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Pork shoulder Gmg pellet smoker

post #1 of 7
Thread Starter 
Hoping for some opinions here. I've been smoking for a few years now on my Daniel Boone and love it. I have not however made a pork shoulder on it that has turned out as well as on my Mes. My Mes has died, may she rip. So my main question is, when smoking a butt, do you all run your pellet smokers on "smoke" for a while when you start? I'm thinking in the range of 160 degrees to really get a smoke ring for 3-4 hours. Then crank it to 225. If I run 225 the whole time it doesn't get enough smoke. I tried this last week on a brisket using the gmg recipe in the book and it was the best I've ever made. Gonna try it tonight, just wondering how you all do it on your pellet grills.
post #2 of 7
I cook mine on a low temp for around three hours, and then crank up the heat to finish.
post #3 of 7

Just be wary of the 40-140-4 rule if you're going to smoke lower than 225deg for several hours.  Might want to add some supplemental smoke if that's what you desire.  Personally, I think that the amount of smoke that my shoulders get at 225deg is just the right amount as I felt sometimes that the smoke can over power the flavor of the meat.  I prefer simple flavors though and hints versus flavors that smack you across the face.  Just me though.

post #4 of 7
Thread Starter 
I agree I don't like overpowering smoke either, maybe my grill is defective bc it doesn't even leave a noticeable ring at all if I smoke at 225 the whole time. This time I did 165 for 6 hours, 185 for 4, then finished at 225 in my oven bc I wrapped it. Save the pellets! Turned out swell. Thx for the responses.
post #5 of 7
Quote:
Originally Posted by masonbone View Post

I agree I don't like overpowering smoke either, maybe my grill is defective bc it doesn't even leave a noticeable ring at all if I smoke at 225 the whole time. This time I did 165 for 6 hours, 185 for 4, then finished at 225 in my oven bc I wrapped it. Save the pellets! Turned out swell. Thx for the responses.

Again, with pork, you want to be VERY careful about not allowing it to be between 40 degrees and 140 degrees for 4 hours or more.  This is a zone in which dangerous bacteria can grow and allowing it to sit in this zone for prolonged periods could be putting anyone who eats it at risk of getting sick.  Allowing it to smoke at 165deg for 6 hours and then 185 for the next 4 is asking for trouble.  I would highly suggest you do more reading on the 40-140-4 rule before you proceed with anything else.

post #6 of 7
Thread Starter 

will do, thanks for the info

post #7 of 7

You can always supplement the smoke with an amazen tube pellet smoker.  I use it when smoking bacon and making butts / brisket / ribs.

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