First Try At Smoking A Fresh Pork Shoulder

Re:First Try At Smoking A Fresh Pork Shoulder (ScreamingChicken)

Mon, 21 Sep 2009 13:50:08 GMT

Good-looking pork! How big of a piece did you start with?

Before I got my smoker I used my Weber kettle for barbecue as well, and it never let me down. It requires a little more attention than a Weber Smokey Mountain would but is still capable of holding a steady temp for a couple of hours.

I've heard conflicting things about the 140-degree mark. The smoke ring stops forming once that temperature's reached because it's a chemical reaction but some believe that the meat will continue to take smoke while others don't. I can't say for sure either way but I usually cook over charcoal from start to finish and foil only if the bark's getting too dark.

Brad

Re:First Try At Smoking A Fresh Pork Shoulder (analei)

Mon, 21 Sep 2009 13:10:46 GMT

That looks so good and wholesome!

Re:First Try At Smoking A Fresh Pork Shoulder (agnesrob)

Mon, 21 Sep 2009 05:57:42 GMT

Kale braised with bacon and onions.

Re:First Try At Smoking A Fresh Pork Shoulder (Foodbme)

Sun, 20 Sep 2009 23:06:42 GMT

AR:
I couldn't figure what the "Stuff" is in the second picture. Looks like worms or something.
What is it???

Re:First Try At Smoking A Fresh Pork Shoulder (mar52)

Sun, 20 Sep 2009 21:26:42 GMT

With the way that looks I don't think you need a smoker.

Fantastic!

Re:First Try At Smoking A Fresh Pork Shoulder (Twinwillow)

Sun, 20 Sep 2009 18:26:16 GMT

Yowser!

Re:First Try At Smoking A Fresh Pork Shoulder (John A)

Sun, 20 Sep 2009 17:24:01 GMT

Well done agnesrob. As that old saying goes, necessity is the mother of invention. I too have been led to believe that meat stops taking smoke above 140º and wrapping in foil will keep it moist and tender. In some circles that's known as a Texas crutch.

Re:First Try At Smoking A Fresh Pork Shoulder (agnesrob)

Sun, 20 Sep 2009 11:47:31 GMT

chewingthefat

What is the point of wrapping it in foil, just wondering.

My understanding is that meat doesn't take on additional smoke flavor beyond 2 or 3 hours. Wrapping it tightly keeps it from losing moisture while you continue to cook it. I thisk it's especially true if you don't have a smoker like me. I'm sure some of the more experienced people here will be able to give you a good explanation.

Re:First Try At Smoking A Fresh Pork Shoulder (kland01s)

Sun, 20 Sep 2009 11:31:27 GMT

I've always had good success with Weber low and slow for turkey, pork and lamb roasts. Off set method with a drip pan.

Re:First Try At Smoking A Fresh Pork Shoulder (chewingthefat)

Sun, 20 Sep 2009 11:24:14 GMT

What is the point of wrapping it in foil, just wondering.

Re:First Try At Smoking A Fresh Pork Shoulder (Reaper)

Sun, 20 Sep 2009 08:32:26 GMT

Looks excellent, I found my smoker an electric Brinkman type hardly used on the Yahoo group Freecycle, I wouldn't worry to much with your results from the Weber. I agree with you and porkbeaks the main trick to good BBQ is low indirect heat.

Mitch

Re:First Try At Smoking A Fresh Pork Shoulder (porkbeaks)

Sun, 20 Sep 2009 07:48:41 GMT

Nice job! It sure looks moist and delicious. Before getting a smoker, I used to do my "low & slow" cooking on my Weber and never served anything that didn't get rave reviews. Including a 17 pound (packer-cut) brisket that took over 24 hours. pb

First Try At Smoking A Fresh Pork Shoulder (agnesrob)

Sun, 20 Sep 2009 07:36:50 GMT

I had hoped to have gotten a smoker by now but financial circumstances have not made that possible, so I did this on my Weber charcoal grill. I used the indirect heat method and a drip pan. I also used a combo of hickory and applewood chips. I gave it three hours on the grill, removed it and wrapped it tightly in foil and gave it three more hours at 225 in my oven. I was very pleased with the results! Smokey and moist, I was not disappointed. I served it with coleslaw, corn muffins, braised kale and German style potato salad. I'll be doing this again!