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Pork shoulder smoke any help appreciated

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bhonestbbq

bhonestbbq

Newbie
Original poster
May 29, 2017
7
10
Indianapolis, Indiana USA
I am currently in middle of smoke on a masterbuilt gas smoker. I am doing pork shoulder. I did a pretty poor pregame because i had little time for the prep. I rest the meat ablut 8lbs bone in. It got store bought mephis pit rub. I smothered it in karo syrup because i dont do well with mustard. It hurts the gut. I am smoking with oak. Any ideas on if i should waste heat spritsing or let her smoke. At about 220 or atleast thats what i am trying to manage. And for pulled pork should what is final temp i should pull it off at? Any help much appreciated in advance.
20170529_115256.jpg

20170529_115256.jpg

 
No need to spritz. It will be done at about 200-205.

Insert a toothpick or probe in it in several places when it gets around 200.

If it goes in with little to no resistance then it's done.

You can also check the bone, it should wiggle right out clean.

Al
 
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If you are having trouble getting through the stall. Turn the temp up to 275 to finish. 225 will take awhile. Not a problem if you have the time.


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Like Al said, no need to spritz. As far as temp goes, anywhere between 225-275 is just fine. The only thing you really have to do is wait for it to be done. Kick back with the beverage of your choice and let the meat do it's thing. Start probing around 200-205 as directed by Mr. Al. I typically wrap mine about halfway thru and I'll take it a little hotter (210ish) but as long as you can easily pull the bone out clean, it's done. Do post some pics....

Lance
 
I have a shoulder in now and have been reading that shoulders should come out at 190. I always shot for 200. Should shoulders come out before butts?
 
jra173 said:
I have a shoulder in now and have been reading that shoulders should come out at 190. I always shot for 200. Should shoulders come out before butts?
Click to expand...

No! 205 is a good number to shoot at whether it's a butt, whole shoulder, picnic, boneless etc. it's all from the same part of the pig.
 
LanceP said:
No! 205 is a good number to shoot at whether it's a butt, whole shoulder, picnic, boneless etc. it's all from the same part of the pig.
Click to expand...

Should have gone with my gut. In stead, I met in the middle and pulled it out at 195. I basted this time and it was sorta stuck to the grate, that's never happened. Bark seemed good, squirted it with the vinegar based BBQ marinade, covered with foil and letting it rest now. My concern is that it seems dry.
 
Lol....that is the hardest part, the wait! 205 is the temp you need for pulled pork. It was a bit dry cause the connective tissue/fat had not completely broken down.
 
jra173 said:
Should have gone with my gut. In stead, I met in the middle and pulled it out at 195. I basted this time and it was sorta stuck to the grate, that's never happened. Bark seemed good, squirted it with the vinegar based BBQ marinade, covered with foil and letting it rest now. My concern is that it seems dry.
Click to expand...

It is counterintuitive, but dry pork butt/shoulder is undercooked. I take "enhanced" pork butts to 201-203F IT. Non brined to 203-205, sometimes a little higher.
 
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Okay so pork butts go 205+ and if i brine 203-205? Also any ideas on good measurement for brining. I cant ever remember is it 1TBS of kosher salt to 2cups water or less? Thankx for any good ideas. I usually brine cornish game hens for rotisserie but they fit in gallon size ziplock with some rosemary thyme and minced garlic
 
The hardest part to me on a butt is not the stall.. It's that final few degrees to get to the optimal temp.. I go for 203, that seems to be the magic number for me..
 
IMG_20170710_165147192.jpg

IMG_20170710_165147192.jpg

IMG_20170710_165911649.jpg

IMG_20170710_165911649.jpg

I don't brine my pork butts. I inject only. It's hard to find them in my area not already with solution. I go for It of 205 to 210 max. I just did two on Sunday at 210 because I didn't have time to pull them that night. They pulled just fine at 36 °. Did a couple of extra degrees to help with cold pulling. Anything over 210 starts drying out the mest
 
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