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Fathers Day Pork Shoulder (First One) with QView

post #1 of 19
Thread Starter 

First  attempt at a pork shoulder for Fathers Day

 

Just prepared the shoulder.

 

Made-up my own rub of

Mostly Lawry's Season Salt

~1/2 -3/4 Garlic Powder

~ 1/3 dried Minced Onion

~1/4-1/3 brown sugar

~ Dash or 2 of cajun seasoning

~ Several dashed of Paprika

~ Dash or two of fresh ground pepper

 

Not trying to be secretive, I just don't measure spices and go by sight and what I "feel" is right.

 

Fresh Pork Shoulder (4.35 lbs)

 

 

 

After yellow mustard binder

 

 

 

 

 

After rub. 

 

 

Wrapped in plastic wrap and placed in the fridge for tomorrow.

 

Also doing a Pastrami, I began soaking it in water last night, been changing the water periodically.  Will season tonight

post #2 of 19
Quote:
Originally Posted by HEUBrewer View Post
 

Not trying to be secretive, I just don't measure spices and go by sight and what I "feel" is right.

 

 

 

Looks like a great start for a first pork shoulder.  I predict success, happy faces, and full tummies!  The pastrami sounds good too.

 

Looking forward to the pics of your finished Father's Day smoke.  

post #3 of 19
All lookin good ! icon14.gif Good eats in the near future !
post #4 of 19
Thread Starter 

To see the companion post on my Pastrami, I have posted that here

 

http://www.smokingmeatforums.com/t/164554/fathers-day-pastrami-first-one-with-qview

post #5 of 19
Thread Starter 

Update:

 

Its 0600 CDT Father's Day and into the smoke.  I have not been preheating the MES 30, simply plug it in set temps/time, add chips and then add the meat.

 

I set the temp to 220F and the time to 24 hrs. 

 

I know it will not need that long but will turn it off manually when it is done.  I do not believe the unit turns on unless you set a (edit) TIME.  At least the heating light does not go on if you don' set a (edit TIME)

 

Pork Shoulder (with temp probe) is on the bottom rack and the Pastrami is on the top.  No water in the pan yet.

 

 


Edited by HEUBrewer - 6/15/14 at 9:04am
post #6 of 19
Looking good. I did a 7 pounder yesterday and am still not hungry.
post #7 of 19
Quote:
Originally Posted by HEUBrewer View Post
 

Update:

 

Its 0600 CDT Father's Day and into the smoke.  I have not been preheating the MES 30, simply plug it in set temps/time, add chips and then add the meat.

 

I set the temp to 220F and the time to 24 hrs. 

 

I know it will not need that long but will turn it off manually when it is done.  I do not believe the unit turns on unless you set a temp.  At least the heating light does not go on if you don' set a temp

 

Pork Shoulder (with temp probe) is on the bottom rack and the Pastrami is on the top.  No water in the pan yet.

 

Nice Start Brewer!!Thumbs Up

 

And You're right, it won't turn on unless you set the time. I always set mine at 20 hours, because it's long enough to keep it from shutting off on its own, and easy to figure how many hours it took for various things, since it's a "round" number.

 

 

Bear

post #8 of 19
Thread Starter 

Update

 

To Wrap or not to Wrap.....

 

Since I put the two on at 0600 I was wondering if I should wrap or not

 

The IT of the shoulder is at  171 so now is the time to decide....

 

This time I am going to go unwrapped.  Will see what happens

 

Did not add any water to the pan, they way this unit is designed water drips into the pan and it is humid in the smoker.

 

5hrs in at an IT of 171

 

post #9 of 19
I say no wrap, just my 2 cents.... I like the bark wayyy to much to wrap, just my opinion ! No offense to those who wrap, to each their own ! icon14.gif
post #10 of 19
Thread Starter 

Internal temperature hit 199 and I pulled it off the smoker.  Brushed with Sweet Baby Ray's wrapped in foil and a towel and is sitting in the cooler prepping to be pulled.

 

It took  ALOT longer than I estimated.  The 170F plateau lasted 5 hrs (unwrapped).  I slighly increased the temp (220 to 235) and let her finish.

 

It is so tender that it almost tore apart moving it from the smoker to the plate.

 

 

Fellow newbies, here is a graph of the internal temperature with time. 

 

Note the rapid rise in temperature then the plateau then the slower rise.

 

Don't be fooled thinking it will get done "early" like I did.

 

 

Can't wait to start pulling!

post #11 of 19
Thread Starter 

Just finished pulling it, it fell off the bone as I put it in the bowl.  I can not believe how tender this is.

 

Just finished wrapping and putting it in the fridge for tomorrow.

 

WaterinholeBrew I agree with not wrapping, the bark is incredible.

post #12 of 19
That graph if I'm reading it right shows a 4# pork shoulder taking almost 17 hours to finish?????

Something isn't right. Did you have an external thermo keeping track of they mes temp or were you just trusting the mes thermo read out?

I have an mes 40 and it's always over 20 degrees off. I've seen them off as high as 35 degrees.
post #13 of 19
It looked great!! But 4 hours a pound is a number I've never heard of.
post #14 of 19
Thread Starter 

Hillbillyrkstr

 

Yes it did take nearly 17hrs to finish,. 

 

I did not use an external thermometer, and relied on the one for the MES.

 

I only had the smoker set at 220F for about 1/2 the time then ramped it up to 235F

 

I will get a thermometer to hang in the MES and see if the smoker temps are off.

 

Thanks for the suggestion

 

Just tried some this AM.   WOW! 

 

Even if it does take that long it is worth the wait

post #15 of 19
I guarantee the mes temps are off. They always are. When you were set at 220 I'm guessing you were actually below 200. Also the meat probes in the mes are usually off as well. Mine is. I never use it.

A Maverick 733 runs about $70 and it'll keep track of your smoker temp and meat temp very accurately. I have one and I've tested both my probes in boiling water ( they were both 2 degrees off) and they are accurate. I also have an igrill that connects to my iphone and it runs about $100 and it is accurate within 2 degrees on the boil test as well.

Keep us informed cause im curious to know just how far off your mes really is.

Good luck.
post #16 of 19
Sure looked good!!
post #17 of 19

Looks right on to me. When I do my butts they are in the smoker for right at 24hrs. Its never fails to make great pulled pork.

I do just like you with one change I start high at 275 to get it about 145. then I bring it down to 200 at let it just slowly raise.

I pull it when it gets around 195. I have never had a bad butt this way. oh I do use Maverick for the temps

post #18 of 19
Thread Starter 

Just did a temperature test with my Maverick BB-22

 

The MES was reading 9F LOWER than the Maverick as it came close to final temp.

 

Once it reached temp there was only a 1F degree difference in temperature between the two guauges

post #19 of 19
Did you let it go for a while? In asking cause when the mes drops below the set temp it then turns on the heating element and it can still be off then.

Something isn't right when a pork shoulder takes 4 hours a pound.
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