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Mar 25th, 2012
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Smoke Pork #6960162
11/14/17 08:16 PM
11/14/17 08:16 PM
Joined: Sep 2004
Posts: 639
Tx
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Buddy Offline OP
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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


Re: Smoke Pork [Re: Buddy] #6960326
11/14/17 09:44 PM
11/14/17 09:44 PM
Joined: Nov 2009
Posts: 50,539
Katy-Fulshear
bill oxner Offline
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Katy-Fulshear
Butt smoked and wrapped. I have one in the freezer to do when I get in the mood.


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Re: Smoke Pork [Re: Buddy] #6960361
11/14/17 10:00 PM
11/14/17 10:00 PM
Joined: Nov 2012
Posts: 9,586
Lubbock, TX
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QuitShootinYoungBucks Offline
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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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Re: Smoke Pork [Re: Buddy] #6960387
11/14/17 10:24 PM
11/14/17 10:24 PM
Joined: Jan 2011
Posts: 40,475
Over yonder.....
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Over yonder.....
Butt....225 degrees until falling apart tinder....low and slow... food


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Milf does the trick.

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Re: Smoke Pork [Re: Buddy] #6960459
11/14/17 11:21 PM
11/14/17 11:21 PM
Joined: Sep 2012
Posts: 7,876
Central TX (Gtown/Austin)
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PMK Offline
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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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Re: Smoke Pork [Re: Buddy] #6960746
11/15/17 03:30 AM
11/15/17 03:30 AM
Joined: Jun 2008
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Mesquite, Tx
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bigjoe8565 Offline
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I don't brine a pork butt. My experience is there is enough fat to keep the meat moist.

Re: Smoke Pork [Re: Buddy] #6960909
11/15/17 12:06 PM
11/15/17 12:06 PM
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Posts: 116
DFW
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Pigsicles Offline
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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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Re: Smoke Pork [Re: Buddy] #6960918
11/15/17 12:18 PM
11/15/17 12:18 PM
Joined: Apr 2005
Posts: 22,263
The Outer Limits
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Stub Offline
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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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Re: Smoke Pork [Re: Buddy] #6960993
11/15/17 01:41 PM
11/15/17 01:41 PM
Joined: Sep 2004
Posts: 639
Tx
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Buddy Offline OP
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Thanks for the tips guys, will give it try Friday and see how it goes.


Re: Smoke Pork [Re: Pigsicles] #6961337
11/15/17 04:57 PM
11/15/17 04:57 PM
Joined: Aug 2017
Posts: 149
Arlington
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KK30RAR Offline
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Joined: Aug 2017
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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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Re: Smoke Pork [Re: Buddy] #6961758
11/15/17 09:58 PM
11/15/17 09:58 PM
Joined: Jun 2013
Posts: 7,770
Katy, Tx
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whitewing maniac Offline
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Brining isn't necessary, but it's fine to do.
What everyone else said above, low and slow til IT of 200-205

Re: Smoke Pork [Re: Buddy] #6963597
11/17/17 01:38 PM
11/17/17 01:38 PM
Joined: Dec 2005
Posts: 4,901
Denton County
Chickenman Offline
Chickenless
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Denton County
Rub it with yellow mustard before seasoning it.


Re: Smoke Pork [Re: Buddy] #6966775
11/20/17 06:08 PM
11/20/17 06:08 PM
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Posts: 639
Tx
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Buddy Offline OP
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Tx
results from the smoked pork I did over the weekend

brined it 12 hours in apple cider, water, and using some of the run I had prepared, and a tablespoon of red pepper flakes. Patted it dry and cover in run, smoked for 3.5 hours slow with hickory, then wrapped with foil for 6 hours. Let it sit in cooler for 1.5 hours and proceeded to shred, it came out great. Want to thank all of you for your suggestions and tips. Just using my old Brinkman smoker, have had it at least 30 years now.



Re: Smoke Pork [Re: Buddy] #6973539
11/27/17 11:27 AM
11/27/17 11:27 AM
Joined: Aug 2011
Posts: 2,151
Ben Wheeler,Tx
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pigplinker Offline
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Ben Wheeler,Tx
up food

Re: Smoke Pork [Re: Buddy] #6998129
12/15/17 11:34 PM
12/15/17 11:34 PM
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Cedar Creek Lake
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Black Horse Offline
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Yes indeed! I like big butts and I cannot lie....I love smoking pork!

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