First Shoulder

Discussion in 'Pork' started by welder812, Apr 9, 2010.

  1. welder812

    welder812 Newbie

    Well got my first pork shoulder all rubbed down and covered. Ready for the pit tomorrow. Will post some Qview tomorrow as I go.
     
  2. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    cool cant wait to see it done
     
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I'm with brian with this one too I would like to see this smokes Qview for sure.
     
  4. caveman

    caveman Master of the Pit SMF Premier Member

    Git her done! Jump in with both feet! Knock it out of the park!! See you tomorrow.
     
  5. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Sounds good hope you have a great smoke and remember if you get a stall just have another cold one and wait it out. Look forward to the Qview
     
  6. welder812

    welder812 Newbie

    Here she is waiting for the pit to come up to temp.
     
  7. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    she looks ready to go, can'r wait to see the qview of her all smoked and juicie
     
  8. welder812

    welder812 Newbie

    2.5 hours 115degress
     
  9. welder812

    welder812 Newbie

    4 hours with internal temp of 145. smoker temp running right at 230. How do yall think its going so far? Temp probe in good spot or should I move it?
     
  10. ddave

    ddave Master of the Pit OTBS Member SMF Premier Member

    Sounds like it's fine. [​IMG]

    If the temp probe is in the thickest part of the meat, just leave it there.

    Dave
     
  11. welder812

    welder812 Newbie

    hope I'm not posting to many pics. Here she is at 7 hours..
     
  12. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    WOW!

    Pics of butts are a B-E-A-U-T-I-F-U-L thing!


    Todd
     
  13. caveman

    caveman Master of the Pit SMF Premier Member

    http://www.smokingmeatforums.com/for...brisket&page=3

    This was my brisket with qview. I asked the same question about the third page in......LMBO!!!

    Don't be silly. We are here for the PICS!!!! QVIEW rules!!!! So good so far. Keep it coming......more qview please!!!!
     
  14. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Looking good so far
     
  15. welder812

    welder812 Newbie

    Here she is after 13 hours, had an internal temp of 203 when I pulled it out, let it rest for 2 hours then pulled. Not to bad for my first one.
     
  16. chefrob

    chefrob Master of the Pit OTBS Member

    az
    nice job........i've never smoked in a foil pan before. anyone else, i kinda like the juices that formed.
     
  17. northern greenhorn

    northern greenhorn Master of the Pit SMF Premier Member

    looks great, good job...[​IMG]
     
  18. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Great job! Looks like it turned out good.
     
  19. welder812

    welder812 Newbie

    I took the juice put them in the fridge for a little scooped off the fat that formed on top then used it as an au jus tasted great.
     
  20. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Looks like it turned out great. Nice Job [​IMG]
     

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