O.K.,folks.. will be putting on my 18 wsm later today a pork shoulder..Plan to inject and rub.Start cook around 7;00 pm.hope to have pictures tomorrow.. .might foil at 165-170.. Plan to take off at 190-195.Then let rest.. Any pointers are of course welcome..
9 LB PORK SHOULDER PICNIC
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Good morning,It is 9:00 am. Meat on pit. Internal temp at 185,pit at 235.Added addtl coals earlier this morning.. Maverick doing a good job keeping tabs..on temps..Plan to take off at 195-200 or when I think it is done.. Pictures will follow..
Trying to post pics..Links giving me a hard time today. will try again later. Shoulder came out real good. taken of at internal temp 195.. however it is just a little dryTastes very good,should be just fine in sammies later today..
JON, I MIGHT NOT FOIL AND PUT IN COOLER. I THINK JUST A LOOSE FOIL AND A REST MIGHT BE FINE. ALSO, DONT THINK I WILL SMOKE ANOTHER SHOULDER PICNIC. A LOT OF WASTE.LARGE BONE.. BEING THAT IT IS ONLY THE TWO OF US ,I THINK A BUTT WILL BE FINE. PLUS A LOT LESS COOK TIME. THIS SHOULDER WAS ALMOST 91/2 POUNDS. 16 HOURS ON THE COOKER.ALSO WILL CUT BACK ON THE LIGHTED COALS AT THE BEGINNING. PIT RAN HOTTER THAN I WOULD HAVE LIKED. OTHERWISE VERY HAPPY WITH RESULTS.. GOOD LUCK WITH YOUR COOK..
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Don't forget that pulled pork freezes and reheats well! Divide what you have into smaller portions for later use. When you start getting low, look for butts/shoulders on sale and stock up again!
Yours looks great.