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Starting my first shoulder for pulled pork - Page 2

post #21 of 39
Exactly what I said on his other thread B. Have to test the probe with a boil test.
post #22 of 39
Quote:
Originally Posted by Fisher6688 View Post

i put the other thermo in there and it was at 149

You will get there. While you wait you could test out one (or both) thermometers so you know you can trust the readings when time comes to pull the meat out.
post #23 of 39
Thread Starter 
Quote:
Originally Posted by atomicsmoke View Post


You will get there. While you wait you could test out one (or both) thermometers so you know you can trust the readings when time comes to pull the meat out.

hillbilly told me to go ahead and test em real quick and they came out at 212 and 210. 

post #24 of 39
Thread Starter 

what temp would yall run the oven at if after you wrapped it and waiting to get it to 200? and my smoker is going hotter now. around 275, my thermo estimates about another hour and half to get to 170 IT

post #25 of 39
Thread Starter 

which would put it at around 6 hours to IT of 170

post #26 of 39
I would go 300 in the oven without worries. But that's me. Other members prefer low and slow.
post #27 of 39
Quote:
Originally Posted by Fisher6688 View Post
 

hillbilly told me to go ahead and test em real quick and they came out at 212 and 210. 

 

Seems like they are both ok... You must have been getting a false reading then - if your probe was touching bone or you were in a seam of fat you can get a false temp...

post #28 of 39
Thread Starter 
I am at 170 it's been about 5 hours since the start. Wrap it up and in the oven to finish.
post #29 of 39
IThat will help race thru the stall. And drive you crazy with the smell.
post #30 of 39
Thread Starter 
I put it in the oven on 300 at about 5 pm. 2 hours later and it was IT of 200. It went from 170 to 200 in oven. I got it still in foil and sitting in the cooler. The poke test was good. Some spots were like butter and some had a slight resistance. But it felt soft
post #31 of 39
Thread Starter 
Gosh it smells good

Quote:
Originally Posted by atomicsmoke View Post

IThat will help race thru the stall. And drive you crazy with the smell.
post #32 of 39
I think you nailed it. Looking forward to pics from pulling.
post #33 of 39
Thread Starter 
post #34 of 39
Thread Starter 
post #35 of 39
Thread Starter 
Threw the juices back on top of the pulled pieces. Thanks to you guys my family thinks I'm a genius on the smoker!
post #36 of 39

 

Looks awesome man! Great color  thumb1.gif  You did a fine job on your first shoulder  :beercheer:

post #37 of 39
That looks like awesome pulled pork. Congrats. Good idea with the juices. No finishing sauce needed.
post #38 of 39
Nice job! Looks fantastic! Good color for sure!
post #39 of 39
Thread Starter 
Thanks guys. I'll be doing another two on Saturday for a potluck. Stay tuned haha. And my maverick came in the mail
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