WSM Pork shoulder

Discussion in 'Pork' started by dukeburger, Mar 28, 2015.

  1. dukeburger

    dukeburger Master of the Pit OTBS Member

    Hey fellas.

    I'll be doing my first pork shoulder today. Picked up a 4.5lb boneless roast last night (best I could do on a Friday evening). Rubbed it down with yellow mustard and Jeff's rub before bed.

    This is my second smoke on the WSM, the wings I had last night turned out incredible.[​IMG]

    Up at 6:30AM and fired up the WSM. I'll be doing this at 225F - 240F for as long as it takes with no foil over lump charcoal and hickory chunks.

    I've also got 4lbs of beef jerky in the Big Chief.

    [​IMG]

     
  2. b-one

    b-one Smoking Guru OTBS Member

    Looks good wat to go no foil sounds barkalicious!:drool
     
  3. dukeburger

    dukeburger Master of the Pit OTBS Member

    4 hours in and probed. IT at 140F. WSM running between 220F - 235F.

    I have to remember to shut my dampers the next time I remove the lid, those coals just love it. [​IMG]

     
  4. timberjet

    timberjet Master of the Pit

    Looking good almost halfway there.
     
  5. dukeburger

    dukeburger Master of the Pit OTBS Member

    Tick tock [​IMG]

     
  6. iggythump

    iggythump Smoke Blower Group Lead

    Looks excellent so far.  It also appears that you are enjoying a cold drink in the process, sounds spot on, my friend.
     
  7. ernesttbass

    ernesttbass Smoke Blower

    That looks great!
     
  8. dukeburger

    dukeburger Master of the Pit OTBS Member

    Thanks guys.

    Wind is wreaking havoc out there.

    Opened all vents and smoker temp is 250F, IT 162F. Trying to maintain 250F - 265F until done.

    [​IMG]
     
  9. timberjet

    timberjet Master of the Pit

    Hey Duke if you have water in your water pan that can be working against you today. If so you could get rid of the water and run it dry and see if that helps you maintain the temp you are shooting for. Looks like you will be in for an all nighter anyway. Happy smoking. Timber
     
  10. dukeburger

    dukeburger Master of the Pit OTBS Member

    Thanks TJ,

    I just removed the lid for the first time since the last pic. Added some more fuel and put the beans on with two more hickory chunks. Seems to be maintaing 260-270 easily with all dampers open.

    180F IT.

    Que rushed blurry Qview:

     
  11. rmmurray

    rmmurray Master of the Pit

    Looks good DukeBurger!
     
  12. dukeburger

    dukeburger Master of the Pit OTBS Member

    187F IT. Chugging along now. 263F Smoker temp.

    Added the last of my charcoal [​IMG]. Might have a bit stashed in the Smokey Joe from last summer if needed...

    Gonna be a photo finish here, boys.[​IMG]
     
  13. timberjet

    timberjet Master of the Pit

    Hahahaha...... Been there done that. There is no shame in wrapping it and taking it in the house to the oven for that last little bit. Might help soften up that super bark you have there just enough too.
     
  14. dukeburger

    dukeburger Master of the Pit OTBS Member

    Good point, TJ. I'm gonna ride it out and see how far I get. 190F IT now.

    "super bark" made me lol [​IMG]  
     
    Last edited: Mar 28, 2015
  15. b-one

    b-one Smoking Guru OTBS Member

    Looking good, next time try the beans under the butt for added flavor!:drool
     
  16. dukeburger

    dukeburger Master of the Pit OTBS Member

    Whipping up a batch of Jeff's sauce and JJ's finishing sauce to pass some time [​IMG]
     
  17. dukeburger

    dukeburger Master of the Pit OTBS Member

    I thought about it, but I was going for the world record time of getting the WSM lid back on. [​IMG]
     
  18. timberjet

    timberjet Master of the Pit

    You can always add a little bit of the drippings into the beans when you do wrap and rest if you want. b-one is totally right. Yum.
     
  19. Nice,  Im ready to eat

    Gary
     
  20. dukeburger

    dukeburger Master of the Pit OTBS Member

    Do you guys think I should put the beans on earlier in the future? I've normally gone for a 2 hour smoke on them, but I like the idea of putting them on the bottom rack to catch drippings as the meat smokes. [​IMG]

    194F IT.
     

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