First pork shoulder butt

Discussion in 'Pork' started by camox413, Apr 10, 2016.

  1. camox413

    camox413 Fire Starter

    Hey everybody I'm smoking my first pork shoulder butt right now. I put the shoulder on at 4A.M.this morning here in Colorado. I forgot to take before pictures but I'll make sure to get the after at least.

    The butt has been on for 40 minutes now and I'm just now getting to 200 degrees in my cooking chamber. Smoker is taking a while to get back up to 225
     
  2. camox413

    camox413 Fire Starter

    It's now been about 2 hours since I put the butt on the smoker and I'm only at 207 degrees.

    This is my first run with a big piece of meat but usually I can hold 225 pretty well.

    I have both top vents open.
    Both bottom vents wide open.
    Water pan full and boiling.

    Also my therm is about an inch away from the meat.... could I be getting a false reading of cooking chamber temp because it's so close?
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I think your right. The therm is picking up some of the cool temp of the meat. If the water is boiling then it has to be hotter than 207 in there. I would move the probe away from the meat a little if you can.

    Al
     
  4. camox413

    camox413 Fire Starter

    Al I went out and moved the therm so that it's hanging just below the meat and abover the water pan.

    My temp was at 250 so I closed both bottom vents down halfway and I'm currently down to 246
     
  5. camox413

    camox413 Fire Starter

    Now that I've got the correct temperature, I'm noticing that it's all over the place.

    I'll get up close to 260 so I close down my bottom vents some and it doesn't do much.

    Close the lowers down almost all the way and eventually gets too low.

    I'm at 244 right now and I feel like I've been chasing the perfect temp all day
     
  6. b-one

    b-one Smoking Guru OTBS Member

    Just get it around 250 you'll be fine. Otherwise you can chase it all day till your more familiar with your cooker and the possible weather factors.
     
  7. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    Get rid of the water pan, IMHO you will have an easier time.
     
  8. camox413

    camox413 Fire Starter

    I am using a vertical smoker and I read somewhere that if I get rid of the water pan I'd be cooking over direct heat?
     
  9. camox413

    camox413 Fire Starter

    I'm pretty much keeping it between 215 and 250.

    I think it's just a POS smoker
     
  10. camox413

    camox413 Fire Starter

    I'm somewhat concerned now.... I just went to spray the shoulder and it's oozing green! Is this normal?
     
  11. camox413

    camox413 Fire Starter

    Okay so maybe it might have been the light I was looking at it from the first time because now I don't see green
     
  12. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    Sorry, I actually should have said "get rid of the water in the pan" not the pan itself.
     

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