first pork sholder

Discussion in 'Pork' started by bestwithbeer, Jul 20, 2013.

  1. This is my first pork shoulder. Put it when temp got about 235. I did rubbed down last night .
    Was wondering if anything I should do to while it smoking ex: sauce, also I put fat side up and trim the fat. This is actually my 2nd smoke. First were ribs not too good, anyway any help would great thanks.
    Last edited: Jul 20, 2013
  2. I let my butts go the whole time with a dry chamber & no foil - I like bark too much  [​IMG]   Do you have a thermometer to check the IT of the butt after it's been on several hours?
  3. Well I have one I use when I deep fry a turkey, not sure how well that will work. So you smoke the whole time no foil?
  4. Yes I smoke the whole time with no foil - I like bark too much to sacrifice it to the foil  [​IMG]   If I am going to pull the pork I take it to an internal temperature (IT) of  195 - 205* I mostly shoot for 200* Once it hits that temp I wrap it in foil then wrap it in a couple towels & throw it in a cooler to rest for at least a half hour to an hour before pulling. To keep track of temps I use a Maverick ET-732 from here   It keeps track of both the smoker temp & IT of the meat & it works great! Here is a thread where I did a butt that shows the ET-732 probe   Any other questions just ask & have fun with your smoke  [​IMG]
  5. kathrynn

    kathrynn Smoking Guru OTBS Member

    [​IMG].....I used to foil them around 165ish....and if you are having a can help push thru that. I don't foil....and the bark is harder and darker.  Then I do foil and put into a cooler for a few hours.  Makes the pulling a bit easier...not as hot.

    The Mav is wonderful. Big Time recommend you getting one when you can.  Todd will fix you right up! 

  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I so exactly as Smokin B does. I used to run my smoker at 225-250, but now I run it at 165-275 for smoking butts.
  7. Thanks so for the tips. Here's a pic after 4 hour's
  8. kathrynn

    kathrynn Smoking Guru OTBS Member

    Looks great so far!

  9. davidhef88

    davidhef88 Master of the Pit OTBS Member

    KEEP THE DOOR SHUT!!!! That's the only advise that hasn't been given. I have read somewhere that every time you open the door you add 15 minutes to your cook time. "If you're looking, it ain't cooking"
  10. I know, I know, but I wanted pics of progress for everyone. One question finishing sauce or not, during or after its cooked and if so what kind?
  11. davidhef88

    davidhef88 Master of the Pit OTBS Member

    I use finishing sauce. Add it after its pulled. Put it in a little at a time till its to your liking. Search finishing sauce on here, there are some good ones. I have used soflaquers and chef Jimmy's both are great.
  12. Ok looking good, I think. Here is after 8 hours
  13. Looks like you're getting some really good bark  [​IMG]

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