or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Happy Labor Day Bone-In Pork Shoulder!
New Posts  All Forums:Forum Nav:

Happy Labor Day Bone-In Pork Shoulder!

post #1 of 12
Thread Starter 



Bone-in Pork Shoulder. Been in since 8pm last night and it's 8:15am the next morning and I'm stalled at 150, UGH! I was hoping to get past the stall sometime in the night so I wouldn't have to go through the agony today. Owell, since it's for dinner I have a TON of time to wait out the stall.
post #2 of 12

Looks good so far. Are you going to foil it? Keep the pics coming. But keep the door closed. Not sure how you do that?

Happy smoken.

David

post #3 of 12

Suggestion , leave the foil off and get more 'Bark' . :drool

 

Looks nice though. :biggrin:

 

Have fun and . . .

post #4 of 12
Thread Starter 
Quote:
Originally Posted by oldschoolbbq View Post

Suggestion , leave the foil off and get more 'Bark' . :

I was thinking the same thing. Which temp should I believe? 165 or 158?

post #5 of 12

I'd guess in between the two readings. I agree with oldschool, with plenty of time, don't foil and go for the bark.

post #6 of 12
Thread Starter 
The bark is way too beautiful to wrap now. I'm just gonna pull it at 190 (avg temp between the 2 thermometers) and wrap it in some towels and throw in the cooler.
post #7 of 12

Nice. I'm doing fatties, ribs and ATBs. 

 

 

post #8 of 12
Quote:
Originally Posted by Gaffney982 View Post

The bark is way too beautiful to wrap now. I'm just gonna pull it at 190 (avg temp between the 2 thermometers) and wrap it in some towels and throw in the cooler.

At 190 it will slice but it won't pull. I would also later check your thermometer in something other than meat. Say a glass of water. It may be that their is that much difference in the meat tempth_dunno-1[1].gif.

Happy smoken.

David

post #9 of 12
Thread Starter 
205 for pulled pork? I'll definitely calibrate both thermometers later as well.
post #10 of 12
Quote:
Originally Posted by Gaffney982 View Post

205 for pulled pork? I'll definitely calibrate both thermometers later as well.

200° - 205° for pulled.

Happy smoken.

David

post #11 of 12

I always take mine to 205.

post #12 of 12

Gaffney , I cook at an average of 225*F , you'll hear different temps. You should play with your machine and decide for yourself the heat . A good Therm. is needed ,Mav.733 is a good one.

 

Have fun and . . .

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Happy Labor Day Bone-In Pork Shoulder!