Pork Shoulder

[Big Man Dan]

I want to do a pork shoulder this weekend and I would like to prep it the night before. Can you put the rub on and then wrap it in plastic or foil and leave it in the fridge overnight so you can start smoking first thing in the morning?

 

[Slimpicker]

Of course you can...

 

[Murphy's Law]

I am doing that exact same thing tomorrow

 

[Big Man Dan]

I am doing that exact same thing tomorrow

What rub are you using? Trying to decide if I should make one or buy one.

 

[Murphy's Law]

What rub are you using? Trying to decide if I should make one or buy one.

Not sure yet. Probably will do Meat Church Honey Hog or Bearded Butcher's Hollywood. I like both of those on pork shoulders.

 

[miguelb]

I want to do a pork shoulder this weekend and I would like to prep it the night before. Can you put the rub on and then wrap it in plastic or foil and leave it in the fridge overnight so you can start smoking first thing in the morning?

I did my first pork shoulder a few weeks ago. I injected with Kosmo pork injection then out 2 different rubs. I did this all around me 11pm then started the smoking process the next day around 7am. It was in the frig on an aluminum tray cover with foil. It came out pretty good.

 

[This Charring Man]

Coat it in yellow mustard, then apply a rub. Brown sugar, chipotle, ancho, paprika, salt, black pepper, garlic powder, etc. What ever you like. Wrap it in Saran wrap and put in the fridge. Pork shoulder/butt is the most forgiving meat. It's hard to 'eff one up. Just take it to 205° internal temp if you want to pull it.

 

[Timmy]

If it’s good sized, I’d start it the night before n let it ride overnight around 190f.

 

[JamesB]

If it’s good sized, I’d start it the night before n let it ride overnight around 190f.

Me too!

 

[MidwestSmoker]

What rub are you using? Trying to decide if I should make one or buy one.

Watch Aaron Franklin, he also shows how to make the rub and this is what I do:

 

[Big Man Dan]

If it’s good sized, I’d start it the night before n let it ride overnight around 190f.

I'll be going with one on the smaller side because it's just for my wife and me. But thanks for the tip!! I'll keep that in mind for when I cook for a larger group.

 

[Murphy's Law]

For those making pulled pork this weekend, I would highly recommend looking at the hot vinegar recipe on the Traeger app. Search for “hot vinegar” and you should find it along with a pulled pork recipes.

I have a 14 pounder in the fridge. Will probably cut it in half. I love pulled pork!

Question for those who don’t wrap - do you put it in a pan at anytime during the cook to collect the juice? I have a Pro so I can’t (easily) put the shoulder on one shelf and the drip pan on another

 

[pkilmartin]

yes, I do this all the time.. this past weekend I did two - one the regular way (Rub, Smoke, wrap @165, cook to 203), the other I followed the recipe from Meat Church... LOVED it!!

Pulled Pork - AKA Pork Butt or Pork Shoulder

This is the BBQ Matt grew up on. Sweet, pulled pork! Being from the deep south, BBQ was synonymous with pulled pork. AKA Pork butt, boston butt or pork shoulder. This tried and true recipe is simple and easy! Meat Church How To YouTube Video: https://youtu.be/1wMS2VeccIk Ingredients 1 bone in...

www.meatchurch.com

 

[JamesB]

For those making pulled pork this weekend, I would highly recommend looking at the hot vinegar recipe on the Traeger app. Search for “hot vinegar” and you should find it along with a pulled pork recipes.

I have a 14 pounder in the fridge. Will probably cut it in half. I love pulled pork!

Question for those who don’t wrap - do you put it in a pan at anytime during the cook to collect the juice? I have a Pro so I can’t (easily) put the shoulder on one shelf and the drip pan on another

I’m assuming you aren’t gonna wrap until it’s done and you pull it.
If you put it in a pan during the cook, it won’t get nearly as much smoke.
After you wrap it, you could set it in an aluminum foil “boat” while resting, and catch the juices that way.

 

[Murphy's Law]

I’m assuming you aren’t gonna wrap until it’s done and you pull it.
If you put it in a pan during the cook, it won’t get nearly as much smoke.
After you wrap it, you could set it in an aluminum foil “boat” while resting, and catch the juices that way.

I usually wrap around 165 or so and crank the heat and put it in a foil pan to catch all the juice so this time I was going to go commando through the cook and wrap before it goes into the resting cooler (which according to Amazon is out for delivery!).

I figure at 165 it has probably got all the smoke it's going to get and raising the temp would lessen the smoke impact anyway, so perhaps put it in a pan then; however, I do like your idea of just riding it out on the grill and catch the juice once it's resting.