Pulled Pork for a Work Party

Discussion in 'Grilling Pork' started by chalupabatman, Jul 1, 2015.

  1. chalupabatman

    chalupabatman Smoke Blower

    1st time I have done a shoulder, and I am super excited.

    Got the smoker setup right about 230-232. Got the meat on the heat a little before 9am Pacific. Its going to be warm today in Seattle so I will watch the temp this afternoon. Here it is rubbed up and in the cabinet.

    EDIT: Realized this should be in the general Pork forum... Its harder to tell on mobile.
    Last edited: Jul 1, 2015
  2. chalupabatman

    chalupabatman Smoke Blower

    Getting some work done while it cooks. I love remote thermometers.
  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    Nice Start !![​IMG]

    Be Back!


  4. How many hours do you expect it to take?
  5. chalupabatman

    chalupabatman Smoke Blower

    It was just about 8.5 pounds, so around 12 hours. I am 2 hours in, and I am going to make smoke for about anothr hour or so, then just do heat. Quick pic of the 2 hours checkup.
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    3 hours of smoke isn't very much, unless you're putting it on real heavy.

    I give it light smoke the whole time, until I foil it. But that's me.

    Just thought I'd mention that, because a lot of guys when they do their first Butts say there wasn't enough smoke flavor. You need more smoke on a Butt than you need on Ribs, because of how thick the butt is compared to Ribs. 

  7. By doing just heat, do you mean only using charcoal to maintain the heat?
  8. last 8 lber I did took 18.5 hours, hope it doesn't take that long for you.
  9. chalupabatman

    chalupabatman Smoke Blower

    "Just heat" i meant no more smoke. I feel like I often read that after 3-4 hours the meat doesnt "soak" up anymore smoke?

    As far as 18.5 hours, I hope it doesnt take that long!! If i am not making the progress I need this afternoonc ill throw it in a tin with some apple juice and foil it up.
  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    That's an old wives tale, and has been debunked.

    Meat takes smoke as long as you put it there.

    Some guys smoke Butts for 14 hours, Briskets for 18 hours,  their Bacon for days & days.

    Many hours of light smoke is good, but even a short time of heavy smoke can be bad.

  11. No more smoke means no more wood, right?
  12. chalupabatman

    chalupabatman Smoke Blower

    I am using a Masterbuilt dual fuel, running propane with foil packets of wood chips
  13. chalupabatman

    chalupabatman Smoke Blower

    Good to know, unfortunately I only had applewood for about 3 hours of smoke. I have my last packet on there now. I will remember that for next time.

    Got the probe in, 127 after 3 hours.

  14. chalupabatman

    chalupabatman Smoke Blower

    I do have some hickory chips... Thoughts on keeping the smoke going with that?
  15. bearcarver

    bearcarver Smoking Guru OTBS Member

    All I use is Hickory, but I use the AMNPS, which does't put out heavy smoke when I light only one end.

    You can keep using Hickory Chips through that whole smoke, but keep it light---only a couple chips at a time.

  16. floridasteve

    floridasteve Smoking Fanatic

    I was hickory in my AMNPS list on only end, put I supplement it with some apple chips in the MES tray every now and them. Works great.
  17. drewed

    drewed Meat Mopper

    YES! DO IT!  3 hrs with apple wood will be almost no smoke taste.  Apple is a lighter smoke flavor anyway.  Dump on the hickory - I usually mix a fruit wood with hickory.
    chalupabatman likes this.
  18. chalupabatman

    chalupabatman Smoke Blower

    I had been mixing a little hickory into the apple packets. THE SMOKE CONTINUES!! Using 100% hickory chips now. Meat is up to 138 IT.
  19. chalupabatman

    chalupabatman Smoke Blower

    Making progress!!
  20. smokin218r

    smokin218r Smoking Fanatic


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