smoking a pork shoulder?

Question

I am going to be smoking a pork shoulder in a large smoker, with a wood box built in it.

I am aware that it takes roughly 16 hours for a 12-14 lb shoulder, but I have a couple questions.

I
Should I put charcoal under the shoulder? Or should I just use the smoke box with just wood? Should i put coals in the smoke box below the wood to keep the fire going? I will be using pecan wood, as I have tons of it dried out.

Tips are appreciated, thanks.

Sha, i read that pork shoulder (which includes part of the leg) is the best thing to make pulled pork with.

When I said I have pecan wood, I am on a ranch with pecan trees. There are limbs of all sizes that I had cut up a while ago. Im assuming I can burn big logs in the smoke box.

Answer 1

You should use wood, it actually gives flavor. Charcoal has been halfway burnt, sifted through, and packed into patties. Pecan wood is a good idea, lots of flavor. DO NOT use mango wood, it's sap has similar properties to poison ivy. Smoking it will leave you with an itcy piece of beef. Occasianally stoke the fire to keep it going, but don't use coals to keep it going. I hope that I helped out!

Answer 2

We have a "barrel type smoker" that we use all the time for ribs, beer can chicken & our favorite - pork shoulder or pork butt. Start your fire w/charcoal....we actually use Kingsford charwood mixed w/charcoal. Soak your wood ( we use hickory as we have a ton of it from my inlaws farm) & keep a back-up batch soaking for the first few hours. Use the wood to keep the heat going once the charcoal has started. We usually try to maintain a temp of about 200 - 250 for at least 8 hours, adding soaked wood as needed & basting w/a mixture of beer & apple juice.....You'll know when it's done, it will almost start to fall apart because it's so tender.....Usually serve with southern sides of potato salad, coleslaw, baked beans, etc.....When's the cookout - I'll bring pasta salad!!

Answer 3

Awe man. I'm the first to answer and I don't have any tips for you at all. Just wanted to comment on the pork shoulder. I'm a black lady with people from the south and never heard of cooking pork shoulder. I bet its good though. Good luck with that but just a guess I would say DON'T put the charcoal under the shoulder

Answer 4

I would suggest only using the wood you have as charcoal will change the "smoke" flavor you are looking for.

Answer 5

you dont want a hot fire going,just a smoky smouldering fire,the less heat the better.get the fire going and then cover it with sawdust .Cant help with info on pecan wood.

Answer 6

If you are going to use wood, I wouldn't use charcoal....it will give your meat a different flavor