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Smokin-It Smokers => Model 2 & 2D - The Middle Kid => Topic started by: BillH on July 17, 2017, 10:17:30 AM

Title: 3rd Smoke - Pulled Pork Shoulder
Post by: BillH on July 17, 2017, 10:17:30 AM

This was fun!
I brined the shoulder for 2 days in the famous Grandma Gee's brine (recipe attached.)
The shoulder weighed in at 7.5 lbs.
Set up the smoker at 235* for a target temperature of 195*.
Took it out after 11 hours at a meat temp of 190* (I couldn't wait any longer) and pulled it with one of those three-prong blades on my drill.
It was great!
Only thing wrong was I ate way too much.
Sides were vinegar cole slaw and potato salad. Washed it down with a couple IPA's.

Title: Re: 3rd Smoke - Pulled Pork Shoulder
Post by: BedouinBob on July 17, 2017, 11:06:34 AM

I'll have to try out that brine Bill. It looks like it turned out really good.

Title: Re: 3rd Smoke - Pulled Pork Shoulder
Post by: drains on July 17, 2017, 11:25:52 AM

Looking Good! I bet it was delicious.

Title: Re: 3rd Smoke - Pulled Pork Shoulder
Post by: BillH on July 17, 2017, 11:33:44 AM

Thanks Bob.
I use a 5 Liter Rubbermaid food service container for brining.
One shoulder only uses half of that recipe, so that's all I make if I'm only doing one shoulder.

Title: Re: 3rd Smoke - Pulled Pork Shoulder
Post by: BillH on July 17, 2017, 11:34:16 AM

Thanks Dale.
Very moist and delicious!
My best shoulder ever!

Title: Re: 3rd Smoke - Pulled Pork Shoulder
Post by: old sarge on July 17, 2017, 05:40:48 PM

Looking good.