- Nov 20, 2007
- 27
- 10
Howdy smoking partners, Q here. Ok, so here we go:
Bought two pork shoulders each a little shy of 6 lbs a piece.
Having some friends over for an anniversary party today. So Friday night, I cleaned em up under cold water. Then put some olive oil over em, then some brown mustard, and finally Jeff's rub. I wrapped em in plastic wrap, and let em sit in the fridge.
Go up this morning (Sunday the 27th) around 4am, took em out of the fridge, to get em close to room temp. Went back to bed.
Got back up around 6:30, I figured around 9-10 hours, so we could eat around 6:00.
So I fired up the ole Char-Griller Duo w/SFB, got it up to 225-250, threw in some hickory and was smoking by 6:49. Put in both shoulders with an internal temp of 54 degrees.
I get ready for along day, or so I think.
They start to cook and the temp rises evenly. At 100 degrees, I start spraying it with my Rum/Apple Juice spray every hour or so.
Then at 10:15, they BOTH hit 165 degrees. I was like.... humm, so much for any plateau issues.
SO I take em off the smoker and figure Ill finish em up in the oven.
So I double wrap em in Foil, after spraying em generously with my remaining spray mixture, then stick the digital thermometer back in one of em, get the oven to 245, and pop em in.
I did a few things, came back and it was at 180 by 12:00.
Wow, Im thinking, this is going fast. So at 12:30, we have a power outage. Good grief. SO I go back out and fire up the Char-Griller, get it up to 240 or so, and put the butts in the heat.
Somewhere along the line, Im thinking, this has got to stall sometime soon.....
1:30, they BOTH hit 201 degrees!
Im like, I got friends coming over at 6PM how am I going to keep these warm? SO I wrap em both in towels, and put em in a styrofoam cooler box to rest.
I had my wife call everyone and have come early at 5PM.
So now Im figuring on letting them rest till 5 (3.5 hours), and then I will pull the meat and hopefully we are eating around 5:30-6PM.
Now from what I read, letting em rest this long aint too big a deal, HOWEVER the lesson here folks is GO BY TEMP not time. I am sorta bummed about having to get up so early, but hey, at least I aint still smoking with my guests here waiting for the butt to hit 201! A little shy of 7 hours to cook at 225-250, two, almost 6lb shoulders, to 201 degrees. I think that must be some sorta record!
Ill write back later tonight after I pull the pork and taste it. I am planning on using the suggest finishing sauce as well.
Any suggestions or observations would be welcome!
q
Bought two pork shoulders each a little shy of 6 lbs a piece.
Having some friends over for an anniversary party today. So Friday night, I cleaned em up under cold water. Then put some olive oil over em, then some brown mustard, and finally Jeff's rub. I wrapped em in plastic wrap, and let em sit in the fridge.
Go up this morning (Sunday the 27th) around 4am, took em out of the fridge, to get em close to room temp. Went back to bed.
Got back up around 6:30, I figured around 9-10 hours, so we could eat around 6:00.
So I fired up the ole Char-Griller Duo w/SFB, got it up to 225-250, threw in some hickory and was smoking by 6:49. Put in both shoulders with an internal temp of 54 degrees.
I get ready for along day, or so I think.
They start to cook and the temp rises evenly. At 100 degrees, I start spraying it with my Rum/Apple Juice spray every hour or so.
Then at 10:15, they BOTH hit 165 degrees. I was like.... humm, so much for any plateau issues.
SO I take em off the smoker and figure Ill finish em up in the oven.
So I double wrap em in Foil, after spraying em generously with my remaining spray mixture, then stick the digital thermometer back in one of em, get the oven to 245, and pop em in.
I did a few things, came back and it was at 180 by 12:00.
Wow, Im thinking, this is going fast. So at 12:30, we have a power outage. Good grief. SO I go back out and fire up the Char-Griller, get it up to 240 or so, and put the butts in the heat.
Somewhere along the line, Im thinking, this has got to stall sometime soon.....
1:30, they BOTH hit 201 degrees!
Im like, I got friends coming over at 6PM how am I going to keep these warm? SO I wrap em both in towels, and put em in a styrofoam cooler box to rest.
I had my wife call everyone and have come early at 5PM.
So now Im figuring on letting them rest till 5 (3.5 hours), and then I will pull the meat and hopefully we are eating around 5:30-6PM.
Now from what I read, letting em rest this long aint too big a deal, HOWEVER the lesson here folks is GO BY TEMP not time. I am sorta bummed about having to get up so early, but hey, at least I aint still smoking with my guests here waiting for the butt to hit 201! A little shy of 7 hours to cook at 225-250, two, almost 6lb shoulders, to 201 degrees. I think that must be some sorta record!
Ill write back later tonight after I pull the pork and taste it. I am planning on using the suggest finishing sauce as well.
Any suggestions or observations would be welcome!
q