Forgot to turn down Preheat on Pork Shoulder

[BizzyBhoot]

Good Morrow!

I’m a long time reader/advice taker from this forum but a new member. I’ve been smoking pork shoulder for roughly about a year and wanted to showcase my pork bbq at my brothers.

Long story short - I had a lot going on this AM and left my smoker on at 275 for the first two hrs with the 10lb’er in there. I just dropped the temp back to 230. I know pork is very forgiving, but just checking if I’m still good?

I already over seasoned my chicken down here a few days before, and really don’t want to mess this one up.

Any additional advice/suggestions are welcome!

Thanks,

Bhoot

 

[gmc2003]

Your fine, I would have left it at 275*.

Chris

 

[chopsaw]

Your fine, I would have left it at 275*.

Agree . That's if it ever was 275 in the first place . LOL .
Post it up when you're done .

 

[BizzyBhoot]

Agree . That's if it ever was 275 in the first place . LOL .
Post it up when you're done .

Right on - thanks gents!

 

[normanaj]

Your fine, I would have left it at 275*.

The last time a did a butt in my MES at 225 it took over 16hrs.Started going with higher temps and wrapping.I've lost the patience to do those extra long smokes.

 

[JLeonard]

Absolutely fine. I dont think I can ever get my MB gasser to settle in at the magical 225 degrees. I just let it settle to where it wants and cook away with in reason. pork shoulders are very forgiving.
Jim

 

[SmokinAl]

I run mine at 270-280 the whole time. Your in good shape!
Al

 

[DRKsmoking]

welcome from Nova Scotia, you are right this is a great place for ideas and advice
David

 

[Brokenhandle]

Welcome from Iowa! Glad you joined us! And I too vote for the higher temps. Definitely wanna see pics

Ryan

 

[BizzyBhoot]

Ask and you shall receive! I appreciate the warm welcome from you all. It turned out fantastic!
This piece took a little over 12hrs...I’ve had some take 15+...they definitely have a mind of their own.