First Time Pork Shoulder Q views!

Discussion in 'Pork' started by stwallace, May 13, 2011.

  1. stwallace

    stwallace Fire Starter

    [​IMG]

    [​IMG]

    [​IMG]

    So this is my first time ever doing pork shoulder.  Plus I through a brisket in there as well.  I used jeffs rub w/ the mustard first.  

    -set the smoker to 225F.

    -No water in pan (not sure if I should, anyone??)

    -Meat probe from MES in potatoes (Not sure if placed properly)

    -And my other probe in the shoulder

    I was going to smoke the shoulder until it reaches around 165-170F.  Double wrap it in foil and cook till' 200-205F.  

    Is there anything i'm missing or doing wrong?  If so the sooner the better because there's no turning around!  Thanks, your smoking Newbie - Sean
     
  2. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    So far ..so good!!

    Craig
     
  3. Just keep an eye on your temps buddy. If they spike you can always add water. Good luck!
     
  4. stwallace

    stwallace Fire Starter

    Ok good thanks.  The one thing i'm noticing is that the meat probe in the taters is staying around 180F  I know theres hot spot in the smoker and everything but its pretty close to the inside temp sensor which reads around 225F.  Maybe I should test the sensors..  Is boiling water the way to test em'?
     
  5. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      Hi Sean. I usually put about a cup of apple cider vinegar in the water pan. Helps to control temp spikes and adds moisture to the smoke. After the pork reaches 205, take it out and let it rest for an hour before unwrapping and pulling. Happy Eating!
     
  6. Yeah that works or ice water would be quicker. 32 F in ice water.

     
     
  7. stwallace

    stwallace Fire Starter

    Another question for anyone with an MES or just knows the answer.....  Whats the point of keeping the water pan in if you don't use it?  Or is it acting as a drip pan instead of letting it fall on whatever is in the way.  I think I know the answer to that one already but I might be wrong.  And how often do you add the wood chips?  you don't want it smoking the whole time right?  Once every hour good?
     
  8. smokinal

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

    Another question for anyone with an MES or just knows the answer.....  Whats the point of keeping the water pan in if you don't use it? Masterbuilt says to keep it in, I always put water in mine IMHO it keeps the meat moist. Or is it acting as a drip pan instead of letting it fall on whatever is in the way.  I think I know the answer to that one already but I might be wrong. If you want to catch the juices put an aluminum pan on the bottom rack.  And how often do you add the wood chips? Every 30-40 minutes. you don't want it smoking the whole time right? Yes you do, but light smoke TBS, not billowing white smoke.  Once every hour good? When it stops smoking add chips or get an A-MAZE-N smoke generator. Then you can get TBS for hours without adding chips.
     
    Last edited: May 13, 2011
    stwallace likes this.
  9. stwallace

    stwallace Fire Starter

    Thanks Al that was very helpful.  I ordered the AMNS but i'm waiting for it.  Good to know with the wood chips.  Thanks again everyone for helping me out more qviews to come.
     
  10. stwallace

    stwallace Fire Starter

    Heh, ok so I went out to add the water pan w/ some apple cider vinegar.  While I walked out the door I noticed a big poof at the woodchip loader hole.  The wood chips combusted and are now on fire.  The smoke was a perfect light smoke and now a lot thicker.  Is this normal?  Just want to make sure...  The wood chips I would think have a flashpoint like everything else and that its almost inevitable.  Oh I also added some Olives to makes some of Cowgirls Tapenade.  I used some Napa Valley Garlic Stuffed Olives along with some canned black olives.

    [​IMG]
     
    Last edited: May 13, 2011
  11. stwallace

    stwallace Fire Starter

    [​IMG]

    Smoked almonds, Olives stuffed with garlic, Tapenade, Smoked Gouda.

    [​IMG]

    Blurry Camera doesn't get up close too well.

    [​IMG]

    Almost ready for the foil...
     
  12. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looking Good...
     
  13. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
  14. smokinal

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

    Looks good so far! Can't wait to see the finish!
     
  15. stwallace

    stwallace Fire Starter

    [​IMG]

    Brisket....  A little over done but was still juicy and tender.  Really good bark.

    [​IMG]

    Sorry again for the lighting is horrible and camera sucks.  But thats the pork before I pulled it.

    [​IMG]

    Very Very Tasty!  I think I have tendonitis in my hands now though. (Another bad picture)

    [​IMG]

    Last few hours of it in smoker along w/ a little something something from a local restaurant for my dog.  

    They give away their prime rib bones to people that ask since they just toss them anyways.

    [​IMG]
     
  16. smokinal

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

    You did a great job on your first try Sean. You put together a great looking meal!   [​IMG]

    By the way, what restaurant was that? I would like to chew on a few of those bones myself! 
     
    Last edited: May 14, 2011
  17. stwallace

    stwallace Fire Starter

    Thanks Al.  We made them into little sliders with some sourdough rolls.  And at the last second made Jeffs BBQ Sauce w/ out one ingredient since I didnt have it.  That was still really good too.  I will be making this more often.  I only wish I took pics of the sliders (too hungry).

    Sean
     

Share This Page