First pork shoulder Thursday!

[88nitro305]

Meat has been on for 40min, I put it on when the smoker was at 225 and now it’s up to 262 with vents wide open and it’s still climbing. My question now is will it still take smoke even though it’s outside of the 225-250 range? Should I add more wood?

 

[gmc2003]

Yes, it will still take on smoke. Start adjusting your vents so you don't overshoot your target. It's much easier the raise the temp of your smoker then to bring it down. As for adding wood, how much did you start with?



Chris

 

[88nitro305]

I started with 4-5 chunks not super large. Just went out and dialed back the vents to little less then half open

 

[gmc2003]

You should be good on wood, keep an eye on your smoker until the temps are stable. Best of luck and enjoy.

Chris

 

[88nitro305]

Thanks I’m starting to think a full load of lit coals wasn’t the best idea for the minion method haha prob should get more charcoal when the store opens haha oops

 

[gmc2003]

With a WSM 22, I usually fill the charcoal ring up, and and remove coals from the center of the ring until I can see the grate. Then I put the lit coals in the void I just created. I also sometimes use a coffee can with both ends removed and place it in the center of the charcoal grate. Fill the ring up dump the hot coals in the can and then pull the can out with a pair of pliers.

Chris

 

[sauced]

I smoke my butts at 270-280, no stall & about 1 hour per pound cook time.
But as said above every piece of meat reacts a little differently, 1 hour is just an estimate!
Al

Same here!!

 

[88nitro305]

Meat is at 201, the smoker has been running around 250-260 all day I’ve had to add water to the pan (could have swarn it was just about full) and added about another chimney of unlit coals twice.. but now it’s cooking at 173.. should be good just more coals then I thought for the time and temp it was at.. Also threw on some hotdogs and a pepperoni stick, local pepperoni

 

[jbellard]

Have you probed it for tenderness yet? Will be getting close soon here

 

[88nitro305]

Have you probed it for tenderness yet? Will be getting close soon here

Not yet waiting to see 204.. it’s at 203 haha I’m stubborn

 

[jbellard]

Ok. It should get there shortly

 

[88nitro305]

Ok. It should get there shortly

Yea just probed it and it was very tender in some spots but others not so much and they read 194 in those spots.. so maybe take it for another hour?

 

[Rings Я Us]

Not yet waiting to see 204.. it’s at 203 haha I’m stubborn

It could be done at 195

Good luck.

 

[jbellard]

If it’s not tender all over, keep it on there until it is. If you have it wrapped up in foil it shouldn’t take too long.
Trust me as hard as it might be, just wait on it.
In fact, put it back on and go do something else to take your mind off the meat for a bit and before you know it, it will be ready.

 

[sauced]

Yes....let it keep cooking and I would check the temp about a 1/2 hour. Almost there!!!

 

[sauced]

Lol...so exciting!!!!

 

[88nitro305]

Sweet! This is exciting I might actually make a great pork butt!

 

[sauced]

I am sitting here with a bun, some slaw and cold beer waiting!!!! :)

 

[jbellard]

You will. Not even a question about it.
And let me know how that bark is with adding the rub on there.
After I looked at your pic again You May have piles it on a little high on the top there but it will be good.
Thick and even all over next time.
If that’s the only thing to change, then well done.

 

[88nitro305]

Yea I didn’t wrap it just let it do it’s thing and it’s still on there waiting to get tender all over like you guys are suggesting which is fine cuz dinner is at 5:30 so I’ll let it work it’s magic and keep checking. As far as the rub, I was a little tired and did it before my morning coffee soooo next time I’ll try to remember even all over!