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Pork shoulder on electric smoker

bassmanbassman Posts: 264 Officer
Figured I would post this up with the electric smoker thread still going on.

Trekked to Sam's for a butt. Cant find a single boston butt around 8-12 lbs from them (only their bostons in 17-20+ lb cryovac). I was only cooking for about 8, so I settled for the smaller cryovac picnic. Both boston and picnic were $1.29/lb. Great prices, considering my other possible source (publix) wants a ridiculous price ($3.XX) and the butcher tells me the largest size they probably have in the back is no bigger than 7 lbs trimmed.

The day prior I trimmed it down. Started at 9.54 lbs but lost a considerable amount after skin and fat removal.
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Rubbed down with mustard and a generous coating of Jeff's Naked Rib Rub from smokingmeatforums
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To the fridge for about 24 hours. Will remove a couple hours prior to smoking give the smoker an easier time getting it up to temperature.
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I smoke on a Masterbuilt Electric Smoker (MES) 30. The smaller version of their MES 40. This one happens to be stamped with the BassPro logo instead of Masterbuilt, but essentially the same smoker. Though, I only use the smoker for its heat. Smoke is created with Todd Johnson's A-MAZE-N Pellet Smoker (AMNPS), and the chip loader and chip tray opened a couple inches for draft. The AMNPS is essentially a maze that slowly burns pellets (or saw dust). The MES needs chips added roughly every hour- less than ideal for long overnight smokes. Todd's product has got me anywhere from 6 to 10+ hours of smoke and many hours of sleep saved.

For the picnic I used a blend of hickory/cherry/maple pellets. Preheated the smoker to 270* as the cold meat would dampen the high temp. Once things started to climb I set things in the range of 225-250*. My Maverick ET732 actually reads 18* off from the MES 30 digital readout, so that makes things fun. Once the AMNPS burned out (somwhere maybe around 6 hours), the meat likely had all the smoke flavor it would take so I relied only on the heat.
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Put the butt on at 12:00 AM. Removed it after reaching 200* at 1:40 PM (nearly 14 hours). I hit a big plateau around 160-170* for several hours, but did not worry about using a foil crutch. I had plenty of time to meet my planned eating time so I just let it ride through the night. Because I lose about 20 minutes of smoking time each time I open the smoker door to check on things, and because the cut is pretty forgiving, I did not end up using the apple juice+spiced rum spritz I had on hand.
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Rested it in double wrapped HD aluminum foil and a beach towel in a cooler for several hours, then pulled. Bones pulled out clean and meat was nice and moist. For great flavor and added moisture I used SoFlaQuer's Famous Pulled Pork Finishing Sauce. It not really spice like it might seem.

1 Cup Cider Vinegar
2 Tablespoons Brown Sugar
1 Teaspoon Tony Chachere's Cajun Seasoning
1 Teaspoon Course Black Pepper
1 Teaspoon Red Pepper Flakes

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Some guests topped their sammies with Sweet Baby Rays, Sticky Fingers, or Stubbs. I personally loved it without any sauce. The commericial brands above are nice and all, but does anyone have a Q-sauce they make and everyone loves? Dont really have a style preference, just wondering if anyone has a sauce recipe to share.

Replies

  • capt louiecapt louie citrus countyPosts: 10,321 Moderator
    That looks outstanding !
    "You'll get your weather"
  • RexLanRexLan Posts: 868 Officer
    Nice job .... those butts at Sam's are 2 to a package around here ... ~ 8-9# each.
    I have never seen a 20# butt .... that hog would need to be a monster!
    Port Charlotte, Florida
  • bassmanbassman Posts: 264 Officer
    Thanks guys.

    On their 2x boston butts in the cryo- I was tempted to buy them (as I hear boston butts are more the standard for pulled pork, have more fat, have more juices, the picnic is sweeter), but not sure how I would keep the other butt without a Food Saver or something of the like? Next time I may just do both butts and freeze the leftovers for future meals.
  • TriplecleanTripleclean Posts: 6,591 Officer
  • FlashFlash Posts: 11,193 AG
    Looks great. Never did care for the Finishing sauce though. I just put the Miss Davies to it. Good job.
    [SIGPIC][/SIGPIC]

    Never seem more learned than the people you are with. Wear your learning like a pocket watch and keep it hidden. Do not pull it out to count the hours, but give the time when you are asked. --- Lord Chesterfield
  • Panhandler80Panhandler80 Posts: 8,324 Moderator
    Looking good.

    I will say that the best spare ribs I've ever smoked have come from Sam's, and by best I meant the best I mean that of my Top 10 it would be safe to say that at least 7 came from Sam's.
    "Whatcha doin' in my waters?"
  • JosephParkerJosephParker 4065 Parker Drive Cleveland, OH 44115Posts: 1 Greenhorn
    How can I tell which one is the best product among those mentioned on the list here?
  • SloughSlough S.w. Ga./ St. JamesPosts: 5,316 Admiral
    Looks great
    I didn't say it was your fault, I said I was blaming you
  • FlashFlash Posts: 11,193 AG
    How can I tell which one is the best product among those mentioned on the list here?

    Join some meat smoking groups. Smoking meat low and slow is one on FB.
    [SIGPIC][/SIGPIC]

    Never seem more learned than the people you are with. Wear your learning like a pocket watch and keep it hidden. Do not pull it out to count the hours, but give the time when you are asked. --- Lord Chesterfield
  • watergatorwatergator Fort Pierce Posts: 161 Deckhand
    I have a very basic masterbuilt electric that works great and Ive made some awesome food on, but the next one I get will have thermostat temperature control and a side loader for chips so I can add without opening the door. Im getting the hang of it but the temperature adjustment is kind of finiky to adjust the temp with just a high, med, low dial on the heating element. It would also be nice to get one made out of heavier gauge metal so that it holds heat more consistently. This one is nice for being able to move it around by myself, but the temperature will swing a little bit with sun or shade changes. 

  • Soda PopinskiSoda Popinski GrovelandPosts: 13,052 AG
    Awesome!    I'm in the mood for some pulled pork now.  
    Like is like a Helicopter.  I do not know how to operate a Helicopter  
  • saltyreefersaltyreefer Posts: 245 Deckhand
    Awesome!    I'm in the mood for some pulled pork now.  
    Me too!
  • SHELLFISHSHELLFISH Posts: 106 Deckhand
    Thanks for the post and pictures! looks great! I'm sureit tasted great too!

    I have a Cook Shack 009 smoker. Works well. I set the thermostat at 225 and let her rip for 16 hours for shoulder.
    I also like Sweet Baby Rays sauce. Look for their spicey; hard to find but very good!
  • james 14james 14 Posts: 3,084 Moderator
    bassman said:
    Thanks guys.

    On their 2x boston butts in the cryo- I was tempted to buy them (as I hear boston butts are more the standard for pulled pork, have more fat, have more juices, the picnic is sweeter), but not sure how I would keep the other butt without a Food Saver or something of the like? Next time I may just do both butts and freeze the leftovers for future meals.
    Try wrapping it with several layers of plastic wrap and either toss it in a gallon ziploc or wrap in foil. It'll be good frozen for at least a year. This is how I would keep all my venison before I started paying a processor. I've never had a hint of freezer burn with some meat being 2 years old (found a few packages I had missed).
  • james 14james 14 Posts: 3,084 Moderator
    It would also be nice to get one made out of heavier gauge metal so that it holds heat more consistently. This one is nice for being able to move it around by myself, but the temperature will swing a little bit with sun or shade changes. 

    Some guys wrap theirs with welding blankets. You can also add mass inside to hold heat. The water pan helps with this (some use sand in theirs) but you can also strategically place some brick pavers inside as well. I've got about 8-10 in my gas smoker and it stands up to wind and even door openings MUCH better now.
  • WilkinsonWilkinson usaPosts: 1 Greenhorn
    You think only a Barista can make a great cappuccino then you are grossly mistaken https://homemakerguide.com/best-soldering-iron/ . Since having a great coffee machine at home it can be done in too

  • bocapup1bocapup1 Posts: 1,175 Officer
    Did this on my charcoal Weber!
  • bocapup1bocapup1 Posts: 1,175 Officer
    Low and slowType your comment
  • FlashFlash Posts: 11,193 AG
    Did you use any rub??
    [SIGPIC][/SIGPIC]

    Never seem more learned than the people you are with. Wear your learning like a pocket watch and keep it hidden. Do not pull it out to count the hours, but give the time when you are asked. --- Lord Chesterfield
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