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Pork Shoulder with Q-Views

post #1 of 15
Thread Starter 
So this would be my first shoulder in my master built duel fuel. Bought a 9 lb shoulder, trimmed, and rubbed yesterday. I tossed her in the ol' smoker today at 6 pm expecting 1.5-2 hrs per pound. I'm Having family over tomorrow at noon.
I'm a little concerned it's cooking too fast and will be finished way too early. The pork went from an IT temp 37 degrees to 124 in 2 hrs 15mins at a 230 BBQ temp. Does this sound about right and it will slow down? Or did I put it in way too early and it will be done way too soon?

post #2 of 15
Meat will warm up quick, when it starts cooking the temp will slow.

Don't forget about the stall.

If it gets done way early, wrap in foil an towels then into a cooler.
post #3 of 15
Thread Starter 
I guess I'll wait and see what happens. So should I wrap the pork in Reynolds when it hits an IT of 165 or should I let it go unwrapped until done?
post #4 of 15

You'll be fine.  It will slow down.  I usually smoke butts at 275F and wrap them at the stall, but I smoked one recently at 225F and did not wrap just to see if the bark was worth the time and fuel.  The 8 lb butt went from 37F to 158F in 4 hours.  6 hours later it was at 171F.  Took another 7 hours to get to my target temp of 203F and I cranked the temp up to 250F for the last three hours. 17 hours total on the smoke. 

 

Yes, the bark was worth it, but next time I'll smoke 4 butts, vacuum seal the extra then freeze it.  Used way too much fuel for just one butt.  

post #5 of 15
Thread Starter 
Just peeked and it's looking pretty good I think.
post #6 of 15
Looks good but quit lookin.
post #7 of 15
Quote:
Originally Posted by c farmer View Post

Looks good but quit lookin.


                     yeahthat.gif

 

<Chuckles>

post #8 of 15
Thread Starter 
Midnight check-in. I decided to go al naturale and not wrap it after reading noboundries post.
Yes, I'll quit lookin...
post #9 of 15
Thread Starter 
0830: Shoulder was at an IT of 208 degrees. I woke up a little late so that's why it got to 208. Bark looked good so it's now wrapped in foil and towels and in the cooler. Now we wait...
post #10 of 15

Matt , I am sooo proud of you for 'No Foil' , Now just keep your lid shut , quicker and more Bark . . .

 

Have fun and . . .

post #11 of 15

yeahthat.gif

Happy smoken.

David

post #12 of 15
Quote:
Originally Posted by Matt Zad View Post

0830: Shoulder was at an IT of 208 degrees. I woke up a little late so that's why it got to 208. Bark looked good so it's now wrapped in foil and towels and in the cooler. Now we wait...

 

Hey Matt, you only overslept the 203-205 target by 30 minutes to an hour.  Will still taste great!  Might be a little soft below the bark but it will be a minor issue. Yummy goodness today!    

post #13 of 15
Thread Starter 
So the pork was a hit by all. I used Chef JJ's finishing sauce recipe. I was amazed that the pork shoulder was still hot and steaming when I unwrapped it after 5 hours from sitting in the cooler.
post #14 of 15

Matt, congrats on a successful smoke!  Even better when shared with others. 

post #15 of 15

Matt it looks really good! Don't worry, one of trhe things you'll learn with experience is how or when to sleep when smoking. It's just another one of those things you gain. LOL Its still tuff to be able to walk away using an electric for me too.

 

That's a great looking butt and I bet everyone was duly empressed.

 

:Looks-Great:

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