9 LB PORK SHOULDER PICNIC

[mikensuenfl1]

O.K.,folks.. will be putting on my 18 wsm later today a pork shoulder..Plan to inject and rub.Start cook around 7;00 pm.hope to have pictures tomorrow.. .might foil at 165-170.. Plan to take off at 190-195.Then let rest.. Any pointers are of course welcome..

 

[davidhef88]

For pulled pork I usually take mine to 200*-205*. Some won't pull at 190*. When you can pull the bone out clean its good to go.

 

[mikensuenfl1]

David, yes I agree. Do you take off at 190-195 foil and put in cooler to finish .Or just let it go to 200 -205 on cooker.Do foil at all???

 

[dirtsailor2003]

I take mine to 200-205 then take off the smoker. I then foil and let rest for 45min- 1 hour. Then I pull it and if I'm using a finishing sauce I put it on.

 

[davidhef88]

I take mine to 200-205 then take off the smoker. I then foil and let rest for 45min- 1 hour. Then I pull it and if I'm using a finishing sauce I put it on.

Same thing I do.

 

[pc farmer]

If you can do it, dont foil.   Makes great bark.

 

[mikensuenfl1]

We are 1 hour in .. grate temp at 261. bottom vents closed to 25%..

 

[pc farmer]

   I will be watching for pics...

 

[mikensuenfl1]

Last update of the night..10:30 pm  probe meat temp at 135.  grate at 252..maverick will monitor during night...

 

[mikensuenfl1]

Good morning,It is 9:00 am. Meat on pit.  Internal temp at 185,pit at 235.Added addtl coals earlier this morning.. Maverick doing a good job keeping tabs..on temps..Plan to take off at 195-200 or when I think it is done.. Pictures will follow..

 

[mdboatbum]

Won't be long now!

 

[mikensuenfl1]

Trying  to post pics..Links giving me a hard time today. will try again later. Shoulder came out real good. taken of at internal temp 195.. however it is just a little dryTastes very good,should be just fine in sammies later today..

 

[mikensuenfl1]

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[disco]

Looks terrific. I could use some of that!

Disco

 

[mikensuenfl1]

Thanks Disco,having fun with my wsm.

 

[jon s]

Im going to try a small butt roast tomorrow (my first) is there any thing you would change. Foil maybe or resting time

 

[mikensuenfl1]

JON, I MIGHT NOT FOIL AND PUT IN COOLER. I THINK JUST A LOOSE FOIL AND A REST MIGHT BE FINE. ALSO, DONT THINK I WILL SMOKE ANOTHER SHOULDER PICNIC. A LOT OF WASTE.LARGE BONE.. BEING THAT IT IS ONLY THE TWO OF US ,I THINK A BUTT WILL BE FINE. PLUS A LOT LESS COOK TIME. THIS SHOULDER WAS ALMOST 91/2 POUNDS. 16 HOURS ON THE COOKER.ALSO WILL CUT BACK ON THE LIGHTED COALS AT THE BEGINNING. PIT RAN HOTTER THAN I WOULD HAVE LIKED. OTHERWISE VERY HAPPY WITH RESULTS.. GOOD LUCK WITH YOUR COOK..

 

[so ms smoker]

  Don't forget that pulled pork freezes and reheats well!   Divide what you have into smaller portions for later use. When you start getting low, look for butts/shoulders on sale and stock up again!

  Yours looks great.

  Mike

 

[jon s]

well thanks for the input, im in process of getin the smoker fired up. hopefully be fat and happy in the near future