Small pork shoulder smoke (running update)

pcmyers23 · Feb 6, 2015

Doin a small one today (4.5 lbs) and thought Id update throughout the day in case anyone is bored and wants to watch. Just put it on and I'll grab the next pic in about 4 hrs when I get the other temp probe in the meat. WSM is right at 225* after tossin it on and Im smokin with a 50/50 mix of mesquite and cherry wood.

Thin layer of mustard on it and the rub is:

2 t Dry mustard

2 t Paprika

2 t Salt

1 T Pepper

1 t each Garlic and onion powder

Forgot to remove the fat cap but made a note of it for next time..always somethin.

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pcmyers23
Feb 6, 2015

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pcmyers23
Feb 6, 2015

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pcmyers23
Feb 6, 2015

pcmyers23 · Feb 6, 2015

2 hr txt update:

Smoker ran at 239* for most of the 2 hrs but just dropped to 237* with the smoke just barely visible. Nice TBS

Grab a pic in 2 hrs

gary s · Feb 6, 2015

Looks good

Gary

timberjet · Feb 6, 2015

Boy oh boy you really got the bug. Hahahaha..... Looking good as always. Let us know how you like that Mesquite on pork.

frosty · Feb 6, 2015

Looks exceptional so far!

pcmyers23 · Feb 6, 2015

4 hr Pic update! Got the temp probe in: 158* IT and the smoker has been runnin a ltl under 240* the whole day. Forgot to foil the water bowl today but got a pan (not pictured) under the pork to catch the drippings.

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pcmyers23
Feb 6, 2015

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pcmyers23 · Feb 6, 2015

timberjet said:
Boy oh boy you really got the bug. Hahahaha..... Looking good as always. Let us know how you like that Mesquite on pork.

4 hr pic update added! Haha yea I def do. If I dont have something on the smoker then Im reading about how to smoke things. Be sure to let you know about the mesquite.

Thanks guys

bear55 · Feb 6, 2015

Looking great, keep the pics coming.

timberjet · Feb 6, 2015

pcmyers23 said:
4 hr pic update added! Haha yea I def do. If I dont have something on the smoker then Im reading about how to smoke things. Be sure to let you know about the mesquite.

Thanks guys

I stopped using that wood in my smoker. It sticks around for a while and for some reason I just lost the taste for it. That said I have like 4 bags of it. lol. Guess I might have to try and do something with it one of these days.

gary s · Feb 6, 2015

Nice looking better and better

Gary

davidhef88 · Feb 6, 2015

Looking good! I always forget to remove the fat cap.... On purpose. Lol. I like to mix it right in with the pulled pork. Not healthy, but tasty.

pcmyers23 · Feb 6, 2015

Davidhef88 said:
Looking good! I always forget to remove the fat cap.... On purpose. Lol. I like to mix it right in with the pulled pork. Not healthy, but tasty.

Thanks David I'll keep that in mind when I pull it.

Almost out of the 160's for IT, been rising really slow. Smoker dropped to 225 for awhile and now it's at 232*. 7hrs in now with a ways to go..

pcmyers23 · Feb 6, 2015

timberjet said:
I stopped using that wood in my smoker. It sticks around for a while and for some reason I just lost the taste for it. That said I have like 4 bags of it. lol. Guess I might have to try and do something with it one of these days.

I love mesquite, used it on those burgers the other night. South Texas thing I think, I know it gets hated on elsewhere. Never used it on pork though so I'll let y'all know.

aceoky · Feb 6, 2015

Looks great! I leave the fat cap on to help protect the meat from too much heat/drying out then remove it right before I pull the Pork FWIW

pcmyers23 · Feb 6, 2015

Lol so the IT was 171 for the last hr or so and just dropped back to 169..believe this is my first hard stall. From what I've read I just wait it out right? This damn thing was under 5 lbs and it's going on 8 hrs now.

Guess I'll light a cigar

davidhef88 · Feb 6, 2015

You can foil it and it will move along quicker but you may compromise your bark. My last 10 pounder took 25 hrs. I don't foil, we love the bark.

culturedhick · Feb 6, 2015

pcmyers23 said:
Lol so the IT was 171 for the last hr or so and just dropped back to 169..believe this is my first hard stall. From what I've read I just wait it out right? This damn thing was under 5 lbs and it's going on 8 hrs now.

Guess I'll light a cigar

Thin blue smoke, pork and a good cigar....A Great way to spend Friday evening!

Look good so far, what cigar did you choose?

pcmyers23 · Feb 6, 2015

Davidhef88 said:
You can foil it and it will move along quicker but you may compromise your bark. My last 10 pounder took 25 hrs. I don't foil, we love the bark.

Thats some commitment right there. Yea I love the bark too so I wont be foilin and thankfully the IT is back to 171*. Real weird watchin the smoker temp rise and the IT drop haha. Smoker temp 237* now 8.5 hrs.

Thanks for the input. Im just gonna ride this one out, let it smoke and get yall pics when I look.

pcmyers23 · Feb 6, 2015

CulturedHick said:
Thin blue smoke, pork and a good cigar....A Great way to spend Friday evening!

Look good so far, what cigar did you choose?

Thanks Culturedhick, great name btw. Grabbed one from a random sampler pack I got awhile back that has been sittin in my humidor for a yr or so. Kinda dried out Im sure the humidor could use some maintenance. Brand called "Est 1844" Im not too picky with cigars.

culturedhick · Feb 6, 2015

pcmyers23 said:
CulturedHick said:

Thin blue smoke, pork and a good cigar....A Great way to spend Friday evening!

Look good so far, what cigar did you choose?

Click to expand...

Thanks Culturedhick, great name btw. Grabbed one from a random sampler pack I got awhile back that has been sittin in my humidor for a yr or so. Kinda dried out Im sure the humidor could use some maintenance. Brand called "Est 1844" Im not too picky with cigars.

I see you are from Texas, if you ever get out my way, Huntsville, let me know and we can share a cigar while putting something in the smoker.

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