Fairly new to smoking...

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kcgray74

Newbie
Original poster
Apr 30, 2021
6
4
6.5 lb. shoulder smoked indirect on my plain Jane 22 inch Weber Kettle...took around 10 hours as I experimented with no wrap to combat the dreaded stall...used pecan wood as my girlfriend prefers slightly sweeter/milder smoke...let rest for 1 hour wrapped in foil in a dry cooler...didn't quite reach my target temp(as it was getting late), but the built in thermometer still pulled right out...will conduct a controlled experiment with both wrapping in foil and butcher paper to power through the stall next time!
 

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Welcome. What temp did it hit. You usually want to shoot for 203-205. I usually always wrap for pulled pork. It just speeds it up through the stall like you said, and can give you some wiggle room to let it rest a little longer when it’s done. But it looks good though. Look up some of the finishing sauce recipes on here to put it over the top
 
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Welcome to SMF from Houston. I put a foil pan underneath to catch drippings. Put the butt in the pan and cover with foil at 165 and cook until 203-05. Wrap in foil and then wrap in towel. Put in cooler for 1 hour at least. Take the "Juice" in the pan, strain it, and put in fridge to cool the fat that separates. When solid, cut around and discard the fat. What is left is "The Juice". Reheat the leftover pork in a pan with "TJ" and enjoy. Good luck on your further voyages. 👍
 
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I personally prefer foil for pork and butcher paper for beef.
Agreed...my limited experience finds this method to be the best approach... training wheels here! Wrap in foil through the stall...will try this weekend. Thanks!
 
Welcome. What temp did it hit. You usually want to shoot for 203-205. I usually always wrap for pulled pork. It just speeds it up through the stall like you said, and can give you some wiggle room to let it rest a little longer when it’s done. But it looks good though. Look up some of the finishing sauce recipes on here to put it over the top
Thanks for the feedback...only managed to hit 195f (I knew I needed at least 5-8 degrees more, at a minimum, but time was not on my side)...only 3 degrees carryover (was hoping for 4 degrees in addition to the initial early temp , but the pork was still very tender after resting)...definitely will allot and plan for a potentially longer cook going forward...I plan on expanding my arsenal for smoking purposes in the future, but will continue to use my Weber while I learn...look forward to exchanging ideas with members on this site.
 
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