Smoked Sow Shoulder (SSS)
- Electric Smoker
- Mesquite chunks about 5. Pecan and oak is common here I just dig mesquite.
- 5 lb pork shoulder
- ¼ to ½ cups Sowflakes
- 4 days before. Don’t buy soon expiring pork for this one.
- Cover the shoulder with Sowflakes and rub in.
- Wrap in plastic wrap and aluminum foil.
- Place on something that won't leak and put in fridge for 2 to 3 days.
- Get your electric smoker going.
- Add your wood chunks.
- Place pork on smoker fat side up.
- Start @ 175 degrees for 2 hours smoke time
- 175 degrees for 10 hours no smoke. No need to add more wood. The wood should be either burnt or not on element. Just let it ride like it is.
- Flip pork “meat” side up.
- 195 degrees for 10 hours no smoke (no more wood)
- Pull and let it rest about 45 minutes.
- Shoulders have a lot of mussels and are the dark meat if it were a chicken.
- I just start grabbing into the meat picking out any membranes or rubbery crap. I’m picky at this step your time might vary getting this done.
- You can chop it up now or later and probably have plenty to freeze or something.
- This burn is light on the “smoke” flavor. When you cook so low (lower than normal people) the meat holds a lot of the fat and you will have very little drippage and shrinkage for that matter. It didn’t come out mushy and still had a nice moist chew even on a microwave reheat.
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