First Pork Shoulder

[jverdin]

So, here are the first images of my Pork Shoulder (Butt). Ea. Approx. 14lbs. I'm using the Spicy recipe for the one on the right and Jeff's rub on the left.

 

[pigcicles]

Nice start jverdin. Keep the Q view coming.

 

[smokebuzz]

Keep the pics comen, i got a picnic on now, been on for 10 1/2 hours, just hit 160*, I'll be up for a while.

 

[ajthepoolman]

She'll stall out at 160 to 170 for a really long time. Be patient and eventually the heat will kick in and take her up to 200.

 

[deejaydebi]

Keep going J

 

[jverdin]

AJ,

you read my mind. Actually I was kind of worried I started out about 5 hours ago and I'm at 170. I was wondering if it was cooking to fast.

 

[ajthepoolman]

Well, that is a tad bit fast according to my past history. But there are so many variables that can contribute to that.

Do you know how hot your smoker is right now? The goal would be to have it around 225 to 230.

 

[jverdin]

right now 225 90% of the time its been between 240 and 180. However for like 3 minutes it got up to 300. My smoker seems to be very sensitive when adding wood to it. So it jumps around a lot. I've read other post from users complaining of the samething.

 

[smokinawo]

Hello all I am new here I am a newbie as well and usu an upright gas smoker. I started with brisket just because it was my favorite but I tried a pork but for the first time this weekend. I used a guide from a different site before finding this one. I smoked it for about 16 hrs but had the same trouble as read here. The temp on my shoulder reached 170 in about eight hours or so and was as hot as the smoker in about twelve. I was wondering if I should take it off as soon as it makes 180. Just starting to search this site now so if this has already been addressed if some one could link me it would be appreciated.

 

[big-fokker]

I follow this rule here http://www.deejayssmokepit.net/Pulledpork.htm. I pull mine, so I take it to a certain temp, wrap in foil and then finish it in the foil until 200*. I'd say if you're gonna slice yours then go ahead and take it off at the 180* mark.
Welcome to SMF by the way, and take a minute or so to go to Roll Call and introduce yourself.

 

[smokinawo]

Thanks for the help I will make it to the roll call

 

[meowey]

Smokin AWO

Check out this thread that I just posted after I read your question. It should help.

http://www.smokingmeatforums.com/for...?threadid=8111

Take care, have fun, and do good!

Regards,

Meowey