SMOKING THE SHOULDER

If you have heard the term “low and slow” it definately applies here. This cut of meat loves time.

Ok, lets get started!

If I buy a shoulder, I will try to get them to take as much of the skin off as possible, without removing the fat cap.

Its very difficult to use a rub when there is alot of skin.

I like to use my Florida Rub (listed under rub recipe’s). It does a great job on this cut of meat.

1. Thouroughly coat the shoulder with yellow mustard.
2. Liberally cover the meat on all sides with the rub.
3. Let marinate over night covered and refridgerated.
4. I usually soak my hickory chunks over night as well.
5. Bring the smoker up to a temperature between 200 – 225 degrees.
6. Place shoulder on V-Rack in drip pan (BGE), or directly on the rack in water smokers and offsets, and place it in the smoker (make sure you add your wood chunks to the fire).
7. Smoke the shoulder for about 75 to 90 minutes per pound, depending on what temperature you are cooking at, type of pit, and the physical size of the piece of meat
8. About half way through the cook, remove the shoulder from the smoker and wrap in heavy aluminum foil.
9. Either place it back into the smoker, or in the oven at 225 degrees.
10. Let cook wrapped until the internal temp reaches 194 to 200.
11. When finished, let stand wrapped for about 10 to 20 minutes, and then start pulling it apart.
12. Now its time to add a finishing sauce, I like to use the Vaunted Vinegar sauce (from Smoke and Spice), or STUBB’s spicy.
13. Place back into the oven at 200 degrees covered for 30 to 60 minutes.
14. Remove from the oven and serve

This should make you a hit at any party.

Cooking times will vary based on the type of smoker you are using. Make sure to read the manual.