My first picnic shoulder

[smokey bryan]

Im smoking my first picnic shoulder on my ecb.I coated it with mustard and caynene pepper salt black pepper and garlic powder. I put it on today at 12 o clock I hadnt checked the temp yet.It is about 8 lbs I expext it to be done around 11 o clock tonight (I hope anyway got to get to bed for work tommorrow)I plan on pulling it for sandwiches for lunch this week.
If anybody could tell me what temp should I foil it at I would appreciate it.

 

[glued2it]

160º to foil.

 

[gramason]

http://www.smokingmeatforums.com/for...ead.php?t=8111

This should help.

 

[abelman]

Take it to 145 degrees, then to foil. You're pretty much done with the smoke absorbstion at this point.

That's the way I learned anyway.

 

[smokin for life]

I'd would go more on what Glued said, I always go up to 160 also. Then pull it out at 200.You can always foil it and then shove it in the oven. That baby is going to take some time. Mine usualy go for around 11 hours. Don't forget about the plautue(?). That can take a few hours sometime. Just grab a beer and be patient.

 

[bustedluckbarbq]

i usually spray starting at 145, then foil at 165, pull it off at 195 and put it in a cooler, wrapped in a towel (still in the foil) for an hour, pull

 

[welder]

Picnic seem to take a little longer. I did one last summer I called it picnic from hell it never did get done enough to pull.

 

[ds7662]

I have foiled at 160-165* in the past and that is s great temp. to shoot for.

The last couple I did not foil until later as I wanted a heavier bark.

Its all preference.

 

[smokey bryan]

Thanks for all the advice, its at 120 now and seemed to plateu. Is this an early temp to plateu or is this normal?

 

[ds7662]

[font=Verdana,Arial,Helvetica]Temperature Plateau[/font]
[font=Verdana,Arial,Helvetica]It's common for a pork butt to reach a temperature plateau of 155-170°F during cooking--a point at which the internal temperature stops rising and stalls, sometimes for several hours. It's thought that this has something to do with the amount of moisture in the meat and the conversion of collagen to gelatin discussed above.[/font]

If you are interested in where I found this check out this link. tells you all about the smoking of a butt. As well as some other info..
[font=Verdana,Arial,Helvetica]http://www.virtualweberbullet.com/porkbuttselect.html[/font]