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

smokey bob

Newbie

Original poster

Aug 12, 2014

20

11

• Apr 3, 2015

• #1

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

image.jpg

• smokey bob
• Apr 3, 2015

image.jpg

• smokey bob
• Apr 3, 2015

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.

image.jpg

• smokey bob
• Apr 3, 2015

Cherry and a little pecan for my smoke

image.jpg

• smokey bob
• Apr 3, 2015

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

image.jpg

• smokey bob
• Apr 3, 2015

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

image.jpg

• smokey bob
• Apr 3, 2015

5 hours in.....added the meat thermometer to it. At 169 IT

 

Last edited: Apr 3, 2015

smokey bob

Newbie

Original poster

Thread starter

Aug 12, 2014

20

11

• Apr 3, 2015

• #2

Almost at the 9 hour mark. Smoker temp is fluctuating between 225 and 235 and IT is 185

image.jpg

• smokey bob
• Apr 3, 2015

 

b-one

Legendary Pitmaster

OTBS Member

Aug 31, 2014

8,954

1,562

Michigan

• Apr 3, 2015

• #3

Seems to be cooking fast and looking tasty!Thumbs Up

 

smokey bob

Newbie

Original poster

Thread starter

Aug 12, 2014

20

11

• Apr 3, 2015

• #4

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. 

 

b-one

Legendary Pitmaster

OTBS Member

Aug 31, 2014

8,954

1,562

Michigan

• Apr 3, 2015

• #5

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:

 

timberjet

Master of the Pit

Jan 29, 2010

3,549

165

Waitsburg Washington

• Apr 3, 2015

• #6

Smokey Bob said:

 
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. 

Click to expand...

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?

 

Last edited: Apr 3, 2015

timberjet

Master of the Pit

Jan 29, 2010

3,549

165

Waitsburg Washington

• Apr 3, 2015

• #7

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.

 

smokey bob

Newbie

Original poster

Thread starter

Aug 12, 2014

20

11

• Apr 3, 2015

• #8

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

 

smokey bob

Newbie

Original poster

Thread starter

Aug 12, 2014

20

11

• Apr 3, 2015

• #9

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

 

timberjet

Master of the Pit

Jan 29, 2010

3,549

165

Waitsburg Washington

• Apr 3, 2015

• #10

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!

 

smokey bob

Newbie

Original poster

Thread starter

Aug 12, 2014

20

11

• Apr 3, 2015

• #11

FIngers crossed!

 

smokey bob

Newbie

Original poster

Thread starter

Aug 12, 2014

20

11

• Apr 3, 2015

• #12

just hit 14 hours

image.jpg

• smokey bob
• Apr 3, 2015

 

rmmurray

Master of the Pit

Mar 21, 2015

1,060

123

Rock Hill, SC

• Apr 3, 2015

• #13

Hang in there smokey bob! Sorry I've missed the fun today. Work was busy, but I'm here now. Can't wait!
:popcorn
- Ryan

 

smokey bob

Newbie

Original poster

Thread starter

Aug 12, 2014

20

11

• Apr 3, 2015

• #14

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!

image.jpg

• smokey bob
• Apr 3, 2015

 

rmmurray

Master of the Pit

Mar 21, 2015

1,060

123

Rock Hill, SC

• Apr 3, 2015

• #15

That's going to be mighty tasty'

 

smokey bob

Newbie

Original poster

Thread starter

Aug 12, 2014

20

11

• Apr 4, 2015

• #16

I pulled it apart at 130 am. Still warm in the cooler. It just melted....tastes great! Thanks for the advice!

image.jpg

• smokey bob
• Apr 4, 2015

image.jpg

• smokey bob
• Apr 4, 2015

Now I need to do the finishing Sauce and hear it up for dinner tonight!

 

• 

Reactions: rmmurray

rmmurray

Master of the Pit

Mar 21, 2015

1,060

123

Rock Hill, SC

• Apr 4, 2015

• #17

Awesome Job Smokey Bob!

 

mromj

Newbie

Jan 25, 2015

26

11

Maryland - Suburbs of Washington Metropolitan Area

• Apr 4, 2015

• #18

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