Pork Shoulder

[jm57]

Here’s this weekends cook. I got her rubbed down yesterday afternoon and put it on the smoker right around 11. I left the smoker around 205 all night. Currently sitting at 161 and seems to have developed a nice bark. Here’s some pics of the progress so far.

 

[kilo charlie]

Looks like it's well on it's way!

 

[SmokinAl]

Looks good so far!
But I should also say, that it is recommended that you smoke at 225 or higher, unless you are using cure #1.
Al

 

[smokerjim]

Looking good

 

[negolien]

Looks good so far!
But I should also say, that it is recommended that you smoke at 225 or higher, unless you are using cure #1.
Al

could u explain this please? Is it not getting to a certain temp in time to kill bacteria?

for op nice buddt ty for sharing how much it weigh?

 

[sandyut]

Looks good, but why cooking at such a low temp? I do them at a low temp fora couple hours to build more bark, then up to 275.

 

[kilo charlie]

The IT should get to 140F in 4 hours or less - smoking at 225F is going to get there within the 4 hour time frame vs a lower temp which will take longer.

The OP stated he put it on the smoker at 11PM and it was at IT 161 but we don't know what time that was so there's a question about that.

 

[jm57]

Right at 6lbs. I guess you could say I’m not in much hurry. I’ll wrap in a little bit and turn it up to 250 or so

 

[jm57]

The IT should get to 140F in 4 hours or less - smoking at 225F is going to get there within the 4 hour time frame vs a lower temp which will take longer.

The OP stated he put it on the smoker at 11PM and it was at IT 161 but we don't know what time that was so there's a question about that.

I read in the past that as long as the outer 1/2” of meat got to 140 within 4 hours it was good. Based on that I figured 200-225 should be able to accomplish this no problem. I appreciate the info though. Maybe I should stick to 225 in the future.

 

[kilo charlie]

Just for reference / food safety negolien

 

[gmc2003]

The OP makes no mention of injecting or cutting a bone out. So we can assume that this shoulder would be considered a whole intact muscle, and sterile. So beyond it taking an overly extended period of time to cook it should be fine. Now if it is injected with liquids or something else then that would be a different story.

Chris

 

[jm57]

The OP makes no mention of injecting or cutting a bone out. So we can assume that this shoulder would be considered a whole intact muscle, and sterile. So beyond it taking an overly extended period of time to cook it should be fine. Now if it is injected with liquids or something else then that would be a different story.

Chris

It’s not injected and I didn’t insert the temp probe until it was well out of the danger zone.

 

[jm57]

I wrapped it a little bit ago and turned the temp to 225. Currently at 176 right at 14 hours in.

 

[kilo charlie]

It’s not injected and I didn’t insert the temp probe until it was well out of the danger zone.

carry on.. my reply was more for negolien

 

[jm57]

Well it’s all done. I pulled it at 204 right at 4pm. Let it rest for almost 2 hours and here she is

 

[kilo charlie]

Looks great!

 

[bauchjw]

Great work! That looks perfect!