First slow n low pulled pork shoulder boneless

[Darryl - swazies]

It’s 8 20 here in southern Ontario and it’s chilly out, about 5 degrees C...just getting the charcoal lit up and hope to get the meat on by 9. I have a 4.75 lb bone out tied pork shoulder, we are looking for tasty food by 6ish hopefully.

 

[Darryl - swazies]

Going with a mix of rubs. Killer hogs bbq and killer hogs A.P. These are always good together, with a bit of the meat church hot honey hog for some kick. Applying liberally and get her on with some smoke.

 

[Darryl - swazies]

Got some dark cherry wood the other day and some cider looking apple juice for moisture as we go.

 

[Darryl - swazies]

Just hanging around 240 going to get the wood on and hopefully maintain a good temp. Using the SNS basket with water and the SNS drip pan.

 

[Rich G]

Good luck, Darryl! Looks like you've got everything ready to go!!

Rich

 

[Darryl - swazies]

Hanging out just under 250 with some good smoke...I added a bit of lump to pull from 230 to get to the 250 range. I don’t use bricks much, they definitely have a different smell to them. Thanks Rich, I just need this practice on holding temp for 8 hours or so. Will post some picks through the cook and the final results too.

 

[John K BBQ]

Hey Darryl - looks like you're on the right track - great photos and commentary. Looking forward to seeing your final results. See if you can at least send us all a smell!

 

[Darryl - swazies]

Learning a lot about this heat management. It took me a few cooks but I’m really getting it now, no questions. It’s about 11:45 now so about 2.5 hours in, added a few pieces of charcoal and wood a couple times, temp is between 245 and 252 constantly. Temps looking good and we ar3 starting to get some nice colour. I just added spray for the first time.

 

[ChristopherC]

Seems like a lot more work on a Performer than a WSM. Looking like you got things under control! Love the updates.

 

[Tony-Chicago]

Will you wrap or go straight away. You can raise temp if you need to later or use oven after the wrap. If you finish early let er rest for a while. You got this. Pics if you can please

 

[Darryl - swazies]

This is about 4.5 hours in. Internal temp is 158, I had a few moments of high temps, like 30 over for about half an hour and now currently working it back up from a 20 under scenario. Temp looks low in the pic as I just had the lid of for re fueling. I have the internal alarm set for 162...it’s when I’m expecting the stall, but it’s really slowed down now, we will see. I am expecting to wrap around 165 hopefully, then expecting about another 3 hours or so till tender. 203 if I have to go that high. Dinner is supposed to be ready for 6 lol but everyone knows me for being late with dinner.

 

[Darryl - swazies]

Started my pickled onions, the recipe I use is great they last a week in the fridge too. Tart, tangy and a hint of sweet add to the top of a great pulled pork sandwich.

 

[Darryl - swazies]

Spinning a little wax this afternoon, got some good oldies lined up.

 

[ChristopherC]

So I am by no means “an experienced” bbqer or smoker...but from what I have read and watched and so far experienced... the “stall” can happen anywhere from 145 to 175. You may have already reached it! Most of my stalls have happened from 156-161. I am starting to learn to go more from when I am happy with the bark and how long things are taking to increase by 1 degrees. My last cook I stalled right at 158 and the temp started dropping and at 156 I wrapped.

Are you wrapping with butcher paper or foil? Back on the Weber or into the oven?

 

[Darryl - swazies]

Alarm just went off for 162. My time is getting short, I think I will be foiling very soon here. Lots of bark, good colour. It’s only moved 4 degrees in the last hour.

 

[Darryl - swazies]

Double wrapped in foil and increasing the kettle temp. Sitting at 300 on the grill. 40 degrees to go. Let’s hope for 6. As much as I would of liked to serve cole slaw and beans and corn bread today, it’s going to end up being homemade sauerkraut, pickled red onions and russet potato oven fries with homemade Smokey bourbon ketchup.

 

[ChristopherC]

Quite the feast!

 

[Darryl - swazies]

It’s not overly fancy but it is a crowd pleaser......
We are getting close, 193 and im going to try and rest it in the cooler for 30 minutes if I can.

 

[ChristopherC]

It really should rest. The longer the better. Get out the guitar and entertain to buy time.

 

[Timothy F. Lewis]

Nice documentation of the cook! I like to rest them a good hour at least but, if you’re pressed for time that’s it’s own story. I also am not a spritzer but, if it worked for you, huzzahs!