Gonna try a fast cook of pork shoulder...

[paleoman]

Update:
9:30am probes still at 174˚F/181˚F (smoker turned down at 7:30am to 225˚F).

Hmm, at 7:30am, I was thinking it was past the stall with 25-30˚F to go and 9.5 hours available, so I lowered the smoker from 275˚F to 225˚F. However, it seems to still be in the stall.

I've got 7.5 hours (say 6.5-7 hours cooking time) left. I'm thinking of going back to 275˚F. Probably should have left it alone - I was thinking I'd have a huge hold time.

 

[schlotz]

You were in the stall when you turned it down. Put it back to 275º and leave it. Good lesson and no problem as you still have plenty of time. Keep the lid closed and watch the temp. FYI, once done, a tightly wrapped butt in a cooler with towels will keep a butt above 140º for many hours.

 

[paleoman]

Yeah, I was thinking at 174/180, it had passed it, but I didn't look at the temp history (lesson learned). I put it back to 275˚F at 9:30am, right after the post. So it was lower for 2 hours.

At 10:30am I see 183˚F/190˚F. Now, at 11:15am, it is showing 190˚F/200˚F. So, it is climbing faster now. I'm guessing it'll be done around 12:00-12:30pm.

I'll likely open the smoker, when it hits 205˚F on the one probe, and take my Thermopop and probe several spots and see how tender it is, to decide if I should take it off or wait until the other probe increases.

Going downstairs now, to get the cooler and some towels ready. Thanks for the suggestions!

 

[paleoman]

Just checked with instant probe. Probe inserts very easily. Getting readings 196˚F - 202˚F. One of the permanent probes shows 195˚F, and the other is at 203˚F (occasionally bouncing to 205˚F). It has a crust, and seems pretty moist.

I moved the probe on the right, that was touching 205˚F and now it is at 203˚F and not alarming. Here's a shot...

Seems like I could take it out any time now. I'll let it run a bit longer, until the other probe is higher, as it doesn't seem dried out, and the crust is not super dark...

 

[sandyut]

Like schlotz mentioned, I would never turn the temp down on a butt or brisket. stay the course. Pull it when its probe tender all over. the temp is a guideline as to when to start probing.

If it gets done early, pulled pork is one of the most forgiving meats you can make. You can reheat just about anyway that is easiest for you. SV, Oven, in a pan with sauce, done it all and its all good.

 

[paleoman]

OK. Pulled it at 12:10pm. Probes at 199˚F/205˚F. Probed very tender. Double wrapped, covered with towels, placed in cooler, and set two probes to monitor 140-210˚F range, so I can tell, if cools down too much.

Have just over 4 hours, until I pull for dinner.

Total time 13 hours 50 mins (1.43 hrs/lb).

Before I pull, I'll weigh it with and without the bone.

Shot before wrapping to hold...

 

[sandyut]

OK. Pulled it at 12:10pm. Probes at 199˚F/205˚F. Probed very tender. Double wrapped, covered with towels, placed in cooler, and set two probes to monitor 140-210˚F range, so I can tell, if cools down too much.

Have just over 4 hours, until I pull for dinner.

Total time 13 hours 50 mins (1.43 hrs/lb).

Before I pull, I'll weigh it with and without the bone.

Shot before wrapping to hold...
View attachment 714848

looks good, nice feet/shoes.

 

[paleoman]

looks good, nice feet/shoes.

They turned out very tough. I think I needed to put more rub, especially on the laces. :)

 

[DRKsmoking]

Your pork and shoes look great.
Nice colour to the pork, shoes ok.

And ready for supper also. nice.

David

 

[paleoman]

Update... It's 2:30pm and the probes are reading 172˚F. I'm looking to pull in about 2 hours.

 

[Brokenhandle]

Looks good! That makes it Miller time I would say!

Ryan

 

[paleoman]

I pulled it out of the cooler for shredding. It was 156˚F. Here's the results (just quick cell phone shots):

Was very moist, had good flavor, and some nice bark. Not as much bark as last time, where I cut cross hatch in the fat cap and cooked it cap side up.

Weight before was 9 lbs 10 1/4 oz. After it was 5 lbs 10 oz, without the bone 5 lbs 5 oz. Total smoking time was 13 hours 50 mins.

Served with JJ's Finishing sauce, and Jeff's BBQ sauce, corn bread (from a mix), coleslaw, and brown sugar baked beans. Everyone loved it. I was able to make a lunch, and sous-vide two portions that are big enough for two more meals.

Next time, I'll have to try the 300˚F method, just for grins.

 

[Fueling Around]

Nice meal. You had them groaning?

 

[schlotz]

Looks perfect, nice job!

 

[tallbm]

I pulled it out of the cooler for shredding. It was 156˚F. Here's the results (just quick cell phone shots):

View attachment 714877

View attachment 714879

Was very moist, had good flavor, and some nice bark. Not as much bark as last time, where I cut cross hatch in the fat cap and cooked it cap side up.

Weight before was 9 lbs 10 1/4 oz. After it was 5 lbs 10 oz, without the bone 5 lbs 5 oz. Total smoking time was 13 hours 50 mins.

Served with JJ's Finishing sauce, and Jeff's BBQ sauce, corn bread (from a mix), coleslaw, and brown sugar baked beans. Everyone loved it. I was able to make a lunch, and sous-vide two portions that are big enough for two more meals.
View attachment 714892View attachment 714893
View attachment 714894


Next time, I'll have to try the 300˚F method, just for grins.

Congrats on the success!!! It's likely you only improve each one you do, provided you don't introduce too many variables :D

Each smoke can teach us lots of things and this one seems to back that up :D

 

[DRKsmoking]

Great looking meal and sides .

I also only use cell phone camera for all my pictures, and yours are great

David

 

[paleoman]

Nice meal. You had them groaning?

Everyone had huge portions and cleaned their plates. Several had seconds, even with a large portion the first time. It was a hit.

 

[paleoman]

Looks perfect, nice job!

Thanks!

 

[paleoman]

Congrats on the success!!! It's likely you only improve each one you do, provided you don't introduce too many variables :D

Each smoke can teach us lots of things and this one seems to back that up :D

Thank you! Yes, learning a bit more about the stall - not something I've seen much, as this was my second pulled pork run, I've only done one brisket, and one attempt at poor man's burnt ends.

I've been experimenting with a few different things each time (injection vs just rub, fat up vs down, low temp vs higher temp), and getting a bit more comfortable with how to deal with time variations - lots of great pointers from folks.

I do want to give a try at a 300˚F cook, and then try to settle on a method for pulled pork, so I can refine it.

For sure, it's WAY better than what we used to do, using a crock pot and store bought BBQ sauce.

 

[sandyut]

Good looking butt there!