How to smoke a Whole Pork Shoulder like Mama and Papa Joe

[@tsnam213]

We need neighbors like you. You guys looked so proud. Thanks so much for the video

[@mamaandpapajoe]

Our pleasure Tsnam, would love to have you as a neighbor!

[@kellyklotz1744]

Really like that you two bbq and cook together

[@mamaandpapajoe]

Thanks Kelly, it's very important that your other half supports and or enjoy this hobby. Without that, you probably won't last long!

[@jonwhitehead2102]

That first bite though! If anyone was on the fence you sold it! Good work my man!

[@mamaandpapajoe]

Thanks a lot Jon, much appreciated!

[@jasoneasom4173]

Good stuff CJ...always teaching...damn sure love the good shit and not the bullshit

[@mamaandpapajoe]

My dawg E! Sup bro!

[@2LiveQ-Tx]

That looks awesome brother! 👍🏼

[@mamaandpapajoe]

Thanks John

[@shawnhooks3448]

Y’all did that deal great cook my ppl

[@mamaandpapajoe]

Thanks Shawn!

[@cpncho777]

Did this recipe and loved it. Man, you also keep your grill grates super clean.

[@mamaandpapajoe]

That's awesome! should've sent me some pics! Thanks

[@cpncho777]

@@mamaandpapajoe I just sent you a picture on Instagram DM from @jamesho77!

[@DwarfsRBest]

Great video! Useful, detailed instructions throughout. Cute dog in the background too!

[@mamaandpapajoe]

Glad you liked it DwarfsRBest, that's my boy Trooper!

[@DwarfsRBest]

@@mamaandpapajoe Cool! I'm subscribed, so I hope to see more of him in the future 🤣

[@timgroff6612]

Looks absolutely awesome. Making me hungry.

[@mamaandpapajoe]

I'm due for another of those Tim!

[@millenialbroadcast]

Great cook 👍🏾

[@mamaandpapajoe]

Thank you 😋

[@LB-kr5ku]

I would have bit my finger trying to eat them sandwiches. They look GOOD! And shout out to “Mama” for the side of chips!

[@mamaandpapajoe]

Thanks man!

[@chantduplantier9871]

Looks amazing!! Thanks so much for the recipe! Love your channel!

[@mamaandpapajoe]

Thanks Chant

[@therealmccoy2004]

I had to subscribe.. got sumthin good going here brotha..love from Mississippi

[@mamaandpapajoe]

Thanks Real Mccoy, appreciate your support!

[@justinc3434]

Mama's happy that's always good. Happy New Year.

[@mamaandpapajoe]

🤣🤣🤣 you know it brotha.

[@thestarvingpigbbq9601]

Yes!!!!!🍺🍻🍺

[@mamaandpapajoe]

lololol

[@ronbarfield5615]

Good stuff papa Joe how many will that feed

[@mamaandpapajoe]

Thanks for watching Ron, you can easily feed 10 to 12 adults with seconds from a whole shoulder this size!

[@brianandsherryarmstrong3012]

Been watching you guys for awhile, good cooking. I do wild hogs (sows) like this and they turn out amazing.

[@mamaandpapajoe]

I've never done a wild hog Bryan, sounds interesting.

[@jameshines6486]

That is definitely good piece of meat! Great job.

[@mamaandpapajoe]

Definitely was James, thanks.

[@floydbroady2059]

You making me hungry

[@mamaandpapajoe]

lololol.... Thanks for watching Floyd!

[@CosmicStargoat]

Good job. I'm going to do a bone-in, skin on picnic tomorrow. I'll probably remove most of the skin for cracklings, except the skin around the shank. If you smoke the removed skin until crisp, you can chop it up fine and mix it in with the pulled pork. Subscribed.

[@mamaandpapajoe]

Thanks Ruthless. That's a great tip. I'll keep it in mind!

[@richevans9237]

WOW!

[@mamaandpapajoe]

Thanks

[@anthonygarza3631]

I love your videos, I'm sure its hard work so thank you

[@mamaandpapajoe]

Thanks so much for your support Anthony, we appreciate it.

[@TROyVRay]

Dayuuum, that looks good!!! I subbed

[@mamaandpapajoe]

Thanks man!

[@johntompkins147]

I like the good S*** and hate all the Bulls*** out here. Thanks Mama and Papa

[@mamaandpapajoe]

Thanks John... lol

[@frankkane122]

great video

[@mamaandpapajoe]

Thanks Frank, you can't go wrong with quality meats.

[@hillbillyboycooking]

That looks delicious

[@mamaandpapajoe]

Thanks

[@hillbillyboycooking]

@@mamaandpapajoe yw

[@Bee-wb8re]

It would be a good idea to list the goodshit in the description box thank you!

[@mamaandpapajoe]

Good idea!

[@Bee-wb8re]

👍!

[@bjsbackyardbuckeyebbq5820]

Definitely want to try the minors on my next rib cook, where can I find the 15 gauge 8 inch needle

[@mamaandpapajoe]

BJ, they are not available commercially. I lucked up into them.

[@bjsbackyardbuckeyebbq5820]

Really wanted to try your rib injection but all my injectors needles are too big, I’ll try a local restaurant supply store, if that don’t work, like we used to say in the Navy “ damn the bad luck”😂😂😂

[@bryanrymer1]

Save me one!! Lol. I'm a fan of Chupacabra as well. Where locally did you find your injection?

[@mamaandpapajoe]

The Minors pork base is on Amazon Bryan.

[@gustavoeuan7133]

Question once’s it’s pulled do you let it sit wrapped in an ice chest ?

[@mamaandpapajoe]

You can but I don't. I just let it sit on my counter top covered with foil for half hour or so.

[@dohcsi2003]

That looks awesome.... looking to do my own SRF shoulder this weekend... love the video and recipe! Question.... when you first put it in the Traeger, did you let it get to room temp or did you put it right out the fridge? Just want to get my timing right.... or, how long after you take it out the fridge do you put it in the Traeger?

[@dohcsi2003]

Just saw at the end.... you let it sit for 1 hour!

[@mamaandpapajoe]

Yessir, I let it sit out about an hour and a half.

[@LB-kr5ku]

@@mamaandpapajoe I thought meat smokes better when coming right out of the fridge? By the way, asking for knowledge.

[@mamaandpapajoe]

@@LB-kr5ku yes, the idea is that meats are enhanced by smoke only up until they reach a certain temp. So the colder your meats are the longer they stay in that smoke temp range. You can season well in advance and then refrigerate. However, if you are seasoning right before going on the grill, its best to let your meats warm up to help your seasonings sweat in.

[@RakeemN]

Question, so I use to wrap my pork butts in foil individually til I tried it once in the pan and I’ve never gone back. But now I probe all over the meat and it seems to slide in as usual but when I go to pull there’s always about a tennis ball size chunk of meat opposite of the money muscle that just never seems to break down. I’ve even taken one up around the 212 range and it still does it. Any thoughts?

[@mamaandpapajoe]

There are different muscles that make up a butt. They all have different textures and fat content. That particular piece is so lean that I usually don't include it in my pull!

[@smack1326]

what type of pellets was you using?

[@mamaandpapajoe]

Hickory pellets. Sorry I failed to mention that.

[@robertmiddendorf1519]

You really should not be eating while processing this meat for customers....good looking bbq.

[@mamaandpapajoe]

Customers? We give this stuff away to our neighbors after these videos! Thanks for watching!

[@AnthonyBrown-lm9lk]

Do you have a formal culinary education

[@mamaandpapajoe]

No sir! Just love experimenting and trying new stuff!

[@AnthonyBrown-lm9lk]

@@mamaandpapajoe where you from

[@mamaandpapajoe]

@@AnthonyBrown-lm9lk San Antonio

[@AnthonyBrown-lm9lk]

@@mamaandpapajoe we may need too collaborate im from nj but now i live in atl but i have formall cuilnary trainings

[@mamaandpapajoe]

@@AnthonyBrown-lm9lk Let's talk!