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Butterfiled Pork Shoulder

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rcrabb22:
In a recent email advertisement from Thermoworks Martin Earl presented an article about de-boning and butterflying a pork shoulder.  He suggested he could turn a 12 hour cook into 4 -5 hour cook tender enough to shred into pulled pork.  He also added the increased surface area created by this method increases smoke penetration as well a greater amount of bark.  His complete article is available on the thermoworks.com website.

Disclaimer: I am not affiliated with or compensated by Thermoworks, PBC, Amazing Ribs or Martin Earl.

I tried this method yesterday on my PBC with a 6.2 lb shoulder and I reproduced his results. I removed the bone and butterflied the meat into 1 longer piece.  I used the grill grate for the cook.  My pit temperature was pretty steady at 260F.   I seasoned with salt, pepper and AmazingRibs.com Memphis Dust rub.  I used a combo of cherry wood and and a smaller hickory wood chunk.  The thickest part of the port shoulder reached 160F in about 2 hours and I wrapped in foil with apple cider and the pork was at 203F in another 2 hours.  I let it rest, still wrapped, in my oven @ 185F for a little over an hour.  I started the cook @ 1:00 pm and we were sitting at the table @ 6:30 pm.  It was a very good meal and we have (2) 1lb vacuum sealed portions in our freezer for another 2 dinners.

Jaxon:
we've been looking for a way to cook a pork roast.  Thanks for the post.  I'll check it out.

pmillen:

--- Quote from: Jaxon on August 06, 2021, 10:45:37 AM ---we've been looking for a way to cook a pork roast.

--- End quote ---

I use this basic method if I want to smoke-roast pork.

smokeasaurus:
Next time you do this cook we would sure like to see some pictures of the process.

sounds like a winner  :thumbup:

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