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My shot at redemption: pork shoulder take II

post #1 of 19
Thread Starter 

All,

 

My first shoulder failed and ended up in the trash as I did not make the 140 in 4 cut.  Of course it was only after this I learned that many don't put the probe in until the 4 or 5th hour (it make perfect sense of course).

 

My 8lb 1855 brand shoulder is in fridge rubbed down and wrapped.  I am shooting to finish around 4pm tomorrow and will be starting my smoke around midnight (leaning towards more than 1.5 hours per pound)

 

I will be smoking with apple wood and misting with apple juice & rum.  I am planning on not foiling until it goes in the cooler to get maximum bark.

 

In watching pit masters they said pull at 190 and that 205 is over cooked but everyone seems to go for 205 here....thoughts?

 

My issue last time was bad chamber probe placement (not near the meat and to close to the chamber wall so I think I got an high temp reading when the temp at the meat was much lower) won't make that mistake again.

 

Equipment is: master forge propane with door seals, and upgraded water pan and thermometer is a maverick dual probe.

 

 

Any feedback on approach is appreciated and Q view will be forth coming.

 

Thanks,

 

SDLocal

post #2 of 19

Sounds good so far, I think they pull at a lower temp for presentation for comps. 205° is the norm around here, you can tell when you give the bone a tug and it wants to pull out clean thats the ultimate temp. Don't forget the qview. 

post #3 of 19

I always go to 205..it works for me.

I dont open the smoker except to put the therm in then foil time.

 

 

Have a great day!!

 

  Craig

post #4 of 19

We all go to 205. The bone will not come out clean at 190.

post #5 of 19
Thread Starter 
205 it is then but I am going no foil till rest period in the cooler. I am excited to take another run ati it. Think I am going to whip up the vinegar sauce and the mustard to see what I like best!
post #6 of 19

Yep 205* thats the sweet spot...

post #7 of 19
Thread Starter 

I put the probe in this morning internal temp was 159 I did not swab the probe with alcohol but the probe was clean.  I am currently in the plateau in the low 160's but everything looks great.  Another lesson learned after you are done with the smoking period close the chimney somewhat to conserve propane.  I think my large water pan and chimney open all the way used up a lot of propane.  I went out and got a second tank just to be safe.  Pictures are being taken for Qview later.

post #8 of 19

Sounds like everything is going well. Looking forward to the finish.

post #9 of 19

Looking forward to the Bear view. icon14.gif

post #10 of 19
Thread Starter 
So I assume the bark pulling away (cracking) is due to weight loss from the shoulder and is proof positive good things are happening?

What is bear view? Let me know and I will post it.
post #11 of 19

Bear view is a close up like this.

 

 

Mother's Day P. Rib 2.JPG

post #12 of 19
Thread Starter 
180 and starting 16th hour.....Ahhhh....need to pull it in 2 to 2.5 hours to feed guests.
post #13 of 19

Bear view makes everyone drool all over their keyboards drool.gif

post #14 of 19

An adaptation of the name Qview; taking pictures of your bbQ View - how good it looks so you can share it with the other members. ".. Doesn't that Qview of that slice of rib roast look good?!..."
 

Quote:
Originally Posted by SmokinAl View Post

Bear view is a close up like this.

 

 

Mother's Day P. Rib 2.JPG



 

post #15 of 19
Quote:
Originally Posted by SDLocal View Post

180 and starting 16th hour.....Ahhhh....need to pull it in 2 to 2.5 hours to feed guests.


Should be close, looking forward to the Bear View. banana_smiley.gif Bring it on. icon14.gif

 

post #16 of 19

110.gif  cheers.gif waiting for the $ shot..

 

Rich

post #17 of 19

SDL,

Qview is any picture of your food, or the production of that food.

 

BearView is a serious, clear, outstanding, drool producing, close-up of your food, usually of a fresh slice of whatever it is.

 

BearView was named after me by Raptor, and a few others, because of my constant hounding of my buddies on here for close-ups of the awesome food they produce.

It doesn't mean I did anything special, other than constantly nagging others for close-ups.

 

That picture Al posted is BearView (to some of us), because it is a real good close-up some outstanding Beef.

 

If it was zoomed out, it would be Qview.

 

It really doesn't matter if you call it BearView or Qview------It's all good !

 

 

Waiting for your "Pictures".   biggrin.gif

 

Bear

 

 

 

 

post #18 of 19

Still waiting!

 

     th_dunno-1[1].gif

post #19 of 19

th_What_NO_QVIEW.gif

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