Pork shoulder

Discussion in 'General Discussion' started by bray, Jul 26, 2013.

  1. bray

    bray Newbie

    I have been smoking 2 pork shoulders for 8.40 min. The temp I have been trying to keep is 225. The temp on the thickest part is 149. Not moving I would think that I should be done. I am using a wireless thermometer. I have a instant read but the temp is the same. First shoulder ( both are boneless). Any one have ant ideas?
    Thanks
     
  2. s2k9k

    s2k9k AMNPS Test Group

    How big are the shoulders?
    Do you know for sure your chamber temp is correct?
     
  3. bray

    bray Newbie

    I have three temp gauge the digital read out on the Texas dome and wireless. I don't trust the digital. They all read the same give or take. I have been having problems keeping 225 now at P 4 on 225 setting on the grill. The temp is running 240-260. ( I don't understand that) the shoulders aer from Costco. The weight was like 13lb.
     
  4. s2k9k

    s2k9k AMNPS Test Group

    At 225* you can be looking at 2 hours/lb, I don't know if you are saying both shoulders together are 13 lbs or if they are 13 lbs each. If they are 13 lbs each then you could be looking at up to 26 hours at 225*, if together they are 13 lbs then it could go 15 hours at that temp.
     
  5. bray

    bray Newbie

    This was a hour ago. Temp like 147. Some ware around there. Them now is 156. 9hr30min.
     
  6. bray

    bray Newbie

    Sorry long day temp now is 156.
     
  7. bray

    bray Newbie

    Yes the weight together was 13 lb. with the temp swings will this have a effect on the way it will pull? Should I take the temp down to 225? It is 241 now.
     
  8. s2k9k

    s2k9k AMNPS Test Group

    I smoke my butts at 280* because I hate waiting 2 hours/lb, the higher temp has cut my smoke time in half. The temp swings won't effect anything. It's up to you on the temp, some believe in 225*, some believe in higher temps. It all works and produces Great pulled pork!
     
  9. bray

    bray Newbie

    Ok thanks I will let it run and see how I comes out. Temp up to 158. So it is moving. One more question cooking a 280 will that cause the pork to be dry and tough?
     
  10. s2k9k

    s2k9k AMNPS Test Group

    Smoking at 280* for me has produced some of the most tender juiciest pulled pork I have ever done. I have not seen any difference from 225* to 280* in tender or juicy pork.
     
  11. bray

    bray Newbie

    Thanks for the info!!! 10 hr 55min. Temp 165 moving on! Will pull it off at 195. Then let it set before I pull it. Have a wonderful weekend. Keep on smoking!!!
    Brad
     
  12. c farmer

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

    I would wait to pull it off until at least 200 IT.
     
  13. bray

    bray Newbie

    Ok I will hold till 200 I will post how it came out.
    Thanks!!!
     
  14. geerock

    geerock Master of the Pit SMF Premier Member

    Bray,
    You've got a way to go yet. How about just letting them be? Pork shoulders are very forgiving. They'll get there. Nothing wrong with higher temps either. If you want to smoke you have to have some patience. Those babies are going to be great whether you babysit them or not. :biggrin: All the best to you.
     
  15. bray

    bray Newbie

    They are getting dark. Starting to get tender. 178 is the temp 12hr 15 min. Cooking I have not been checking just letting them cook. Like I said first ones. Next time will have to start earlier. Mite go with higher temps. Any one have any experience with savanna smoker controllers?
     
  16. c farmer

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

    I just hit a stall at 180 on my shoulder I am smoking now.

    I am at 7.5 hours on a 9.5 lb shoulder.
     
    Last edited: Jul 26, 2013
  17. bray

    bray Newbie

    Is it normal for a stall. It happened to me today 140 for like a hour or so. Then it started again to pick up temp?
     
  18. c farmer

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

    Yea it is normal.

    Mine is going up in temp now too


    Was at 180 for 2 hours.

    Now at 185.
     
  19. bray

    bray Newbie

    13hr 23min. Just had a taste. Wow now that is dam good!!!! Love it I want some more!!! Thanks for everyone's help. I see what you all say forgiving. Doing some chicken breast in the morning. Big party tomorrow!!!! We will all be eating good!!!!
     
  20. geerock

    geerock Master of the Pit SMF Premier Member

    For your set up look into the pitmaster IQ temp controller. I use one on my homemade vertical smokehouse and it works great.

    EDIT; not saying anything wrong with savannahs set up I just have first hand knowkedge of the pitmaster and am presenting it as an option.
     
    Last edited: Jul 27, 2013

Share This Page