First time smoking a pork shoulder
- Thread starter ckelly02
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
themule69
Epic Pitmaster
Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions
Post it and you will probably get 10 replies with 11 different answers. That is
because their are so many different ways to make great Q...
Happy smoken.
David
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions
Post it and you will probably get 10 replies with 11 different answers. That is
because their are so many different ways to make great Q...
Happy smoken.
David
falconblack1
Fire Starter
rmmurray
Master of the Pit
timberjet
Master of the Pit
Welcome to the site from just a little bit south of you. If you have any questions fire away. Someone will be along to help shortly. You guys getting the wind like I am here in south east wa. today?
Last edited:
Timberjet, Yeah it's pretty windy here today. good thing I've got a covered porch that is sheltering me from the wind.
Just hit the stall at about 160deg. Is it best to wait it out or wrap? Time isn't really an issue. Just curious what preferences people have?
timberjet
Master of the Pit
That is totally up to you Butt, pun intended. That chunk of hog leg looks pretty darn dense to me. I have had a 4 pounder take 16 hours before without foiling. If you have the time and like the bark just ride it out. I pretty much foil all the time now days with the occasional planned naked butt that takes 20 plus hours to cook. It's all about if you want to get some sleep or not. Foiling will shave a couple hours off and you will end up with a little mushier bark but that is how I like mine most of the time. I do change it up now and then just for kicks. The general rule is 2 hours per pound with a 2 hour rest but Butts can't tell time so you just never know weather it will take 8 hours or 16. I personally don't ever rush it because I think the stall is where the magic happens and all the collagen breaks down into pure moisture and flavor. Can't wait to see how it progresses. I would recommend if you are using the factory thermometers in your unit you test them for accuracy. I am just guessing you have an electric smoker?
Last edited:
timberjet
Master of the Pit
Still stalled at 169. Trying to wait it out. What temp would you say it would be safe to pull and then wrap for an hour?
timberjet
Master of the Pit
anytime. now if you want. I foil at 165 usually. Oh now wait. No you are no where close to being done. Don't even think it will be good to eat until after 200 degrees. I like 205 but you could foil it now and it will get though the stall in a lot less time. double wrap it in heavy duty foil with a little apple juice or beer. Stick the probe right through the foil and take it to the oven for a 250 degree finish. It still might take several more hours though.
Last edited:
timberjet
Master of the Pit
Wow I really called it huh? anytime I see a stalky super dense football of a Butt now I think of that 17 hour four pounder that kicked my butt.
timberjet
Master of the Pit
In the future you might think about plan b everytime you do a butt. That's what the other racks are for. Hahaha..... I always have some abt's or sausages or something in there too just in case. You will make the pizza guy happy anyway.Yep lol. Looks like I'm getting takeout for now and having one delicious midnight snack
Yeah that's true. Thought about throwing some chicken legs on that were in the freezer but forgot to take them out.
Ok here's the finished product after 13 hours of smoking and 2 hours rest. Fall apart tender and so delicious!!
U
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Spammer PMs, Anybody Else?
- Started by chilerelleno
- Replies: 63
- Blowing Smoke Around the Smoker.
-
Questions for RecTeq owners
- Started by schlotz
- Replies: 57
- Blowing Smoke Around the Smoker.
-
Lost my dad yesterday
- Started by normanaj
- Replies: 35
- Blowing Smoke Around the Smoker.
-
On the Edge of Trying Sausage Making
- Started by BrianGSDTexoma
- Replies: 31
- Sausage
