Smoking a Pork Shoulder/Pulled Pork

[AUTailgatingRules]

For those who have had success with you own pulled pork, do you brine the shoulder overnight or just put it on the grill?

[Buzz Killington]

I just inject it with apple juice, rub it down and let it sit overnight in the fridge.  Piliteri's "Rub-A-Butt" works well.
Cook it for the first few hours at around 200 uncovered, then wrap it up after pouring some more apple juice over it and let it cook for another 3-5 hours depending on the size.

[Snaggletiger]

What are you cooking it on?  I have almost zero experience with the smoking of the meats.  I've done quite a few butts, briskets etc. low and slow, indirect heat on The Egg.  But, I don't have a true smoker.  I'll usually do the overnight brine, but I'm liking what Buzzy does.  Inject with apple juice, rub it, soak it and wrap it.  Never used apple juice before on something like that.  Daddy like!

Speaking of The Egg, they've got a cook book that gives a real unique combination of spices for the rub on beer butt chickens.  But you spray them constantly while cooking with a mixture of apple cider, Balsamic vinegar and beer. 

I'm getting hungry.   

[bottomfeeder]

One or two 8-10 SHOULDER PORK BUTT(s) not purchased at wallmarks. Rub the night before and keep in fridge overnight (I use 2.5 gallon Ziploc bags for this) and place in a pan in case the bags leak. Smoked low and slow (lump charcoal, but I'm not sure if you're using stick burner or not) pre-heat smoker then keep at or around 225 degrees until the internal temperature reaches 200 degrees usually around a 16 hour or more process for me because I don't us a Texas crutch and I'm doing at least two 10-pounders). Pull and wrap in HD foil then wrap a towel over the foil, place in an ice chest to rest for one hour up to about two hours. Then you can open them (it) and allow to cool enough to pull. I use silicone gloves to manage the smoke and, along with bear claws, to pull the meat. Pure heaven, just don't overdo the hickory.

[CCTAU]

It doesn't matter how you do it as long as you invite the rest of us!

[Snaggletiger]

It doesn't matter how you do it as long as you invite the rest of us!

I think this really simplifies things.  I like it!

[CCTAU]

I think this really simplifies things.  I like it!

And garlic. Yes garlic.

[Snaggletiger]

And garlic. Yes garlic.

Of course the garlic.

[wesfau2]

Brine.  Definitely brine.

[Snaggletiger]

So I still throw the question out there.  What are you "smoking" it on?  A real smoker?  Indirect heat on a grill?  What?  I need technique people.  I have needs.

[AUTailgatingRules]

So I still throw the question out there.  What are you "smoking" it on?  A real smoker?  Indirect heat on a grill?  What?  I need technique people.  I have needs.

Next Door neighbor moved and did not want to take his Primo with him so he gave it to me.  I'm just learning how to use it.

http://www.primogrill.com/en-us/products/grills

[Snaggletiger]

Next Door neighbor moved and did not want to take his Primo with him so he gave it to me.  I'm just learning how to use it.

http://www.primogrill.com/en-us/products/grills

Okay so, a ceramic grill similar to the Egg. I can give you Egg knowledge but not much more.  But I think the conventional wisdom is overnight marinade/brining.  No way you can go wrong with that. 


Some of you well-versed in the art of actually smoking (Something besides weed...but PM me if you want to talk) meat, please to be posting.

[WiregrassTiger]

I tried a butt rub but it stained my underwear.

[GH2001]

Snags likes to Pm guys on message boards about how he treats his meat.

[Snaggletiger]

Snags likes to Pm guys on message boards about how he treats his meat.

Nothing Trumps my meat.

[GH2001]

Nothing Trumps my meat.

Make man meat great again.

[WiregrassTiger]

I have the poor man's egg from Lowes. Acorn. Never tried a butt on it but I do have the stone and use it for slower cooking. Thick chops, ribs, chicken and even burgers sometimes. I like the way it slows the cooking time down and makes it more oven like versus direct heat.

I used to have a block pit and rack for butts. Too much work staying with it for 8 hours and turning.  But hard to beat that crispy skin.

Mmmmmmmm...I would cut a man over that.

[Snaggletiger]

This is a thread for AUTiger1 to be heavily involved in but apparently he hates us like Dallas.

[Buzz Killington]

On the Primo you should be able to just set it and forget it.  Get that thing up to around 175-200 and just let it cook for about 6-8 hours.

[GH2001]

This is a thread for AUTiger1 to be heavily involved in but apparently he hates us like Dallas.

He's busy working 16 hour shifts and raising youngins.