First time shoulder

vol_fan · December 2012

First of all, thanks for all of the advice I have picked up just from being on here. This place is such a good resource for people new to egging. Now to my question... I did a shoulder for the first time last week, small 4 lb rubbed in mustard, cowboy rub and then refrigerated overnight. 225-260 (still working on the temp control) at the grate for about 8 hours and then let it rest for an hour. It gave me a great bark, was very tender and had good flavor around the bark but the inside didn't have much flavor. I only used about 2 chunks of hickory, would this be part of the issue as well? Thanks in advance for all the help.

Grambler · December 2012

You can inject it. Lots of folks have tried injecting with Italian dressing and seem to really love it. Could also be just a bland piece of meat.

nolaegghead · December 2012

gorgeous. Look up "pulled pork finishing sauce recipe". This sauce give the inside FU-LAV-AH.

Smokin_Trout · December 2012

You can mix in some rub after it's pulled.

Little Steven · December 2012

I just chop up the bark and mix thoroughly.

nolaegghead · December 2012

Little Steven said:

I just chop up the bark and mix thoroughly.

For that reason, it seems I can't make the bark salty enough.

Little Steven · December 2012

I meant to say I chop the bark to a small dice.

SmokinDAWG82 · December 2012

Looks good and appears you have a nice smoke ring. You can chop it all up and mix it to get that smoke flavor all through.

vol_fan · December 2012

Thanks for the suggestions, I don't know why I didn't think about chopping the bark up better and mixing it in more. I may try injecting as well and see how we think that stacks up. Thanks again everyone.

First time shoulder

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