Boneless shoulder HELP

[pineywoods]

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?

Thanks but that's what we are here for I'm just glad we have some experts around here that know a whole lot more than I do and are willing to help.

As for foil or not that depends on fat content of the meat and how much bark you like. Many people like maximum bark but my family doesn't so I foil.

 

[sdlocal]

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.....

 

[pineywoods]

If it was rolled or folded I think you could see that so I would just carry on. Personally I would suspect that you hit a plateau/stall in the upper 140's or lower 150's if your smoking temps were in the 225 range the whole smoke.

 

[pops6927]

No, that is fine, wait until after and have a ball pulling it!

 

[chef jimmyj]

Hello all, I read all the info. While the 40-140* is a good rule for ground meat there is a bit of wiggle room with large hunks of meat. For instance 2 hours at 125-130*F is an effective bacteria killer as well. So since it got over 150*F in 7 hours it is reasonable that the meat was over 125* for three or more hours....You should be fine especially if you plan to pull it. At 200*+ any Botulinum Toxin that may be there, Very Rare, will be rendered safe...Enjoy your Pork...JJ

 

[sdlocal]

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!

 

[chef jimmyj]

No Problem SD. Give it a rest and Pull it. It's gonna be great so take some Pics...JJ