Running commentary on my smoked pork shoulder

missourismoker · Jan 31, 2015

Ok dumb question here, but I have seen this referenced a couple times now. It is about injecting or using a temp probe early in the cook. What is the concern if you are cooking to an internal temp above where bacteria can survive? Still kinda new to this stuff but I'm kinda puzzled by this.

house66 · Jan 31, 2015

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house66
Jan 31, 2015

Ok. 5 and a half hours in and I switched rack positions to ensure the top and bottom meats r cooking at the same speed. Internal temp is at 136.

I'm thinking still 3 hours to get to 160 IT and then off the smoker.

I've been spraying with 50/50 cider vinegar and apple juice.

Smells so sweet!

house66 · Jan 31, 2015

Hi Missouri smoker. New to this as well.

Read a bunch about this and I decided to avoid injecting until I had a few smokes under my belt.

If you do a search for 140 in 4 hours, there is a lengthy thread. Bear is the one who posted this. He's the best for helping out new guys.

gary s · Jan 31, 2015

Looking good,

Gary

house66 · Jan 31, 2015

I am now 8 and a half hours in keeping a temp between 225 and 230 and my internal temp has been stuck on 137 for over 2 hours.

I think I am going to be 10 hours on the smoker before I can go to the oven.

Don't want to put too much smoke on this meat and turn it sour, but I had planned to go to 160 IT before I took it off. Starting think I might pull it for wrapping at 150.

house66 · Jan 31, 2015

After 10 hours I decided to pull the meat off the smoker. It had reached 150, so less than planned, but at least 2 hours more than I expected, so I didn't want to leave it any longer.

house66 · Jan 31, 2015

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house66
Jan 31, 2015

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house66
Jan 31, 2015

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house66
Jan 31, 2015

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house66
Jan 31, 2015

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house66
Jan 31, 2015

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house66
Jan 31, 2015

They r looking pretty nice I think. Sprayed with cider and juice one last time and glazed in honey, then double wrapped in foil into a 225 oven. Looking 198 IT. From 150 I suspect it's gonna be a while yet. We shall see.

house66 · Feb 1, 2015

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house66
Feb 1, 2015

Got up to check and see where we are. 180 after 6 and a half hours in the oven. It now looks like it might need another 3 hours.

I am feeling pretty good about timing for the Super Bowl party. I had predicted that the 25 pound pork shoulder after being totally trimmed would be 22 pounds. Once I cut it in half, I guessed that the boston butt was a bit big at around 12 pounds. At 90 mins per pound, that's 18 hours. I started at a little after 2:00 yesterday, so i was guessing it would be done at 8:15 this morning. But I gave my self an extra 4 hours just in case doing two large pieces at the same time extended the timing.

If it is done in 3 hours, then that would be a total cook time of 19 and a half hours. Let it rest for 2 hours in the cooler and it will be just before noon.

tropics · Feb 1, 2015

What time is the party and were?

The jab saw I have always heard that as a key whole saw.

Bearcarver · Feb 1, 2015

tropics said:
What time is the party and were?

The jab saw I have always heard that as a key whole saw.

Yeah they are very similar, but most keyhole saws I've seen or used have a longer blade & no sharp point, and would never hold up to plunge cutting into drywall like a good stiff Jabsaw.

Bear

Bearcarver · Feb 1, 2015

Missourismoker said:
Ok dumb question here, but I have seen this referenced a couple times now. It is about injecting or using a temp probe early in the cook. What is the concern if you are cooking to an internal temp above where bacteria can survive? Still kinda new to this stuff but I'm kinda puzzled by this.

Others can explain this more scientifically than I can, but it seems the bacteria form toxins. Then when you get to high enough heat to destroy the bacteria, the toxins can survive high heat.

If you do not break the seal, by injecting it or probing it with anything like a meat probe, too soon (I wait 3 hours into the smoke), you don't have to worry about the time.

Bear

tropics · Feb 1, 2015

Bearcarver said:
Yeah they are very similar, but most keyhole saws I've seen or used have a longer blade & no sharp point, and would never hold up to plunge cutting into drywall like a good stiff Jabsaw.

Bear

Bear I have them saws like you posted older style wooden handles LOL Put lots of outlets in using them.

gary s · Feb 1, 2015

Looks good

gary

house66 · Feb 1, 2015

Well it's a good thing I left lots of time for error, cause I'm sure using it!

A full 23 hours into this effort and we are still only at 193. Gonna be at least a 2 hour per pound marathon!

Timing is still fine as we weren't planning to eat until 4:30, so as long as she gets up to 198 in the next two hours, I'll still be able to let it rest for a good while before I pull the pork.

Rafter H BBQ · Feb 1, 2015

house66 said:
Well it's a good thing I left lots of time for error, cause I'm sure using it!

A full 23 hours into this effort and we are still only at 193. Gonna be at least a 2 hour per pound marathon!

Timing is still fine as we weren't planning to eat until 4:30, so as long as she gets up to 198 in the next two hours, I'll still be able to let it rest for a good while before I pull the pork.

Yep, I done an 8 lb'er yesterday.... I try doing mine a day ahead usually, just incase !

Yours looks awesome !

gary s · Feb 1, 2015

House, I think you have a temp problem I have smoked to many butts to count. All most all of them were right in the 8# range, and NEVER spent 20 + hours at 225 ?

Gary

aceoky · Feb 1, 2015

I agree that sounds Way too long to me as well....

But it sure looks great LOVE the color on that before foiling!!

house66 · Feb 1, 2015

Thanks guys. It may be true that I have a temperature problem. I was surprised how long it took.

Now it was two pieces of meat. A 10 and a 12 pounder.

That said, as long as they don't come out dry, it probably was fine, as we aren't eating til 6:00. So it is almost like I was just holding the temp until it was ready to serve.

I put them in my cooler at 4:15. That means 26 hours. That's more than 2 hours a pound. My oven is not new, so maybe it needs to be re calibrated.

It's almost time to eat, so I'll be pulling the pork shortly, so I'll post photos.

Bearcarver · Feb 1, 2015

house66 said:
Thanks guys. It may be true that I have a temperature problem. I was surprised how long it took.

Now it was two pieces of meat. A 10 and a 12 pounder.

That said, as long as they don't come out dry, it probably was fine, as we aren't eating til 6:00. So it is almost like I was just holding the temp until it was ready to serve.

I put them in my cooler at 4:15. That means 26 hours. That's more than 2 hours a pound. My oven is not new, so maybe it needs to be re calibrated.

It's almost time to eat, so I'll be pulling the pork shortly, so I'll post photos.

Christmas Day was the first time I ever put a Maverick in my kitchen oven, because I always figured it was accurate.

I wanted to do a large Ham that was already Double Smoked. I wanted to heat it using 250° oven temp.

I learned I had to set my oven to 275° to get a real 250° out of it.

Bear

house66 · Feb 1, 2015

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house66
Feb 1, 2015

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house66
Feb 1, 2015

We'll it fell apart and the bone came off clean, but it is dry. Definitely was done sooner than when I pulled it off.

I added in some apple juice and vinegar mix plus some bbq sauce, but I am thinking something in my set-up is flawed. I wonder if my digital thermoter is not right.

It was probably ready in the morning.

Oh well, first try on this smoker. I'll keep trying.

Running commentary on my smoked pork shoulder

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