Pork Shoulder 180 Degree Stall..?

Discussion in 'Pork' started by vegasrc1, Feb 2, 2016.

  1. vegasrc1

    vegasrc1 Fire Starter

    Hi, have had a shoulder on since 8am(10.5 hours) and I am stalled at 180 for almost 3 hours. Using pecan in an offset smoker and stick burning only. Temps have been between 245 and 275(after adding fuel).

    Anyone here had a second stall around 180 before? I am NOT using foil this time and think it may be the issue.

    Any quick info would be great, I only have about 1.5 hours of fuel. I am expecting to finish it in the oven now. Do I wrap in foil then finish in the oven or not foil unto I hit about 203 degrees for PULLED PORK?

    Any help would be appreciated. Thanks
  2. vegasrc1

    vegasrc1 Fire Starter

    Finally moving..185 degrees.
  3. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I have finished in the oven, no I don't wrap when I do.
  4. vegasrc1

    vegasrc1 Fire Starter

    Temperature is stalling again, 190 degrees at 12 hours. Down to some apple wood chunks the last of my fuel. Raised temp to 275(hope it doesn't dry out).
  5. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Almost there.
  6. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Don't worry about it drying out, it will be fine.  How much did the shoulder weigh?  Finishing in the oven would be fine if you run out of fuel.  Pulled pork is very forgiving.  Post some Qview before everybody eats it!

  7. vegasrc1

    vegasrc1 Fire Starter

    It was 7.6 pounds.  Here are some pictures before I put it in the oven and some prior.  Notice the picture with my smoker and you will see I had gardeners spray week killer over every square inch of the park.  I was not too happy to say the least. 

    4 hours in.

    Before smoke.

    Gardener spraying poison over everything in the background. 

    I will try to remember pictures of the finished product. 
  8. mike5051

    mike5051 Master of the Pit SMF Premier Member

    That should be some tasty pulled pork!

  9. vegasrc1

    vegasrc1 Fire Starter

    Thanks, Used pecan and finished the last hour with some apple. Still in the oven at 199 degrees and my home smells good... Almost time for it to rest.
  10. bauchjw

    bauchjw Master of the Pit

    Looks good! Bummer about the bug juice spritz!
  11. vegasrc1

    vegasrc1 Fire Starter

    Ahahahah, you made me laugh with the "SPRITZ."

    I have never seen so much bug or weed spray. It was coming out high pressure and he covered about 2 football fields worth of ground. I walked outside and smelled/tasted like I filled up a beach ball. Tainted our food for sure. The price we pay to live in a city, I can't wait to get land.
  12. vegasrc1

    vegasrc1 Fire Starter

    OK, I know it's late but we want to eat. It has been resting for just over a half hour. What is the minimum rest time? I pulled it at 203 degrees. Thanks
  13. vegasrc1

    vegasrc1 Fire Starter


    Tried a BBQ sauce recipe I got from here.  The pork is good and the sauce is decent. Tangy sauce is something I gotta get used to. 
    mike5051 and gary s like this.
  14. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Great job!

    Looks delicious, nice bark!

    Way to hang in there!!

  15. vegasrc1

    vegasrc1 Fire Starter

    Thank you, it was an all day event but well worth it. I was worried about over smoking since I didn't foil but it turned out great. Didn't even need to spritz.
    Last edited: Feb 3, 2016
  16. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Great looking pork!  Nice smoke ring and bark.  Points!

  17. smokingearl

    smokingearl Meat Mopper

    Pork butt and shoulder only needs to rest until it's cool enough to pull. It's not like resting beef for redistribution of the juices.
  18. Looks Tasty  I love that Bark  [​IMG]

  19. vegasrc1

    vegasrc1 Fire Starter

    Thank you Gary.

  20. vegasrc1

    vegasrc1 Fire Starter

    Thanks for the info. I let it rest an hour and it was not dry at all.

Share This Page