Smoking pork shoulder and brisket for the weekend

[RagingBull]

Hi Guys,

I have a family party this weekend and am on point to BBQ. Mrs RB bought me a Weber Smokey Mountain in June and I've been having fun since.

So, I'm planning to do Pulled pork (yum yum) and Brisket over night. Then do 10 or so racks of ribs tomorrow, and will also have the nettle going for hot dogs, chicken, burgers etc..

I've never tried an overnight cook before so this is new for me. Is it possible to cook the Pork shoulder and the Brisket in the same cook? I assume they'll take different times to cook. I've got a 4.5 kilo shoulder (bone in) and put that on the smoker at 6:30
I've also got a 2kilo brisket and am getting ready to put that on as well..

I have a couple of questions if that's OK..
I've done smaller pork shoulder before and although it was very tasty, it was a little bit dry. If anything I think I may have taken it off too early. Would that make it Dry or did I actually over cook it ? Internal temp was around 190

The brisket I have is 2kilo's just going to put the rub on it now and put it on the smoker around 9:30. theory being that I can top up the coals before I go to bed and both should be done by around 10am tomorrow ( in time to put the ribs on )

Do these timing sound reasonable or am I way off? It's the first time if tried a big cook on the smoker for a large group of people so really don't want to mess it up...

[RagingBull]

Some pics.. Apologies if this doesn't quite work as i've never posted pics on here before.

Shoulder ready for trimming


Trimmed


Rubbed


On the smoker

[Toby]

Hi, I am sure your cook will go well. Pork timing sounds fine, not sure if you foiled it last time but this will help you retain moisture, foil it after about 6 hours.

I would suggest that as your brisket is small (i cook around 6 - 8kg and put is on at 10, it will be ready to take off and rest at 9am ish, you put this on later, maybe when you foil the pork? I think if you put it on at 9 it will be leather in the morning.

One other thing, it maybe just the angle of the pic but it doesnt look like a shoulder to me. Could be a neck end but with more chop on it.......... the area on display that looks like to can turn into a nice pork chop would be taken off for a "pork butt" joint, just FYI

[RagingBull]

Thanks Toby, I Didn't foil the pork last time . Maybe that was the issue. It was still very tasty but i just felt it could have been more juicy. So thanks for the tip, I'll wrap in foil tonight. Should I put something in the foil like apple juice or maple syrup? or should i just wrap it dry so to speak.

This is the first time I've had a smoker so have been experimenting a bit. I'm very happy with the way that ribs turn out - I feel I've got them fairly nailed and consistent. But to your point, I do foil them, so maybe that's the key.

Also thanks for the pointer on the brisket, I really didn't have a clue, so will stick that on around 12:30 am. More time to drink some wine then. I always think that if the meat gets a good marinade then so should the chef

Interesting what you say about the cut. I've only done pulled pork once before as mentioned, but that was a smaller boneless cut. I got this from the local butchers, who are generally very good, but I wouldn't know my shoulder from my elbow (or neck in this case ) ... I actually thought it looked like chops from the side, but having never cooked like this I really have no clue. There seems to be a large bone in the middle, and what looks like the end of some small ribs.. Is this usual ? i really wouldn't have a clue.. Is this still ok to do pulled pork? I hope so as I even bought some bear claws !

[Toby]

All is well so don't panic, you have a neck end which is perfect you will just get a better result from the opposite end to the chops, when you foil the pork no harm in adding a little apple juice, double wrap the foil so it won't tear and wrap it tight! Let us know how it goes

[RagingBull]

Phew, Thanks again Toby, I really appreciate the advice. I'm glad all is ok with the cut but I'll mention it to the butcher next time I'm in there. I've added the brisket to the smoker and just about to foil the pork. I'll take some more pics and will be sure to report back.

[keith157]

Can I suggest you run Toby's Youtube video passed your butcher, (depending on how well you know him) which will show him exactly what you are after. They are all on this topic link;- viewtopic.php?f=17&t=2898.

[slatts]

Hi

If you have a Tesco near you then they are doing bone in pork shoulders, about 2-3 kilos for roughly £8.
Ive been using them for a while and have no problems with them, makes lovely pulled pork, had a little Halloween/fireworks party last night and did beef ribs, pulled pork and pork ribs, I had one beef rib and went to get some more food after setting off the fireworks and it had all gone

Anyway I find these shoulders a great way of practising plus you get to see exactly what your getting although they don't come with the money muscle on them but you can now see if your getting what you want from your butcher.

Hope that will help