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Boneless shoulder HELP
Jimmy thanks so much! I normally pull at 190 to 195 but in this case I will go to 200 to be extra safe. Again thanks to all who helped! -
Boneless shoulder HELP
It definitely not rolled it is con fusing though it really looks like a typical shoulder that was trussed to retain shape after bone was removed. I could un truss it before foiling and look for any folds or rolls..... -
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Boneless shoulder HELP
Fantastic! This forum is a great resource and I would like to thank Piney for taking the time to help on a Sunday! Final question: foil or go for max bark? -
Boneless shoulder HELP
It is trussed into the same shape as a normal shoulder with fat cap on top etc it looks like a standard shoulder not a loin or anything like that. -
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Boneless shoulder HELP
Butt shoulder from high end butcher shop. Current temp from multiple angles 158 -
Boneless shoulder HELP
A little over 7 pounds. Probed twice from different angles once using ver y accurate instant read and then with my maverick. Both therms agreed on temp. I will go take another read with the instant. Both are calibrated as well. -
Boneless shoulder HELP
I did not puncture it but I thought boneless was considered non-intact from the get go. I await the judgement of the wise ones. No matter the call this forum rocks! -
Boneless shoulder HELP
I do appreciate the input and would love to hear from a safety expert as I am cooking for guests. -
Boneless shoulder HELP
Temp during entire cook has been between 220 and 245. -
Boneless shoulder HELP
All Berkshire shoulder boneless and trussed from butcher. Did not insert probe till this morning and it was at 150 after aboout 7 hours. Worried that I did not make 135 in 4 I did not think to treat this as non-intact muscle and check it at 4 hours. Should I throw it away? I am leaning... -
Pork Butt: I want chunks...
Old thread but I on smoke to 190 195 then rest in cooler for an hour and pull in chuncks vs shredded. Did this with a Berkshire and it was insanely good. -
Water pan and shoulder is it needed
Doing a late night smoke this weekend and I can maintain the temp on my brinkman very well. The only thing I have to get up for is refill the water pan. I have heard of people filling them with sand....do I need the water pan? For the record I have done good shoulders with the water pan. -
Pork Butt: I want chunks...
I went to 205 last time I am going to try 190 to 195 this time.... -
Pork Butt: I want chunks...
For competition pork butt what temp are the pulling them at? I want to try chunks this time and not completely pulled like I did last time..... Thanks in advance! -
My shot at redemption: pork shoulder take II
180 and starting 16th hour.....Ahhhh....need to pull it in 2 to 2.5 hours to feed guests. -
My shot at redemption: pork shoulder take II
So I assume the bark pulling away (cracking) is due to weight loss from the shoulder and is proof positive good things are happening? What is bear view? Let me know and I will post it. -
My shot at redemption: pork shoulder take II
I put the probe in this morning internal temp was 159 I did not swab the probe with alcohol but the probe was clean. I am currently in the plateau in the low 160's but everything looks great. Another lesson learned after you are done with the smoking period close the chimney somewhat to... -
Quick clarification
When I inserted meat internal was 159 did not clean probe with alcohol (saw this too late) but probe was clean.
