Two 18 pound shoulders with qview

[resstealth]

Shoulders are rubbed down and the chimneys almost lit

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• resstealth
• Jun 13, 2014

 

[resstealth]

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• resstealth
• Jun 13, 2014

 

[resstealth]

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• resstealth
• Jun 13, 2014

 

[driedstick]

Lookin good so far,   I'm in 

 

[resstealth]

Stay tuned, gonna be a long night. These monsters just barely fit

 

[Rafter H BBQ]

Count me in !

:110: :beercheer:

 

[resstealth]

Just added wood and my smoke will not go back tbs, smoker around 250, any ideas?

 

[Rafter H BBQ]

Just give er a few to come around, it takes a few when wood is first put on during a smoke ! This happens to me on my WSM too !

 

[resstealth]

It's back to tbs, just the way I like it

 

[resstealth]

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• resstealth
• Jun 13, 2014

At 95 degrees

 

[resstealth]

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• resstealth
• Jun 13, 2014

 

[resstealth]

Already at 162, these are cooking much faster then I thought. I need to serve this around 2 or 3 pm eastern time. Is there any way I can stretch this cook out? If not, what steps should I take to reheat? Should I rest them a few hours and pull, or reheat before serving and pull then then? Panicking

 

[demosthenes9]

Already at 162, these are cooking much faster then I thought. I need to serve this around 2 or 3 pm eastern time. Is there any way I can stretch this cook out? If not, what steps should I take to reheat? Should I rest them a few hours and pull, or reheat before serving and pull then then? Panicking

I'd wait until you are through the stall before worrying about slowing things down.    When you get to that point, you can drop the chamber temp in your smoker, or, if that's problematic, just pull the shoulders off and stick them in your oven at a lower temp.

Once the shoulders are finished, you can wrap them in foil (if you haven't already) and put them in a towel lined cooler.   They will stay hot for upwards of 6 hours.

 

[resstealth]

Thanks for the info, they're at 172 and still haven't stalled. Have the smoker running 196

 

[forktender]

I have a 14 lb Hog Butt going right now and it's only been on for 6 hrs. @ 270* and it is up to 179 * already. If this thing don't stall out for 4 to 5 hrs I will be shocked.

I injected it with a 50 -50 mixture of apple juice and peach juice with Head Country rub mixed in and a little pepper vinegar . I rubbed it with the H.C. championship rub.

I'm using peach apple and cherry wood.

Sorry no Q.V. tonight.............I'm lag'in I know !

I'm not foiling until I put it in the hot box this time around , just for the hell of it !

So far the color is look'in great , and it's smell'in wonderful !

Smoke'in it on my Okie Joe with Coal and wood.

I've never smoked a butt that didn't stall at some point........good luck brother !

I hope your chunk of hog turns out awesome !

Dan

 

[forktender]

OK I hit the stall !!!!!

It's has gone up 1* in an hour and 20 minutes............looks like it could be a long night / morning.

Thank God for my remote Maverick thermo.........I'm counting on it to wake me up at 195*

 to flop my butt into the chest....lol, I'm tired and that last sentence came out funny.

Good luck you all nighters !

 

[forktender]

Hellish stall 2 more hours and it's only come up 3 * more.

I"m at 12 hours now unfoiled  ,just tented with foil because it was getting to dark for me.

OK what's the longest a hog butt has stalled out on you ?

I still have 270 * , I'm baffleded !

I never had a butt under 15 lbs take more then 13 hours running it at 270 *

I'm TIRED NOW and sick of Arrogant Bastardrd beer for the night / day...........crazy talk, I KNOW !!!

 

[resstealth]

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• resstealth
• Jun 14, 2014

 

[resstealth]

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• resstealth
• Jun 14, 2014

 

[Rafter H BBQ]

Nice, very nice ! :beercheer: :kewl: