pork shoulder
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pork shoulder
Hey guys, and gals. Newbie here, love the site. I've been following for a few months and and have picked up some tips. Question on shoulder for you guys. Why is my shoulder (or butt) turning out tough and grey color? I smoke it around 225-250 degrees until it gets to 200 internal temp, usually eight hours or so. I've done two within a month. The last one I removed from the smoker and let it sit wrapped for about an hour. The one before that I removed from the smoker and cut into it (or pulled it) right away. They both were tough to pull and had grey meat. How do I get easy to pull meat and more of a "white" meat, like you get at a good bbq restaurant? I've been smoking on a Charbroiler offset horizontal smoker (the one from Lowes). Thanks
- Elkslayer
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Re: pork shoulder
What brand of shoulder are you using can you post pictures so we can see a representation. Welcome to the board and let's see if we can get your roast to where you want them
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- The Czar
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pork shoulder
You injecting ? What kind of rub? Mustard before rub? What kind of cooker?
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Re: pork shoulder
Cooker=Charbroiler offset, not a great smoker I know
Rub=Brown surgar, paprika, garlic salt and pepper, and a few other spices
No mustard.
No pics right now.
No innection.
Rub=Brown surgar, paprika, garlic salt and pepper, and a few other spices
No mustard.
No pics right now.
No innection.
- Pete Mazz
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Re: pork shoulder
An older pig would have darker meat but it shouldn't look gray. What did they weigh? You may be going slightly past temp. I usually start to feel how tender they're getting @195. Some times they need more, sometimes not. What kind of thermometer are you using and did you check it in boiling water to make sure it's accurate?
Maybe try wrapping tightly in foil after 3-4 hours in the smoke til you hit temp. Also, what kind of wood are you smoking with?
Maybe try wrapping tightly in foil after 3-4 hours in the smoke til you hit temp. Also, what kind of wood are you smoking with?
If it's tourist season, how come I can't shoot 'em?
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- Clover Ridge Smokers
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Re: pork shoulder
Like Pete said, try wrapping at about 160 and let it finish in the foil. I also would check your thermometer to make sure it's accurate.
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Re: pork shoulder
7.5lb shoulder
hickory wood
two different thermometers, I'll have to check them
I've tried foiling in the past with sAnything I'll try it again next time I smoke one.
Thanks for all the help guys. I'll check my thermometers, foil it around160 or so next time, and pull it around 195. Anything else youguys wwould recommend?
hickory wood
two different thermometers, I'll have to check them
I've tried foiling in the past with sAnything I'll try it again next time I smoke one.
Thanks for all the help guys. I'll check my thermometers, foil it around160 or so next time, and pull it around 195. Anything else youguys wwould recommend?
- Clover Ridge Smokers
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Re: pork shoulder
Be careful about the 195. Depending on the meat, I've had to let a few of them go to 205 to get the tenderness. You will be able to tell by the firmness of the meat.
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Re: pork shoulder
If I take it to 205 should the meat then rest covered or uncovered (and how long) or is it ready to serve straight from the smoker?
- Clover Ridge Smokers
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Re: pork shoulder
I always let mine rest at least 1 hour wrapped in a towel and put in a cooler or hot box
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- Rodcrafter
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Re: pork shoulder

only I do the wrap at about 150
Current Smokers: Backyard RF Offset and Hybrid RF Offset trailer rig with Cowboy cooker and fish fryer, always room for more........
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Re: pork shoulder
Here is a pic. It doesn't show the true color. It looks pinkish in the photo but it's more grey. I put a white napkin next to it to try to give a reference. I just think the meat should be more white. Maybe it's fine.


Last edited by T&ERun on July 8th, 2014, 11:23 pm, edited 1 time in total.
- The Czar
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Re: pork shoulder
Awww.....it's a broken link
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- Pete Mazz
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Re: pork shoulder
Looks to me like an older pig.
If it's tourist season, how come I can't shoot 'em?
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- Clover Ridge Smokers
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Re: pork shoulder
Really? I didn't know you tell after just by looking at the meat. It looked like any other shoulder that I've cooked before. How can you tell, when you're buying it, if it's older or younger?
- Pete Mazz
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Re: pork shoulder
They just have a darker color to them. Many think they have more flavor as well.
If it's tourist season, how come I can't shoot 'em?
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- Clover Ridge Smokers
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Re: pork shoulder
I agree the darker ones do have more flavor.
Driven by Passion, Limited by Imagination
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Re: pork shoulder
Got it. Thank you guys very much. It's great to get all this feedback and so fast. Love the site. I'm currently building a reverse flow offset with possibly a gravity feed chute. I have a thread started in the reverse flow forum. I'll definitely post pics and give input on how it works. Thanks again!
- Rodcrafter
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Re: pork shoulder
It looks pretty darn good in the pic.
Current Smokers: Backyard RF Offset and Hybrid RF Offset trailer rig with Cowboy cooker and fish fryer, always room for more........
- Puff
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Re: pork shoulder
Forgive me. But I started to laugh reading that it was an older pig. You guys must REALLY be into it... 

Make no mistake, there ain't no powder in this Puff ! And... I'm not really a crazy person but I play one in real life
- Pete Mazz
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Re: pork shoulder
Older pigs are easier to catch..... 

If it's tourist season, how come I can't shoot 'em?
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Re: pork shoulder
reminds me of a girl that tried to date me in High School ….. I was thinner then and …..
….. well that's a post for a different thread …..
….. well that's a post for a different thread …..

And on the eighth day God created barbecue …. because he DOES love us and he wants us to be happy.
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- Rodcrafter
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Re: pork shoulder
Gizmo is back for sure!
Current Smokers: Backyard RF Offset and Hybrid RF Offset trailer rig with Cowboy cooker and fish fryer, always room for more........