pork shoulder

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T&ERun
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pork shoulder

Post by T&ERun » July 7th, 2014, 6:32 pm

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



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Re: pork shoulder

Post by Elkslayer » July 7th, 2014, 8:07 pm

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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pork shoulder

Post by The Czar » July 7th, 2014, 9:27 pm

You injecting ? What kind of rub? Mustard before rub? What kind of cooker?


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T&ERun
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Re: pork shoulder

Post by T&ERun » July 7th, 2014, 9:46 pm

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.



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Pete Mazz
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Re: pork shoulder

Post by Pete Mazz » July 8th, 2014, 5:51 am

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?


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Re: pork shoulder

Post by Clover Ridge Smokers » July 8th, 2014, 6:54 am

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

Post by T&ERun » July 8th, 2014, 6:57 am

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?



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Clover Ridge Smokers
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Re: pork shoulder

Post by Clover Ridge Smokers » July 8th, 2014, 7:00 am

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

Post by T&ERun » July 8th, 2014, 9:25 am

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?



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Re: pork shoulder

Post by Clover Ridge Smokers » July 8th, 2014, 11:29 am

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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Re: pork shoulder

Post by Rodcrafter » July 8th, 2014, 2:38 pm

:yth:

only I do the wrap at about 150


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Re: pork shoulder

Post by T&ERun » July 8th, 2014, 3:15 pm

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.

Image
Last edited by T&ERun on July 8th, 2014, 11:23 pm, edited 1 time in total.



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Re: pork shoulder

Post by The Czar » July 8th, 2014, 4:42 pm

Awww.....it's a broken link


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Re: pork shoulder

Post by Pete Mazz » July 8th, 2014, 5:58 pm

Looks to me like an older pig.


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Re: pork shoulder

Post by Clover Ridge Smokers » July 8th, 2014, 7:04 pm

I agree it looks like a older hog


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Re: pork shoulder

Post by T&ERun » July 8th, 2014, 11:27 pm

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?



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Re: pork shoulder

Post by Pete Mazz » July 9th, 2014, 6:06 am

They just have a darker color to them. Many think they have more flavor as well.


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Re: pork shoulder

Post by Clover Ridge Smokers » July 9th, 2014, 7:06 am

I agree the darker ones do have more flavor.


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Re: pork shoulder

Post by T&ERun » July 9th, 2014, 7:57 am

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!



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Re: pork shoulder

Post by Rodcrafter » July 9th, 2014, 1:24 pm

It looks pretty darn good in the pic.


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Re: pork shoulder

Post by Puff » July 9th, 2014, 5:16 pm

Forgive me. But I started to laugh reading that it was an older pig. You guys must REALLY be into it... :D


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Re: pork shoulder

Post by Pete Mazz » July 10th, 2014, 5:35 am

Older pigs are easier to catch..... :beer:


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Re: pork shoulder

Post by Gizmo » July 10th, 2014, 6:05 am

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 ….. :D


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Re: pork shoulder

Post by Rodcrafter » July 10th, 2014, 10:45 am

Gizmo is back for sure!


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