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Best Boneless Pork Shoulder Yet

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    Best Boneless Pork Shoulder Yet

    I just tasted the boneless shoulder I made yesterday.
    It is fantastic!!!

    I put my usual rub on the night before, and put it in the pellet smoker around 11AM @ 275.

    When I got back from the doc around 3:45 or so, the thing was still stalled around 155.
    I slathered it with Montgomery Inn BBQ sauce (made in Ohio), making sure to open it up and put sauce inside too.
    Then I wrapped it and raised the temp up to 300. I was so afraid I was going to burn the sauce, but I had to get it done.

    Put the wrap in the 'frig around 9PM.
    Got it out the next day to tear it apart and put into separate bowls.

    Man, sooo good.
    Can't wait to have some for supper warmed up with a baked tater and some kind of non-offensive veggie.

    But, my wife still thinks the best thing to do with the boneless shoulder is grind it up into patties.
    She says only bone-in shoulder is allowed on the smoker.


    EDIT: I hope I put this in the right place.
    Last edited by Smoker_Boy; October 13, 2023, 08:28 AM.

    #2
    Yum. It's all good. I even like a pork butt in the crock pot or Instant Pot. No wrong way to make them!

    Comment


      #3
      I have finished off pork in the crock pot too.
      As Rachael Ray would say:
      "Yummo".

      My god I have the hots for her.

      Comment


      • Huskee
        Huskee commented
        Editing a comment
        She looks sorta similar, in a way, to Danica Patrick now that you mention it.....

      • Smoker_Boy
        Smoker_Boy commented
        Editing a comment
        As fate would have it, Rachael was on Beat Bobby Flay @ 6PM. ♥

      #4
      Well...

      It was kinda dry actually. Not bad, but a little dry.
      I'm at a loss to explain this.

      I wrapped it when the IT was around 155 and kept the wrap on until just before supper tonight..
      I had injected some good apple juice prior to smoking.

      To my wife's point, any bone-in has been very juicy.

      Comment


        #5
        Originally posted by Smoker_Boy View Post
        Well...

        It was kinda dry actually. Not bad, but a little dry.
        I'm at a loss to explain this.

        I wrapped it when the IT was around 155 and kept the wrap on until just before supper tonight..
        I had injected some good apple juice prior to smoking.

        To my wife's point, any bone-in has been very juicy.
        Did you wrap in paper or foil?

        You didn't mention the final temp you took it to. And did you let it rest before refrigerating or just pull it and throw it straight in the coldbox?

        Comment


          #6
          Originally posted by DogFaced PonySoldier View Post

          Did you wrap in paper or foil?

          You didn't mention the final temp you took it to. And did you let it rest before refrigerating or just pull it and throw it straight in the coldbox?
          I wrapped in foil.
          Final IT was 193, climbed up to 197 after the wrap.
          I let it sit on the counter for a good 3 or 4 hours before putting it in the 'frig.

          EDIT: The IT was 140 when it went in the 'frig.

          1 theory I had was the amount of meat that is exposed on a boneless roast may have caused this.
          The butchers at the meat market do a good job, and it's got netting around it, but still a lot of "internal" meat exposed.

          EDIT: It's a PITA that we can't edit the titles of our own threads.
          Last edited by Smoker_Boy; October 13, 2023, 07:06 AM.

          Comment


            #7
            Non-offensive veggie. That’s near an oxymoron.

            Comment


            • Smoker_Boy
              Smoker_Boy commented
              Editing a comment
              Beans, corn and peas.
              It's a short list.

            #8
            I just read where pork butt has more marbling than pork shoulder.
            The bone-in pork I cooked a couple of weeks ago that turned out so good was butt, not shoulder.

            Lesson learned...

            Comment

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