Smoked Sow ShoulderInstagram #txbut076
Note: While this method is tender, tasty, great, and all that it implies I highly recommend this version that is a little more involved but impales every smoked shoulder I have ever had by me or a pro.
Been playing around with smoking pork (mostly ribs) different ways for testing product and to beat on chest, at home, alone… My chest hurts. This is a loooong smoke on my DIY electric smoker because it’s so nerded out I can monitor and control it from the couch (sort of). Didn’t start noting recipes until some of the IG comments and mails started asking. Now I can just point to the link and you can get an idea of how we roll Texas Butter. Besides products these recipes are built on the fly. So by all means if you think something needs something then pull the trigger. There are plenty of recipes on how to smoke shoulders so I wouldn’t call this the only or best way. Pretty damn good tho… hammy
- Electric Smoker
- Mesquite chunks about 5. Pecan and oak is common here I just dig mesquite.
- 1 pork shoulder. I don’t know how much it weighed but 10lbs seems right. It was as long as the 4 tiles you see in back of image.
- 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.
Cook with what you got. Don’t go buying an electric smoker unless you plan to party with it. Gas, charcoal and ovens still work too!
About The Recipes:
Hay yall! Don’t be afraid to adjust ingredients to your taste. None of these recipes came from a written measured recipe. They are made and noted on the fly. If you don't have any Texas Butter I guess we'll overlook it if you use what's in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much. Well, in general I can't spell worth a crap. Will hashtag recipes that match a search here and the same hashtag in the Instagram's image comments. Hashtags will look something like #txbut001. In a nut shell these are made for:
- Product testing
- Requested site feature
- Speed and cost matter
- We eat our own dog food
- Ideas for products
- Shawn gots hungry
- Couple three birds, one stone...
Thanks - Shawn