Pork shoulder question

[shipwama]

So I have a bone in 4lb shoulder been in the smoker since about 930am at about 225
I didn't wrap it looks good but should it be done already I'm currently sitting at 155 F it seems I'm just past my stall. What do you think. I didn't wrap at all

 

[jbellard]

It won't be done until around 205 IT. Once it gets around there, probe it and it should go in like its butter. At 225 it will take a bit longer to get there. Will go quicker if you wrap.

 

[shipwama]

Thanks, does this seem like it's taking too long. I don't want to dry it out. Like I said I didn't wrap it at all?

 

[jbellard]

Trust me. You will not dry it out especially at 225. If you have a time deadline then just wrap it. And be patient. Don't take it out until it's gotten to around 205IT. If you take it off right now, it will be dry because the fat won't have had time to completely render out (which makes the meat yummy)!

 

[jbellard]

I did two butts last week (1 was 11lbs and then other 1 was 9lbs.). Did them at 225 overnight, didn't wrap but did put them in a metal pan and they were great. Started mine around 8:30pm and they were done by 8:00am. Then my event wasn't until 6pm that night so I put them in oven at 170 and covered loosely with foil. They stayed warm, didn't dry out and pulled perfectly. Another way to tell when the butt is done is to see if the bone moves or comes out cleanly. When this happens you are done.

 

[shipwama]

Thanks a lot guys

 

[chef jimmyj]

At 225 a 4lb shoulder is likely to go 8 hours. Basically you are right on schedule to eat about 6pm...JJ

 

[shipwama]

20170723_183907.jpg

• shipwama
• Jul 23, 2017

Well just finished on the smoker. Let we sit for about 30 then gonna pull it.

Took a lot longer than I anticipated at 225 going to try 250 next time.

I will post photos when I'm done pulling..
Looks a little black this is my first one.. I guess that's 'bark'

 

[ab canuck]

I did a 9.5lb one yesterday at 225 on a pitboss. It took 13 hrs to do brought it to 202-203.  We gave it a half hr to rest then pulled and sauced it. It was gone in less than a 1/2 hr last night....... 

 

[jbellard]

What IT did you take it off at?

 

[shipwama]

About 204.
Should he good

 

[shipwama]

20170723_190330.jpg

• shipwama
• Jul 23, 2017

20170723_190348.jpg

• shipwama
• Jul 23, 2017

Pulled great. And added my corn bread as a side

 

[wimpy69]

Looks great. Learnings delicious isn't it!

 

[SmokinAl]

It looks delicious!

Point for some delicious looking PP!

Al