I followed the brine recipe in the pork forum yesterday (no pink salt though). After brining overnight, I used mustard and Head Country rub, then placed it in the #1 at 235 degrees at 8:00 AM.
I programmed the Auber to run 235 degrees until an internal temp of 192 degrees, then back down to 140 degrees for resting.
It took 10.5 hours for a 10 lb shoulder, which was much faster than I'm used to (I knew ahead of time that the brine should speed up the cook time by 30%). After 1/2 hour to rest in the smoker, I removed it and allowed to cool for 15 minutes then pulled it apart.
The results were pretty good, just not spectacular. Although I thoroughly rinsed the shoulder before applying the rub, the bark and outer 1/2-inch of meat were pretty dry and salty (like jerky). I wouldn't say the inside was any juicier of more flavorful than the previous method I used.
My previous method had always been to place a trimmed butt in an aluminum pan, inject (very similar recipe as the brine), rest for a few hours in fridge, add mustard/rub, and placed pan directly in the smoker. Once I reach the stall, I usually added some apple juice to the pan and covered with foil until internal temp was 192 degrees.
I lose some of the bark this way but find the smokey flavor just fine and the pork juicier. I also add quite a bit to the cook time as it takes over 15 hours typically. I always start this method at 9 or 10 PM the night before and let rest in the #1 at 140 until 1/2 hour before dinner.
I think part of my problem was that I trimmed off the fat cap and without the foil, the butt got a little drier. I know my rub contained salt, so this may have been the part of the problem.
Overall, when I want to start in the morning and eat the shoulder in the same day, I'll definitely brine again. But if I put it in the smoker the night before, it's just easier to inject.
I will say that I like leaving the shoulder in the pan to capture the juices. I mix that with some vinegar sauce and use for dipping (which everyone seems to love). It also leaves the bottom of the smoker much cleaner. If I leave the fat cap on, I won't cover at the stall, if I remove the fat cap, I'll cover with foil to retain moisture during the stall.
FYI, I found a 1970's stainless-steel highschool cash register table on Craigslist for $25. It was full of gunk and crud, but after I removed the drawer and cleaned the heck out of the steel, it makes an excellent smoker stand as it has a folding reversible extension wing and sits at the perfect height (not to mention it is extremely stable). I have a piece of butcher block to install as a bottom shelf and need to reconfigure a shelf where the drawer used to be so I can leave the Auber outside without worry or rain.
I programmed the Auber to run 235 degrees until an internal temp of 192 degrees, then back down to 140 degrees for resting.
It took 10.5 hours for a 10 lb shoulder, which was much faster than I'm used to (I knew ahead of time that the brine should speed up the cook time by 30%). After 1/2 hour to rest in the smoker, I removed it and allowed to cool for 15 minutes then pulled it apart.
The results were pretty good, just not spectacular. Although I thoroughly rinsed the shoulder before applying the rub, the bark and outer 1/2-inch of meat were pretty dry and salty (like jerky). I wouldn't say the inside was any juicier of more flavorful than the previous method I used.
My previous method had always been to place a trimmed butt in an aluminum pan, inject (very similar recipe as the brine), rest for a few hours in fridge, add mustard/rub, and placed pan directly in the smoker. Once I reach the stall, I usually added some apple juice to the pan and covered with foil until internal temp was 192 degrees.
I lose some of the bark this way but find the smokey flavor just fine and the pork juicier. I also add quite a bit to the cook time as it takes over 15 hours typically. I always start this method at 9 or 10 PM the night before and let rest in the #1 at 140 until 1/2 hour before dinner.
I think part of my problem was that I trimmed off the fat cap and without the foil, the butt got a little drier. I know my rub contained salt, so this may have been the part of the problem.
Overall, when I want to start in the morning and eat the shoulder in the same day, I'll definitely brine again. But if I put it in the smoker the night before, it's just easier to inject.
I will say that I like leaving the shoulder in the pan to capture the juices. I mix that with some vinegar sauce and use for dipping (which everyone seems to love). It also leaves the bottom of the smoker much cleaner. If I leave the fat cap on, I won't cover at the stall, if I remove the fat cap, I'll cover with foil to retain moisture during the stall.
FYI, I found a 1970's stainless-steel highschool cash register table on Craigslist for $25. It was full of gunk and crud, but after I removed the drawer and cleaned the heck out of the steel, it makes an excellent smoker stand as it has a folding reversible extension wing and sits at the perfect height (not to mention it is extremely stable). I have a piece of butcher block to install as a bottom shelf and need to reconfigure a shelf where the drawer used to be so I can leave the Auber outside without worry or rain.
