Smoked Pork shoulder

[FolsomFishing]

Wow that looks good! Time to break out the smoker this weekend, thanks for motivating me

[Jetspray]

That smoker is similar to mine, but mine is gas. That is a great looking recipe for smoking and you took time to make sure it is right. Usually I need a couple of beers while watching the temperature gauges and time...........Jetspray

[Steve079]

If I could only have one wood to smoke with, I'd choose apple. Very mild. Alder is good too. Oak is a bit stronger, but I was out of Apple.
I would start with apple, then once you get the amount of smoke you like, try it with a couple other woods to see how the taste changes.
I've found that Hiclory and Mesquite are just too strong for my taste, and I smoke for a bit less time with oak.
The pork got a steady 2 hours of oak smoke, gave it nice flavor. Most of the smoke went into the fat cap, (which I did not trim off), so you can use all, some or none of it, as your taste dictates..
The shoulder right out of the smoker needed more seasoning, my rub is light on salt, but that's just my preference. You can always add more salt, can't take a too salty flavor away though.

Last, those bags of near fist size hunks are about perfect. If they burst into flames, then you need to choke down the air supply, if that's not enough, then you can soak them. When using that size, you'll have to monitor the smoke, and add to it to get the smoke time you desire.

Good luck! Pork shoulder is an excellent meat to start with. Cheap, available and easy to work with.

[CATKILLER]

It's store bought. Pork and chicken are at a good price right now. Chicken quarters are .58 cents a pound. These are great for smoking. The dark meat really lends itself to the process. Same rub works for the chicken, and chicken tacos are the bomb!
Using your smoker for just the two hours and finishing in the oven, makes it so much simpler. I think you will find it pretty easy. None of the timing is really critical, the pork is cooked at such low heat, you can't really overcook it, and its done when you can split it with a fork. Smaller roasts, less time. If you have a meat Thermometer, give it the fork test at 195. Easy.

The final result.



A little cheese, fresh cilantro, home made salsa , Guacamole, sour cream, and fresh tomato. I ate one on a flour, one on a corn tortilla. Damn, forgot the beer.

Thanks Steve a great post. So good and easy to do,have you tryed any fruit woods with the pork?

Catkiller

[salmonid]

Thanks for the insight, Steve! It looks delicious...

Best,

[CAL.NDN]

Looks delicious to say the least. I love that smoker got one myself plus a couple charcoal smokers

[Steve079]

It's store bought. Pork and chicken are at a good price right now. Chicken quarters are .58 cents a pound. These are great for smoking. The dark meat really lends itself to the process. Same rub works for the chicken, and chicken tacos are the bomb!
Using your smoker for just the two hours and finishing in the oven, makes it so much simpler. I think you will find it pretty easy. None of the timing is really critical, the pork is cooked at such low heat, you can't really overcook it, and its done when you can split it with a fork. Smaller roasts, less time. If you have a meat Thermometer, give it the fork test at 195. Easy.

The final result.



A little cheese, fresh cilantro, home made salsa , Guacamole, sour cream, and fresh tomato. I ate one on a flour, one on a corn tortilla. Damn, forgot the beer.

[salmonid]

That's looking pretty awesome, Steve!

Is the meat from a pig you shot or just the farm-raised variety? I have only smoked fish in my smoker, but I think I'll do some pork soon because of your post. Your step by step directions make it look like I can do it.

Thanks!

[CRABBY]

Great Steve,an ya made us all hungry,an jealous!!!!.....

[Steve079]

Couple hours in the smoker, then 51/2-6 hrs in a 300 degree oven, wrapped in foil, and they are done. I'm going to shred one tonight for the tacos, and leave one intact for pulled pork sandwiches tomorrow.
Open the wrapper, here it is.




Couple of minutes with the forks, and you have this. I like to leave the remnants of the fat cap in there to mix with the meat. Use your left over rub to season the meat to your individual taste. I add a little water, and cover it with foil. Reduce the oven heat to 200 degree's, until your ready to serve. You can see the bits of pink meat, that is the smoke ring that forms on the outer layer.







The Salsa I made up around noon, the flavors have blended, and its good to go. It tastes like my wifes favorite artisan salsa she gets from our local market. She loves it!
We got some Salsa and chips, and a veggie tray on for appetizers. The kids are coming over. We'll be serving up some tacos soon, my wife just finished our Guacamole dip. I admit, I'm pretty hungry.