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I smoke/cooked my first pork shoulder over the weekend. Went to new butcher (crowded in there)and got a 8.03lb pork shoulder. I asked for pork butt, he gave me a shoulder and said the butts on there. I was so embarrassed. I was the color of the "Sweet Baby Ray Sauce" they were selling. Anyway here's how it went:
Brined shoulder for 12 hours in the following:
1 gal water
2/3 cup kosher salt
2/3 cup brown sugar
1 Tbs garlic powder
1 Tbs onion powder
20 whole peppercorns
1 peeled and diced apple
1 sprig Thyme
1 sprig Oregano
1 sprig Tarragon
1 sprig Sage

Place in pot and brought to rolling boil. Removed from heat and let cool until able to pour into plastic brining container. Placed in refrigerator (36 degrees) overnight.

Brined 13 hours - Rinsed several times - Rubbed mixture of Grey Poupon (5oz) and CS Rib Rub all over.

Smoked on middle rack with 2oz of apple and 2 oz of hickory at 225 degrees.

At 10 hours internal temp = 181 spritzed w/ apple juice.
11 hours internal temp = 187
12 hours internal temp = 190
13 hours internal temp = 194
14 hours internal temp = 199

Pulled from smoker - double wrapped in foil - wrapped in towel - placed in cooler for 30 minutes.

Great moisture - Great smoke taste - Bark was a little dark, but very flavorful.

Your absolutely right.......when it's's done. I added plain white buns, cole slaw, baked beans and Sweet Baby Rays sauce. My whole family was "amazed" at my newly found cooking skills.

Thanks a mil !!!!
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I've been reading alot of the posts and trying to gleam the important details. I realize that pork shoulder is tough to mess up, so I am going to try and remain humble. I'm going to keep reading and try to produce a really good brisket in the near future. I let you know how that turns out.

Thx for the encouragement! Wink
Congrats Don,

I recommend pork to "learn" on because it's very forgiving, as long as you smoke it till it's done....

Gray Poupon on Pork...don't tell them in Georgia or we'll have another North & South thing...

FYI, you can always go back and "edit" you post by clicking on the edit button if you ever want to clean up the facts.

On brisket, I hear a lot out of NJ that you only great brisket flats which can be a little more difficult than a fat 'ole packers cut brisket. So make you way down to the forum archives for brisket and have a read when you're ready.


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