British BBQ Society Forums

OK, so last weekend I had my WSM 57cm finally delivered, after two months of waiting for stock to come in, and decided to try a boneless pork shoulder as a first try.

I've previously done this on the Weber Kettle OT put it was a battle to keep the temps correct, but the results were good and it had a nice bark.

So using the "Minion Method" I filled the basket with with unlit coals, then lit about half a chimney starter and added this.
The WSM was solid in temperature, staying in the smoke zone with only a few tweaks throught the entire cook.

I didn't write a log but it went something like this

* 12:00 WSM temp stable at 225f and the medium sized boneless shoulder went on with a rub and was at room temp for about half an hour

* It cooked until about 3 or 4pm when the internal temp stalled at 71c, I took it off and wrapped, no mopping or liquid added.

* At 5:00pm It was at an internal temp of 91c so I took it of, left it in the foil and rested it with a towel on top for one hour.

The Shoulder pulled apart nicely, but the outer skin was had no crust/bark to it like the kettle one, I know the kettle had a higher temperature at points and probably helped create the bark.
But if doing the low n' slow method is this common?

Should I boost the temperature near the end? Any advice appreciated.
My profile pic has the start and end results

My initial thought is that is was wrapped too early but what weight was the shoulder in the first place (and how trimmed down was it)?

I can't remember the weight Conor, I think your right though. I'll try another and cook for longer before foiling


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I cooked last nights shoulder at 200f (lower than normal) and the bark wasn't quite there at the end so I chucked it back on at 250f for almost and hour which made all the difference to it.

You can always give it a half hour at the end unwrapped with a higher heat

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I often don't wrap my shoulders if it is a large piece with a large fat cap, it shouldn't need it.

we also dont wrap shoulders, I find they generally have enough fat (both covering and intramuscular) to stay nice and juicy. We dont pump either.

Gotta have bark and plenty of it

Want some pork shoulder now....

robgunby wrote:Want some pork shoulder now....

This won't help then

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