What came in at 275? The grate temp? You will get no argument from me in the solid temp attribute of the WSM but, I still like temp at grate level as well as an internal probe. Which is why I like my therm pro TP 18, cheap, accurate, reliable. Just keep a spare set of probes simply because the get stressed and can fail.
Rock steady at 275
I understand you using the dome gauge for pit temp, but why aren't you using an internal meat probe if you have one instead of lifting the lid and using an instant-read? Just curious.
I honestly don't see the need to insert a thermometer into the pork shoulder. A butt is such a forgiving piece of meat, you really can't screw it up. So I let the WSM do its thing. If this was a brisket, I would definitely insert a probe. There are too many variables that can screw up a brisket. So using a probe is a given when I cook them.
165 IT
In my opinion, there is no need to place it in the oven, simply place it in a cooler with a towel on it. It can remain in the cooler for several hours. Pulled pork isn't difficult, it just needs time, which everyone here has commented on. I just try to avoid turning my oven on when it's hot outside.
And that is the bottom line. We may cook at different temps., use different rubs and techniques, and rest it differently, but the finished product is great eats. I think that's the beauty of BBQ. Great cook.
I was too lazy to take my cooler out of the shed; hence, the oven
And THAT is what makes BBQ so effin' great! We all have certain go-to methods, rubs, wood, etc., that we use on an ongoing basis. But we can also pivot and add a new twist to something that we've been doing awhile or a recipe that we found or was given to us.
Well I would say you have graduated from "pork shoulder" & you no longer need guidance!
The injection worked out great.
LOL - I am honored to have finally gotten my degree in pork shoulder. I want to thank the Academy and all of those who voted for me
When the weather is good, I usually sit on my deck, light up a cigar and read while the WSM is doing its thing. I check the temp gauge to make sure all things are moving in the right direction. I use Alexa to keep me on time and check as needed; dependent on what I am cooking. Pork butt, ribs and chicken, I pretty much have down pat. My next WSM mission will be brisket. I will definitely use a probe for this cook. I've cooked them on my Traeger, and they came out great. I have no doubt that they will be just as good, if not better, on my WSM. I am very curious to compare the two and see if there is any noticeable difference between the two rigs!
