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Pork Shoulder cooking method questions

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  • Huskee
    commented on 's reply
    Something I've found that helps blend the speed of wrapping with good amounts of bark is waiting until after the stall to wrap, at say 180 or 190F. Best of both worlds!

  • 1bottlerocket
    The cook went pretty well as far as holding a steady temperature, though the fan was constantly running. I am not sure if it had more to do with the charcoal we get over here or the snake set up with the wood on top. When I set it up like that using Kingsford charcoal in the US the charcoal burned really well. Using the charcoal we get in Switzerland it was a lot of work for the fan to keep the temps holding steady.

    I am going to place an order for a slow-n-sear bundle next and give that a go when it arrives.

    The Texas crutch really helped to power through the stall but the trade-off was the bark got a bit soft, but not too badly. Everyone ate it up so that was great. There was a small section that got a bit dry, but it shredded very easily using forks.

    I made a batch of Meathead's Lexington-style sauce and I have to say it paired VERY well with the pork. My wife was a big fan too.

    So here is the cook at about mid-way:
    Click image for larger version  Name:	midway.JPG Views:	13 Size:	1.46 MB ID:	884232

    And here is at the finish when I started to shred it:
    Click image for larger version  Name:	shredding.JPG Views:	12 Size:	1.16 MB ID:	884233
    Last edited by 1bottlerocket; July 21, 2020, 04:26 PM.

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  • 1bottlerocket
    commented on 's reply
    I never thought of the beer idea, thanks for the suggestion I'll give that a go today. I also made some Lexington dip sauce this morning to baste on during the cook.
    Last edited by 1bottlerocket; July 21, 2020, 01:20 AM.

  • 1bottlerocket
    commented on 's reply
    Yes, it is slightly larger than 4# it is actually closer to 5 when I put it on the scale. I did a quick calculation in my head from 2kg and just put 4# for posting purposes.

  • LA Pork Butt
    commented on 's reply
    It looks like a a typical shoulder well trimmed to me, but looks larger than 4#.

  • 1bottlerocket
    Thanks for all the super quick replies. I just finished setting it up with a dry brine and have it wrapped and sitting in the fridge. The plan is to use a water pan, for sure. Thanks!

    I am waiting for the Slow-n-Sear to arrive but for the time being, I set the briquettes up in the snake method arrangement and lay the wood chunks across the top. I can usually get pretty stable temperatures that way but it does require some watching.

    Yesterday, I installed the fireboard and pit viper fan so it will be interesting to see how stable it becomes with that. The charcoal I am getting here definitely reacts differently than Kingsford Blue that I normally use when I visit.

    I will post pics for sure. Hopefully, things go well.

    This is the cut I was able to find today. I went for the most marbled looking piece I could get.

    Click image for larger version  Name:	pork shoulder.JPG Views:	0 Size:	2.73 MB ID:	883622
    Last edited by 1bottlerocket; July 20, 2020, 08:06 AM.

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  • smokin fool
    Don't be afraid to up the temp either, I regularly do shoulders at 300 plus depending on what mood my smoker is in.
    Cuts down on cook time too.
    Right out of the fridge on on to the Weber.
    If your wrapping drop in a few ozs of dark beer, I use Killkenny. If this meat is as lean as you say you may have to make up for the lack of fat content with the beer.
    And yes, pics are a must....or it didn't happen....
    Good luck

    Leave a comment:

  • LA Pork Butt
    Sounds like a good plan. While the meat is only 4# remember it is the thickness of the meat that determines cook time. If it is 4” thick it will probably move you into 7-8 hour range with wrapping.

    Leave a comment:

  • BFlynn
    Sounds like a good plan to me.

    +1 on the water pan.

    Send pics when done!

    Leave a comment:

  • HawkerXP
    That sounds like a good plan to me. I do at least a 24 hour dry brine with bigger hunks of meat. I also hold off on the wrap until you have the bark you like. I also put a foil pan under the meat on the charcoal rack with a little water to start. This will catch the drippings that you can add to the meat when finished. Good luck!

    Leave a comment:

  • 1bottlerocket
    started a topic Pork Shoulder cooking method questions

    Pork Shoulder cooking method questions

    the meat we get in Europe tends to be a lot leaner and butchered differently than what it is in America. Today I just bought a piece of pork shoulder (schweinenacken) (I think it may be what is referred to as a picnic shoulder) to smoke and I wanted to ask some for some advice on the cook.

    Since it is leaner than what I cooked in the states I was thinking about wrapping with foil once I hit the stall to maintain moisture and promote tenderness.

    Does this sound like a reasonable way to go about the cook? I am planning on smoking it on a Weber kettle with a Fireboard installed to monitor the temperature. The piece of meat is about 4lbs, no bone. I am planning to dry brine and then hit it with Meathead's Memphis Dust.

    The plan is to smoke it at 250°F and use hickory wood for the smoke. Thanks in advance!


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