Pork shoulder

[nyvram]

I looked through all the newsletters & recipes..but didn't see an opinion on wrapping this during the cook. Is there just so much fat & juiciness that putting it in foil isn't necessary?

Any tricks y'all use that I'm not privvy to on the shoulder? My last cook had it on the shelf under the brisket and I didn't wrap it.

Do you marinate it or anything? I just used the rub.

[Grumpy Gator]

Some wrap a pork butt, some do not. I don't find it necessary during the cook, but then I don't trim a lot of the exterior fat either.

I take mine to 195* - 200*, then double wrap in foil, wrap again in a terry cloth towel and into a dry cooler for at least a couple of hours. They will stay hot (above 140*) for at least 4 hours in a decent cooler.

The time in the cooler makes mine come out better. Cooler time also gives you some "wiggle room" if you're plannin' on your cook to be done at a certain time. You can start out earlier, then if the butts are stubborn and don't come to temp when you planned, you're covered.

I never marinate butts, however, sometimes I do inject them. In fact I inject most of the time now... I'll dig up the injection I use and post it.

Oh yeah, if yer doin' butts and brisket both, put the butts over the brisket to baste that bad boy.

HTH

[Grumpy Gator]

Chris Lilly's Pork Butt Injection...

For those of you that aren't familiar with Chris Lilly, he is the head cook for Big Bob Gibson's BBQ Team.

3/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup salt
2 tablespoons Worcestershire

You'll notice there isn't any vinegar in there. That's because the acidity of the vinegar will turn a pork butt mushy in a heartbeat.

Since I use Bill's Rub pretty exclusively for everything I cook, I will swap out the sugar and salt in the recipe above with 3/4 cup of Texas BBQ Rub Original Recipe. I do put the rub through a spice grinder first so it will dissolve better in the liquid and not clog up the injection needle.

HTH

[Zeeman]

Pop's Pork Injection......

For those of you that aren't familiar with Pop (ZeeMan), he is the head cook for Pop's Blazin Smoker's BBQ Team.

3 cups apple juice
1/3 box salt
1/3 cup brown sugar
1/2 bottle Louisiana hot sauce
1/2 bottle whatsdishere sauce
1/2 cup red wine vinegar
1 tablespoons white pepper
1 bottle liquid garlic juice
1 bottle liguid onion juice


Warm it all together, inject & rub on pork. No rub needed when using this injection.
I will use bill's rub on pork by itself (can even dilute rub with apple juice and inject).
z

[txpgapro]

I did a small butt this past weekend. Injected with pure apple juice, then rubbed the TxBBQRub. Smoked at 225*. Wrapped in foil at 190* internal after about 7 hours, then placed in cooler for 3 hours. Chopped it up, dabbed some Sweet Baby Rays' on it, with a spoonful of cole slaw. Good eatin'!

[rstcso]

Chris Lilly's Pork Butt Injection...

3/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup salt
2 tablespoons Worcestershire

I use this injection and Bill's rub on the outside.

The team that won the all-star showdown used Chris's injection in their pork butt.

[Ed Embry]

nyvram, you've gotten some great advice on the shoulder. Next time when doing it with a brisket, put the shoulder on top. It does a good job of basting the brisket. 8)

[TexasBorn]

I foil during a Boston Butt cook. It speeds it up and butts taaaaakkkkkkeeee soooooooo loooooonnnnnnngggggg to cook. I use the juices as well. I just foil at 160 or 170 and in no time it's 190 or so.

TB

[Tailwagger]

If you inject, do you still brine or no :?: I've always foiled, but I think I am going to try w/o next time :shock: Just would like the bark to be less mushy :idea: :?:

[Grumpy Gator]

I've never brined a butt, TW... I usually brine yardbird (especially breastesses) and pork chops... anything that could benefit from a bit of extra moisture/flavor in the finished product.

[Tailwagger]

breastesses

:shock: :shock: :D :D

[Grumpy Gator]

breastesses

:shock: :shock: :D :D

What's yer point? Breastesses = more that one Breast :)

[Zeeman]

TexBorn, how long you say? :lol:
z

[txpgapro]

If you inject, do you still brine or no :?: I've always foiled, but I think I am going to try w/o next time :shock: Just would like the bark to be less mushy :idea: :?:

I've never heard of brining a butt. I only inject butts. :lol: :lol: :lol:

[TexasBorn]

TexBorn, how long you say? :lol:
z

LLLLLLLLLLLLLLoooooooooooooooooooooonnnnnnnnnnnnnn nnngggggggggggggg!

:lol: :lol:

TB

[nyvram]

Thanks all!

I'm definitely opting for the injection method next time around! Between the folks on this forum & reruns of the BBQ Showdown on OLN, I'm convinced that will help make the meat even juicier.

Anyone going to the World Championship BBQ in Lynchburg, TN in October? Should be a hoot. I'm definitely heading down. I see a few big names are going to be there.

http://www.jackdaniels.com/displaypromo.asp?promo=bbq_promo.htm

[Paul Taylor]

Hey nyvram, if you want to go by the KISS method(Keep It Simple Stupid), Take a whole head of fresh garlic, peeled-not chopped.Cut slits in the shoulder. Put a garlic clove in each slit. Slather the meat with yellow mustard(cheap stuff). Apply the TBBQR & smoke it like they say
to do. Talk about GGGGOOOODDD?! :)

Paulie pork in the butt

[Smoke Aholic]

I paint the Pork Butt with the sauce recipe from the "New Page 2" before I wrap it. That sauce complements Pork nicely!

[Woodman]

If you inject, do you still brine or no :?: I've always foiled, but I think I am going to try w/o next time :shock: Just would like the bark to be less mushy :idea: :?:

I've never heard of brining a butt. I only inject butts. :lol: :lol: :lol:

I'm stayin away from you at Q-fest!

[Smoke Aholic]

Hey nyvram, if you want to go by the KISS method(Keep It Simple Stupid), Take a whole head of fresh garlic, peeled-not chopped.Cut slits in the shoulder. Put a garlic clove in each slit. Slather the meat with yellow mustard(cheap stuff). Apply the TBBQR & smoke it like they say
to do. Talk about GGGGOOOODDD?! :)

Paulie pork in the butt


So do you slice or pull the pork when it it is finished?

[Tailwagger]

If you inject, do you still brine or no :?: I've always foiled, but I think I am going to try w/o next time :shock: Just would like the bark to be less mushy :idea: :?:

I've never heard of brining a butt. I only inject butts. :lol: :lol: :lol:

I'm stayin away from you at Q-fest!

:shock: :shock:

[TexasBorn]

I paint the Pork Butt with the sauce recipe from the "New Page 2" before I wrap it. That sauce complements Pork nicely!

What is "New Page 2"?

TB

[nyvram]

http://www.texasbbqrub.com/private/recipe/recipe.html

Check out the titlebar.

[TexasBorn]

duhhhhhhhh

[TexasBorn]

Okay, so as a direct result of this here thread, I injected my first shoulder and cooked without foiling. I bought a syringe and injected the 6 lb butt with apple juice and some Bills rub and put it on yester day at 3 pm. It came off at 2 am this morning about 195F. I wrapped it in foil, a towel and put it in an insulated bag till 6 this morning. I pulled it and I like the results. Very good bark and moisture. I guess I have changed my method. Now to work on my timing.....

TB

[Uncle Al]

This injecting thing sounds interesting. How much liquid are we talking about per pound of meat?????

Al

[TexasBorn]

Good question. I didn't know and the box the injector came in sid 1.5 oz per pound. I used a cup of liquid for the 6 pound butt, a little less than recommended.

TB

[Cal_BBQ Pit]

Okay, so as a direct result of this here thread, I injected my first shoulder and cooked without foiling. I bought a syringe and injected the 6 lb butt with apple juice and some Bills rub and put it on yester day at 3 pm. It came off at 2 am this morning about 195F. I wrapped it in foil, a towel and put it in an insulated bag till 6 this morning. I pulled it and I like the results. Very good bark and moisture. I guess I have changed my method. Now to work on my timing.....

TB

TB....what wood did ya use? thanx