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Newbie on the Shoulder

post #1 of 14
Thread Starter 

Excited about the shoulder i have got going. I was concerned about the time it took. It thought it was going to fast. Now I am worried that its going to slow. I have had a 7 pound shoulder in there for 10 1/2 hours at 225. I am stuck at 189. I hoping it get to 200 but how long you think.

 

 

Love this but I guess I should have got up 1 hour early.

 

Paul

post #2 of 14

Hey Paul,

 

are you into foil now, or going no-foil for the bark? Foiling will cut that last 10* by an hour or so, but you will suffer some softening of the bark.

 

190-200* seems like around 2-3 hours for me...that's why many will foil at around the 180* mark and cut several hours off the total cooking time.

 

Eric

post #3 of 14
Thread Starter 

I am in no foil. 

post #4 of 14
Thread Starter 

Yes I think this is going to turn out to be a disaster for me. I have people coming over. I researched and researched and using this website assumed 1/2 hour pound.  Since I am cheating with a electric smoker and I have not opened the door at all since 6 am. I thought 10 1/2 hour would be enough for a 7 pound shoulder.  This webiste did say that some pull it off at 140 and finish it in the oven but I thought I had time.  I now in my preplaned rest time its at 190. I guess I will be having sliced pork.  I now see a lot of people foil comments I wish I would have read this earlier. I got 20 more minutes and I am going to yank it. Darn... Well I am newbee and I have learned.  I thought opening the door would cause more of time loss than foil.

post #5 of 14

Hmm, no, I've never had a butt go less than 1.5 hr/lb, if i recall. Some are 2 hours or more.

 

Slicing @ 190* will most likely try to shread under the knife. Maybe just yank the bone out and chop it up with a cleaver or chef's knife, if that's the case.

 

Eric

post #6 of 14

1 1/2 to 2 hours is the normal rate, don't forget the qview. 

post #7 of 14
Thread Starter 

I am at 195 now. We opted to not to yank it off got appetizers and eat later.

post #8 of 14

Ah, any time after 195*, you can grab the bone and give it a little tug. If it starts to come out easy, it's ready to wrap in foil/towels and rest a few hours. If the bone comes out easy, then it's pullable, fall apart tender. 200* should definitely get you there. Every butt acts a bit different, but bone-in is the way to go...it's the best built-in done-ness gauge.

 

Eric

post #9 of 14
Thread Starter 

Ok. I did pull it at 196 - the bone could have easily slid out.  I used a great rub and tried Cherry (which gave it a very unique but pleasant taste). All in all everyone that came over was very happy and it tasted very good.  Becaue I didn't factor the time in correctly I didn't get as nearly as long set time that I would have liked but I learn. I will start earlies factor in longer time and I will be good. Not a disaster as I suggested just  a dumb cook.

post #10 of 14

Never cook to time.  Always cook to temp.  At 225, 2 hours per pound would be a pretty good day.  Start early.  When foiled, wrapped in towels, and rested in an empty cooler with the temp probe still in, they will hold for hours and be even better for the rest.  We are talking low and slow cooking here.  Fast and hot is for grillers.

 

Good luck and good smoking.

post #11 of 14
Quote:
Originally Posted by psouthwick View Post

Ok. I did pull it at 196 - the bone could have easily slid out.  I used a great rub and tried Cherry (which gave it a very unique but pleasant taste). All in all everyone that came over was very happy and it tasted very good.  Becaue I didn't factor the time in correctly I didn't get as nearly as long set time that I would have liked but I learn. I will start earlies factor in longer time and I will be good. Not a disaster as I suggested just  a dumb cook.



No such thing as a dumb cook...we all gotta start learning somewhere. The first of anything you smoke will generally be a challenging experience...and you learn from it. You never stop learning, because every time you fire up for another smoke, there will be something new along the way to keep your senses sharpened and your mind at work. I always seem to have something sneak up on me...it may be just a small detail, but it's there. I expect things to challenge me, and if nothing does, then I consider it to be an uneventful smoke...no problem.

 

Glad to hear it all worked out. It's pretty difficult to botch up a butt smoke for pulled pork as long as you have the time to bring those internal temps up where they need to be. Butts are a great first smoke item, IMHO, then spare ribs is a close second for easy smoking.

 

Just remember to allow for extra time as you mentioned doing...I always try to plan for 30-40% longer than I think it will take, and then I don't have to worry about deadlines for a meal time. If I'm smoking a whole packer brisket of average weight (14-16lbs for me), I figure on 22-24 hours before it comes out to rest. If it's up to my desired temp befor ethat time, that allows me extra time for resting the meat and finishing preparing the rest of the meal, whatever it may be.

 

You'll get more comfortable with the smoker, the concept of low & slow, getting a nice, thin, long lasting smoke, and gain confidence in your skills as you move forward. So, don't sweat any issues you encounter during your journeys...every smoke gets easier, and every smoke teaches you something.

 

Stay with it and you'll be rewarded with much more great eats to follow!

 

Eric

post #12 of 14

Psouthwick,keep practicing with Butts,and as Forloveofsmoke says"the bone in is the best",and that's how I fly,figure an estimate(cause I know it can take real near that time), tug at the bone and go from there.All I do is rub just before (1-2hrs.) cooking.

Betty 004.JPG

 

Have fun and...

post #13 of 14
Psouthwick, you learn as you go :)..... Took me about five or six butts before I was warming up to what I had coming out of my smoker......less than 15 years in to my smoking self education, I still find things I can do slightly different to improve the process....one thing I have learned is that no matter how hard you may be on yourself, as long as those who are enjoying the fruits of your labor, are enjoying those fruits, it is a success!...... Keep at it and enjoy. Good luck in future smokes!

And an FYI, I usually run anywhere from 13-18 hours for a 7-8 lb butt.....keeping temp right around 220-230...... have my favorite recliner in the garage to nap on during the night to keep an eye the temps....and a fridge full of beer ;)

ahhhhhh.......going todash.........
post #14 of 14

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