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Pork Shoulder

post #1 of 9
Thread Starter 

Been on since 9am.  Heat is fairly steady.  That is surprising considering how windy it is here.

 

I'm just a few miles from the golf tourney in Sheboygan. 

 

We're at 165 degrees.  I've had it rubbed since Friday night.  I am not foiling until 210 then putting it in the cooler for a few hours.

 

I'm not spraying or mopping this time either.  I wanted to try one "less fancy" this time.

 

I would spray if it was looking dry but seems moist as ever.

 

IMAGE_099.jpg

post #2 of 9

Looking forward to seeing your results - looking good so far

post #3 of 9
Thread Starter 
Quote:
Originally Posted by Scarbelly View Post

Looking forward to seeing your results - looking good so far


I have been TERRIBLE at posting the finished product Qview.  Normally there are hungry guest here waiting with plates in hand.  Tonight is more low key so I'll be able to get some shots pre and post pull.

 

I am getting more drunk with the lack of "work" that I am normally doing.  With no foiling at 165 or spraying every hour I find myself looking for reasons to peek.  lol. 

 

I just wanted to get a baseline for how a "normal" pork shoulder would taste.  When I got into this hobby a few months ago, I jumped right in with all the wonderful things your guys and gals have figured out over the years.  This time I wanted to go old school.  Rub and smoke.  I even thought the cooler was to over the top but it just works so well I have to do it now.

post #4 of 9

Looking good so far.  I'm doing something similar today except I am spritzing.  I've always foiled the dozen or so that I've done so far and wanted to see how good the bark will be without foiling until 200* when I pull it.  I think the cooler time will allow for the harder bark (from not foiling) to soften just a little.  We shall see.  lol

 

Have you hit any stalls?  Mine (7 lbs) stalled at 162* for an hour and half and now I'm patiently waiting for it to bounce off 167* that its been at for an hour. lol

 

Happy smokin' and looking forward to your finish Qview.  

post #5 of 9
Thread Starter 


 

Quote:
Originally Posted by DeanNC View Post

Looking good so far.  I'm doing something similar today except I am spritzing.  I've always foiled the dozen or so that I've done so far and wanted to see how good the bark will be without foiling until 200* when I pull it.  I think the cooler time will allow for the harder bark (from not foiling) to soften just a little.  We shall see.  lol

 

Have you hit any stalls?  Mine (7 lbs) stalled at 162* for an hour and half and now I'm patiently waiting for it to bounce off 167* that its been at for an hour. lol

 

Happy smokin' and looking forward to your finish Qview.  


No stalls today.  I bought a two pack from Sams.  I'd guess this one is about 7 pounds.  Every time I peek this thing looks juicy as all get up.

 

I have high hopes for this one...

post #6 of 9
Thread Starter 

195 stall?  Weird but I'm going with it.

 

IMAGE_101.jpg

post #7 of 9
Thread Starter 

Best BBQ I've ever had!

 

IMAGE_102.jpg

post #8 of 9

Glad it all turned out!  Had similar results today too.  If I can stay awake I'll post.  lol  Mine turned into a 13 1/2 hour marathon!  

post #9 of 9

nice...what rub? good crust? crust is my next goal...i got my ribs where i like them...

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