Greg Ross-MN
TVWBB Fan
I forgot to weigh it but I smoked a bone-in pork shoulder last night starting around 11:30pm. Ended up taking 16.5 hours. I used smokeboost overnight for about 7 hours. I gradually bumped the temp up to 350 by early afternoon as it was stuck at 165 for quite awhile. I let it rest in a cooler for about an hour once it starting probing like warm butter.
Turned out great with fantastic smoke flavor but I think next time I'll skip the smokeboost to cut back on cook time.
Finished product.
After 7 hours.
Pellet hopper after about 7 hours.
Graph from my Meater thermometer. Keep in mind the ambient probe is affected by the close proximity to the meat so it's always lower than actual.
Turned out great with fantastic smoke flavor but I think next time I'll skip the smokeboost to cut back on cook time.
Finished product.
After 7 hours.
Pellet hopper after about 7 hours.
Graph from my Meater thermometer. Keep in mind the ambient probe is affected by the close proximity to the meat so it's always lower than actual.