First time Pork Shoulder with Q-view

Discussion in 'Pork' started by mohlrich, Jul 13, 2013.

  1. mohlrich

    mohlrich Fire Starter

    Well I brined a pork loin and shoulder overnight, dried with paper towels, rubbed them down, and smoking them now. The loins were pulled at 3 hours and an IT of 145. The shoulder is at the 4 hour mark and is at an IT of 136. Should I be worried about the 40 to 140 in 4 rule? I have a Masterbuilt Gas Smokehouse and the temp has been around 225 (210-245). My thermometer was placed in the loin after 1 hour and then pulled and put in the shoulder when they were done. I have the Maverick ET-732.
     
  2. mohlrich

    mohlrich Fire Starter






    Had to fire up the laptop but finally got the view. Drooling is acceptable [​IMG]
     
  3. off to a good start. id say you should be fine in that time frame. but i dont necessarily follow strict guidelines..lol. did u put the probe in after 1hr or 4 hours?
     
  4. kathrynn

    kathrynn Smoking Guru OTBS Member

    Looking great so far!

    Kat
     
  5. mohlrich

    mohlrich Fire Starter

    I put the probe in the loin after 1 hour in the smoker. I've read not to insert the probe right away to help stop the bacteria from getting in. I then put the probe in the shoulder after the loins were done. The shoulder was in the smoker for 3 hours before the probe was inserted.
     
  6. mohlrich

    mohlrich Fire Starter

    Money Shot on the LOIN


     
  7. mohlrich

    mohlrich Fire Starter

    My plan for the shoulder is to wrap in foil at an IT of 165 and place back in the smoker until it reaches 205. This will be followed by a 2 hour spa treatment in the cooler and then pulled. I plan on serving this next Saturday on my families camping trip. Any ideas on how to store the pork and reheat? The campsite has a propane grill and fire ring.
     
  8. [​IMG]<---------------what he said.! lol.. looks amazing. 
     
  9. why do u wanna foil? lol. dont cheat yourself. haha. i normally just store mine after pulling, if i know im gunna use it in a few days in a ziploc bag with about a cup of some liquid(juice/soda..etc) in there..and then let it chill out in the reefer until im ready for it. 
     
  10. mohlrich

    mohlrich Fire Starter

    Thanks TurnandBurn! Planned to foil to keep the moisture and speed up the time. I'm in Ohio and sitting by a 250 degree smoker and mid 80's sunny day will cost me a lot of beer.

    Shoulder is at 5.5 hours and IT of 151. The temp rise is slowing and I feel the presence of a meat standoff
     
  11. oh trust me bud, that thing has enough fat in it to keep it moist. id just spritz the outside here and there but thats really just a preference thing also. as for the standoff...wait for it..here it comes.  oh yeh and at least your in the mid 80's...lol. 
     
  12. mohlrich

    mohlrich Fire Starter

    Lol. I'm using my water pan with a mixture of water, apple cider vinegar, and Worcestershire. Do I still need to spritz? This boy isn't made for to much heat and humidity!

    First time posting while smoking and the response time of others makes me love this site more. I normally just stalk other people's posts and take notes.
     
  13. mohlrich

    mohlrich Fire Starter

    STALL!!! [​IMG]
     
  14. you should be fine then...as for the response time..lol. theres always someone online..even if i step away from pc im on my mobile. constantly..unless the phones charging and i dont feel like running an extension cord out to the smoker..[​IMG]
     
  15. mohlrich

    mohlrich Fire Starter

    Finished product turned out pretty good. The bone slide right out and most pieces fell right apart. There were a few pieces that were slightly dry and real stringy. Not sure if it was the cut of meat or something I did. I will post pictures tomorrow once I get my laptop up and running.
     
  16. mohlrich

    mohlrich Fire Starter





     
  17. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Man... That Lab can really cook! I cant even get mine to help with the dishes!

    Nice looking PP. [​IMG]

    B
     
  18. mohlrich

    mohlrich Fire Starter

    I'll let him know! I should of took a pic when the pork was cooling. He sat right beside the pork the whole time just watching and waiting for a piece to magically fall.
     
  19. you can always add some liquid when storing for moisture. 
    looks darn good. [​IMG]
     
  20. mohlrich

    mohlrich Fire Starter

    Pulled pork turned out amazing. Heated it in foil pans with its own juices and a little apple juice on a gas grill. The pork loin didn't fair as good. Did the same thing and the slices dried out. Next I'll try keeping it whole and warming it up. Has anyone had success warming a pork loin?
     

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