First shoulder - Q view
- Thread starter xaugievike
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I'm curious - how many of you are "spritzers" during the smoking process for one of these? How many non-spritzers?
Progress update
Knocking on the door of 4 hours in the smoke. IT has started to slow way down as of 151 degrees. Can't say it's fully stalled yet, but it has definitely and noticeably slowed. Sprit zing with the rum/apple juice mix from the PP sticky. The AMNPS has definitely sorted itself out after a bit of a moment early this morning (ill update that story later tonight).
While this Q is going I'm also prepping to bottle a batch of home brewed IPA .....it's a good, busy, food day here! Thumbs Up
Knocking on the door of 4 hours in the smoke. IT has started to slow way down as of 151 degrees. Can't say it's fully stalled yet, but it has definitely and noticeably slowed. Sprit zing with the rum/apple juice mix from the PP sticky. The AMNPS has definitely sorted itself out after a bit of a moment early this morning (ill update that story later tonight).
While this Q is going I'm also prepping to bottle a batch of home brewed IPA .....it's a good, busy, food day here! Thumbs Up
I am a spritzer too...Just apple Juice! Cool on the Beer....got my hubby a kit for Christmas...gotta get him moving on starting our 1st batch. Meat looks good to me so far!
I don't spritz, adds cooking time opening it go spritz. Once it's in I open it to probe it and again to take it out once its done. Of coarse unless I throw in a fattie at some abts
therealfrosty
Fire Starter
Well....she's still goin. Currently at 193.
I've got about 30 minutes until wife starts asking questions....an hour until she's pissed....
Woo.....just jumped to 194 :yahoo:
So I figured 1:30 per pound and this was a 5lb shoulder. I think I lost a lot in the first two hours because I had to open the door a lot bc the AMNPS was fighting me. To make a long story short it was windy this AM, but it was swirling. So no real positioning was helping. I actually think the wind blew out the AMNPS early on. So I torched it again and thought I had it going......but about an hour later I kinda thought it was smoking too well.....and I opened the door to find the pellets on fire. I figure that was my bad....maybe too much torch action. It was kinda odd....imagine the AMNPS full of pellets....literally it was the top layer that was on fire across the whole thing. Anyway....I dumped that load and started another. This time I butted my patio grill up close to the MES as a wind block and that settled things down and she was good from there. But of course that was more open door time. So it was probably a good 3 hours before ALL was settled. I'm sure that didn't help. I've got some finishing sauce waiting, I hope it's worth it.....and I hope it satisfies the boss!
As an aside....I got the beer bottled! Here's a shot coming out of the fermenter
I've got about 30 minutes until wife starts asking questions....an hour until she's pissed....
Woo.....just jumped to 194 :yahoo:
So I figured 1:30 per pound and this was a 5lb shoulder. I think I lost a lot in the first two hours because I had to open the door a lot bc the AMNPS was fighting me. To make a long story short it was windy this AM, but it was swirling. So no real positioning was helping. I actually think the wind blew out the AMNPS early on. So I torched it again and thought I had it going......but about an hour later I kinda thought it was smoking too well.....and I opened the door to find the pellets on fire. I figure that was my bad....maybe too much torch action. It was kinda odd....imagine the AMNPS full of pellets....literally it was the top layer that was on fire across the whole thing. Anyway....I dumped that load and started another. This time I butted my patio grill up close to the MES as a wind block and that settled things down and she was good from there. But of course that was more open door time. So it was probably a good 3 hours before ALL was settled. I'm sure that didn't help. I've got some finishing sauce waiting, I hope it's worth it.....and I hope it satisfies the boss!
As an aside....I got the beer bottled! Here's a shot coming out of the fermenter
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Well.....I guess Q is proving to be pretty forgiving. I took the shoulder out of the smoker at 198. I only let it rest 30 minutes. When I opened the foil packet this is what I saw
So I went to dive in with a fork to "pull" the meat...
And the thing just absolutely melted like butter!! It was so juicy and so tender. Beat the pants off the crock-pot version we'd made for a few years now. It was totally worth the wait. And, I learned my lesson. Next time ill get up early so that the food is done at a more suitable dinner time.
Oh, almost forgot the payoff
So I went to dive in with a fork to "pull" the meat...
And the thing just absolutely melted like butter!! It was so juicy and so tender. Beat the pants off the crock-pot version we'd made for a few years now. It was totally worth the wait. And, I learned my lesson. Next time ill get up early so that the food is done at a more suitable dinner time.
Oh, almost forgot the payoff
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I don't spritz. If it needs moisture I put it in the water pan. 'If the door is open, your noit cooking' Plan on at least 2 hours per pound, just in case... Glad it came out great!
Mike
Mike
dsmitty
Newbie
snickers104
Fire Starter
Looks delicious!!! Good luck on that IPA too...I just bottled a double chocolate stout...love a good stout with brisket!!!
I smoked at 230 (give or take). After foiling I went up to 260 to try and speed up.
tender loins
Meat Mopper
What was your total time in the smoker? I have a 9lb shoulder to do and wondering if I should start it tonight, plus calling for thunderstorms overnight and tomorrow. I have an MES30 on a porch and have to run a cord out the door for power...
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