Cue'ing my first Pork shoulder tomorrow--using Chris Lilly's Shoulder/injection recip

[Andrew Luis]

You should be approaching the "stall". You could let it ride or foil it when it hits 165, or bump it up like you're thinking to 275 and you'll get thru it faster.

Tim

Cool! Feeling lazy.....so I may just leave her on there and crank it.

Will it dry out?

 

[Tony R]

I wrap about 75 percent of the time. Great results.

Stick to your game plan...
Next time you can experiment and do other changes an see what you like best.

 

[timothy]

Cool! Feeling lazy.....so I may just leave her on there and crank it.

Will it dry out?

Only if you really overcook it, and butts are pretty forgiving, really hard to mess one up.
I always do my butts tween 275-300, as long as you cook till probe tender, not till a certain temp you'll do fine.

Tim

 

[Andrew Luis]

I wrap about 75 percent of the time. Great results.

Stick to your game plan...
Next time you can experiment and do other changes an see what you like best.

Thanks, Tony. Think I will be playing it safe--and wrapping it afterall. Pics to come.

 

[Andrew Luis]

Just finished pulling it and wrapping it 'like a present'.

Here's how she looked like before she was wrapped.

 

[SE Davis]

Good Job Andrew! Bark looks great.
Scott

 

[Bob Bass]

Excellent looking shoulder!

Quick question...

Did you pull it, wrap it and put it back in the WSM to continue cooking to tenderness ?
OR
Did you pull it and wrap it for holding ?

 

[Andrew Luis]

Thanks guys!! Didn't have a after picture of it pulled....but it came out PERFECT.

After the bark has set (tested it before wrapping how Harry Soo reccomends--scratch the bark and if any comes off on your nail put it in for 30-1hr), I wrapped it in foil and put it back on the smoker at 270ish for another 2ish more hours until I hit 198 degrees.

I then pulled it and let it sit for 3 hours (a little overkill), in a styrofoam cooler (cheapie) with a towel on top and the cover on. In those 3 hours the temp dropped only 20 degrees!

The pork was perfection. It just fell apart and was sooo juicy. I used the juices that dripped inside the foil and mixed it up with the meat. Had a pretty smoke ring, and with the vinegar sauces I prepared along with some store bought coleslaw made for a PERFECT sandwich. I've never eaten BBQ this good....

For those that have said smoking yourself with a WSM would turn out better than places you've probably eaten at...were right! I've never eaten such good pulled pork. My friends couldn't get enough. Made me feel like a true BOSS!

 

[Tony R]

Glad to hear it worked out.

 

[Bob Bass]

Great Job, Andrew !!!

Wishing you BBQ Excellence in all of your cooks

Bob

 

[Andrew Luis]

Thanks guys!