First attempt at pulled pork

[lc61ff]

Hey all, This is my first time ever cooking in my new smoker. I went and bought myself a nice 6 lbs boneless pork shoulder last night and rubbed it down with some rub I made and let it sit in the fridge. This afternoon I prepared my smoker and filled the pan with some apple chips and three apple chunks. Once the temp was up to about 220ish i threw the pork into the smoker and every hr or so I have been spraying it with some apple juice. It is currently about 5 hours in and its stalled at 151. Once my phone stops acting up ill get some pictures up!!!

 

[kathrynn]

Cant wait to see!  Know it will be perfect!

 

[lc61ff]

Cant wait to see!  Know it will be perfect!

Thanks!!! I really hope it will turn our delicious haha

 

[lc61ff]

Here are the two pieces rubbed and ready to marinate in the fridge.

2013-02-19_20-38-59_816.jpg

• lc61ff
• Feb 20, 2013

And this afternoon at 1200 I threw them into the smoker

2013-02-20_11-27-17_379.jpg

• lc61ff
• Feb 20, 2013

 

[pgsmoker64]

Hang in there my friend!  The pulled pork will be worth the wait.

You should figure on about 10 - 12 hours on that butt.  Sometimes boneless butts take a little longer.

Bill

 

[lc61ff]

2013-02-20_17-45-06_100.jpg

• lc61ff
• Feb 20, 2013

Took this photo about 30 minutes ago. Since then the temp has dropped down 5 degrees...Should I be worried or is that normal?

 

[pgsmoker64]

It happens...part of the stall.  Don't worry at all, you just have to hang in there!

If you are a little concerned and don't mind a lack of bark, foil the butts at 160 or so.  Double wrap, back in the smoker.  You can stop the smoke at this point because it won't penetrate the foil.

Good luck,

Bill

 

[roller]

Your on a roll...looking good !

 

[lc61ff]

It happens...part of the stall.  Don't worry at all, you just have to hang in there!

If you are a little concerned and don't mind a lack of bark, foil the butts at 160 or so.  Double wrap, back in the smoker.  You can stop the smoke at this point because it won't penetrate the foil.

Good luck,

Bill

Thanks for the help! Im going to foil at 160 and cook it up to 195. I just got my maverick et732 and I absolutely love the ability to check the temp of the meat and smoker all without having to step outside

 

[lc61ff]

Your on a roll...looking good !

Thanks!! After all this waiting I cant wait to see how good it taste

 

[hambone1950]

looks great , man. gonna be real tasty.

 

[nwohiosmoke]

hope it turned out good!!! Looks like you got a good start on it!

 

[lc61ff]

Ok so update 9 hours into the smoke and the smaller piece is at 154 and the large piece is at 144

...the wait is killing me haha

 

[lc61ff]

Ok Im worried now....5 and half hours later the pork are still at the same temp. Is this normal for the stall to be that long?

 

[goingcamping]

They take what they take, hat being said...

...Check to make sure you're still getting a signal to you remote display!!! I know mine will lose the signal and stays at last known temps! If you have a pencil thermometer, I'd double check temps? At 220* they should be close to 195* on or about 9 hoursish??

 

[lc61ff]

Ok so the first piece finally got up to 160 approx 1 and half hrs ago so I foiled it and stuck it back in the smoker. The other piece just reached 160 10 minutes ago so I foiled that one too and because its 1:35 am here I shut down the smoker and moved the two porks into the oven.

 

[capntrip]

They are lookin' good!