1st Pork Shoulder - thx for tips


 
R

Ross Nepean

New member
First - thanks for all the helpful advice.

Cooked a beer can chicken a week ago and then ribs last night following the Slap Yo Daddy 3-2-1. Pulled the clay bottom out half way through (rookie I am) as I couldn't get up to the 275* degrees - I am just a little slow :) Ribs still turned out fantastic with neighbours saying they were better than anything we had at the last rib fest...touting my on horn, but I had to agree they were pretty good - little dry but I will improve.

In Canada it is our long weekend - wife thinks I am nuts for planning a whole weekend around smoking (she called it BBQ'ing but I quickly corrected). Tonight it's a 7 lb shoulder/butt for next door bf neighbour's b-day tomorrow. Thinking a midnight start for a 7 lb shoulder - hold temp for an hour using minion (been on this website for a bit :) ) then throw it on - bought a Maverick temp gauge (why do wives question costs?) so will have a new form of a new baby monitor tonight!

Hope end result is a 2PM finish with a shoulder in the cooler for pulling at 5pm.

Thanks for all the second hand knowledge!

R
 
Tony R said:
Good luck and don't forget to take pictures.
Click to expand...

thx - running hot right now and having difficulty programming the Maverick therm - at 295* at moment. adjusted vents so should see the temp down over the next 45 minutes....stay tuned as i try to adjust down to 230*...
 
Ross - Welcome to the site.
Other than my first try at a butt, I always start them at midnight. Personally, I find 230 too low of a temp when I'm trying to get an internal temp to 190+ for a hunk of meat. I aim for the 160/165 area, but don't sweat 25+/- either way for long periods of time.

You'll most likely find the grate temp on the maverick probe reads quite a bit hotter than the dome thermometer reads.

Let is know how it turns out for ya. And yeah, a full weekend of smoking ain't such a bad thing. :D
 
Morning...progress update - never did figure out the alarm settings on the Maverick - couldn't get the minimum temp high enough - will get to that later...Avg temp last night was 230* - fluctuated between 220 and 240 no attending...resisted the urge to "peak" under the hood. Meat is reading @ 171 after ten hours - so appear to be on target for the 5 pm pull. Will look through the site to see how to post some pictures.
 
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