Pork Shoulder just got better!

[IanN]

I’ve done a few Pork Shoulders since getting my WSM last Aug/Sept. Not a dozen, but getting there. All boneless, around the 4lb mark.

I haven’t had a bad one and they’ve all been ok. However, I can’t help feel that I should have been doing better - a lot better. Alright, they’re not just “ok”, in that I’m producing unique food that I couldn’t get anywhere else, but they’ve all very much tended to the dry side and I haven’t had one that’s even remotely blown my socks off and made me think “wow, that’s fantastic”

However, on Sunday I had a bit of a step change. I knew I had a significantly better cook as soon as I started pulling it apart and tasting, and when I loaded the plate, reached for the sauce, and then thought “hang on, I don’t actually want any sauce or mustard, this meat is too good” that was a real light bulb moment. I of course weakened and added some French’s mustard and SBR, but only the very smallest dollop of both to the side of the plate for a bit of piquancy when I wanted it – the pork was meltingly good on its own

For my money, this was most likely in the main down to two changes I’d made

• I usually dry brine, probably quite sparingly as my wife doesn’t care for added salt, the night before. This time I did it on Thursday evening, and sprinkled a little more salt again on Friday. So, the best part of two and a half days to work it’s magic and

• the boneless butts we get here from the UK supermarkets tend to fall apart like road-kill as soon as you cut the elastic netting that holds the joint together. With dryness in mind I had already realised I had until now very probably been a bit (or more likely a lot) too enthusiastic in trimming the fat off. So this time I didn’t stress about getting every last bit of fat off the outside â€" just made sure there was some exposed meat surface for the salt to do it’s thing â€" and I didn’t touch the inside at all: after all, if it was bone-in you wouldn’t be able to get to that “inner” fat anyway, so I’ve probably been making a really big mistake up until now in cutting any of that away at all

I reckon that a really good brining, plus keeping that added fat to render down, were probably the two big game changers.

There were a couple of other things I also did differently. After reading another recent thread on here I let the meat go as long into the stall as I dared (I’d ideally have let it go a bit longer but had to keep final eating time in mind) before foiling, rather than foil at the start of the stall. I also didn’t add any liquid at all to the foil. I’ve never managed to taste the effect of any added apple or orange juice anyway …..

I also made mistakes. I had quite a bit of rub left over so I just sprinkled that on top of the meat. All that did was turn back to a wet paste under the foil so I lost a bit of bark. Doh, lesson learned. I also wanted to rest the meat in a cambro for a while, but didn’t get started early enough so that’s still to try another day

However, really pleased overall. I just need to replicate this from now going forwards, and step up in the other areas. Hats off to this forum, I wouldn’t be doing any of this without all the great advice on here

Excuse the rubbish photography - combination of a cheap compact used with greasy fingers

[Huskee]

Nice job. What you did with your foiling is exactly what I do- wrap after the stall- and I like that method myself. I tend to be very aggressive with fat trimming though, my thought is there's enough internal fat I want all the exterior fat off. Nice work! It only gets better!

[Nate]

It sounds like you are using the Picnic Shoulder (boneless and 4lbs) as opposed to the Boston Butt cut. My experience has been that while the Picnic can make some great pulled pork it can seem to dry out more than a boston butt. I'm not sure what the butcher practices and common cuts are in the UK but you may see if your local market or butcher can get you a bone in boston butt and see if you can tell a difference.

[Danjohnston949]

IanN, Ian I believe Nate might right but I learned a Long Time Ago You Gotta Dance with What Brung You! If all you can get are net wrapped deboned Butts or Picnics You may want to consider injecting melted Butter or Brine before smoking? I am not an "expert" but I have Smoked more than a few Butts but I Have never before or after the Stahl Wrapped, nor have I used a Faux Cambro both are under consideration! I have used the Oven on the Kitchen Stove to Power through the Stahl! I think your Smoked Pork looks Great! 👍👍👍👍👍
Eat Well and Prosper! From Fargo ND, Dan

[fzxdoc]

I don't wrap or faux cambro my Boston Butts either. I've never done a picnic cut. I power the pork butts through the stall with higher PBC temps and let them finish by themselves as the PBC resets the temp back to the sweet spot.

Ever since I started following Huskee 's recommendation to split Boston Butts over 7 lbs or so in half for more surface area for the bark, we've been supremely happy with the results. We love our pig candy bark.

Kathryn