Smoking Two boneless pork shoulders

Discussion in 'Pork' started by thoseguys26, Jul 20, 2013.

  1. thoseguys26

    thoseguys26 Master of the Pit

    Having a little get-together so this is the first time I've smoked two shoulders for PP. 7lbs each.

    I tried a couple new things this time.

    Instead of mustard to hold the rub, I used a light EVOO.

    I'm using Todd's Mesquite pellets for the first time.

    I'm also trying a couple new finishing sauces and finally, I made two types of fresh slaw from scratch.

    Started at 4pm Friday.

    MES 40 is reading 236° but the mav is reading 195°. I think the mav probe is hanging by the front window which should be cooler but not that much cooler.. Might have to get a third temp probe to see who is on the fritz...

    8 hours in  and the stalling has finally begun....

    These are sitting right on the racks with pans below. Both IT temps are only reading around 145°.

    I've decided to not foil them because it's late and I'll be up in 5 hours. I'm hoping the temps will be close to 200° if not at or around 205° when I get up to check on them. Then I'll foil them, depending on the IT, and towel and cooler them for a few hours - or as long as I can hold off from eating some PP sandy.

    Let's hope they don't dry out while I'm sawing logs!

    Qview




    Live action


     
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Shane, morning....   I think you will have a winner....   Dave
     
  3. thoseguys26

    thoseguys26 Master of the Pit

    They were only around 180 when I woke up so I foiled them and took them to 207° in about 3-4 more hours. The two butts took around 18 hrs total.

    I didn't notice a difference in EVOO vs Mustard to hold my rub and the Mesquite pellets were awesome!

    Cidar Vinegar baseed finishing sauce just brings life to the pulled pork.





     
    Last edited: Jul 21, 2013
    boilerman likes this.
  4. woodcutter

    woodcutter Master of the Pit OTBS Member

    Good looking sandwiches! The pork really shines with your sauce.
     
  5. thoseguys26

    thoseguys26 Master of the Pit

    I did!
    Thanks! I can't believe how great it freezes too!
     
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Great shot of the final sandwee!!!! Yumm!!! Next time try nothing but rub to hold your rub on. Works great.
     
  7. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    That, Sir, is fine looking pork. Thanks for the great pictures.

    Disco
     
  8. thoseguys26

    thoseguys26 Master of the Pit

    I think I will try nothing next time. That may result in a nicer bark, thinner but crispier maybe.
     
  9. thoseguys26

    thoseguys26 Master of the Pit

    Thanks Disco!
     
  10. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Really nice looking pork, and I LOVE those small portions on the snadwich! 

    Its was a beautiful day to smoke.
     

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