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First pork shoulder

post #1 of 15
Thread Starter 
So I got up this morning later than I wanted because my f**king alarm didn't go off. Went outside and got the UDS fired up and had stable temps by 7am. Shoulder went on at 7:15. I'm pretty excited except for one thing. I spent $60 on a new maverick dual probe thermometer. Yesterday it seemed to be within 10-15 degrees of my analog one. Not bad. I can deal with that. Now this morning it's not even remotely close.
Lets just say that what I was tremendously excited for has lost a lot of pizazz because of the alarm and now this thermometer issue.
post #2 of 15

Did you test in boiling water or a proper ice bath?


Try this link for the ice bath.....

post #3 of 15
Thread Starter 
Yesterday I tested in boiling water and it was ok. It also read pretty close to my other thermometer. I can tell by touch on the UDS that its the regular thermometer and not the digital one so that's what I am going with for now because I don't want to keep opening and closing the UDS. I'll keep y'all updated with pics as the day goes.
post #4 of 15
Don't know.... Sometimes I find where I place my probes I can get different readings even thoe they at calibrated......

I would check them again after your smoke...
post #5 of 15
Thread Starter 
I had to open to spritz so I decided to pull the probs and test. Come to fond out the good digital was correct and the dial was way off. So I've been following the broken thermo. Back on track now. Thanks for your help jarjar.
post #6 of 15
Thread Starter 
Ok so when she hit 165 it stayed there for almost an hour so I wrapped it in foil with a couple pads of butter and some spritzing juice. Been back on for almost two hours and she's rapidly approaching 200. I'll be pulling it off at 205. Stay tuned for some more Qview. It seemed like it cooked a lot faster than I expected. Would that be because its a deboned picnic and not bone in?
post #7 of 15

205 is a good temp to target. I've found that anywhere between 200 and 210--usually closer to 200--is ideal for pulling. Depending upon how well you maintain your temp, 195ish may also work.


I look forward to seeing the end result. What's in that rub?

post #8 of 15
Thread Starter 
This was after reaching temp of 206 and pulled from the smoker. It was also after an hour long resting period wrapped in towels and put in a cooler.
This was the shredded goodness.

And here's my dinner plate complete with every rednecks favorite sides...slaw, Mac-n-cheese, and a good ole beer.

Even my 19 month old twins loved it!!!
post #9 of 15
Thread Starter 
Oops. Forgot to answer your question. I think I got the recipe for the rub off here. Maybe another BBQ type forum. Don't remember. Spritzed with spiced rum and apple juice. Then at foiling time I put a little more spritzing liquid in with four hunks of butter. It was stellar!!

1/2 cup paprika
1/2 cup kosher salt
1/2 cup light brown sugar
1/2 cup granulated garlic
6 tbs granulated onion
1/4 cup chili powder
1 tbs fresh ground black pepper
1 tsp cumin
1/2 tsp cayenne pepper
post #10 of 15
Great job!

Teach them now to enjoy different foods.........they will appreciate it later..
post #11 of 15
Thread Starter 
Yeah my 9 yo step daughter never ate different things as a baby and now she doesn't eat shit lol. It's like pulling teeth to get her to eat any meat. Totally drives me nuts.
post #12 of 15
Cute kidlets! I have found when I have smoked a boneless butt....always had a huge stall time. With bone in...smooth sailing. Don't know why.
post #13 of 15

A good looking PBR you have there, grew up drinking that, was the beer of choice when I was 15ish for a few years. Haven't had one in a long time.

post #14 of 15
Thread Starter 
You're gonna have to get back to tradition and have yourself one.
post #15 of 15

Just bought a new smoker yesterday and can not wait to try some shoulders this weekend.  I am going to use this rub sounds good!

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