Last Sunday even with the threat of rain I decided to crank out another pork shoulder. This time I rubbed it with mustard and managed to find time to brine it for about 16 hours. This is how it looked after it came out of the brine. I love seeing the molasses adhere itself to the fat cap.
At 4:45am the shoulder was on the smoker and this time I changed the way I handled the wood. I hid hickory and apple chips throughout the charcoal while setting up the bowl for the minion method. Then when I put the shoulder on I added a large chunk of hickory. I then alternated apple and hickory chunks every hour until the shoulder hit 160 degrees. I was planning on wrapping the shoulder but I was getting such good heat out of the smoker that I skipped it.
This is what the shoulder looked like towards the end of the cook. The bark was super dark and crunchy which is how I like it but I am very interested in doing a wrap one of these days. I was going to do a shoulder this weekend but my schedule didn’t allow for it.
After 12 hours the shoulder came off the smoker and after a 45 minute rest I pulled it. I mixed it up with additional rub and the spice and moisture level was perfect. Doling out the smoke every hour worked great. The meat had a perfect smokey aroma and it didn’t dominate the flavor of the pork. I also think the brining is a must. It adds so much moisture to the finished product. After finishing this shoulder I feel like I’m getting closer and closer to finally doing that brisket. Maybe Memorial Day weekend? Stay tuned!