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#6960162 - 11/14/17 02:16 PM Smoke Pork
Buddy Online   content
Tracker

Registered: 09/01/04
Posts: 542
Loc: Tx
Looking to smoke some pork, would you do a shoulder or butt? and to brine or not to brine it prior to smoking? Will smoke on my Weber smoker. Then will shred for sliders and tacos, to be served with slaw and cold beer.

Thanks for recommendations in advance
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#6960326 - 11/14/17 03:44 PM Re: Smoke Pork [Re: Buddy]
bill oxner Online   content
THF Celebrity

Registered: 11/03/09
Posts: 40822
Loc: Katy-Fulshear
Butt smoked and wrapped. I have one in the freezer to do when I get in the mood.
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#6960361 - 11/14/17 04:00 PM Re: Smoke Pork [Re: Buddy]
QuitShootinYoungBucks Online   content
THF Trophy Hunter

Registered: 11/01/12
Posts: 8009
Loc: Lubbock, TX
Shoulder/butt is the same thing, unless you are talking about the two halves, and then they are still pretty much the same thing. Apply a liberal amount of Bad Byron's Butt rub and smoke that sucker to 200-205.
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#6960387 - 11/14/17 04:24 PM Re: Smoke Pork [Re: Buddy]
SnakeWrangler Offline
THF Celebrity

Registered: 01/22/11
Posts: 29118
Loc: Fairfield, TX
Butt....225 degrees until falling apart tinder....low and slow... food
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Originally Posted By: bill oxner
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#6960459 - 11/14/17 05:21 PM Re: Smoke Pork [Re: Buddy]
PMK Offline
THF Trophy Hunter

Registered: 09/10/12
Posts: 6192
Loc: Central TX (Gtown/Austin)
butt, generously rub with your favorite rub (I use salt, black pepper, garlic & onion powder as basic rub), smoke at 200-225 until bone slips out freely (internal temp 200-205) ... let rest for 20-30 minutes before shredding. To speed things along, smoke for 4-6 hours then tightly wrap in peach color butcher paper or aluminum foil until internal temp hits 195+ (it will continue to rise during the 20-30 minute rest) ...

if doing the wrapping method, I save some of those juices to pour over after shredding.
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#6960746 - 11/14/17 09:30 PM Re: Smoke Pork [Re: Buddy]
bigjoe8565 Online   content
Extreme Tracker

Registered: 06/30/08
Posts: 4771
Loc: Mesquite, Tx
I don't brine a pork butt. My experience is there is enough fat to keep the meat moist.

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#6960909 - 11/15/17 06:06 AM Re: Smoke Pork [Re: Buddy]
Pigsicles Online   content
Outdoorsman

Registered: 09/18/07
Posts: 63
Just did a pork shoulder from a sow I shot Sunday.
Brined it overnight, basted it with Dales Seasoning and dusted with Salt, Pepper, Garlic powder.
Smoked on Traeger at 225 for 4 hours using Hickory pellets and misting every hour with Apple juice.
Sealed it in foil pan with more Apple juice and cooked for 5 hours at 250 till internal temp hit 200.
Perfection!


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#6960918 - 11/15/17 06:18 AM Re: Smoke Pork [Re: Buddy]
Stub Online   happy
THF Celebrity

Registered: 04/27/05
Posts: 16663
Loc: Dallas 2 Jacksboro
I like the Butts, put a lot of rub on and let it sit in the fridge for 2 days to let the rub marinate then do as suggested above.
Good luck and enjoy up
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#6960993 - 11/15/17 07:41 AM Re: Smoke Pork [Re: Buddy]
Buddy Online   content
Tracker

Registered: 09/01/04
Posts: 542
Loc: Tx
Thanks for the tips guys, will give it try Friday and see how it goes.
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#6961337 - 11/15/17 10:57 AM Re: Smoke Pork [Re: Pigsicles]
KK30RAR Offline
Outdoorsman

Registered: 08/15/17
Posts: 55
Loc: Arlington
Originally Posted By: Pigsicles
Just did a pork shoulder from a sow I shot Sunday.
Brined it overnight, basted it with Dales Seasoning and dusted with Salt, Pepper, Garlic powder.
Smoked on Traeger at 225 for 4 hours using Hickory pellets and misting every hour with Apple juice.
Sealed it in foil pan with more Apple juice and cooked for 5 hours at 250 till internal temp hit 200.
Perfection!



. Good looking pork shoulder there

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#6961758 - 11/15/17 03:58 PM Re: Smoke Pork [Re: Buddy]
whitewing maniac Offline
THF Trophy Hunter

Registered: 06/19/13
Posts: 7641
Loc: Katy, Tx
Brining isn't necessary, but it's fine to do.
What everyone else said above, low and slow til IT of 200-205

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#6963597 - Today at 07:38 AM Re: Smoke Pork [Re: Buddy]
Chickenman Online   shocked
Chickenless

Registered: 12/15/05
Posts: 4148
Loc: Denton County
Rub it with yellow mustard before seasoning it.
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