First shoulder - Q view

Discussion in 'Pork' started by xaugievike, Jan 6, 2013.

  1. xaugievike

    xaugievike Fire Starter

    Put my first shoulder on the MES this morning. A little less wind would be helpful! And the AMNPS was fighting me a little, but I think she's off and running now. Ill update through the process, but here is some Q-view.

    On her way out:

    Into the smoke

    Wish me luck!
    Last edited: Jan 6, 2013
  2. xaugievike

    xaugievike Fire Starter

    I'm curious - how many of you are "spritzers" during the smoking process for one of these?  How many non-spritzers?
  3. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    I spritz, mainly with apple juice
  4. xaugievike

    xaugievike Fire Starter

    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's a good, busy, food day here! Thumbs Up
  5. kathrynn

    kathrynn Smoking Guru OTBS Member

    I am a spritzer too...Just apple Juice!  Cool on the my hubby a kit for Christmas...gotta get him moving on starting our 1st batch. Meat looks good to me so far!
  6. tallboys

    tallboys Newbie

    I spritz as juice and worschitsire
  7. xaugievike

    xaugievike Fire Starter

    165 IT achieved....into the foil!

    Last edited: Jan 6, 2013
  8. davidhef88

    davidhef88 Master of the Pit OTBS Member

    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
  9. xaugievike

    xaugievike Fire Starter

    I give up.......ABTS?
  10. therealfrosty

    therealfrosty Fire Starter

    Well done sir!
  11. xaugievike

    xaugievike Fire Starter

    Well....she's still goin. Currently at 193.

    I've got about 30 minutes until wife starts asking 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

    Last edited: Jan 6, 2013
  12. xaugievike

    xaugievike Fire Starter

    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

    Last edited: Jan 6, 2013
  13. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      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!

  14. davidhef88

    davidhef88 Master of the Pit OTBS Member

    Looks like it turned out great!
  15. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Looks good
  16. what temp did you smoke this at?
  17. Looks delicious!!!  Good luck on that IPA too...I just bottled a double chocolate a good stout with brisket!!!
  18. xaugievike

    xaugievike Fire Starter

    I smoked at 230 (give or take). After foiling I went up to 260 to try and speed up.
  19. 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...
  20. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    You did way better on your first than mine. It looks stellar!


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