Pork Shoulder Picnic

[cajun]

Got one from Wally World, 10 lb'er (@$00.99 a lb). Not sure how to smoke this thing up..know it's gonna take some time..Anyone with suggestions? Figure about 20 hrs at about 250.

[ridgeback05]

lather it with wooster shire sauce or your favorite mustard

then rub it out with your favorite bbq rub

smoke it naked till it reaches 160 - 170

pull it off and double wrap it with heavyduty foil

[if you want a lot of bark on the outside leave it naked the entire smoke and never take it off til it's done]

put it back on the smoker till it reaches 195-205

your done

wrap it in a clean heavy blanket or couple large beach towels, and let it rest around 2 hours in a ice chest by itself.

should be great Q

[PhotoKirk]

I have a tutorial here (http://www.peppersandsmoke.com/bbq/pork_butt/index.html)

[RICK_IN_LB]

Well I guess we all do it the same, sort of. I do the mustard and rub now, overnight soak,works great. The I put on the pork when the pit is around 275.
Close the lid and maintain the heat around 250 until the meat is at 195 internal temp take it of let it sit in a aluminium pan covered for 15 minutes or so. then uncover it and let it cool.
After cooling pull and eat :D

BTW a 5 pounder 8 hrs and dont forget the charcoal


Like I said we all have the same idea... sort of

Enjoy

[david brace]

Good tutorial, PK...I like that.

DB

[M38A1]

I have a tutorial here (http://www.peppersandsmoke.com/bbq/pork_butt/index.html)

OK PhotoKirk-
Your directions are just going to force me to cook one of those butts. And soon.

Thanks-
~m

[carnivore]

PK.. thanks for the link..l am looking forward to learning more about peppers and pepper sauses..

[ridgeback05]

Good tutorial, PK...I like that.

DB

yeah i agree, nice job 8)

[Paul Taylor]

I agree with RB. I would like to say sometihng in conjunction with that if I may. You can inject some apple juice in the pork butt before you apply the rub. Talk about damn good?! Just my thought.


Paul Taylor