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Pork Shoulder

edited 8:45AM in EggHead Forum
Help! Usually I do pork butts, but tonight I'm putting on my first shoulder. Gonna do overnight for 12-16 hours at 225-250 and use sugar maple. Anybody have any suggests?[p]Tarheel

Comments

  • Nature BoyNature Boy Posts: 8,387
    Tarheel,
    The butt is part of the shoulder. Treat it the same way, it will just take longer as the whole shoulder is pretty big. How much does that beast weigh??[p]Sounds like fun. Sugar maple will work great.
    NB

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  • Tarheel,[p] If you have any fruit wood (apple, orange, etc.)
    try mixing it with the maple. I like to use apple and
    maple for a butt.[p] Dave T-berry[p]

  • Nature Boy,
    About 8 lbs...I've had real good luck with butts, but shoulders were on sale and the meat manager talked me into it. He said the grain was different - more of a pulled pork type. I wonder if these guys have ever cooked anything. [p]Tarheel


  • I stand corrected - I have a picnic, not a shoulder... Just checked it and the internal temperature is 204,
    dome temperature is 200, and it has been on for 11 hours. At this point I usually take it off, apply some sauce
    (1qt applecider vinegar, 1 stick butter, copious amounts of crushed red pepper, half bottle prepared mustard,
    10 oz hot water - all simmered for 1 hour), wrap in foil and put back on the egg of a few more hours, take a
    long walk on the beach. Looking food at this point. It's gonna be a fine Q and beach day. [p]

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