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Help with my shoulder??

post #1 of 5
Thread Starter 
Put on 2, 7lb butts at 10:30pm last night. It smoked for about 3-4 hrs. I checked the internal temp at 4: 30 am. It was 140. just checked it at 8:30 it was 150. It did not get that cold last night, about 50 w/ little wind. What is the internal temp I'm looking to get? and how long do you think it will take to get there? I have a brinkman gormet electric. Thanks SCn8ivnCT.
I put on 2, 7lb butts on last night at 10:30 pm.It smoked for several hours. (In the past I have over smoked some meat and don't want to do that again.) Checked the internal temp at 4:30 am, was 140, checked at 8:30 it was 150. just checked at 9:30 it was 160. What internal temp am I shooting for? How long do I rest the meat after I reach the internal temp? What are some good tips on pulling pork? icon_surprised.gif Thanks.
post #2 of 5
190+ to pull. I'd recommend when ya hit 180-ish...foil it. Check temps every half hour then. When she hits 190+, wrap in a towel and toss in a cooler for an hour or so. CAREFUL opening the foil..it'll be full of liquid gold! Collect the juice and de-fat. Make some finishing sauce with some of it, and reserve a bit for re-heating/freezing left-overs.
post #3 of 5
i wrap it at 160 then let it go up to 190 to 200 wrap it up in towles and put in a cooler for a hour or two.i did two sholders sat and they turned out great doing it like this.but no qview camera broke.
post #4 of 5
I'm sure there are others here with more experience that could give a better answer, but I followed the basics here:


I went 8 hours, and went into foil, and worked towards 200. In the end I chose to pull it at 190. You should expect 1.5 hours per pound, but ultimately its about temp. It took me closer to 20 hours to get my 8.5# picnic done, but I had some issues holding the temp.
post #5 of 5
i did a butt last week and took it to 190 or so, wrapped in foil and towels, let rest for hour and a half or so then pulled apart and used LaFlaQueres finishing sauce. u are in for a treat!!!
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