- Dec 15, 2019
- 6
- 0
Hey all!
I have a DynaGlo offset, vertical, charcoal smoker and I am doing my first pork butt(shoulder.)
My normal meat market is COVID closed, so I had to take what I could get at the grocery story, which was a 4.5lb boneless pork shoulder.
Unfortunate not to have the bone, but such is life.
Anyhow, I’ve been doing some research and had a few questions:
1. There’s some nice, thick fat on the underside of the pork. Should I cut that off? It seems sacrilegious as I’ve made sausage before, and this is the good stuff. Plus, there’s no bone, so I thought this might compensate. If the advice is to keep it on, do I keep that on the grill side or keep it up?
2. The consensus I’ve gathered from more “smoking,” oriented sites, not general recipe sites says you want an IT of 200-207f. That’s what I should shoot for yes? I saw another site say 145.
3. Should I be monitoring for a stall and then wrap in butcher paper for the home stretch? Or just keep bare?
4. It’s hard for my smoker to stay under 250, but I’m going to shoot for a 235 temp and check the IT at 4, 5, 6 hrs etc. Water in the drip pan, or keep it dry?
Thanks in advance!
I have a DynaGlo offset, vertical, charcoal smoker and I am doing my first pork butt(shoulder.)
My normal meat market is COVID closed, so I had to take what I could get at the grocery story, which was a 4.5lb boneless pork shoulder.
Unfortunate not to have the bone, but such is life.
Anyhow, I’ve been doing some research and had a few questions:
1. There’s some nice, thick fat on the underside of the pork. Should I cut that off? It seems sacrilegious as I’ve made sausage before, and this is the good stuff. Plus, there’s no bone, so I thought this might compensate. If the advice is to keep it on, do I keep that on the grill side or keep it up?
2. The consensus I’ve gathered from more “smoking,” oriented sites, not general recipe sites says you want an IT of 200-207f. That’s what I should shoot for yes? I saw another site say 145.
3. Should I be monitoring for a stall and then wrap in butcher paper for the home stretch? Or just keep bare?
4. It’s hard for my smoker to stay under 250, but I’m going to shoot for a 235 temp and check the IT at 4, 5, 6 hrs etc. Water in the drip pan, or keep it dry?
Thanks in advance!