9 LB PORK SHOULDER PICNIC

Discussion in 'Pork' started by mikensuenfl1, Sep 13, 2013.

  1. O.K.,folks.. will be putting on my 18 wsm later today a pork shoulder..Plan to inject and rub.Start cook around 7;00 pm.hope to have pictures tomorrow.. .might foil at 165-170.. Plan to take off at 190-195.Then let rest.. Any pointers are of course welcome..
     
  2. davidhef88

    davidhef88 Master of the Pit OTBS Member

    For pulled pork I usually take mine to 200*-205*. Some won't pull at 190*. When you can pull the bone out clean its good to go.
     
  3. David, yes I agree. Do you take off at 190-195 foil and put in cooler to finish .Or just let it go to 200 -205 on cooker.Do foil at all???
     
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I take mine to 200-205 then take off the smoker. I then foil and let rest for 45min- 1 hour. Then I pull it and if I'm using a finishing sauce I put it on.
     
  5. davidhef88

    davidhef88 Master of the Pit OTBS Member

    Same thing I do.
     
  6. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    If you can do it, dont foil.   Makes great bark.
     
  7. We are 1 hour in .. grate temp at 261. bottom vents closed to 25%..
     
  8. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    [​IMG]    I will be watching for pics...
     
  9. Last update of the night..10:30 pm  probe meat temp at 135.  grate at 252..maverick will monitor during night...
     
  10. Good morning,It is 9:00 am. Meat on pit.  Internal temp at 185,pit at 235.Added addtl coals earlier this morning.. Maverick doing a good job keeping tabs..on temps..Plan to take off at 195-200 or when I think it is done.. Pictures will follow..
     
  11. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Won't be long now!
     
  12. Trying  to post pics..Links giving me a hard time today. will try again later. Shoulder came out real good. taken of at internal temp 195.. however it is just a little dryTastes very good,should be just fine in sammies later today..
     






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  14. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Looks terrific. I could use some of that!

    [​IMG]

    Disco
     
  15. Thanks Disco,having fun with my wsm.
     
  16. Im going to try a small butt roast tomorrow (my first) is there any thing you would change. Foil maybe or resting time
     
  17. JON, I MIGHT NOT FOIL AND PUT IN COOLER. I THINK JUST A LOOSE FOIL AND A REST MIGHT BE FINE. ALSO, DONT THINK I WILL SMOKE ANOTHER SHOULDER PICNIC. A LOT OF WASTE.LARGE BONE.. BEING THAT IT IS ONLY THE TWO OF US ,I THINK A BUTT WILL BE FINE. PLUS A LOT LESS COOK TIME. THIS SHOULDER WAS ALMOST 91/2 POUNDS. 16 HOURS ON THE COOKER.ALSO WILL CUT BACK ON THE LIGHTED COALS AT THE BEGINNING. PIT RAN HOTTER THAN I WOULD HAVE LIKED. OTHERWISE VERY HAPPY WITH RESULTS.. GOOD LUCK WITH YOUR COOK..
     
  18. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      Don't forget that pulled pork freezes and reheats well!   Divide what you have into smaller portions for later use. When you start getting low, look for butts/shoulders on sale and stock up again!

      Yours looks great.

      Mike
     
  19. well thanks for the input, im in process of getin the smoker fired up. hopefully be fat and happy in the near future
     

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