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[Bar-B-Lew]

Bought a 9.25# pork shoulder at Sam's yesterday.  Trimmed the fat cap off this morning and applied a rub.  I had some leftover rub from the brisket from a few weeks ago.  Added some granulated brown sugar to it with some chipotle bacon seasoning.  This is at about the six hour mark with smoker set to 275°.  Pulled off and put in a pan, added 3 Mexican beers I had in the fridge, and covered.  Put back on the smoker.  Shoulder was 165° when I pulled it off and put in the pan.

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[02ebz06]

   Can't go wrong with pork shoulder.

[Bar-B-Lew]

I couldn't find any already made in my freezer so today seemed like that should be what was on the smoker.

[Bar-B-Lew]

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[yorkdude]

Oh man that looks great.

[Bar-B-Lew]

Tastes great too with a splash of Famous Dave's South Side BBQ sauce.  For sandwich #2, I topped with Buffalo Wild Wings Caribbean Jerk Hot Wing Sauce.

[Bentley]

The 1st picture shows the type of "bark" I am looking for with my pork!

[Bar-B-Lew]

Trim most of the fat of the shoulder.  Put on a thick rub.  Cook at 275° for six hours.  Put in a pan with about 36oz of liquid of choices, foil, and put back on for 4+ hours.  Try to shred with two small forks before pulling off the smoker.  If it falls apart when shredding, pull it off.  Shred immediately.  Mix it in with the liquid.  Pour off excess liquid and serve.

I've become a simple guy when it comes to BBQ over the years.  I attempt to limit the amount of time and effort I have to put into a cook for the benefit of the flavor.  This technique has been my go to for the last 3-4 shoulders I have made.  I have no desire to change.  It may not win BBQ comp awards, but it gets me some bark with plenty of moist meat and very little effort.  Home run in my mind!

[urnmor]

looks fantastic

[Canadian John]

 Perfection.

[BigDave83]

Looks great, I must confess I have never done pulled pork on any of my pellet cookers, the little electric cookshack just turns out a great product with not much effort. Maybe I need to to give it  go pellet cooker style sometime.

what was approximate cook time? Did you let the cooker set at 275 once panned? And I have to ask also which cooker did you use, since you have a variety?

[Bar-B-Lew]

Looks great, I must confess I have never done pulled pork on any of my pellet cookers, the little electric cookshack just turns out a great product with not much effort. Maybe I need to to give it  go pellet cooker style sometime.

what was approximate cook time? Did you let the cooker set at 275 once panned? And I have to ask also which cooker did you use, since you have a variety?

About 10 hours in total for a 9.25# pre-trimmed, bone-in shoulder ~65 minutes/#

275° set temp the entire cook with several hours of intermittent rain

Cooked on the Memphis Elite

[cookingjnj]

That is some great looking pork BBL

[Ralphie]

Looks delicious.  I’ve seen in the past where you’ve added beer and covered. So I finally gave it a try recently and really liked it. I’ll do it again.

Have you noticed that some beer types work better than others?

[Bar-B-Lew]

Looks delicious.  I’ve seen in the past where you’ve added beer and covered. So I finally gave it a try recently and really liked it. I’ll do it again.

Have you noticed that some beer types work better than others?

I can't say I have noticed, but I don't recall ever using a light beer.  This time it was 3 cans of some Mexican lager that I still had in my fridge from May.  I try not to use beers I like when cooking. I prefer the odds and ends that are still left in my fridge that I don't think I will drink.