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Help and advice for first time pork shoulder roast

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    Help and advice for first time pork shoulder roast

    I have a 6 lb shoulder roast which I am planning to slow smoke on my Weber 22" Kettle with the SnS deluxe. I am still quite new at slow and low smoking and have not attempted this before. I am not sure where to begin and what the best method is to hopefully end up with something that is both edible and enjoyable. I have followed Troutman's primer on short ribs and that turned out really well and I am hoping that someone might have something along those lines for a shoulder roast. If not a complete a to z write up then some hints and advice that will be helpful

    #2
    Meathead has a great write up on the free site. I’ve found on my kettle it takes a bit longer than he says in his write up though, if cooking at 225.
    https://amazingribs.com/tested-recip...ed-pork-recipe

    Comment


    • joeeless
      joeeless commented
      Editing a comment
      Thank you Red Man

    #3
    joeeless if you follow Meathead’s pork shoulder method, you’ll do great. It’s one of the most forgiving pieces of meat for low n slow cooking. It’s a great piece to learn on.

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      #4
      Yeah, you’ll do great. Follow meathead. And don’t fret about cooking anywhere between 225 and 300.

      Comment


        #5
        Wut they sed.

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          #6
          Ya got this, joeeless ...no worries, Brother!
          It's all personal preference, of course, but I prefers to roll my cookers along, bout 275°; gits stuff done summat sooner, still moist an tender...

          If'n it involved any NASA intervention, then I reckon this ol Hillbilly wouldn't be cookin me no pork butts lol

          Comment


          • ecowper
            ecowper commented
            Editing a comment
            Pork butt ... salt it a bit, rub it a bit, throw it on the cooker and let it cook for 10 hours, or so. Hold it in a cooler for an hour or so. Pull it. Eat it.

          #7
          Agree with all of the above. Don’t skip the cooler hold.

          Comment


            #8
            It seems to be unanimous, just follow Meathead's method. So far, by following directions, I have been pretty successful so I have no doubt this will work out just as well. Thank you all and hopefully I remember to take and post pictures

            Comment


            • willxfmr
              willxfmr commented
              Editing a comment
              I'm with Mr. Bones on this one. I tend to run shoulder between 275 and 300 just to shave off some time. Good luck with your cook, and remember, without pictures, it didn't happen.

            #9
            I woke up early this morning, 6 am (which is very early for a retiree), hurried through the wake up routine, started the SnS and finally put the shoulder roast on at 7:10. For the first 6 hours or so, the temperature remained pretty steady between 235 to 245. Stall occurred around 160 and I just let it go without wrapping. After I checked the roast at 6 hours, the kettle temperature started spiking and kept going up to 300. I managed to get control of it finally and brought it back down to around 250. I continued to check each hour and at 8 hours, the kettle went crazy. It got up to 315 and I tried whatever I could to bring it down but it kept me standing around for the next hour trying to keep it down. At 9 hours, the IT was 199 and I checked for 'doneness'. The bone did not seem loose enough so I left it on for another hour. Finally took it off after 10 hours with the IT 206. Because we were not going to eat for a couple more hours, I wrapped in foil, covered with a couple of towels and put it in the cooler for an hour and a half. When I took it out, it was still hot and i pulled the pork. I had bought some brioche hamburger buns and dinner was really outstanding. Meathead, you hit the nail on the head with your recipe. I did take a couple of pictures along the way, after 3, 6 and 8 hours and finally the end product

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            Once again, thanks to everyone for your help, comments and encouragement

            Comment


            • Schwyy
              Schwyy commented
              Editing a comment
              awesome looking cook! and great job fighting the ups and downs of the kettle. cant wait to see cook #2

            • smokin fool
              smokin fool commented
              Editing a comment
              I wouldn't worry about the 300+ temps these shoulders will take it.
              I usually do shoulders in the 300 range with no problems
              Nice cook

            • Steve R.
              Steve R. commented
              Editing a comment
              While you will want to get a handle on controlling the temperature of your kettle, this is no problem whatsoever with a butt. Very forgiving piece of meat to practice on, and you always have something great to eat afterward.

            #10
            You're running with the big dogs now, after that perfect cook. Congrats! You can't go wrong with Meathead's recipes.

            Enjoy the leftovers.

            Kathryn

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            • joeeless
              joeeless commented
              Editing a comment
              Still a small pup hoping to grow up to be one of the big dogs. Thank you Kathryn

            #11
            Looks delicious

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              #12
              Looks like you got this

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                #13
                Really Good Job Brother!

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                  #14
                  That just looks outstanding! Really nice job on that. Temps on the kettle can be a little tricky sometimes, but sounds like you did just fine. Until I bought my smoker earlier this year, I cooked, smoked, BBQ, etc everything on my kettle. Love those things.

                  Comment


                    #15
                    I'm a new member cruising around the site. This is a great post. Lots of help and support. Looking forward to my first low and slow soon....

                    Comment

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