We'll See

[CRR]

Tomorrow, I'm smoking pork shoulder for the fourth time. I'm not sure what the big deal about it is.

I've done maybe 120 racks of ribs the last 3 football seasons, and about 7 briskets. Love both the ribs and brisket, and for a fact.. I do them very well. Prolly better than all you guys combined. Gonna start doing a whole lot more briskets.

The pulled pork on the other hand, well I haven't been satisfied yet. If it doesn't float this time around it may be R.I.P. for the idea. I'll be leaving it to my wife and her crock pot.

[cfiddlemls]

Originally Posted by CRR

Tomorrow, I'm smoking pork shoulder for the fourth time. I'm not sure what the big deal about it is.

I've done maybe 120 racks of ribs the last 3 football seasons, and about 7 briskets. Love both the ribs and brisket, and for a fact.. I do them very well. Prolly better than all you guys combined. Gonna start doing a whole lot more briskets.

The pulled pork on the other hand, well I haven't been satisfied yet. If it doesn't float this time around it may be R.I.P. for the idea. I'll be leaving it to my wife and her crock pot.

Glad I just finished dinner , you are making me hungry again
Ya really know how to hit the belt line don't ya

[atauer]

I wonder what I'm gonna have tonight? Probably a frozen dinner since I don't get home until late. Oh well, I can always dream 'bout brisket, ribs, and pork shoulder...

[boboreilly]

Just curious, but how much smking time do you save with the parboiling???

[CRR]

[Boxman]

The secrets to pork shoulder are:
Temp, pull the shoulder out of the smoker when it's internal temp hits 185.
Set the smoker no higher than 210.
FTC;
Foil
Towel
Cooler
This means that when you pull the shoulder out of the smoker you immediately wrap it in heavy duty aluminum foil. Then wrap it in a towel, large bath towel or beach towel is preferable. Then place the double wrapped shoulder package in a prewarmed cooler and let it sit in the cooler for a minimum of 2 hours....prewarm the cooler by filling it 1/2 full with the hottest tap water your household supply can generate, let it presoak for about 10 minutes then drain... At the end of your FTC pull the pork and serve. It will still be hot enough that you have to be careful not to burn yourself while pulling the pork. Some people inject the shoulder with warmed apple juice, about 3 ounces spread around the shoulder, prior to the FTC.

[Grainraiser]

Originally Posted by CRR

Tomorrow, I'm smoking pork shoulder for the fourth time. I'm not sure what the big deal about it is.

I've done maybe 120 racks of ribs the last 3 football seasons, and about 7 briskets. Love both the ribs and brisket, and for a fact.. I do them very well. Prolly better than all you guys combined. Gonna start doing a whole lot more briskets.

The pulled pork on the other hand, well I haven't been satisfied yet. If it doesn't float this time around it may be R.I.P. for the idea. I'll be leaving it to my wife and her crock pot.

I see your still to shame to ask a Texan for some real BBQ advice . Facing up to the problem is the first step to recovery.

Grainraiser and just trying to help a friend

[CRR]

Real Texan? Um Okay Mr 212*

I'll listen to brisket advice, but Texans don't know squat about pork...especially them Carolina shoulders.........




Da Bears!

[CRR]

Box, I'm gonna do the cooler thing to let the shoulder rest..

thanks.

[atauer]

You guys do the cooking, and I'll do the eatin'. That is my specialty.