cowboy Kent Rollins
>>22156202works how? by making it taste like coffee? no sane person wants this
>>22156205Doesn't taste like coffee, but breaks down cheap toughers cuts of meat and makes them tender. Guga tried it out too. It just werks.
https://www.youtube.com/watch?v=LUxVBUZJEW0https://www.youtube.com/watch?v=hT-z6ICRKVI
>>22156176Do you smoke a lot? I was recently gifted an old vertical smoker. I tried smoking a pork shoulder and it came out great but I was just wondering if you have any tips maintaining the temperature. I used charcoal as fuel and the temp of my smoker was like >450F for fucking ever until I decided to try and cool it down and that was a whole other odyssey
>>22156439how the fuck did you get 450 out of as charcoal smoker? shouldnt even be close to that even with all vents open. that pic looks like an electric smoker. did you put charcoal in an electric smoker?
>>22156494>ElectricNo dude, it has a charcoal basket and a tray for wood. I put charcoal on the tray and lit up some briquettes in a chimney starter, left the vents open, then noticed the gauge was at its total max which, my mistake, was 350F. Then I closed all vents and tried to cool the shit down
>>22155891>>22155973Like anon said it will take forever, especially if you're using log splits and have temperature fluctuations. I disagree about wrapping it. It's down to preference, but if you rotate the shoulder you can prevent the bark from getting too hard and the extra time in the smoke makes it even more delicious. I prefer a firmer bark though. I'm always disappointed when I order BBQ at a restaurant and get some soggy ass bark. Definitely spritz it with some 50/50 ACV/water once it gets going. Also, lightly slice the fatty bits in a cross hatch pattern. It helps the fat render better. >>22155978It's water evaporating out of it that causes the stall. Surface temps are a lot higher than internal temps and it draws water out. This isn't necessarily a bad thing because what we perceive as moisture in meat is actually rendered fat.
>>22156439Charcoal will burn hotter than wood full stop. I always start with a bed of charcoal and then dry pecan and then wet pecan. Or maybe wet then dry idrfk
>>22158279So, bed of charcoal then chunks of pecan? I was told by a coworker to use wood like flavoring in the sense that a little will go a long way. How much wood do you use? Does the flavor become overpowering
I made tacos with the leftover pulled pork with one of those mccormick taco season packets, fucking amazing.
>>22155891spritz bottle of brine diluted liquid smoke
