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First picnic ever, first smoke of the year! QView!

post #1 of 18
Thread Starter 
After posting a couple days ago, I decided I should do my first pork shoulder today for tomorrow's get together. I put together a rub and let it sit in the fridge for about 24hr



Then I woke up at 5am. Well the alarm went off at 5 but didn't get up till about 530. Tossed and turned all night thinking about this.


Cherry and a little pecan for my smoke


Calling for a little rain so it's under the car port.



90 min in.....gave a little spray with apple vinegar and apple juice. Temp is about 250 and keeps wanting to climb.

5 hours in.....added the meat thermometer to it. At 169 IT
Edited by Smokey Bob - 4/3/15 at 8:44am
post #2 of 18
Thread Starter 
Almost at the 9 hour mark. Smoker temp is fluctuating between 225 and 235 and IT is 185
post #3 of 18
Seems to be cooking fast and looking tasty!icon14.gif
post #4 of 18
Thread Starter 

I think I got the temp under control......got up to 180 and them I was able to bring it done.  Hovering at 230 now.  Faster than I expected but everything I read on here says.....nothing is normal when cooking these.  Im a bit nervous. 

post #5 of 18
I'm sure you will be fine,have you checked to make sure your therm is calibrated properly?
Maybe your just lucky and its a miracle hunk of meat with secret cooking powers!biggrin.gif
post #6 of 18
Quote:
Originally Posted by Smokey Bob View Post
 

I think I got the temp under control......got up to 180 and them I was able to bring it done.  Hovering at 230 now.  Faster than I expected but everything I read on here says.....nothing is normal when cooking these.  Im a bit nervous. 

How many pounds? Have you checked your therms for accuracy? If you are relying on the MB ones you might be quite a way off from what you think you are. Just some things to think about. Don't be nervous be prepared. Ok I looked closer at your pictures and I think I see a Maverick there. Ok that's all good. I am a bit confused on your temps. What's going on now?

post #7 of 18

Ok looking at yesterday's post now I remember 8 pound shoulder. Maverick therms. gotcha.... How's it going? I am gonna bet you will be in that high stall for a long time. You might try probing in a different spot just in case you might be touching bone or something. You have a ways to go but that baby seems to be ahead of schedule.

post #8 of 18
Thread Starter 

I am 11:14 and the smoker is at 226 with an IT of 194.  It's 8lbs

post #9 of 18
Thread Starter 

Timber- Moved the thermometer and it is now showing 187 IT

post #10 of 18

That is a high stall. Them pork legs just keep ya guessing. Hahahaha..... I wouldn't take that baby out until at least 205, at least that is what my gut feeling says right now. It sure looks good. Can't wait to see the final product. Great job Bob!

post #11 of 18
Thread Starter 

FIngers crossed!

post #12 of 18
Thread Starter 
just hit 14 hours
post #13 of 18
Hang in there smokey bob! Sorry I've missed the fun today. Work was busy, but I'm here now. Can't wait!
popcorn.gif
- Ryan
post #14 of 18
Thread Starter 
Well guys. I pulled it, wrapped it and put it in the cooler. The maverick said 201 and the cheap kitchen one said 198. I had to be somewhere so I had to pull it. Looks juicy!
post #15 of 18
That's going to be mighty tasty'
post #16 of 18
Thread Starter 
I pulled it apart at 130 am. Still warm in the cooler. It just melted....tastes great! Thanks for the advice!




Now I need to do the finishing Sauce and hear it up for dinner tonight!
post #17 of 18
Awesome Job Smokey Bob!
post #18 of 18

Looks real nice!  Got me in the mood to do one...maybe next week... 

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