First Pork Shoulder in Pit Boss

[AmericanSmoker30]

Ran one of my favorites. 10.5 hours at 235F. Pulled off at 202F. Pull apart, great bark and juicy!! Dry rub of my own mix of SNP, garlic powder, paprika, chili powder and brown sugar.

 

[SmokinVOLfan]

Looks great! Nice bark

 

[AmericanSmoker30]

Thanks VOL, the bark was awesome. I also hit with some apple juice mist a few times through out to keep it from getting to dry.

 

[SecondHandSmoker]

Nice!

 

[Big Glenn]

Really beautiful. Good job

 

[Smoke23]

Great job!

 

[gmc2003]

Great looking shoulder. Nicely done.

Point for sure
Chris

 

[Carvendive]

Looks Great! At 10.5 hrs I'm wondering - how much did the shoulder weigh?

 

[AmericanSmoker30]

Looks Great! At 10.5 hrs I'm wondering - how much did the shoulder weigh?

It weighed 8 lbs. Some stall around 175F.

 

[Carvendive]

Great, thanks! I finally found Jeff's smoking time temperature guideline link.
https://www.smoking-meat.com/smoking-times-and-temperatures-chart
I've been smoking to IT just fine but was unsure as to how far before a meal I needed to start smoking.

 

[AmericanSmoker30]

It always depends. I have started smoking way early and if it gets done before dinner, I just hot hold until time to cut and serve.