Smoked some Pork Shoulder Last Weekend

[janschutz]

I having a group of young men over from church to smoke meat together. I am putting together a How to book for them.

Pork Shoulder

(Stupid use of a double quote as inches messed this up)

 

[janschutz]

Trim off excess fat, just a thin layer (1/4 inch max.) will do. The shoulder should have a marbling of fat throughout it. The fat is what will make it tender as it renders in the smoking process.

<img src="http://www.stangfix.com/testforum/gallery/7/468-020311092745-76011033.jpeg" />

Coat the shoulder with your favorite rub. I like just equal parts of salt and pepper for the shoulder.
<img src="http://www.stangfix.com/testforum/gallery/7/468-020311092805-7602788.jpeg" />

Smoke at 225 for about 10 hours or the internal temp is at 165. The pork shoulder is on the right.
<img src="http://www.stangfix.com/testforum/gallery/7/468-020311092832-7604157.jpeg" />

Ready to shred!
<img src="http://www.stangfix.com/testforum/gallery/7/468-020311092856-7605540.jpeg" />

Ready to Eat!
<img src="http://www.stangfix.com/testforum/gallery/7/468-020311092910-76062073.jpeg" />

 

[Grabber70Mach]

Thanks you just made me hungry. :thu That butt looks really nice.