Smoking Two boneless pork shoulders

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thoseguys26

Master of the Pit
Original poster
Jan 4, 2012
1,341
60
Aspen Valley
Having a little get-together so this is the first time I've smoked two shoulders for PP. 7lbs each.

I tried a couple new things this time.

Instead of mustard to hold the rub, I used a light EVOO.

I'm using Todd's Mesquite pellets for the first time.

I'm also trying a couple new finishing sauces and finally, I made two types of fresh slaw from scratch.

Started at 4pm Friday.

MES 40 is reading 236° but the mav is reading 195°. I think the mav probe is hanging by the front window which should be cooler but not that much cooler.. Might have to get a third temp probe to see who is on the fritz...

8 hours in  and the stalling has finally begun....

These are sitting right on the racks with pans below. Both IT temps are only reading around 145°.

I've decided to not foil them because it's late and I'll be up in 5 hours. I'm hoping the temps will be close to 200° if not at or around 205° when I get up to check on them. Then I'll foil them, depending on the IT, and towel and cooler them for a few hours - or as long as I can hold off from eating some PP sandy.

Let's hope they don't dry out while I'm sawing logs!

Qview




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They were only around 180 when I woke up so I foiled them and took them to 207° in about 3-4 more hours. The two butts took around 18 hrs total.

I didn't notice a difference in EVOO vs Mustard to hold my rub and the Mesquite pellets were awesome!

Cidar Vinegar baseed finishing sauce just brings life to the pulled pork.





 
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Looks great!

David
 
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