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Running commentary on my smoked pork shoulder
Well, I checked out my temps. Probe in boiling water was at 210, so a couple of degrees low, but pretty accurate. But the oven, at 300, the probe read at 288, but then it dipped as low as 263, then it turned on again and went back up to 288. I am only guessing, but I assume that the idea is... -
Running commentary on my smoked pork shoulder
We'll it fell apart and the bone came off clean, but it is dry. Definitely was done sooner than when I pulled it off. I added in some apple juice and vinegar mix plus some bbq sauce, but I am thinking something in my set-up is flawed. I wonder if my digital thermoter is not right. It was... -
Running commentary on my smoked pork shoulder
Thanks guys. It may be true that I have a temperature problem. I was surprised how long it took. Now it was two pieces of meat. A 10 and a 12 pounder. That said, as long as they don't come out dry, it probably was fine, as we aren't eating til 6:00. So it is almost like I was just holding... -
Running commentary on my smoked pork shoulder
Well it's a good thing I left lots of time for error, cause I'm sure using it! A full 23 hours into this effort and we are still only at 193. Gonna be at least a 2 hour per pound marathon! Timing is still fine as we weren't planning to eat until 4:30, so as long as she gets up to 198 in the... -
Running commentary on my smoked pork shoulder
Got up to check and see where we are. 180 after 6 and a half hours in the oven. It now looks like it might need another 3 hours. I am feeling pretty good about timing for the Super Bowl party. I had predicted that the 25 pound pork shoulder after being totally trimmed would be 22 pounds. Once... -
Running commentary on my smoked pork shoulder
They r looking pretty nice I think. Sprayed with cider and juice one last time and glazed in honey, then double wrapped in foil into a 225 oven. Looking 198 IT. From 150 I suspect it's gonna be a while yet. We shall see. -
Running commentary on my smoked pork shoulder
After 10 hours I decided to pull the meat off the smoker. It had reached 150, so less than planned, but at least 2 hours more than I expected, so I didn't want to leave it any longer. -
Running commentary on my smoked pork shoulder
I am now 8 and a half hours in keeping a temp between 225 and 230 and my internal temp has been stuck on 137 for over 2 hours. I think I am going to be 10 hours on the smoker before I can go to the oven. Don't want to put too much smoke on this meat and turn it sour, but I had planned to go... -
Running commentary on my smoked pork shoulder
Hi Missouri smoker. New to this as well. Read a bunch about this and I decided to avoid injecting until I had a few smokes under my belt. If you do a search for 140 in 4 hours, there is a lengthy thread. Bear is the one who posted this. He's the best for helping out new guys. -
Running commentary on my smoked pork shoulder
Ok. 5 and a half hours in and I switched rack positions to ensure the top and bottom meats r cooking at the same speed. Internal temp is at 136. I'm thinking still 3 hours to get to 160 IT and then off the smoker. I've been spraying with 50/50 cider vinegar and apple juice. Smells so sweet!
