Smoking pork shoulder butt for 8 hours now, but problem with white smoke

Discussion in 'Pork' started by shea1973, Mar 24, 2012.

  1. About 4:00am I started the fire, hickory charcoal and a hickory log.  About 5:30am I put the Pork Shoulder Butt.  It has been mostly blue smoke until about an hour ago.  I fell asleep on the couch and the temp got down to about 165.  So I put some more Hickory Char col on and another hickory log.  But couldn't get the fire going again to bump up the heat.  So I put in some paper and cardboard and got it going and then died out but the temp slowly started to rise up to about 260.  It is now down to about 235, however it has been White Smoke for almost an hour now.  So not sure how to stop the White Smoke and get it going to a Blue Haze or Blue Smoke.  Also the Pulled pork is only about 145 temp after 8 hours, only risen about 5 degrees in the past 3 hours.  This is my 3rd Pork Shoulder Butt I have made and don't won't to ruin it with to much White Smoke. 

    So if any one can give me any pointer's or suggestions I would appreciate it! 

    Thank You 
     
  2. ldrus

    ldrus Smoking Fanatic OTBS Member

    if it was me  i would pull the smoke wood out until you get your hot fire back ,  and try using smaller pieces of smoke wood   i learned the bigger isnt better in added smoke wood also wouldnt add cardboard  to it when i have meat  in . just my 2 pennys....  hope this helps 
     
  3. When you add fuel add lit charcoal or warm wood.  Adding a large amount of cold fuel, paper, cardboard, etc will produce white smoke.  I recommed getting a chimney for starting charcoal.
     
  4. Not to long after posting this it finally went back to the Blue Smoke.  I have a lot of Hickory logs, but once I get through them all I will only be buying Chunks.  Seems like  I can control the heat better with Charcoal and chunks.

    Any way I have a new problem.  When the Pork Shoulder Butt hit 160, about an 1 1/2 hour ago, I wrapped it in Aluimon foil and put some Apple Juice in with it.  It has been over 11 hours know and the Pork Shoulder Butt is only at 175 temp.  So I am wondering how to get it to increase the temp on the meat?  Wondering if I should just pull it from the smoker and put it in the oven to finish it to speed it up because of the hungry kids around?[​IMG]   Anyway just not sure at this point?
     
  5. preacherman1

    preacherman1 Fire Starter

    i like the charcoal chimney idea that's what i use and you be in the stall at 145 just wait it out
     
  6. preacherman1

    preacherman1 Fire Starter

    you can also foil the meat once you get the charcoal&temp where it needs to be  
     
  7. Sorry I got so late back to responding to this post.  That night I finely put it in the oven to quicken up the speed.  Everyone like loved it!  The meat just fell right off the bone when I was shredding the pork.  It literally melted in our mouths when we ate it!

    Sorry I don't have a pic with it.  But my computer crapped out on me in February.  I had it since 2002, so it was a dinosaur!  Once I get a new computer I will up load the photos I taken of this pork I smoked!
     
  8. Finally got a new computer and able to post my pics now.  Here is the Pork Shoulder Butt that I cooked March.

    [​IMG]

    Finshied Pulled Pork

    [​IMG]
     
  9. Finally got a new computer and able to post my pics now.  Here is the Pork Shoulder Butt that I cooked March.

    [​IMG]

    Finshied Pulled Pork

    [​IMG]
     
  10. Finally got a new computer and able to post my pics now.  Here is the Pork Shoulder Butt that I cooked March.

    [​IMG]

    Finshied Pulled Pork

    [​IMG]
     
  11. Sorry about the multiple post with the pics.  For some reason when I clicked Submit it never went any where, so I clicked it a couple more times.  So if a moderator could delete the other two if you can.  Thank You
     

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