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9 LB PORK SHOULDER PICNIC

post #1 of 19
Thread Starter 

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..

post #2 of 19
For pulled pork I usually take mine to 200*-205*. Some won't pull at 190*. When you can pull the bone out clean its good to go.
post #3 of 19
Thread Starter 

David, yes I agree. Do you take off at 190-195 foil and put in cooler to finish .Or just let it go to 200 -205 on cooker.Do foil at all???

post #4 of 19
I take mine to 200-205 then take off the smoker. I then foil and let rest for 45min- 1 hour. Then I pull it and if I'm using a finishing sauce I put it on.
post #5 of 19
Quote:
Originally Posted by dirtsailor2003 View Post

I take mine to 200-205 then take off the smoker. I then foil and let rest for 45min- 1 hour. Then I pull it and if I'm using a finishing sauce I put it on.
Same thing I do.
post #6 of 19

If you can do it, dont foil.   Makes great bark.

post #7 of 19
Thread Starter 

We are 1 hour in .. grate temp at 261. bottom vents closed to 25%..

post #8 of 19

110.gif   I will be watching for pics...

post #9 of 19
Thread Starter 

Last update of the night..10:30 pm  probe meat temp at 135.  grate at 252..maverick will monitor during night...

post #10 of 19
Thread Starter 

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..

post #11 of 19

Won't be long now!

post #12 of 19
Thread Starter 

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..

post #13 of 19
Thread Starter 

 

 

 

 

 

 

  

 

 

 

 

post #14 of 19

Looks terrific. I could use some of that!

:32:

Disco

post #15 of 19
Thread Starter 

Thanks Disco,having fun with my wsm.

post #16 of 19

Im going to try a small butt roast tomorrow (my first) is there any thing you would change. Foil maybe or resting time

post #17 of 19
Thread Starter 

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..

post #18 of 19

  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.

 

  Mike

post #19 of 19

well thanks for the input, im in process of getin the smoker fired up. hopefully be fat and happy in the near future

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