Our local grocer had pork shoulders for .88/pound and I couldn't resist. With my first shoulder on New Years, it took me almost three-quarters of a day to smoke so I thought this time I would plan accordingly, giving myself extra time with the cold and wind factors.
I started the 8.5 pound shoulder a little after 5 pm Saturday with the idea that the pork would be ready mid-to-late-morning Sunday as my little WSM would have to fight against the low temperatures and wind and adjusting for Daylight Savings. (I've been caught having to rush before due to the winter conditions.). I've found that I do need to refuel for long smokes in the cold in a 14.5 WSM so I tried to be more proactive in keeping my smoke temps up. When I would notice the temps on the smoker starting to drop (I used the WSM and a surface grill thermometer), I would start up a new batch of charcoal in my Weber chimney starter. Once those briquettes were going, I would add them into the smoker, creating minimal white smoke. I did this twice through the night and was able to hold a nice steady 225+.
The only problem was this shoulder didn't seem to stall or anything...by 5 am (clocks adjusted) the shoulder was at 202 IT and I was shooting for 205. I pulled it out there and wrapped it to let it rest while I tried to get some sleep. Before I wrapped it, I checked the bone and it pulled right out. Later in the morning, I pulled it and the wife made some pulled pork omelletes with cheese. That was a first for me and it was great! The rest is keeping warm in a crock pot (sorry if that is wrong, but I was expecting such an early finish) for Sunday dinner.
Sorry, only finished pic this time. I wasn't in a photo mood at 5 am the Sunday of Daylight Savings weekend. The shoulder pulled great, and the pickings I had while pulling were delicious. The family has been drooling about the smell and how they look...I think some have walked off with "samples".
I thought I had everything accounted for, but the little or no stall caught me off guard. Oh well, I can live with that. I'm hoping there will be some left for the snow Tuesday. Stay safe everyone!
I started the 8.5 pound shoulder a little after 5 pm Saturday with the idea that the pork would be ready mid-to-late-morning Sunday as my little WSM would have to fight against the low temperatures and wind and adjusting for Daylight Savings. (I've been caught having to rush before due to the winter conditions.). I've found that I do need to refuel for long smokes in the cold in a 14.5 WSM so I tried to be more proactive in keeping my smoke temps up. When I would notice the temps on the smoker starting to drop (I used the WSM and a surface grill thermometer), I would start up a new batch of charcoal in my Weber chimney starter. Once those briquettes were going, I would add them into the smoker, creating minimal white smoke. I did this twice through the night and was able to hold a nice steady 225+.
The only problem was this shoulder didn't seem to stall or anything...by 5 am (clocks adjusted) the shoulder was at 202 IT and I was shooting for 205. I pulled it out there and wrapped it to let it rest while I tried to get some sleep. Before I wrapped it, I checked the bone and it pulled right out. Later in the morning, I pulled it and the wife made some pulled pork omelletes with cheese. That was a first for me and it was great! The rest is keeping warm in a crock pot (sorry if that is wrong, but I was expecting such an early finish) for Sunday dinner.
Sorry, only finished pic this time. I wasn't in a photo mood at 5 am the Sunday of Daylight Savings weekend. The shoulder pulled great, and the pickings I had while pulling were delicious. The family has been drooling about the smell and how they look...I think some have walked off with "samples".
I thought I had everything accounted for, but the little or no stall caught me off guard. Oh well, I can live with that. I'm hoping there will be some left for the snow Tuesday. Stay safe everyone!
