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Happy Labor Day Bone-In Pork Shoulder!

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gaffney982

gaffney982

Fire Starter
Original poster
Jun 26, 2014
45
17
20140901_080958.jpg

20140901_080958.jpg



Bone-in Pork Shoulder. Been in since 8pm last night and it's 8:15am the next morning and I'm stalled at 150, UGH! I was hoping to get past the stall sometime in the night so I wouldn't have to go through the agony today. Owell, since it's for dinner I have a TON of time to wait out the stall.
 
Suggestion , leave the foil off and get more 'Bark' .
drool.gif


Looks nice though.
biggrin.gif


Have fun and . . .
 
The bark is way too beautiful to wrap now. I'm just gonna pull it at 190 (avg temp between the 2 thermometers) and wrap it in some towels and throw in the cooler.
 
Gaffney982 said:
The bark is way too beautiful to wrap now. I'm just gonna pull it at 190 (avg temp between the 2 thermometers) and wrap it in some towels and throw in the cooler.
Click to expand...
At 190 it will slice but it won't pull. I would also later check your thermometer in something other than meat. Say a glass of water. It may be that their is that much difference in the meat temp
th_dunno-1%5B1%5D.gif
.

Happy smoken.

David
 
205 for pulled pork? I'll definitely calibrate both thermometers later as well.
 
Gaffney , I cook at an average of 225*F , you'll hear different temps. You should play with your machine and decide for yourself the heat . A good Therm. is needed ,Mav.733 is a good one.

Have fun and . . .
 
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