First time smoking a pork shoulder

Discussion in 'Roll Call' started by ckelly02, Mar 28, 2015.

  1. I'm smoking a pork shoulder today for some tasty pulled pork. 4 pound roast, hickory chips, Memphis rub and low and slow at 225 deg. Should be a good day!! Any tips or tricks on time or anything else. Please feel free to post!!!
     
    disco likes this.
  2. That's the before photo. I'll get a couple good ones when it's all said and done later tonight
     
  3. griff

    griff Newbie

    Sounds like you've already got a good plan. Take your time and enjoy the ride. You can foil it when it hits the stall or you can just ride it out. Take it off when it hits 205 internal temp. Have fun.
     
  4. Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
    We are all smoke junkies here and we have to get our fix. If you have questions
    Post it and you will probably get 10 replies with 11 different answers. That is
    because their are so many different ways to make great Q...
    Happy smoken.
    David
     
  5. Looks good can't wait to see finished picks
     
  6. rmmurray

    rmmurray Master of the Pit

    Welcome CKellyO2! :welcome:
    That's some mighty fine looking grub you got there!
     
  7. [​IMG]   Good afternoon and welcome to the forum, from a sunny and warm day here in East Texas. Lots of great people with tons of information on just about  everything.

    Gary
     
  8. timberjet

    timberjet Master of the Pit

    Welcome to the site from just a little bit south of you. If you have any questions fire away. Someone will be along to help shortly. You guys getting the wind like I am here in south east wa. today?
     
    Last edited: Mar 28, 2015
  9. Timberjet, Yeah it's pretty windy here today. good thing I've got a covered porch that is sheltering me from the wind.
     
  10. Just hit the stall at about 160deg. Is it best to wait it out or wrap? Time isn't really an issue. Just curious what preferences people have?
     
  11. timberjet

    timberjet Master of the Pit

    That is totally up to you Butt, pun intended. That chunk of hog leg looks pretty darn dense to me. I have had a 4 pounder take 16 hours before without foiling. If you have the time and like the bark just ride it out. I pretty much foil all the time now days with the occasional planned naked butt that takes 20 plus hours to cook. It's all about if you want to get some sleep or not. Foiling will shave a couple hours off and you will end up with a little mushier bark but that is how I like mine most of the time. I do change it up now and then just for kicks. The general rule is 2 hours per pound with a 2 hour rest but Butts can't tell time so you just never know weather it will take 8 hours or 16. I personally don't ever rush it because I think the stall is where the magic happens and all the collagen breaks down into pure moisture and flavor. Can't wait to see how it progresses. I would recommend if you are using the factory thermometers in your unit you test them for accuracy. I am just guessing you have an electric smoker?
     
    Last edited: Mar 28, 2015
  12. Yes I've got an electric Smoky Mountain Series
     
  13. timberjet

    timberjet Master of the Pit

    How's it going with that hogleg sir? Kinda itching for a picture. tee hee.
     
  14. Still stalled at 169. Trying to wait it out. What temp would you say it would be safe to pull and then wrap for an hour?
     
  15. timberjet

    timberjet Master of the Pit

    anytime. now if you want. I foil at 165 usually. Oh now wait. No you are no where close to being done. Don't even think it will be good to eat until after 200 degrees. I like 205 but you could foil it now and it will get though the stall in a lot less time. double wrap it in heavy duty foil with a little apple juice or beer. Stick the probe right through the foil and take it to the oven for a 250 degree finish. It still might take several more hours though.
     
    Last edited: Mar 28, 2015
  16. timberjet

    timberjet Master of the Pit

    Wow I really called it huh? anytime I see a stalky super dense football of a Butt now I think of that 17 hour four pounder that kicked my butt.
     
  17. Yep lol. Looks like I'm getting takeout for now and having one delicious midnight snack :drool
     
  18. timberjet

    timberjet Master of the Pit

    In the future you might think about plan b everytime you do a butt. That's what the other racks are for. Hahaha..... I always have some abt's or sausages or something in there too just in case. You will make the pizza guy happy anyway.
     
  19. Yeah that's true. Thought about throwing some chicken legs on that were in the freezer but forgot to take them out.
     
  20. Ok here's the finished product after 13 hours of smoking and 2 hours rest. Fall apart tender and so delicious!!
    U
     
    gary s and rmmurray like this.

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