shoulder

Picked up a two pack boneless shoulder yesterday Slathered w mustard, dusted w pastrami rub that I added gobs of brown sugar Drizzled last night putting a sheen of ice on everything Onto the cooker at 10pm at 225F By 0600, its looking good Plan to wrap and hold for tender pulling later...

Hi all. I was at my local butcher and asked for two Boston Butts in the ten pound range. I was surprised when the owner brought back boneless butts. Except for the argument about whether having bone-in meat makes for better flavor (not interested in that discussion), is there any down side to...

I've been asked to smoke brisket and pork shoulder (for pulled pork) for a wedding after-party in September. The guest list is not finalized yet, but it's looking like maybe a hundred or so folks. I'm pretty sure that equates to more meat than I can fit in my Traeger Texas (34x19 inch grate) in...

All, After reading here and elsewhere for months and doing a good bit of research, I've finally taken the plunge and ordered a YS640 Competition cart model from All Things BBQ. So now I'm stuck with the five-to-seven-week wait. Since I really have to do something to pass the time, I thought...

I am about to smoke my first shoulder, and i see a lot of people brine their shoulders, picnics etc. have never tasted brined pulled pork, any thoughts? thanks crew.

In another thread, to remain unnamed, you mentioned that you cook beef clods. Do you cook them to slice or pull? How far do you take them? I've never cooked one, but, have always been curious. They are a cut we never see out here.

My favorite way to celebrate a day off, listening to tunes and dusting off the old Big Bob Gibson recipe. Still got a few hours to go. Got to love the simple things in life.

:doh: So I really didn't know what I was doing when I was at the butcher yesterday and ended up getting a 18.5lb ham with the skin on instead of a shoulder. I was hoping to split it into two and do some kind of pulled pork with it, but now knowing what actual cut I have, I feel pretty lost...

Pics to follow. So despite knowing that I had a cook for today, Mrs. SJ decides to make cookies. I prepped a belly and the shoulder. No room in refrigerator for anything else, like MAC AND CHEESE! Oh well!

I bought ribs from a different butcher for my second try with St. Louis style ribs. I'm still very new to this, so I can't really tell what the heck is in the package, as in what part of the pig is this?! What kind of cut is that?! These ribs were very fatty, and there was an extra thick part...

So, this was my 3rd ever cook on my new UDS, second time cooking ribs. The first cook of 2 racks of spare ribs turned into a horror movie. Attempted to use the 3-2-1 method the first time, and ruined 2 racks. Burnt to a crisp, even though the temp was a steady 230 the entire cook. Tonight, the...

HEY MA BROTHERS! Incoming from the UK. London, En-ger-land as you like to say! My god, we've had a long winter, but it's finally time to dust off that UDS and get that mother smokin'. So, on my 2nd attempt at this, last one back in october where I produced - in another brothers words - "The...

of all you farkers that keep showing me all this super bowl cook Pr0n. i had to work second shift all this weekend so no BBQ for this guy :cry: Next weekend is back to normal. friday i'm off work so i'm gonna cook a few shoulders for a gathering on saturday. sunday i think i should throw...

So, lucky me, I've got the day off. Nothing better to do than to put a pork shoulder in the smoker. Put it in a brine yesterday morning, and rubbed it up last night. Smoked it up to 195 internal, rested, pulled, & bathed in a home made NC sauce. My dog monitors the smoker from light up until...

Had the chance this weekend to toss a couple butts and a hog shoulder on my new Grill Dome kamado. The cook went really well and the meat came out super tender and bursting with flavor. Nice bark too. The butts were rubbed down with Oakridge BBQ rubs and the end product was epic pulled pork...

This weekend I was thinking about doing a brisket and a pork shoulder in my WSM 18.5 inch. I was going to put the brisket on the bottom. Let's say I maintain 250-260 all day. What times am I looking at for the brisket? I'm fairly comfortable with the pork shoulder but I've never done a...

Well, I already completed one of my New Year's resolution (cooks)- I bit the bullet and did my first whole pork shoulder picnic. Fired up the drum at 10:00 this morning and let it heat up while I trimmed off the skin and excess fat. The picnic was 8.67 pounds at the start, but I figure I...

Step 1: Inject w/ goodness and let it marinade overnight. Step 2: 6 a.m. Light the smoker w/ my weed burner. I'm using lump charcoal, apple-, pecan-, and a bit of hickory-wood. Step 3: Watch that smoke roll until it's thinner and whiter. (This is a Kamado #7.) Step 4: Prepare the rub and...

Swirling winds made temp control hard - had small shoulder on for 11hrs and only got temp up to 151. Pulled it (ran outta charcoal) let it sit, threw it in fridge. Any idea how to rescue it today? Finish in a slow oven? Thanks...

Hey - I've brined a turkey before and had great results just baking it in the oven. It comes out much jucier, and because turkeys can come out so dry it's worth doing. I've never brined a pork shoulder, but recently have been reading about it. Has anyone tried, and what is your experience...