Lil' Sunday Shoulder

[mfatty500]

Started this 10 pounder at about 8:30 this am, and seven hours in. On my cheapo Aldi electric smoker, this is my first electric unit, I usually use the Gas Weber, as of late. Butt this the second shoulder I have done in this. I'll try to get pics after the pull, if Beer doesn't get in the way....Before the smoke, and 7 hours in

 

[TomKnollRFV]

Got one I'm hoping gets done soon my self...! Looks good!

 

[mfatty500]

me to, at last check it was at 155*, hoping for a 6:00- ish finish

 

[TomKnollRFV]

me to, at last check it was at 155*, hoping for a 6:00- ish finish

I finally cranked my smoker up to 275f. I started at midnight and all of 20 mins ago it was just 185f IT. I'd like to have a pork butt done before it's dark again for a change you know? LOL

 

[mfatty500]

I started it at 225 for the first 4 hours and then went to 250, i'm at *180-*190 in some parts of it

 

[TomKnollRFV]

I pumped it up to 250f around noon. I am -hoping- mine gets done around 7-8 PM.

 

[mfatty500]

...and the race is on...

 

[TomKnollRFV]

Ha!

 

[TomKnollRFV]

Mine's done! Not sure if it'll be good yet or not..I've never done boneless, so I had to rely solely on the IT, it hit the 200 to 205f IT point and I'm letting it rest. I normally just do the bone wiggle test.

 

[mfatty500]

MInes about 195, bone in, Happy Eating! I'm sure it'll be great!

 

[TomKnollRFV]

I could have gone a touch longer I think. Where they cut the bone out, the smaller part of that got a bit dried out. I think I prefer bone in honestly for this..but boneless for bacon..

 

[mfatty500]

I can say that I've never done one without a bone..:D

 

[TomKnollRFV]

Eh, it was like ..I forgot how much more, not a ton. Actually it was my dad's idea, I'll stick to bone in. I can get 2-3 extra pounds for the same price, and even with the bone in..thats still ahead for the meat, and at least I got a perfect built in tester! Jiggle it!