Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. dave c

    Butt or Shoulder?

    At what temp was the pork shoulder when you took it out.?  What I have found throughout the years of cooking pork shoulders some take it out at 165-180, during that time frame portions of the shoulder will be dry and some not.  The internal fat has not had the time to break down in order to...
  2. dave c

    2nd pork shoulder attempt...overnighter!

    I had the same problem I was trying to take a photo to upload like a before and after and it would not let me do either.  I even chose the smaller of the three options for the photo.  Anyway after 20 minutes it was too late anyway.  The family was into it like a bunch of banchies.  They look...
  3. dave c

    2nd pork shoulder attempt...overnighter!

    I tried the towels and did not get that much different than without.  You'll be ok at 192,  any ware between 190-200 it will come out fine.  Waiting period I do only 1/2 hour with it wrapped in foil.  Comes out tender, moist and most of all good tasting. Dave
  4. dave c

    2nd pork shoulder attempt...overnighter!

    When ever I cook a Pork shoulder and remove the bone it normally takes 2-4 hours less according to the weight.  A 5-7 lb shoulder takes me about 7 hrs boneless at 225-230 degrees.  That same shoulder with the bone about 9-10 hrs. I have one in the smoker i put in last night at midnight with the...
  5. dave c

    New to the Forum

    I'm from Upstate New York around Binghamton NY, I utilize an MasterBuilt electric smoker for the past year.  I got tired of getting up in the middle of the night to make sure my temp did not fall below what I needed it to be.  I also have a Weber grill that I use at times to make a pork loin but...
  6. dave c

    Picnic Shoulder tomorrow - Any tips?

    I am actually doing a pork shoulder tonight.  I'll put it in at midnight and will not check it until 8 am at a temp of 220 in an electric smoker.  Its a 9lb shoulder and I normally do not utilize a dry rub.  I use 1 cup of olive oil, 1 Tbs of salt and pepper, 1 Tbs of Adobe, 5 spoons of olives...
Top Bottom
Back
Clicky