Pork Shoulder Cook

RagingIrishman

I’m cooking two pork shoulders that I picked up at Costco at the beginning of the year. I did a yellow mustard binder and applied Meat Church Deez Nuts Pecan Rub. I usually use Honey Hog but trying something new. I had wanted to do the peach preserve glaze but I went to two stores and was unable to find any. I might try making our own if I can find some nice peaches, another topic for another post. 

Im running indirect at 350 with a couple of chunks of pecan wood to compliment the rub. I’ll post a pic update with the finished product. 

RyanStl

Those are some big butts.

RagingIrishman

Definitely a lot of pork. I'll be giving some to my in-laws and SIL's family. I bought 2 packages of Hawaiian rolls yesterday but unfortunately the pack of wolves in my house already devoured one package. I'll have to get some nacho chips too for some pork nachos and smoked queso.

dmchicago

I’m curious to see how you like that rub. I purchased two a few months ago and I’ve tried it on pork butts and baby back ribs. I find the pecan flavor to be a little too overpowering.

RagingIrishman

dmchicago said:

I’m curious to see how you like that rub. I purchased two a few months ago and I’ve tried it on pork butts and baby back ribs. I find the pecan flavor to be a little too overpowering.

I did a taste test on my finger before applying the rub and it had a strong sweet and salty flavor to it so I didn't need to add any additional salt or sugar. Not surprisingly those are the two top ingredients for this rub. I let you know our thoughts on the flavor. My family gives me brutal feedback on my cooks.   

RagingIrishman

Both are temping at 145-150 right now. Going naked for the whole cook. 

4TheGrillOfIt

dmchicago said:

I’m curious to see how you like that rub. I purchased two a few months ago and I’ve tried it on pork butts and baby back ribs. I find the pecan flavor to be a little too overpowering.

Do yourself a favor and try that pecan rub on salmon.  It is incredible!  It’s also great on chicken and turkeys.  

TWags15

RagingIrishman said:

I’m cooking two pork shoulders that I picked up at Costco at the beginning of the year. I did a yellow mustard binder and applied Meat Church Deez Nuts Pecan Rub. I usually use Honey Hog but trying something new. I had wanted to do the peach preserve glaze but I went to two stores and was unable to find any. I might try making our own if I can find some nice peaches, another topic for another post. 

Im running indirect at 350 with a couple of chunks of pecan wood to compliment the rub. I’ll post a pic update with the finished product. 

Lookin' good! Pulled pork is my go-to smoke for big crowds and leftovers present all sorts of fun options. Looking forward to the rub review. I got "The Ocho" from Meat Church for Father's Day, so I'll be on the hunt for recipes that utilize each one. I'm familiar with some already, especially Holy Cow. Oh, @RagingIrishman ... we're kinda neighbors (I'm in Aurora). Bet you've made a stop or two at Tischler's and Station One ...

RagingIrishman

TWags15 said:

RagingIrishman said:

I’m cooking two pork shoulders that I picked up at Costco at the beginning of the year. I did a yellow mustard binder and applied Meat Church Deez Nuts Pecan Rub. I usually use Honey Hog but trying something new. I had wanted to do the peach preserve glaze but I went to two stores and was unable to find any. I might try making our own if I can find some nice peaches, another topic for another post. 

Im running indirect at 350 with a couple of chunks of pecan wood to compliment the rub. I’ll post a pic update with the finished product. 

Lookin' good! Pulled pork is my go-to smoke for big crowds and leftovers present all sorts of fun options. Looking forward to the rub review. I got "The Ocho" from Meat Church for Father's Day, so I'll be on the hunt for recipes that utilize each one. I'm familiar with some already, especially Holy Cow. Oh, @RagingIrishman ... we're kinda neighbors (I'm in Aurora). Bet you've made a stop or two at Tischler's and Station One ...

Thanks TWags15 and I’m big fan of Tischlers and I’ve been thinking of taking one of their classes. I think Station One has very good bbq and we enjoy them for a hearty meal when I’m too lazy or busy to do the cook. 

Pic of Johnny on patrol in the yard to keep intruders away from the cook. 

RagingIrishman

Off the egg and resting for a couple hrs before I pull them  I spritzed with apple cider vinegar for the rest. 

loco_engr

Did you smoke them fat side up?

RagingIrishman

loco_engr said:

Did you smoke them fat side up?

Yes, fat side up. Hoping to see some nice smoke in the meat when I pull them. 

LetsEat

Great bark and dog!

RagingIrishman

Final update on this cook. I think I got great smoke penetration on the meat and it had a good smoke flavor.  The pecan rub didn’t taste overpowering to me and the pork flavor came through all the way. These were 2 big butts so if it were a smaller butt or rack of ribs it might be more overpowering. I’ll definitely be using the rub again and keep giving my impressions. 

A couple of small end pieces were over cooked. I chalk that up to me not trimming the butts before the cook. I likely could have been avoided those if I evened out the butt since I had to let it ride on the egg until I hit 200 internal. 

The family all approved of this cook so I’m happy. Thanks to all that followed along and commented. 

dmchicago

Glad you enjoyed the rub. Beautiful cook. 

I tend to overly rub my butts. No, wait…