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Newb doing first pork shoulder.
would have liked too. but, I was a little late & the family/friends where hungry and didnt see the point it letting it sit there for more then 1/2 hour. -
Newb doing first pork shoulder.
Yep. from Around 170* to 190* took about 4.5/5 hours. not sure if that really qualifies as a stall, but i thought since it too 5 hours to get to 170* it seemed like a little lull in the cooking. it was nice and juicy and tender. the bone pulled out clean.. -
Newb doing first pork shoulder.
- bobomatic
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Newb doing first pork shoulder.
OK, first shoulder All done! i gotta say it was pretty dang good, sauce & no-sauce. i did think it was a Little mushy, (just a smedge) but everyone else thought it was best. i pulled it a 200* never foiled & let it rest for 30min. took around 10.5 hrs for two 4lb er's at 230/235*. i got nervous... -
Newb doing first pork shoulder.
10 hours in & we're @ 197°. 4/5° more... got people waiting..... -
Newb doing first pork shoulder.
the butts have been in since 8:30am @ 130* and the IT is 152*. is that fast (3hours) for 4lb's? and what IT temp should i pull it at to let it rest in cooler if i want a 205 temp? Edit: almost two hours later IT temp at 167* that seems right to me. -
Newb doing first pork shoulder.
Gonna start the smoker about 8am should give me an extra hour or two, just in case. I have the MES 30 & have to open the door to add chips. This will be my longest smoke yet, how much should I add? Filling the tray half full on a 3 hour smoke leaves me with black chips no ash. I'm thinking less... -
Newb doing first pork shoulder.
thanks disco. after i took the pork out of the bag, it looks like i got a full shoulder (the butt and the picnic) thats what i came up with after a google search. so i cut them into two pieces. they look to be about 4lbs each so that should help with the cooking time & gonna go with no foil... -
Newb doing first pork shoulder.
getting ready to try for some PP. i got an 8lb shoulder I'm gonna rub and let sit in the fridge for 10/12 hours and try and have finished for dinner on Thursday around 6pm. its Wednesday 1:15pm now. if i throw it in at 8am Thursday do ya think it would be ready by then? i understand there's... -
smoker8.jpg
- bobomatic
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- Album: A little backyard innovation to hold my Mavrick.
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smoker7.jpg
- bobomatic
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- Album: A little backyard innovation to hold my Mavrick.
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A little backyard innovation to hold my Mavrick.
- bobomatic
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smoker3.jpg
- bobomatic
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- Album: A little backyard innovation to hold my Mavrick.
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smoker2.jpg
- bobomatic
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- Album: A little backyard innovation to hold my Mavrick.
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smoker1.jpg
- bobomatic
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- Album: A little backyard innovation to hold my Mavrick.
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A little backyard innovation to hold my Mavrick.
Bracket to hold my ET-73 off the grill. Mounted it using the screw for the handle and used the vise and a claw hammer to get the twist, then put the rattle can to it. Pulled the bracket off the side to keep a little more heat from getting to the metal. It was straight up & got a little warm but...- bobomatic
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- Forum: Meat Thermometers
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Hey All..
Bob here from Bullhead city AZ. First I'd like to say thanks to all the guys & girls on here! I've been reading all lot of helpful info on here the last couple weeks.. just Got my first smoker a analog MES. I'm pretty good on the grill and always wanted to try smoking after a co worker smoked...
