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Became a Dynasty Defender: Apr 27, 2002 18:14:38 GMT -5
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Post by Forrest4Three on Aug 31, 2015 0:02:33 GMT -5
Never done it.
Don't have a smoker just going to use the grill. Indirect heat.
Anybody have any suggestions?
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Became a Dynasty Defender: Sept 8, 2001 20:59:02 GMT -5
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Post by Katman on Aug 31, 2015 5:02:30 GMT -5
Pad that meat down with a good tasting rub. My taste buds would be asking for some spicy heat.
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Became a Dynasty Defender: Apr 27, 2006 8:58:03 GMT -5
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Post by catzcan on Sept 1, 2015 21:58:46 GMT -5
Try to keep the temp under 300. If you can't do that then take it off to cool down occasionally--if that isn't working then smoke it as long as you can and then wrap it in foil to finish it off. Depending on the size-weight it can be a long process. 10lbs is probably a good 5-8 hour job if you want it to pull apart. Just my 2 cents. It is a long time hobby of mine and I love doing it for folks. Truthfully, any kind of device will work but you have to pay attention or you'll turn it into a meteorite haha.
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Became a Dynasty Defender: Apr 27, 2002 18:14:38 GMT -5
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Post by Forrest4Three on Sept 2, 2015 3:23:04 GMT -5
Try to keep the temp under 300. If you can't do that then take it off to cool down occasionally--if that isn't working then smoke it as long as you can and then wrap it in foil to finish it off. Depending on the size-weight it can be a long process. 10lbs is probably a good 5-8 hour job if you want it to pull apart. Just my 2 cents. It is a long time hobby of mine and I love doing it for folks. Truthfully, any kind of device will work but you have to pay attention or you'll turn it into a meteorite haha. Yea I think the ideal temp is 293. How many sandwiches would a 8 or 10lb shoulder make? I have heard to cook it to around 260 degrees and then wrap it in tin foil to keep it moist. What kind of rub do you use? Do you put mustard on it first thing? I might use a spray bottle with apple juice to squirt on the meat while it is on the grill. Also I plan on using a drip pan in the grill with water in it for moisture. Sorry for the questions. I am just anxious never done it before. |
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Became a Dynasty Defender: Sept 8, 2001 20:59:02 GMT -5
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Post by Katman on Sept 2, 2015 4:57:51 GMT -5
The rub is a personal preference in regards to heat and spices, but with me, I like spicy hot. My favorite part of the roasted pig is the burnt ends. They are the absolute best. That meteorite Catzcan spoke of sounded good to me.  |
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Became a Dynasty Defender: Apr 27, 2006 8:58:03 GMT -5
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Post by catzcan on Sept 2, 2015 7:35:23 GMT -5
Try to keep the temp under 300. If you can't do that then take it off to cool down occasionally--if that isn't working then smoke it as long as you can and then wrap it in foil to finish it off. Depending on the size-weight it can be a long process. 10lbs is probably a good 5-8 hour job if you want it to pull apart. Just my 2 cents. It is a long time hobby of mine and I love doing it for folks. Truthfully, any kind of device will work but you have to pay attention or you'll turn it into a meteorite haha. Yea I think the ideal temp is 293. How many sandwiches would a 8 or 10lb shoulder make? I have heard to cook it to around 260 degrees and then wrap it in tin foil to keep it moist. What kind of rub do you use? Do you put mustard on it first thing? I might use a spray bottle with apple juice to squirt on the meat while it is on the grill. Also I plan on using a drip pan in the grill with water in it for moisture. Sorry for the questions. I am just anxious never done it before. I use a vinegar based thing that I call Hogwash--works for chicken too. It is quart of apple cider vinegar quart of water 2 cups McCormick Seasonall 1/2 cup Worcestershire sauce Louisianna hot sauce to taste 2 cups brown sugar put it all in a pot a bring it to a boil dunk the shoulder in it for 3-5 mins--in essence "Par-boiling" it put the shoulder on the smoker dunk the shoulder in the was once ever hour or so to cool it off and add those flavors into the meat **** save out a pint or so of the wash before the "dunking" to use as a sauce or the base of a sauce |
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Became a Dynasty Defender: Apr 22, 2002 6:40:17 GMT -5
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Post by Riley on Sept 2, 2015 12:39:22 GMT -5
Off the subject a little bit here, but I was raised on shoulder sandwiches from the barbques around Monroe Co. and Moss/Celina, Tenn. Always had the double dipped with the hot sauce.
Went to Somerset, KY couple of weekends ago and went into a barbque and ordered 2 hot dipped shoulder sandwiches. The women behind the counter looked at me like I was speaking Russian or something. They didn't do "shoulder sandwiches", but said they did "pulled pork" sandwiches...it just ain't the same..it's kinda surprising to see how much barbque traditions will change within 50 to 70 miles of one another....
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Became a Dynasty Defender: Apr 27, 2002 18:14:38 GMT -5
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Post by Forrest4Three on Sept 2, 2015 17:37:28 GMT -5
Yea I think the ideal temp is 293. How many sandwiches would a 8 or 10lb shoulder make? I have heard to cook it to around 260 degrees and then wrap it in tin foil to keep it moist. What kind of rub do you use? Do you put mustard on it first thing? I might use a spray bottle with apple juice to squirt on the meat while it is on the grill. Also I plan on using a drip pan in the grill with water in it for moisture. Sorry for the questions. I am just anxious never done it before. I use a vinegar based thing that I call Hogwash--works for chicken too. It is quart of apple cider vinegar quart of water 2 cups McCormick Seasonall 1/2 cup Worcestershire sauce Louisianna hot sauce to taste 2 cups brown sugar put it all in a pot a bring it to a boil dunk the shoulder in it for 3-5 mins--in essence "Par-boiling" it put the shoulder on the smoker dunk the shoulder in the was once ever hour or so to cool it off and add those flavors into the meat **** save out a pint or so of the wash before the "dunking" to use as a sauce or the base of a sauce Do you wrap the shoulder in tin foil at all? Also are you saying take the shoulder off the grill and dunk it in the hogwash every hour or so? Just making sure I following you. |
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Became a Dynasty Defender: Apr 27, 2006 8:58:03 GMT -5
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Post by catzcan on Sept 3, 2015 7:36:36 GMT -5
I don't usually use foil unless I can't keep the temp under control. For example--A cool windy day in the Fall will knock the temp down or a screaming hot summer day will raise the temp too high--its all a balancing act with BBQ.
I do dunk it every hour or so. It cools it back down and it is adding those flavors in. Eventually the shoulder will start falling apart and so thats the end of the dunking but you can spray or spoon it on like you were talking about.
Also, everything we've talked about works for chickens and ribs
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Became a Dynasty Defender: Apr 27, 2006 8:58:03 GMT -5
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Post by catzcan on Sept 3, 2015 21:38:52 GMT -5
Hey Forrest, let me know how it all works out--
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Became a Dynasty Defender: Sept 8, 2001 20:59:02 GMT -5
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Post by Katman on Sept 4, 2015 5:06:48 GMT -5
Its making me hungry, even this early in the morning. |
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Became a Dynasty Defender: Apr 27, 2002 18:14:38 GMT -5
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Post by Forrest4Three on Sept 7, 2015 21:29:49 GMT -5
Hey Forrest, let me know how it all works out-- I will.. I am going to wait a little before I do it. I want the weather to get just a bit cooler. Bout a month or so. Thank you for the advice and receive. That has gave me confidence. |
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