Going to smoke a 14 lb Pork Shoulder

[christophcbv]

So overnight in the oven at around 225, I checked on it twice and it got between 206-210, so I just turned it down to 200 to have a coffee and relax.  What's the next step?  Simple take it out, wrap it in a towel and put it in a big pan or cooler?  HOw long does it stay in there?  When can we star ripping it apart?

 

[chef jimmyj]

After your Coffee, have at it...It's ready to pull anytime you are " if " you have insulated gloves. If not you might want to let it sit wrapped in foil on the counter for 30-60 minutes to cool to a temp that is comfortable for your hands. Enjoy your party...JJ

 

[floyd]

Help, Jimmy.  I smoked a 7.5 lb butt yesterday for 7 hrs and the IT got to 166 at midnight when I double foil wrapped it and put it in the oven. I set the oven at 250 and went to sleep expecting to put it back on the Okie Joe when I got up at 0700.  When I looked at the IT,  it is up to 210! YIKES< have I ruined it? I am afraid to unwrap it and see. I plan to unfoil it enough to get the juices out and the wrap it a towel for 3 hrs in the cooler. How much damage did I do getting the IT too high? How do I salvage it?

 

[bobank03]

I'm not a chef, but I'm sure it will be fine? 210 is ok. I don't think there is any concern. 

 

[floyd]

I hope you are right. I am still sitting here looking at the foil wrapped butt; afraid to unwrap it! The overnight oven idea seemed like such a good idea at the time! LOL!

 

[bobank03]

The recommended temp is 205. You went 210? Please believe me, you are fine. Break out some fresh rolls and make up some nice finishing sauce and have at it!

 

[hambone1950]

I think you'll be fine. You only overshot by a little. Hope it's great!:grilling_smilie:

 

[floyd]

I finally got the nerve to open her up and was pleasantly surprised! It literally fell off the bone and the sections divided without a touch while juice oozed out into my catch pan. I removed the fat and then scraped the areas between the sections. She was pulling herself as I touched her! I think it is going to be just fine! Thank you to all of you for your help; next time I am keeping the oven at 220, overnight. It's almost time for a BBQ sandwich for lunch! Thanks again.

Pork Butt with oven finish.JPG

• floyd
• Sep 8, 2013

She looked just fine!

Pulled Porm NC Style.JPG

• floyd
• Sep 8, 2013

The finished product with Eastern NC BBQ sauce - No Tomatoes allowed within 50 feet of EASTERN NC Sauce!

 

[radio]

Glad it came out good for you.  Butts are very forgiving and you won't stress so much over the next one

What is this Eastern NC BBQ sauce you refer to?  I love fresh tomatoes, but can't stand anything with tomato

sauce in it.  Ketchup...

 

[floyd]

BBQ in the Carolinas varies by region of the state and each region thinks they have the answer, BUT Eastern NC uses a vinegar and hot pepper recipe that is by FAR the best. ( I am originally from Greenville, NC, later moving to Goldsboro & Raleigh.) MY Recipe is:

Eastern NC BBQ Sauce ala Floyd

2 Cups   Cider Vinegar

2 T          Crushed Red Pepper

1 T          Garlic

1T           Worcestershire Sauce

1T           Salt to taste

2 T          Dark Brown Sugar

1t            Tabasco

2 Sticks Butter (optional)

No catsup or tomatoes allowed within 50 feet of Floyd's NC BBQ Sauce!

Try it; you'll like it. It is easy to make and gives the pulled pork a vinegar and fire taste,

 

[smokeusum]

Hey, Floyd, did you hit the East West BBQ fest/comp in Greensboro this weekend? I drove up from Clt yesterday!

 

[radio]

 
BBQ in the Carolinas varies by region of the state and each region thinks they have the answer, BUT Eastern NC uses a vinegar and hot pepper recipe that is by FAR the best. ( I am originally from Greenville, NC, later moving to Goldsboro & Raleigh.) MY Recipe is:

Eastern NC BBQ Sauce ala Floyd

2 Cups   Cider Vinegar

2 T          Crushed Red Pepper

1 T          Garlic

1T           Worcestershire Sauce

1T           Salt to taste

2 T          Dark Brown Sugar

1t            Tabasco

2 Sticks Butter (optional)

No catsup or tomatoes allowed within 50 feet of Floyd's NC BBQ Sauce!

Try it; you'll like it. It is easy to make and gives the pulled pork a vinegar and fire taste,

Thanks.  I'll give it a try.  Do you ever put in anything to thicken it up a bit?

 

[smokeusum]

Nope, we do it Thin! You wouldn't think the meat could soak up a sauce that is almost thinner than water... But it does!!!

 

[radio]

Reason I asked is a former neighbor had a Q joint for several years and made a vinegar based sauce that was darned good, but had a little body to it.  Not sure how he tightened it up, but it wasn't water thin.

2 sticks of butter?!?!?!  You been cooking with Paula Deen?!?!?

 

[floyd]

I live in MD now so I couldn't go to the EW, but I bet that was super.

Yes, the butter is good when I am basting on an open pit. You don't need the butter for a smoker!

.

 

[chef jimmyj]

Sorry I am late to the reveal, but as you were told and found out, 5° over 205 is no big deal. The whole 200-205°F IT is a Competition thing anyway! Going higher than 205°F causes a continued breakdown of the collagen that holds the muscle fibers together and can get the muscle so broken down that it has a Mushy mouth feel. The experienced Judges spot it as over cooked right away but the average Q Fanatic would not notice a bit of difference and praise you for cooking the most tender Pork they have ever eaten. If you were happy, " Screw the Numbers, " and don't change a thing...JJ

BTW>>>The 5° over thing was THIS time. You can get the same size butt and Smoke and Oven finish the exact same way, get up and find the meat at a 185°F Second Stall and need another couple of hours to get it done...Happens all the time! As a Culinary Student I once asked my Chef/Instructor how long I should Bake a Potato? He answered, " Until it's Done..." Same deal here. Numbers are only Guidelines. There are no Rules in our art, you just cook it until it's Right!

 

[floyd]

It tastes great, and I really appreciate all the advice.  My mind was set for putting the butt back in the Okie Joe for a couple hours this morning, and when I saw 210, my heart sank. You are right, it is all about gettin' it done!  Thanks again.