Author Topic: 3rd Smoke - Pulled Pork Shoulder  (Read 315 times)

BillH

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3rd Smoke - Pulled Pork Shoulder
« 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.
« Last Edit: July 17, 2017, 03:35:40 PM by BillH »
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BedouinBob

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Re: 3rd Smoke - Pulled Pork Shoulder
« Reply #1 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.
Bob - Colorado Springs
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drains

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Re: 3rd Smoke - Pulled Pork Shoulder
« Reply #2 on: July 17, 2017, 11:25:52 AM »
Looking Good! I bet it was delicious.
Dale from East Texas
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BillH

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Re: 3rd Smoke - Pulled Pork Shoulder
« Reply #3 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.
« Last Edit: July 17, 2017, 03:37:49 PM by BillH »
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BillH

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Re: 3rd Smoke - Pulled Pork Shoulder
« Reply #4 on: July 17, 2017, 11:34:16 AM »
Thanks Dale.
Very moist and delicious!
My best shoulder ever!
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old sarge

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Re: 3rd Smoke - Pulled Pork Shoulder
« Reply #5 on: July 17, 2017, 05:40:48 PM »
Looking good.
David from Arizona
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