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Smoking a Pork Shoulder/Pulled Pork

AUTailgatingRules

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Smoking a Pork Shoulder/Pulled Pork
« on: April 20, 2017, 04:22:15 PM »
For those who have had success with you own pulled pork, do you brine the shoulder overnight or just put it on the grill?
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Buzz Killington

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Re: Smoking a Pork Shoulder/Pulled Pork
« Reply #1 on: April 20, 2017, 04:25:31 PM »
I just inject it with apple juice, rub it down and let it sit overnight in the fridge.  Piliteri's "Rub-A-Butt" works well.
Cook it for the first few hours at around 200 uncovered, then wrap it up after pouring some more apple juice over it and let it cook for another 3-5 hours depending on the size.
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Snaggletiger

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Re: Smoking a Pork Shoulder/Pulled Pork
« Reply #2 on: April 20, 2017, 04:41:23 PM »
What are you cooking it on?  I have almost zero experience with the smoking of the meats.  I've done quite a few butts, briskets etc. low and slow, indirect heat on The Egg.  But, I don't have a true smoker.  I'll usually do the overnight brine, but I'm liking what Buzzy does.  Inject with apple juice, rub it, soak it and wrap it.  Never used apple juice before on something like that.  Daddy like!

Speaking of The Egg, they've got a cook book that gives a real unique combination of spices for the rub on beer butt chickens.  But you spray them constantly while cooking with a mixture of apple cider, Balsamic vinegar and beer. 

I'm getting hungry.   
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bottomfeeder

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Re: Smoking a Pork Shoulder/Pulled Pork
« Reply #3 on: April 20, 2017, 08:35:12 PM »
One or two 8-10 SHOULDER PORK BUTT(s) not purchased at wallmarks. Rub the night before and keep in fridge overnight (I use 2.5 gallon Ziploc bags for this) and place in a pan in case the bags leak. Smoked low and slow (lump charcoal, but I'm not sure if you're using stick burner or not) pre-heat smoker then keep at or around 225 degrees until the internal temperature reaches 200 degrees usually around a 16 hour or more process for me because I don't us a Texas crutch and I'm doing at least two 10-pounders). Pull and wrap in HD foil then wrap a towel over the foil, place in an ice chest to rest for one hour up to about two hours. Then you can open them (it) and allow to cool enough to pull. I use silicone gloves to manage the smoke and, along with bear claws, to pull the meat. Pure heaven, just don't overdo the hickory.
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CCTAU

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Re: Smoking a Pork Shoulder/Pulled Pork
« Reply #4 on: April 20, 2017, 09:16:08 PM »
It doesn't matter how you do it as long as you invite the rest of us!
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5. When half of the people get the idea that they do not have to work because the other half is going to take care of them, and when the other half gets the idea that it does no good to work because somebody else is going to get what they work for, that my dear friends, is the beginning of the end of any nation.

Snaggletiger

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Re: Smoking a Pork Shoulder/Pulled Pork
« Reply #5 on: April 20, 2017, 09:18:51 PM »
It doesn't matter how you do it as long as you invite the rest of us!

I think this really simplifies things.  I like it!
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CCTAU

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Re: Smoking a Pork Shoulder/Pulled Pork
« Reply #6 on: April 20, 2017, 09:19:30 PM »
I think this really simplifies things.  I like it!


And garlic. Yes garlic.
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Five statements of WISDOM
1. You cannot legislate the poor into prosperity, by legislating the wealth out of prosperity.
2. What one person receives without working for, another person must work for without receiving.
3. The government cannot give to anybody anything that the government does not first take from somebody else.
4. You cannot multiply wealth by dividing it.
5. When half of the people get the idea that they do not have to work because the other half is going to take care of them, and when the other half gets the idea that it does no good to work because somebody else is going to get what they work for, that my dear friends, is the beginning of the end of any nation.

Snaggletiger

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Re: Smoking a Pork Shoulder/Pulled Pork
« Reply #7 on: April 20, 2017, 09:21:45 PM »

And garlic. Yes garlic.

Of course the garlic.
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wesfau2

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Re: Smoking a Pork Shoulder/Pulled Pork
« Reply #8 on: April 20, 2017, 09:30:15 PM »
Brine.  Definitely brine.
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Snaggletiger

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Re: Smoking a Pork Shoulder/Pulled Pork
« Reply #9 on: April 20, 2017, 09:43:58 PM »
So I still throw the question out there.  What are you "smoking" it on?  A real smoker?  Indirect heat on a grill?  What?  I need technique people.  I have needs.
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AUTailgatingRules

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Re: Smoking a Pork Shoulder/Pulled Pork
« Reply #10 on: April 20, 2017, 09:58:08 PM »
So I still throw the question out there.  What are you "smoking" it on?  A real smoker?  Indirect heat on a grill?  What?  I need technique people.  I have needs.

Next Door neighbor moved and did not want to take his Primo with him so he gave it to me.  I'm just learning how to use it.

http://www.primogrill.com/en-us/products/grills


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Snaggletiger

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Re: Smoking a Pork Shoulder/Pulled Pork
« Reply #11 on: April 20, 2017, 10:19:17 PM »
Next Door neighbor moved and did not want to take his Primo with him so he gave it to me.  I'm just learning how to use it.

http://www.primogrill.com/en-us/products/grills

Okay so, a ceramic grill similar to the Egg. I can give you Egg knowledge but not much more.  But I think the conventional wisdom is overnight marinade/brining.  No way you can go wrong with that. 


Some of you well-versed in the art of actually smoking (Something besides weed...but PM me if you want to talk) meat, please to be posting.
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WiregrassTiger

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Re: Smoking a Pork Shoulder/Pulled Pork
« Reply #12 on: April 20, 2017, 10:46:52 PM »
I tried a butt rub but it stained my underwear.
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GH2001

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Re: Smoking a Pork Shoulder/Pulled Pork
« Reply #13 on: April 20, 2017, 11:12:01 PM »
Snags likes to Pm guys on message boards about how he treats his meat.
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Snaggletiger

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Re: Smoking a Pork Shoulder/Pulled Pork
« Reply #14 on: April 20, 2017, 11:14:11 PM »
Snags likes to Pm guys on message boards about how he treats his meat.

Nothing Trumps my meat.
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GH2001

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Re: Smoking a Pork Shoulder/Pulled Pork
« Reply #15 on: April 20, 2017, 11:25:55 PM »
Nothing Trumps my meat.

Make man meat great again.
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WiregrassTiger

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Re: Smoking a Pork Shoulder/Pulled Pork
« Reply #16 on: April 21, 2017, 09:23:56 AM »
I have the poor man's egg from Lowes. Acorn. Never tried a butt on it but I do have the stone and use it for slower cooking. Thick chops, ribs, chicken and even burgers sometimes. I like the way it slows the cooking time down and makes it more oven like versus direct heat.

I used to have a block pit and rack for butts. Too much work staying with it for 8 hours and turning.  But hard to beat that crispy skin.

Mmmmmmmm...I would cut a man over that.
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Snaggletiger

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Re: Smoking a Pork Shoulder/Pulled Pork
« Reply #17 on: April 21, 2017, 09:32:44 AM »
This is a thread for AUTiger1 to be heavily involved in but apparently he hates us like Dallas.
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Buzz Killington

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Re: Smoking a Pork Shoulder/Pulled Pork
« Reply #18 on: April 21, 2017, 09:50:06 AM »
On the Primo you should be able to just set it and forget it.  Get that thing up to around 175-200 and just let it cook for about 6-8 hours.
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GH2001

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Re: Smoking a Pork Shoulder/Pulled Pork
« Reply #19 on: April 21, 2017, 09:54:31 AM »
This is a thread for AUTiger1 to be heavily involved in but apparently he hates us like Dallas.

He's busy working 16 hour shifts and raising youngins.
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