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Old 01-13-2018, 02:10 PM   #1
Williams4298
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Default Help, smoking Pork shoulder question

Iím cooking a pork shoulder it weighs around 7.25 pounds. All the recipes Iíve found say cook it 8 hours or until it hits 190. Well mine has been on the egg for 3 hours now and itís already at 131, the egg has been holding steady between 250-260. Yes Iím cooking indirect heat with the egg deal. Is it gonna hit a stall or is it just cooking pretty fast? Never smoked anything in the egg before. Any help is much appreciated.

Last edited by Williams4298; 01-13-2018 at 02:24 PM..
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Old 01-13-2018, 02:24 PM   #2
lwelch70
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You'll slow down a lot with a good heavy marbled butt. I wouldn't worry about it. Just let it take it's time.

Also 190 may not be the ideal number for that particular butt. It's more of a guideline. Look for cracking fat across the back and a very loose bone when twisting. When you see those indicators you're golden.

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Old 01-13-2018, 02:48 PM   #3
Kevin
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Im not expert but from my limited experience it’s going to stall in a bit. I seem to remember it stalling around 160.
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Old 01-13-2018, 02:52 PM   #4
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I have a primo and I found I like my butts cooked around the 275 mark and my briskets 225. Pork butt is a great piece to start on it has a lot of fat and a lot of forgiveness on temps. Just stay on course if you are nervous just close the Daisy wheel a smidge and I mean a frogs hair. Oh my temps I use are grill not domb
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Old 01-13-2018, 03:10 PM   #5
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Im not expert but from my limited experience itís going to stall in a bit. I seem to remember it stalling around 160.
This.. Briskets do the same thing.

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Old 01-13-2018, 03:13 PM   #6
ATXArcher
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I do mine on the egg to 170, then wrap and continue to 203. It will take a while to get from 131 to the higher temps. Seems to crawl sometimes.


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Old 01-13-2018, 03:52 PM   #7
Williams4298
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I’m at 162 now planning on wrapping around 170-175. It is starting slow down a hair. My daisy wheel on top is almost closed just a small gap on top and the bottom vent is about 1/4 of the way open. Thanks for all the help guys! Also do y’all let it rest in a cooler or do y’all eat it right after it comes off?
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Old 01-13-2018, 03:58 PM   #8
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Always let it rest. Mine sit around for an hour before breaking it up.
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Old 01-13-2018, 04:02 PM   #9
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Iím at 162 now planning on wrapping around 170-175. It is starting slow down a hair. My daisy wheel on top is almost closed just a small gap on top and the bottom vent is about 1/4 of the way open. Thanks for all the help guys! Also do yíall let it rest in a cooler or do yíall eat it right after it comes off?
Wait a bit? Never been able to make myself wait--
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Old 01-13-2018, 04:31 PM   #10
Williams4298
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Just pulled it off to wrap it. Had a couple pieces flake off so I did what any guy would do and tried it. It was pretty da*n good! Has a nice bark and good smoke flavor! Hoping i hit a home run with it on the first try! The meat is starting to pull away from the bone but it’s still holding on pretty firm. How long do y’all leave it on the egg wrapped up for? I’m thinking roughly another hour to hour and half?
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Old 01-13-2018, 04:36 PM   #11
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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.
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Old 01-13-2018, 04:45 PM   #12
Williams4298
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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.
Thanks smart, yeah Iím wanting to pull it so Iíll push it up to 200. Just finished up wrapping it, put some apple juice in the bottom to help with moisture.
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Old 01-13-2018, 04:48 PM   #13
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Thanks smart, yeah Iím wanting to pull it so Iíll push it up to 200. Just finished up wrapping it, put some apple juice in the bottom to help with moisture.
Sounds like you are on you way to some good eats...
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Old 01-13-2018, 04:53 PM   #14
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Sounds like you are on you way to some good eats...


Yes! Need pics, please sir!!!
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Old 01-13-2018, 05:13 PM   #15
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Sounds like you're on your way. Make sure you actually wait to get to 200. I've gotten impatient at 190~ and its fine for sliced, but perfect pulled pork is at 200.
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Old 01-13-2018, 05:31 PM   #16
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I let mine go to 205 then wrap in towel and place in a ice chest for at least an HR before
I pull it. Always wrap mine at 165 and coat them with a butter brown sugar mixture on top.
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Old 01-13-2018, 06:24 PM   #17
Williams4298
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Pulled it at 195. Gonna let it rest for an hour, should hit 200 that way. I took a picture of it but have no clue how to post pictures here lol. It definitely hit a stall at 170-172 stayed there for forever.
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Old 01-13-2018, 06:32 PM   #18
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I wrap in butcher paper at 165....pull it between 200 and 205. Wrap in towel and put in a cooler for at least an hour....MONEY!!!!
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Old 01-13-2018, 06:59 PM   #19
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Pulled it at 195. Gonna let it rest for an hour, should hit 200 that way. I took a picture of it but have no clue how to post pictures here lol. It definitely hit a stall at 170-172 stayed there for forever.


Pulled it at 195 to get to 200?

No patience with this one
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Old 01-13-2018, 07:04 PM   #20
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Patience grasshopper.
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Old 01-13-2018, 07:16 PM   #21
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Pulled it at 195 to get to 200?

No patience with this one
Especially after i just wrote not to do that specific thing haha
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Old 01-13-2018, 07:38 PM   #22
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So close

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Old 01-13-2018, 08:00 PM   #23
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I donít think I would listen to Smart....


Everything he spouts, he is quoting from boobtube... he just started last week.








Hi Jason.
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Old 01-14-2018, 01:00 AM   #24
Smart
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Default Help, smoking Pork shoulder question

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I donít think I would listen to Smart....


Everything he spouts, he is quoting from boobtube... he just started last week.








Hi Jason.


Hey hey! Two Fridays ago!!
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Old 01-14-2018, 11:30 AM   #25
Williams4298
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Especially after i just wrote not to do that specific thing haha
I didnít see your post till after. I had a place to be and was running outta time so I pulled at 195 that way I could at least let it rest for a bit. Regardless it turned out really good and I was happy with the results. The bone pulled out perfectly.
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Old 01-14-2018, 11:50 AM   #26
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I didn’t see your post till after. I had a place to be and was running outta time so I pulled at 195 that way I could at least let it rest for a bit. Regardless it turned out really good and I was happy with the results. The bone pulled out perfectly.

Pork butt/shoulders are very forgiving so I'm glad it worked out for you. Ive never heard anybody say, I'm gonna pull BBQ at this because I know it will rise to my target pull off the smoker temp. Steaks maybe but BBQ no.. That's a first for me. But again glad it worked out.

When and if you start doing briskets, that 5-7 degrees can mean the difference between tough and deliciously tender. Briskets are a fickle bunch that have humbled all of us backyard "professional hacks".. There is a reason BBQ folks say "it is done......when its done.."
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Old 01-14-2018, 12:00 PM   #27
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I didnít see your post till after. I had a place to be and was running outta time so I pulled at 195 that way I could at least let it rest for a bit. Regardless it turned out really good and I was happy with the results. The bone pulled out perfectly.
Haha its all good. Good eats anyway, just means you'll have to smoke more butts
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Old 01-14-2018, 02:25 PM   #28
Williams4298
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Pork butt/shoulders are very forgiving so I'm glad it worked out for you. Ive never heard anybody say, I'm gonna pull BBQ at this because I know it will rise to my target pull off the smoker temp. Steaks maybe but BBQ no.. That's a first for me. But again glad it worked out.

When and if you start doing briskets, that 5-7 degrees can mean the difference between tough and deliciously tender. Briskets are a fickle bunch that have humbled all of us backyard "professional hacks".. There is a reason BBQ folks say "it is done......when its done.."
Well the reason I said that is I watched several videos and one even with the owner of franklin bbq in Austin. They all said when you pull it and rest it they will continue to cook so thatís where I got that from. It was a smaller pork butt so I was afraid it would dry out. Probably a rookie mistake ����*♂️. Iím learning though! This is also why I started with a butt and not a brisket, I wanna get butts down pat before I advance lol no need in screwing up good meat.

Last edited by Williams4298; 01-14-2018 at 02:27 PM..
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Old 01-14-2018, 02:53 PM   #29
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Well the reason I said that is I watched several videos and one even with the owner of franklin bbq in Austin. They all said when you pull it and rest it they will continue to cook so that’s where I got that from.
Got ya. What I meant was when folks pull from the smoker, folks pull at a desired temp on the grate knowing its going to get a little higher It's just easier to go with than hoping to hit a post pull temp... and you don't want to short yourself. That being said...folks have their preferences....some like 195 and it worked out for you....

And its dang near impossible to dry out a PB. It's a smokers dream.. keep on keeping on.
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Old 01-14-2018, 03:38 PM   #30
Williams4298
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Got ya. What I meant was when folks pull from the smoker, folks pull at a desired temp on the grate knowing its going to get a little higher It's just easier to go with than hoping to hit a post pull temp... and you don't want to short yourself. That being said...folks have their preferences....some like 195 and it worked out for you....

And its dang near impossible to dry out a PB. It's a smokers dream.. keep on keeping on.
Oh I gotcha, thanks for your help! I do agree though I think if I had a little bit more time to Allow it to get to 200 it would have been that much better.
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Old 01-14-2018, 06:52 PM   #31
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I do 1.5 hours per pound at 225-250

Use a thermapen to track temp

Sometimes I finish in the oven to get max time

A trick I learned that will pay off is let it rest for an hour

Then wrap in Costco cellophane plastic

Put in fridge

Pull out next day and pluck

Plastic seals in the juice

Killer moist and falling apart


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