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- Users: CharcoalJoe
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When to bring into oven for finisher? Picnic Shouder
At what temp does one bring inside to finish in an oven. Is there any pros / cons to doing so vs leaving outside to continue cook. I'm in middle of my first Picnic Shoulder on Weber kettle. Currently About 11 hours in - and I hit a snag when Kingsford fuel ran out. My transition to new...- CharcoalJoe
- Thread
- Replies: 9
- Forum: Pork
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Checklist for first Pulled Pork
I've got my first run planning for. Meat : I've got a 9 pound Picnic shoulder ( I need to cut the skin off but leave some fat from what I gather ) Time : 12-14ish hour slow and low cook Final done temp : 205 degrees? Smoker - Weber Kettle with snake method setup with water ( already tested...- CharcoalJoe
- Thread
- Replies: 33
- Forum: Pork
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What's acceptable temp range for Smoking Ribs / Pork SHoulder / etc
I used 321 to smoke with an MB130b using Amazing smoke tray with pellets. Was pretty disappointed in the taste of the meat. Had a nice tenderness, but no smoke taste even watching smoke throughout the first 3 hours of the cook. I observed the temp was going from 215 to 250 on the electric...- CharcoalJoe
- Thread
- Replies: 17
- Forum: Pork
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