Quick question about smoked pork shoulder

[tpc74]

So I’m smoking a pork shoulder today for pulled pork.

It’s about 9 hours in. I foiled with some apple juice at 165F. Put it back in, cranked temp from 225 to 260, and it’s currently at 174F.

My plan is pulling at 205 wrapping in towels and into the cooler for an hour or so before pulling.

Question is, should I open the foil back up at a certain temp to allow for more bark formation? It had a decent bark but not a dark dark bark when I foiled. I feel like the darker the bark, the “harder” that part of the meat will be, and “hard” meat really isn’t what you want for pulled pork, right?

Also, is 205 too high for the final temp? It had jumped from 174 to 176 while I’ve typed this post, so should I cut the heat back some? Our plan is to eat about 5:30 today, and it’s about 2:00 now.

 

[RiversideSm0ker]

I would start probing for tenderness once the IT hits 198. It may be tender enough st that point. 205 is fine if that’s what it takes then get tender. If you pull the foil then there will probably be a new stall as the meat balances the heat and moisture. Since you have already foiled my advice is to leave it sealed until the meat is tender. Good luck.

George

 

[AllenRR]

I have cooked a lot of pork shoulder. The "hardness" I think is based on whether you braise it at the end or not. I tend to throw mine in an aluminum pan (and cover with foil) once it get a nice smoke and reaches 175ish. Just my opinion.. I use cherry wood or pecan for smoke. It gives it nice color.

 

[chef jimmyj]

The only way to get a crisp bark is to not foil, even during the rest. If the meat is probe tender and the bone pulls with no resistance, that meat is DONE. A one hour plus rest, will not get it more done. Kind of like lighting the candles on a Birthday cake then waiting an hour or two to blow them out and sing!
That said, if you choose to foil to speed the cook, the longer you wait the darker the bark will be. Once foiled the bark will soften but at temps below 325°F will not get any darker. Foiling inthe 160's gets you through the stall faster but for darkest color and soft bark, only foil when the IT gets above 190 or during a rest, after the meat is done, to cool to a handling temp for pulling...JJ

 

[AllenRR]

Ahhh.. so some people want bark on something we usually eat on sandwiches.. I stand corrected.

 

[zwiller]

It's all a balancing act. Bark development, being done in time, etc. One thing I never took into account is that after pulling (I prefer course chop) is the hard bark gets mixed up with juice and fat so it really ends up softening a bit anyway. What's interesting is that I like dark hard bark and did mine that way but was worried that other people would not like it and to my surprise EVERYONE told me (did 50lbs for daughter's grad party) they were digging for pieces of the stuff and it was their favorite part. So IMO the darker and harder the better. That said, leave this one be as I had a few take a looong time unwrapped from 175F to 205F.

 

[tpc74]

No worries guys, this is only my 2nd try at this and 1st with the MES 40. Just trying to get a feel for it.

FWIW, I pulled it out at 205, and wrapped in a towel and into the cooler until it’s time to eat, maybe about an hour from now. I feel like I can’t really go wrong on this one. It’s done almost what I’ve expected.

Got past the danger zone well within the prescribed time. Had a stall in the 160-165 area before I foiled and a bit after I foiled as well. Was on the smoker for 11 hours prior to the cooler.

Right now in the cooler, it’s at 207 and temp in cooler is 93. The group I’m making for is not interested is bark or anything but I wanted to get a feel for the next time as well, hence the questions.

I planned for about 12 hours total before pulling and I’m right about there. I expect it to be excellent. If it sucks, then we order pizza (though I’ll eat it anyways, lol)

Again, appreciate the help!!

Edit: this was about an 8 lb shoulder with bone, for reference.

 

[GaryHibbert]

Believe me, it won't suck. It will be delicious. Enjoy and forget about the pizza.
Gary

 

[AllenRR]

What it all boils down to is patience. That's all..

 

[AllenRR]

I still smell my smoker even though it's been hours since we cooked anything. It is what it is ya'll.

 

[RiversideSm0ker]

I still smell my smoker even though it's been hours since we cooked anything. It is what it is ya'll.

This is one of my favorite things about smoking. Days later I can walk by the smoker and catch that amazing aroma.

George

 

[TomKnollRFV]

On a good day when I got my MES going...and I got apple wood going..you can smell the applewood in the house and I love that sweet scent. It's just a light touch in the air, but it makes me grin like a fool knowing what I'm making will be good.

 

[Rusty Long]

I still smell my smoker even though it's been hours since we cooked anything. It is what it is ya'll.

LOL yeah. My partner told me i had to move the smoker because all she could smell, was the smell of smoke food wafting through the house days after doing a smoke.
Said it kept her in perpetual hunger...

 

[zachd]

Speaking of smoke smell I cooked a brisket to be done before we went up to the cabin. Well I cooked it in the back on our ground level patio. Well when the wife went to grab her clothes to leave for the cabin they all smelled highly of smoke! little did I know our dryer exhaust flap got stuck open below our deck. Guess the wind was hitting it just right and blew in the dryer all night. :p Woops

I guess I know where I can cold smoke a ton of cheese next time. haha

 

[mike243]

It's hard to not make good pulled pork unless your just in time crunch imo,smelling the hickory smoke always brings back memories of crisp fall mornings headed out to squirrel or rabbit hunt in my youth,precious memories of a simpler time when seeing a kid with a gun wasn't a reason to call the law or hide,I bet it turned out great? pictures are easy to post lol

 

[AllenRR]

mike243 .. Your words are like poetry. There ain't nothing like the fall. Smoking Hams and Bacon you butchered your own self. Going out to hunt some more stuff to cook up. It don't get better than that. Thanks for understanding.

 

[AllenRR]

LOL yeah. My partner told me i had to move the smoker because all she could smell, was the smell of smoke food wafting through the house days after doing a smoke.
Said it kept her in perpetual hunger...

I keep my smoker out in the middle of the back yard. My lovely wifey (who's from Texas) has never complained. She will just ask, " when you gonna cook some more ribs hon?" For 40 years I've thought she was a keeper. I was right.