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Depends on how long you've had it on for, & how much the shoulder weighs. I'd say if you're past the 2hr/lb mark, it's still sitting in the 170's while you can easily turn a fork inside the meat, than it's done.

Often times they stall in the 170 range. At least that's what I've found. I have discovered that foiling at 165-170 pushes the meat right through the stall. The first butts I did I didn't foil, & none of them reached 190 internal. They all stalled around 175 even after being on well past...

I'm with Jacob. I always stick with water in the foiled pan. I have found the product to be more moist in the end. OF course it could just be in my head.

Thanks Larry. That makes much more sense than putting the wings on the bottom.

So I am throwing 2 racks of ribs on the top grate, & figured instead of leaving the bottom completely vacant, I'd just toss wings on it. I don't plan on doing anything to the wings except letting them sit there idle. I plan on cooking the ribs in about 4-5 hrs, (pumping the WSM up to 275 for...

Still a newbie, so did another rack of ribs just so that I can master that cut of meat. There I was thinking I had everything honed in this time, like a hotshot. Using the 3-2-1 method, & everything is going smoothly. After the 2hrs of foil (yes, I know that's waaaay too much for some of you)...

I had this same "problem" with a picnic I did recently. It was only 6lbs. so I was figuring on 12 hrs. or so. The internal temp. stalled at 176 for a few hours, and after about total cook time of 16 hours I figured it had to be done. Since it was my first picnic I'm not 100% sure it was done...

Well it was nice, now it's raining, but we're still moving along well.

Beautiful day in MA. Doing 2 slabs of ribs using the competition recipe. Also going to toss some tips on the OTS once the ribs get close to done. Naturally all the friends have invaded once they learned I was making a feast. Easily the best day thusfar this year. Cracked some beers & ready...

Sounds good to me. Question for the masses. Meat has been sitting in the mid 170 range for awhile now. Been on the WSM for just about 2hrs/lb. I just openened the smoker for the first time, plopped a fork in the meat & I was able to twist with little effort. What are the thoughts on pulling...

She's chugging right along. Woke up this morning at was sitting right at 227. Got almost exactly 12 hours with a full ring. Got real cold last night so I think I burnt a lot of that through heat loss.

No real reason for posting. Finally had some nice weekend weather in Boston, so made the most of it with the WSM. Put on a picnic at 9 pm. Currently 3 am, temp is at #227, i'm half in the bag so it's time for some lay down. We'll see what happens when I arise in a few hrs...

Perfect. Thanks for the quick response guys, I'm firing up the smoker now. I plan on foiling as you guys suggest, and will throw the wings on when I foil. Hopefully that will time out perfectly.

So I haven't been able to fire up the WSM in 3 weeks due to weather and simply traveling. I just got back to my house, and although I wasn't planning on smoking, it's a "nice" sunny day thus I feel I have to. My question is this, I am going to fire up a chuck roast since that's the only cut of...

Those things are massive. The only butts i've been able to find around here are 4-5 lbs.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Amir: Adding on, if there are other useful modes to have, I can easily add it to my program as it is just software. The stoker just acts as a...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Amir: Interesting suggestion. But what would be the advantage of that, versus letting the food cook properly and then enter "keep warm" mode? That...

Has anyone tried to initally have the Ramp mode activated, and then turned it off in the middle of a cook? A scenario I'm thinikng about now is that if I put something on at 9pm, but expect it to be done early next morning. Would it be feasable to have the Ramp mode activated thus lowering the...