If you can put the drip pan on a rack below you would be better off. I just don't like my pork swimming in fat. You want to save that stuff. It is so good.
ok... 8:30am..had dozed off on the sofa.. and my neck and back is killin me. looked over to the coffee table and found that my machine is still holding it together.... was a nice 228*. took a walk outside... to find the meat sittin at a comfy
open the door to do a spray with the Capt. Morgan Mango Apple mix and was greeted by this here view...
we are about 9 hours in...and I got nothin but time..and beer today...
Question though.. I was thinkin about putting it into a foil pan now and collect what ever drippings there may be now to help it "baste" itself and collect juices for the pullin so i can put them back into the finished product...also.. I still have the skin... I was going to lay it on top of this now... so it can render the fat down into the shoulder now that there is a good 9 hours of smoke...this will also give me some drippings to mix into it when pulling.....thoughts?
OYE VEY.... I thought of that about 45 minutes ago...I tested it and it read 165*.. HOWEVER... just because I made such a stupid mistake...I removed the skin... and wrapped the pork back up... and put it back in the smoker.. going to stay there until it read 195* internal again....looks like dinner is gonna be a few minutes late..Be careful to fully cook that pork skin. You just put raw pork onto cooked pork-need to make sure it's cooked thru. Do you have an intant read thrm?
I don't know if 195 is something you read somewhere or not but I take mine to 205. It renders much more fat and breaks down more connective tissue. You really need to wrap and rest in a cooler. You don't want to cool it right away. It will stay hot for the 1 to 2 hour rest. Throw a towel in there too to take up airspace. When all that is done it will just fall to pieces for you. I also recommend defating the juices you hopefully saved and adding that back in. That is the good stuff.
OYE VEY.... I thought of that about 45 minutes ago...I tested it and it read 165*.. HOWEVER... just because I made such a stupid mistake...I removed the skin... and wrapped the pork back up... and put it back in the smoker.. going to stay there until it read 195* internal again....looks like dinner is gonna be a few minutes late..
can I be forgiven.. i blame lack of sleep.. and I know better than that...I am kinda mad at myself.
^^^THIS!^^^I don't know if 195 is something you read somewhere or not but I take mine to 205. It renders much more fat and breaks down more connective tissue. You really need to wrap and rest in a cooler. You don't want to cool it right away. It will stay hot for the 1 to 2 hour rest. Throw a towel in there too to take up airspace. When all that is done it will just fall to pieces for you. I also recommend defating the juices you hopefully saved and adding that back in. That is the good stuff.