Hey everyone. Been doing some reading on the forums, and lots of Youtube videos, and thought it was time to post on here and ask some questions.
The other day I started a 5.22lb pork shoulder on my Weber Kettle. Using charcoal briquettes with the Snake Method (this is by far my favorite method yet). After about 41/2 hours on, it hit a stall at 154. At that point I put it in an aluminum drip pan and covered it with foil. My temps stayed at a steady 230-250 through out the whole cook. Ive seen people adjusting their smokers to 260-300 so i didnt think the 20degree fluctuation was much of a big deal. Anyways, once it was panned and foiled, it went for about another hour or so until it hit 199. Once i took it off the Weber I opened it and emptied out all the juice which just about filled up a whole cereal bowl. I loosely wrapped the shoulder in foil and some towels to rest for an hour. As I started pulling it I noticed that about half if it was pretty tough and not nearly as moist as other parts of the shoulder. There was definitely some resistance when trying to pull the meat apart. After I was finished I poured a little bit of the hot juice into the try and tossed it together with the pork. Nonetheless it was very tasty and had great flavor. Im just curious as to what went wrong in the cook?
A few details: When I panned the shoulder and covered it the temps rose to 300 at one point and I had to adjust the temps. I believe the entire cook time from start to end of the resting period was about 61/2 hours. I didnt expect it to reach 199-200 that fast. I brined the shoulder for about 5 hours, removed the fat cap, smoked it with the fatside up, and I covered the entire shoulder with Meat Church's Honey Hog Hot.
I went to the store and grabbed a 7.22lb shoulder tonight and im going to throw it on the Weber tomorrow morning.Any advise before the cook? Should I brine it? I feel like anytime I wrap beef or pork in foil it just boils in its own juices and ruin any sort of bark that formed. Should I try it without foil and just be patient through the stall?
Appreciate any help, as im completely new at this and only have about 10 cooks under my belt and half of them we successful.
Cheers! -Jeremy
The other day I started a 5.22lb pork shoulder on my Weber Kettle. Using charcoal briquettes with the Snake Method (this is by far my favorite method yet). After about 41/2 hours on, it hit a stall at 154. At that point I put it in an aluminum drip pan and covered it with foil. My temps stayed at a steady 230-250 through out the whole cook. Ive seen people adjusting their smokers to 260-300 so i didnt think the 20degree fluctuation was much of a big deal. Anyways, once it was panned and foiled, it went for about another hour or so until it hit 199. Once i took it off the Weber I opened it and emptied out all the juice which just about filled up a whole cereal bowl. I loosely wrapped the shoulder in foil and some towels to rest for an hour. As I started pulling it I noticed that about half if it was pretty tough and not nearly as moist as other parts of the shoulder. There was definitely some resistance when trying to pull the meat apart. After I was finished I poured a little bit of the hot juice into the try and tossed it together with the pork. Nonetheless it was very tasty and had great flavor. Im just curious as to what went wrong in the cook?
A few details: When I panned the shoulder and covered it the temps rose to 300 at one point and I had to adjust the temps. I believe the entire cook time from start to end of the resting period was about 61/2 hours. I didnt expect it to reach 199-200 that fast. I brined the shoulder for about 5 hours, removed the fat cap, smoked it with the fatside up, and I covered the entire shoulder with Meat Church's Honey Hog Hot.
I went to the store and grabbed a 7.22lb shoulder tonight and im going to throw it on the Weber tomorrow morning.Any advise before the cook? Should I brine it? I feel like anytime I wrap beef or pork in foil it just boils in its own juices and ruin any sort of bark that formed. Should I try it without foil and just be patient through the stall?
Appreciate any help, as im completely new at this and only have about 10 cooks under my belt and half of them we successful.
Cheers! -Jeremy