Ron G.
TVWBB Wizard
Yesterday was about my 6th attempt at Pork Shoulder.
I did (2) 7-3/4-lb large chunks - they were within about an ounce of eachother by weight.
Did the Chris Lilly version with the injection - subbed turbinado sugar for all of the sugar, and used granulated garlic & onion (1/3 g, 2/3 o) in place of the onion salt & garlic salt & subbed thyme for the oregano.
When I checked them at about 195-F at a little over 10 hours ("done" according to most books), the "probe-poke" test met-up with the usual resistance (some, but not a lot). So, I left them on for about another hour, which brought them to 200-F internal temperature..
Wow!, what a difference - the probe poked in like sticking it into butter. They broke apart when I tried lifting them off the grate (I had Pammed the apcrae out of it before putting them on). Bone popped right out. Pulling this stuff was a piece-of-cake. When I tried "chopping" the longer-grained parts, the meat just crushed under the knife and broke apart.
Now that I've seen what "properly done" is like, I know what to shoot-for next time. I've also become a firm believer in the "it's done when it's done" theory. My previous attempts were good, but this was WAAAAYYYY better.(Temperature alone will get you in the ballpark, but for true excellence, you've gotta wait 'till it's right.)
We're in for some fine eatin' when we head out-of-town over Thanksgiving (I'm freezing some, and taking it along to re-heat -- gotta' break-up the turkey monotony).
I did (2) 7-3/4-lb large chunks - they were within about an ounce of eachother by weight.
Did the Chris Lilly version with the injection - subbed turbinado sugar for all of the sugar, and used granulated garlic & onion (1/3 g, 2/3 o) in place of the onion salt & garlic salt & subbed thyme for the oregano.
When I checked them at about 195-F at a little over 10 hours ("done" according to most books), the "probe-poke" test met-up with the usual resistance (some, but not a lot). So, I left them on for about another hour, which brought them to 200-F internal temperature..
Wow!, what a difference - the probe poked in like sticking it into butter. They broke apart when I tried lifting them off the grate (I had Pammed the apcrae out of it before putting them on). Bone popped right out. Pulling this stuff was a piece-of-cake. When I tried "chopping" the longer-grained parts, the meat just crushed under the knife and broke apart.
Now that I've seen what "properly done" is like, I know what to shoot-for next time. I've also become a firm believer in the "it's done when it's done" theory. My previous attempts were good, but this was WAAAAYYYY better.(Temperature alone will get you in the ballpark, but for true excellence, you've gotta wait 'till it's right.)
We're in for some fine eatin' when we head out-of-town over Thanksgiving (I'm freezing some, and taking it along to re-heat -- gotta' break-up the turkey monotony).
