starting Tomorrow am smoking bone in pork shoulder

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bungles

Newbie
Original poster
Jul 5, 2013
23
10
About 8-10lbs got it soaking in the rub overnite. Using pecan chips. shooting for 200-250 degrees till i hit 190 then pull and wrap in foil. let it go till 200. then let cool for a bit.

this will be my 2nd pork should the other being no bone. Let me know any tips or hints on my temps and time. using charcoal in the smoker.
 

kathrynn

Legendary Pitmaster
OTBS Member
Jun 13, 2012
9,450
117
Madison, AL
Why Foil so late....???  Try one not foiled at all!  I used to foil mine about 165* and then smoke to about 200*.  Now I just let them roll on thru till they hit the target temp.  Then Foil in a pan...and let them have a cooler nap.

Kat
 

bungles

Newbie
Original poster
Thread starter
Jul 5, 2013
23
10
Ill try that. also gonna inject it with some flavor any tips or would butter be just fine. also its cold out today ill prob have to keep that fire stoked good. Does anyone think that it will affect the cooking time im thinking yes.
 
Last edited:

bungles

Newbie
Original poster
Thread starter
Jul 5, 2013
23
10
47degrees out but chilly no sun either western ma area
 

smokinhusker

Legendary Pitmaster
Remember if you inject, you have introduced bacteria into the meat and now you have to get the internal meat temp from 40° to 140° in 4 hours or you are risking food safety issues. If you don't inject or compromise the inside of the meat, the 40° to 140° doesn't apply.
 

bungles

Newbie
Original poster
Thread starter
Jul 5, 2013
23
10
update temp 121 heres a pic. 


seems to be taking a while i know though dont rush it.
 

jdwalker

Newbie
Oct 3, 2013
24
11
Athens
What is your pit temp? I've used to keep my pit no hotter than 225. After years of experimentation, nothing goes on my pit cooler than 250. The butt will never know the difference and will get there much faster and I feel like it retains more moisture. I usually don't foil but if you are in a hurry you can at around 155. This will help it get through the stall. on a 10 lb butt, foiling can save you 2 - 4 hours. Good luck and let us know how it turns out.
 

bungles

Newbie
Original poster
Thread starter
Jul 5, 2013
23
10
Nice great thanks. My pit temp was 250. Meat is at 135. I think I've hit the stall
drool.gif
. Do you mean put the meat right over the coals where i have my smoking chips?

also the temp is Droping outside 40 now it will be getting colder. At least at the end i can just wrap the meat in foil and towel and leave it in a bowl in the mudroom it should be cold enough.
 

jdwalker

Newbie
Oct 3, 2013
24
11
Athens
I never use direct heat. at the temp you are at, the butt will not take any more smoke. Finishing your cook in the oven is an alternative if your pit doesn't keep temp well in the cold. The butt will not tell on you - I promise. All it needs now is heat and it doesn't matter where it comes from. 135 seems a little low for the stall. I usually hit it around 165-175 and often see the the meat temp drop a couple deg. Foiling will speed up the cook no matter when you do it. Depending on when you reach your desired internal temp and when you plan on eating remember a foiled and towel wrapped butt will stay hot in a cooler for a few hours. You can also hold it in a 170 deg oven for quite a long time and it will be just as good. Hope this helps. Good luck.
 

davidhef88

Master of the Pit
OTBS Member
Jun 24, 2011
2,177
120
Rochester, NY
Not taking on more smoke is a matter of opinion that has been discussed at great length. I keep smoke going the entire time.
 

bungles

Newbie
Original poster
Thread starter
Jul 5, 2013
23
10
great thanks guys thanks i brought it inside got it in the oven. 170. Frost out tonight so i think im done outside. i tried a little piece from underneath very tasty but ill let it go till i i got my internal temp right.
 

bungles

Newbie
Original poster
Thread starter
Jul 5, 2013
23
10
well again it did not come out so pulled still very tasty i fell asleep.( Had to shut my oven off) I think my problem is my smoker. I took the wrong reading i took the pit reading as where my coals were located not the area where my meat was located. Mabye i need more fuel for my coals. It was tought to keep it at 200 plus the cold weather did not help.

this is my smoker

http://www.youbizmart.com/cb-american-gourmet-smoker-blk.html?gclid=CMb508X6sroCFY6Y4AodtH4A5g

i use charcoal and a grate on top of them then my wood chips in a metal box. It took about 12 hours it cut very nicely and taste very good today. But i could not pull it apart.

any help i think ill pack the smoker in for the season although it seems like its suppose to warm up next week. Goddamn New England Weather.

Again thanks for the help.

Ill keep trying no quitting here.
 

hambone1950

Master of the Pit
Group Lead
Jul 23, 2012
1,400
46
Metrowest Boston , ma.
well again it did not come out so pulled still very tasty i fell asleep.( Had to shut my oven off) I think my problem is my smoker. I took the wrong reading i took the pit reading as where my coals were located not the area where my meat was located. Mabye i need more fuel for my coals. It was tought to keep it at 200 plus the cold weather did not help.
this is my smoker
http://www.youbizmart.com/cb-american-gourmet-smoker-blk.html?gclid=CMb508X6sroCFY6Y4AodtH4A5g
i use charcoal and a grate on top of them then my wood chips in a metal box. It took about 12 hours it cut very nicely and taste very good today. But i could not pull it apart.

any help i think ill pack the smoker in for the season although it seems like its suppose to warm up next week. Goddamn New England Weather.
Again thanks for the help.Ill keep trying no quitting here.

I feel your pain , man. My first smoker was a brinkmann gourmet and my complaints were a carbon copy of yours. I just got in the habit of smoking the pork shoulder in the smoker for 5 or 6 hours to give it a good dose of smoke and then I would transfer it to the gas oven in the house and roast it at 300 degrees until it hit the IT i wanted. (Usually 195-205). It pulled beautifully and had nice smoke flavor. Then I bought a WSM Cooker and now I smoke them all the way. It's not worth getting all stressed about it , I would just make it easy on yourself. And I hear ya about the weather. I'm just west of Boston , but it's already cold enough to make me think twice about cooking outside. Good luck , brother.
 

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