Smoked a Pork Shoulder Over the Weekend

[alra195]

It's been a while since I've been active on the site.  Still been lurking and checking out all the good info you all post hear.

Just wanted to check in and let you know I'm still at it.  Did a 10lb picnic shoulder over night Starting at Midnight Friday.  Took 17 hours to get to 195 degrees with the GOSM Big Block chugging away at 225 - 240 during the smoke.  Had a long stall at 150 that just seems to take forever to break through to 165.  Hadn't had one in a while that hung that long!  In any case, let it rest in the cooler for 1 1/2 (double wrapped in foil and covered with several layers of towels) and it turned out nice.  Got everyone fed by 7:00 PM (just an hour behind the target time).

Just wanted to pass along a BIG THANK YOU to all you folks for your willingness to help out and share what you know.  I've been enjoying the benefits of your knowledge for the last three years and it shows in the quality of the product of been turning out.  Sorry for no Q-view but it was a long night and all my batteries were in the thermometers.

Thanks for all the fun and keep up the good work! 

Joe Bertolini

(AKA - alra195)

Current Smoke Machines:

GOSM Big Block

(holds more meat than the average bear can consume in one sitting!)

 

[DanMcG]

17 hour's

  Holy smokes!!.

Glad to hear it all worked out.

Don't be such a stranger and get some batteries for the camera.

 

[deannc]

Sounds like my plans for this Friday night! Just hope it doesn't include a long stall like that!  Hummm...maybe I should start at 10 and cooler it a little longer if I done on schedule...lol  You're spot on about all the folks and their help and information on here!  Welcome back from the shadows...lol