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Pork Shoulder

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edited November -1 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
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  • Nature Boy
    Nature Boy Posts: 8,687
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    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
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
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  • Dave T-berry
    Dave T-berry Posts: 9
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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]

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  • Unknown
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    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
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  • Unknown
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    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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