Help, smoking Pork shoulder question

[Williams4298]

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Hahaha!

[Smart]

I’m kinda hoping you meant to add a zero to that 10. Well I worked on my patience today and I pulled it at 205 (it wasn’t easy smart but I just had to sit on my hands haha!), it pulled apart a lot easier and was tender/ moist. Still figuring the egg out and have some room for Improvement. Next time with the pork butt or brisket I’m going to inject them. Like I said the pork butt was juicy/tender but it lacked a little bit of flavor to me. My wife liked it and said it was great but when I cook I like it to be perfect.

If I stand over a smoker all day.... and then try to eat, I always say needs more smoke or needs more flavor/rub. Wife who hasn’t stood over smoker says its perfect . Next day leftovers.. after my nose is clear of smoke and I’ve had a shower, I usually find myself saying **** she was right.. it tastes great. Just a thought I deal with.[emoji41]

[Goldeneagle]

You forgot to mention Dr. Pepper or it would have been a little more believable..

I tried that crock pot Dr. Pepper thing once. Once.

Thinkin about throwin a brisket on this weekend.

[Goldeneagle]

Time is merely a scattershooting guideline. It's done when the internal temps says it done. I have found that the BGE, UDS and WSM style verticals smokers cook meat a little quicker than an offset.... I'm assuming due to a more direct type heat.

Sounds like you are moving along fine. If you want to pull it, I would push it to 200. 190 is not enough in my opinion.

Yeah, my vertical electric doesn't take near as long. Nobody has complained yet though.

[Graysonhogs]

I tried that crock pot Dr. Pepper thing once. Once.

Thinkin about throwin a brisket on this weekend.

Use Fresca. You're welcome.

[Graysonhogs]

Two pages and no pulled pork pics? This thread sucks.

[MLAH]

^

[Goldeneagle]

Two pages and no pulled pork pics? This thread sucks.

Not a great pic, but here's the last butt I did.