Nobody's posted yet, so let me be the first.
Put a 9 lb shoulder on early this morning. Using a favorite Carolina rub recipe I found on the net. Using basic oak pellets - can anyone really tell the difference in meat flavor? Set it at 230 degrees. Once it hit 160 (about 7 hours) I foiled with a little butter and apple juice. 4 more hours then I will put it in a cooler for an hour to rest. Will pull it after that. Dinner is at 4. Should be ready in plenty of time.
Thoughts?
I have not used pellets, but I assume what we do with sticks translates. I can definitely tell the difference when using just oak vs. oak plus a fruit wood. And can definitely tell the difference in meat flavor when using pecan vs. oak. Not that I could necessarily eat some ribs and say this was pecan vs. mesquite, the 98 vintage, or anything. But in a blind taste test you will notice a flavor difference. None bad, just different.
Curious as to what the butter brought to your pork shoulder when you wrapped it. I usually rub, smoke and then foil or foil and pan after I get the color I want. Maybe add a squirt of mop to keep pushing the flavor. Always wondered what the benefit of adding the butter was, accounting for the leaner meat in the shoulder maybe?
Thanks
Does the shoulder react like a butt when smoked? Does it pull and shred or is it more like a pork chop? How are you serving it?
TcircleT wrote:I have not used pellets, but I assume what we do with sticks translates. I can definitely tell the difference when using just oak vs. oak plus a fruit wood. And can definitely tell the difference in meat flavor when using pecan vs. oak. Not that I could necessarily eat some ribs and say this was pecan vs. mesquite, the 98 vintage, or anything. But in a blind taste test you will notice a flavor difference. None bad, just different.
Curious as to what the butter brought to your pork shoulder when you wrapped it. I usually rub, smoke and then foil or foil and pan after I get the color I want. Maybe add a squirt of mop to keep pushing the flavor. Always wondered what the benefit of adding the butter was, accounting for the leaner meat in the shoulder maybe?
Thanks
Tyro20 wrote:Nobody's posted yet, so let me be the first.
Put a 9 lb shoulder on early this morning.....Using basic oak pellets - can anyone really tell the difference in meat flavor? ....
Thoughts?
njsmoker wrote:Does the shoulder react like a butt when smoked? Does it pull and shred or is it more like a pork chop? How are you serving it?
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