My shot at redemption: pork shoulder take II

Discussion in 'Pork' started by sdlocal, Jul 16, 2011.

  1. sdlocal

    sdlocal Fire Starter

    All,

    My first shoulder failed and ended up in the trash as I did not make the 140 in 4 cut.  Of course it was only after this I learned that many don't put the probe in until the 4 or 5th hour (it make perfect sense of course).

    My 8lb 1855 brand shoulder is in fridge rubbed down and wrapped.  I am shooting to finish around 4pm tomorrow and will be starting my smoke around midnight (leaning towards more than 1.5 hours per pound)

    I will be smoking with apple wood and misting with apple juice & rum.  I am planning on not foiling until it goes in the cooler to get maximum bark.

    In watching pit masters they said pull at 190 and that 205 is over cooked but everyone seems to go for 205 here....thoughts?

    My issue last time was bad chamber probe placement (not near the meat and to close to the chamber wall so I think I got an high temp reading when the temp at the meat was much lower) won't make that mistake again.

    Equipment is: master forge propane with door seals, and upgraded water pan and thermometer is a maverick dual probe.

    Any feedback on approach is appreciated and Q view will be forth coming.

    Thanks,

    SDLocal
     
    Last edited: Jul 16, 2011
  2. meateater

    meateater Smoking Guru SMF Premier Member

    Sounds good so far, I think they pull at a lower temp for presentation for comps. 205° is the norm around here, you can tell when you give the bone a tug and it wants to pull out clean thats the ultimate temp. Don't forget the qview. 
     
  3. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    I always go to 205..it works for me.

    I dont open the smoker except to put the therm in then foil time.

    Have a great day!!

      Craig
     
  4. smokinal

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

    We all go to 205. The bone will not come out clean at 190.
     
  5. sdlocal

    sdlocal Fire Starter

    205 it is then but I am going no foil till rest period in the cooler. I am excited to take another run ati it. Think I am going to whip up the vinegar sauce and the mustard to see what I like best!
     
  6. roller

    roller Smoking Guru SMF Premier Member

    Yep 205* thats the sweet spot...
     
  7. sdlocal

    sdlocal Fire Starter

    I put the probe in this morning internal temp was 159 I did not swab the probe with alcohol but the probe was clean.  I am currently in the plateau in the low 160's but everything looks great.  Another lesson learned after you are done with the smoking period close the chimney somewhat to conserve propane.  I think my large water pan and chimney open all the way used up a lot of propane.  I went out and got a second tank just to be safe.  Pictures are being taken for Qview later.
     
    Last edited: Jul 17, 2011
  8. smokinal

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

    Sounds like everything is going well. Looking forward to the finish.
     
  9. meateater

    meateater Smoking Guru SMF Premier Member

    Looking forward to the Bear view. [​IMG]
     
  10. sdlocal

    sdlocal Fire Starter

    So I assume the bark pulling away (cracking) is due to weight loss from the shoulder and is proof positive good things are happening?

    What is bear view? Let me know and I will post it.
     
  11. smokinal

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

    Bear view is a close up like this.

    [​IMG]
     
  12. sdlocal

    sdlocal Fire Starter

    180 and starting 16th hour.....Ahhhh....need to pull it in 2 to 2.5 hours to feed guests.
     
  13. cromag

    cromag Smoking Fanatic

    Bear view makes everyone drool all over their keyboards [​IMG]
     
  14. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    An adaptation of the name Qview; taking pictures of your bbQ View - how good it looks so you can share it with the other members. ".. Doesn't that Qview of that slice of rib roast look good?!..."
     
     
  15. meateater

    meateater Smoking Guru SMF Premier Member

    Should be close, looking forward to the Bear View. [​IMG]  Bring it on. [​IMG]
     
  16. alaskanbear

    alaskanbear Smoking Fanatic SMF Premier Member

    [​IMG]   [​IMG]  waiting for the $ shot..

    Rich
     
  17. bearcarver

    bearcarver Smoking Guru OTBS Member

    SDL,

    Qview is any picture of your food, or the production of that food.

    BearView is a serious, clear, outstanding, drool producing, close-up of your food, usually of a fresh slice of whatever it is.

    BearView was named after me by Raptor, and a few others, because of my constant hounding of my buddies on here for close-ups of the awesome food they produce.

    It doesn't mean I did anything special, other than constantly nagging others for close-ups.

    That picture Al posted is BearView (to some of us), because it is a real good close-up some outstanding Beef.

    If it was zoomed out, it would be Qview.

    It really doesn't matter if you call it BearView or Qview------It's all good !

    Waiting for your "Pictures".   [​IMG]

    Bear
     
  18. smokinal

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

    Still waiting!

         [​IMG]
     
  19. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    [​IMG]
     

Share This Page