Pork Shoulder (Pork Butts or Boston butt roast)
If you are new to smoking meat on a pit this is the perfect piece of meat to start with. It is very forgiving and is practically fool proof to cooking on a pit.
We all know that on the East Coast when you talk barbecue you are talking pork. And this piece of meat is one of the favorites of barbecuers on the East Coast. It can come boneless or it can have a bone. The boneless roast will be tied together. They can weigh anywhere from 2 ½ pounds to about 6 pounds.
Due to its structure and high fat content this is a great piece of pork to cook. It is flavorful and yet very forgiving to the barbecuer who is just beginning to start cooking. Due to the large amount of fat surrounding the tasty meat it is virtually impossible to dry this piece of meat out on the pit. This one is a lot easier to cook than a beef brisket.
Very much along the same makeup as a beef brisket, in that this is a tough piece of meat used by the pig all of the time the fiber makeup of the shoulder is tough. You all know that if we cook any piece meat over a long period of time at low temperatures you can break down the fat and tough fibers of that piece of meat. The shoulder is a perfect piece of meat for low and slow cooking, just as is beef brisket.
About 5 percent of men experience ED, which order viagra without prescription goes upto by 15% in their 70s. viagra without prescription usa Erectile dysfunction is the failure to gain an erection within seconds. This in turn leads the man to erectile dysfunction. cheap pfizer viagra Consider buying generic versions of the branded medicines or request your doctor to prescribe generic drugs only. tadalafil generic online
You need to cook the shoulder at 200 to 225 degrees for at least 6 to 12 hours depending on the size of the roast you are cooking. Again, as with brisket cooking the idea is to cook at low temperatures for long periods of time until we get the internal temperature of the shoulder up to about 195 to 210 degrees internal temperature.
I personally do not wrap this piece of meat during cooking but if you want to it will not hurt it a bit.
I use the Simple 1-2-3 method of applying Worcestershire sauce and then Texas BBQ Rub and place on the pit. If you have a side with more fat on it than the other you can put the fat side up. But this piece of meat has a lot of fat internally so it will stay moist under low temperatures.
When you finish the shoulder you can pull the meat off the bone or you can shred the meat or cut it up and make a chopped pork butt sandwich. This meat is excellent for sandwiches or just eating plain.