Post by: Elkrunner on January 20, 2014, 10:18:05 AM
I'm being tasked with smoking a pork shoulder for the super bowl. What is the ultimate smoke pork shoulder recipe. I have done a few but would like to see everyones favorite recipers.
Post by: h20hunter on January 20, 2014, 10:27:53 AM
Post by: Elkrunner on January 20, 2014, 10:28:37 AM
Post by: NOCK NOCK on January 20, 2014, 01:48:47 PM
Post by: kenzmad on January 20, 2014, 07:27:46 PM
Rub
1/4 c brn sugar
1/2 c white sugar
1/2 c paprika
1/3 c garlic salt
1/2 c kosher salt
1tbls chili powder
1tsp oregeno
1 tsp ground cumin
1 tsp cayenne pepper
1 tsp blk pepper
Rub shoulder and wrap in saran wrap for at least 1 hour
Injection
3/4c apple juice
1/2c water
1/2c sugar
1/4c salt
2tbls worchestershire
Inject shoulder evenly all around
Cook at 225* for 16 hours or til internal temp is 195*
Have done this for groups as large as 45 and it is a HUGE hit. Sauce on the side, provide a couple options, sweet and spicy. Garlic slaw is awesome. I have that recipe as well if you want it. Good luck. Cooking for a group is always fun!
Post by: PlateauNDN on January 20, 2014, 07:36:53 PM
I've do e a lot of experimenting with creating my own rubs to making ones and I've found 2 rubs that I usually combine for an awesome taste and one of them is a local hometown rub. :tup:
I prefer a combo of charcoal for thr start amd then stick after warming the grill up. Various woods for various tastes of smoke.
Chris lily has some very good rubs as well as myron mixon.
Post by: kenzmad on January 20, 2014, 07:44:14 PM
Post by: Prohunter270 on January 20, 2014, 09:02:37 PM
Post by: Bean Counter on January 20, 2014, 09:23:52 PM
Post by: kenzmad on January 20, 2014, 09:35:55 PM
Garlic slaw reciepe please!!! How long you smoke and type of wood?!
Pork shoulder 16 hrs at 225* i use hickory but apple would work great also
garlic Slaw with some Heat
2c mayo
1/2c +2 tbls sugar
2 tbls prepared yellow mustard
1/3c apple cider vinegar
1tsp kosher salt
1/4 tsp ground white pepper
1/4 tsp black pepper
1/4 tsp cayenne pepper
4 cloves crushed garlic
1/2 lemon juiced
1/2 bunch green onions thin sliced
3 jalepenos diced small. Leave some seeds in if ya want it hotter
1/2 red bell pepper diced
2 lbs coleslaw cabbage mix
Mix mayo,sugar,mustard,vinegar,salt,peppers,cayenne,garlic and lemon juice.
Toss with remaining ingredients.
Cover and refrigerate for at least 1 hour but no more than 3 hours
Strain extra liquid from slaw before serving
Use extra dressing for topping baked potatoes.
Post by: Florida_Native on January 21, 2014, 11:52:09 AM
Post by: Kc_Kracker on January 21, 2014, 06:55:50 PM
Hate to make it sound to simply but rub it, keep it low and slow for long, let it rest, then pull it by hand. Kc will jump in...just do what he says.I have seen this response a lot but I will reiterate, I was asked a year ago to keep my trap shut unless asked, and Ive done so, but I'm here if I'm asked :tup:
Post by: PlateauNDN on January 21, 2014, 07:25:38 PM
Post by: Kc_Kracker on January 22, 2014, 10:32:29 AM
1-low and slow, shoot for 12-16 hours for the "ultimate flavor and tenderness"
2-everyone loves their rubs, but remember salt on the outside draws moisture out. i prefer a simple mustard binder then a cover it with seasoning but i do not use any salt at all
3-I always sear it in a cast iron skillet thats piping hot, every inch of it, that also keeps the juice in
4-temperature temperature temperature !! get that temp up out of the gate and hold it there for a while so that you break down all the connective tissue and its tender
5-pork usually goes better with sweeter chips like apple, hickory can make it taste odd with the wrong rub.
the rest is all experimenting :tup:
i suggest you read my old thread "the anatomy of a pork butt" , its ALL there :tup:
Post by: wildmanoutdoors on January 22, 2014, 10:40:10 AM
Kc, that was a time before a time and I wouldn't worry about what happened then. Youre experience with smoking is more than mine and I consider myself somewhat skilled based off the requests to cook quite often as an indicator and you've shown me at least yours is a bit more than me so by no means offer up. :tup: but if you choose not to I understand as well. How's you're sauce coming along?
Post by: nw_bowhunter on January 22, 2014, 11:58:56 AM
I usually make some type of dry rub that's has brown sugar and salt. Salt will dry out but never had an issue since pork butts have so much fat. Salt is half the amount of sugar in my base rubs. Also, you want the bark and that requires salt, sugar and the right temps. Lets sit for 24 hrs, use apple or cherry wood. 12 to 16 hours depending on side.. 225 to 250 is a great range.
Also make a apple vinegar, red chili flakes and sugar solution for the coleslaw mix which adds the tangy flavor.
Post by: PlateauNDN on January 22, 2014, 12:11:15 PM
Kc, that was a time before a time and I wouldn't worry about what happened then. Youre experience with smoking is more than mine and I consider myself somewhat skilled based off the requests to cook quite often as an indicator and you've shown me at least yours is a bit more than me so by no means offer up. :tup: but if you choose not to I understand as well. How's you're sauce coming along?
Not bad I used myron mixons as a basis and added and subtracted from there. Packs a kick so I don't make a lot because not much folks like spicy sauce. Those that like spicy foods like i t so putting that away amd just experimenting with other stuff but currently using a combo of a few off the shelf sauces.
Post by: Fishstiq on January 22, 2014, 12:23:23 PM
Injection
3/4c apple juice
1/2c water
1/2c sugar
1/4c salt
2tbls worchestershire
Inject shoulder evenly all around
:bash: :bash: :bash: How have I never thought to inject a shoulder?!?!! :bash: :bash: :bash: Great tip there, I'll be stealing that one! Thanks!
Post by: Kc_Kracker on January 22, 2014, 09:13:59 PM
Post by: kenzmad on January 23, 2014, 05:51:30 AM
No mention anywhere so far as to what size shoulder. And don't tell me size doesn't matter, I hear that line enough at home already!! I would guess cook times are gonna vary pretty far between a 4lb shoulder and a 12lb shoulder. Of course, internal temp is the "done" indicator, but it's still helpful to have a time estimate based on what weight shoulder you have.Injection
3/4c apple juice
1/2c water
1/2c sugar
1/4c salt
2tbls worchestershire
Inject shoulder evenly all around
:bash: :bash: :bash: How have I never thought to inject a shoulder?!?!! :bash: :bash: :bash: Great tip there, I'll be stealing that one! Thanks!
This was used on an 8 lb pork shoulder, bone in. This makes enough to do about 3 shoulders. Cook times will vary, use a thermometer. Temps are critical, time is not.
Post by: whitey on January 23, 2014, 06:10:40 AM
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi279.photobucket.com%2Falbums%2Fkk157%2Fruger123%2Fbeef%2520and%2520pig%2FIMG_0221.jpg&hash=f271a20c0d4cc0f05fafcad351b994232be0c2ce) (http://s279.photobucket.com/user/ruger123/media/beef%20and%20pig/IMG_0221.jpg.html)
Heres a few I did on my Lang 84 about 20 hours @ 225. These where only about half way done at the time of the picture was taking.
Here it is done.(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi279.photobucket.com%2Falbums%2Fkk157%2Fruger123%2Fbeef%2520and%2520pig%2FIMG_0682.jpg&hash=f2c396acda77b5017c1b3738f74e81497f72719a) (http://s279.photobucket.com/user/ruger123/media/beef%20and%20pig/IMG_0682.jpg.html)
Yours truely
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi279.photobucket.com%2Falbums%2Fkk157%2Fruger123%2Fbeef%2520and%2520pig%2FIMG_0636.jpg&hash=bd02b2a37a8d94e184bebf48466cf5a28da2acc1) (http://s279.photobucket.com/user/ruger123/media/beef%20and%20pig/IMG_0636.jpg.html)
Post by: Kc_Kracker on January 29, 2014, 10:24:45 PM
Post by: WDFW Hates ME!!! on March 01, 2014, 08:02:57 AM
This is the best one i have found for the beginner. It is totally informative and this was awesome when i made it last weekend.
After i took it out of the brine i packed the dry rub on and wrapped it in saran wrap and put it in the fridge over night. It was so awesome.
Post by: Carl on March 01, 2014, 09:25:43 AM
If you can find some john boy and Billy's BBQ sauce get the hot kind. I've lived all over BBQ land, MS, SC, FL, LA, and theirs is my favorite. Especially when you top then with coleslaw. It's the perfect balance sweet, sour, hot and cool. :brew:
Hey Florida_Native. I used to listen to John Boy & Billy every morning. Funny guys. It's a shame Tim Wilson just died. He was always hilarious when he stopped by their studio.