Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.What do I do with an 8 lb pork shoulder. I am thinking about smokn it but never -I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What do I do with an 8 lb pork shoulder. I am thinking about smokn it but never ),it will help you,my kids.
Answer:
I Prefer the bone in pork butt which normally runs about 8 pounds or so. They say the meat is sweeter when it cooks with the bone in and I happen to agree.
When I get ready to do my favorite pork shoulder recipe which is basically a nice pork butt rubbed down real good with my own proprietary rub recipe which you can get here and smoked with a good dose of oak and some apricot or peach or some other fruit wood, I like to find a piece of meat that has lots of good fat marbling.
This keeps the meat moist in the smoker and guarantees some excellent flavor.
I always rub the pork shoulder down with a light layer of French's yellow mustard to help the rub to stick better throughout the smoke and apply about 1/2 to 3/4 cups of my special rub to the outside of the meat being careful to massage it into every nick and cranny.
Note: the mustard will lose its flavor during the smoking and will only leave a nice brown crust so you need not worry that your pork will taste like mustard.. it won't.
Prepare the smoker as you normally would to maintain a 225 degree temperature and lay the pork shoulder on the rack for the long smoke.
Pork shoulder cook time can be figured at 1.5 pounds per hour so a 8 pound shoulder will require about 12 hours in the smoker. If you are using propane, electric or charcoal then you can stop smoking it when it reaches about 140 degrees since it should be suitably smoked at that point.. feel free to keep smoking if you are a seasoned smoker and know how to do it without oversmoking the meat.
I have a buddy who only leaves the shoulder in the smoker until it reaches the 140 degree mark and then wraps it and finishes it off in the oven for convenience. And that is fine if you need the convenience.
Dude, smoke it, smoke it and when it is done, call me and i will get some beer and watch the game
Dont smoke it. you'll get lung cancer.
We just season it up and cook it in the oven with the skin side up. make some Spanish rice and call it dinner. I love to eat the skin when it is done crunchy and full of cholesterol. But so good.
Just cut it into two (4 lb.) roasts. No problem. Then freeze half of it, and enjoy the other half now.
Boil it & shred it to make Carnitas! YUM!
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.What do I do with an 8 lb pork shoulder. I am thinking about smokn it but never -I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What do I do with an 8 lb pork shoulder. I am thinking about smokn it but never ),it will help you,my kids.
Answer:
I Prefer the bone in pork butt which normally runs about 8 pounds or so. They say the meat is sweeter when it cooks with the bone in and I happen to agree.
When I get ready to do my favorite pork shoulder recipe which is basically a nice pork butt rubbed down real good with my own proprietary rub recipe which you can get here and smoked with a good dose of oak and some apricot or peach or some other fruit wood, I like to find a piece of meat that has lots of good fat marbling.
This keeps the meat moist in the smoker and guarantees some excellent flavor.
I always rub the pork shoulder down with a light layer of French's yellow mustard to help the rub to stick better throughout the smoke and apply about 1/2 to 3/4 cups of my special rub to the outside of the meat being careful to massage it into every nick and cranny.
Note: the mustard will lose its flavor during the smoking and will only leave a nice brown crust so you need not worry that your pork will taste like mustard.. it won't.
Prepare the smoker as you normally would to maintain a 225 degree temperature and lay the pork shoulder on the rack for the long smoke.
Pork shoulder cook time can be figured at 1.5 pounds per hour so a 8 pound shoulder will require about 12 hours in the smoker. If you are using propane, electric or charcoal then you can stop smoking it when it reaches about 140 degrees since it should be suitably smoked at that point.. feel free to keep smoking if you are a seasoned smoker and know how to do it without oversmoking the meat.
I have a buddy who only leaves the shoulder in the smoker until it reaches the 140 degree mark and then wraps it and finishes it off in the oven for convenience. And that is fine if you need the convenience.
Dude, smoke it, smoke it and when it is done, call me and i will get some beer and watch the game
Dont smoke it. you'll get lung cancer.
We just season it up and cook it in the oven with the skin side up. make some Spanish rice and call it dinner. I love to eat the skin when it is done crunchy and full of cholesterol. But so good.
Just cut it into two (4 lb.) roasts. No problem. Then freeze half of it, and enjoy the other half now.
Boil it & shred it to make Carnitas! YUM!
correctness,It's Non-profit and only for informational purposes.
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