This is CRAZYNESS! Shoulder problem.


 
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jason molinari

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Ok this is insane. I've been having trouble with my pork shoulders never reaching the 190 magic pulling temp, but today was the worst!
I had 2 5lb. pork shoulders. Just a simple rub on them. Pop them in the smoker at 8:25 this morning, the smoker is at 245-250 at the top given by 2 thermometers, both checked in ice water.

Come 7:15pm, they are still at only 170 degrees!!!!
The smoker had a few temp drops to about 220 but thats about it, and not for long, maybe 20 mins. What the heck is going on!?!?! It was over 2hrs per lb. and i still couldnt get them over 170!!!??

Something funny is going on on my porch. It was a calm day, 90 deg. Kingsford charcoal. Help! (still tasted great by the way, just not as tender as i've had it before, or as i wanted)

Thanks
jason
 
Jason,

If I were you I would start doing them overnight. This eliminates the time constraint and allows you to cook them until you're satisfied. I do all my butts overnight and have not had a bad experience yet.

Steve
 
Pork shoulders take time, lot's of time. The tissue takes time to break down. The best butts I've cooked in terms of scores at competitions have been in the 13 to 15 hour window and longer is not out of the question. Use the Minion method for an unattended overnighter.
 
I guess i'm the only surpised one here/infopop/emoticons/icon_smile.gif I keep reading people saying 2hrs per lb max..so i was shocked when it was on for 11hrs and wasnt done. Next time i'll just cut each one in 1/2, 4 x 2.5lbs = more Mr. Brown anyhow/infopop/emoticons/icon_smile.gif
j
 
Jason, i would not recomend cutting a 5 pound shoulder in half. (JMO) Do like Steve & Konrad suggest do an over nighter.Some times it takes a long time to get through the 160-170 range, but wonce you do it goes a lot faster. Thats the range that the fat really starts to render out and cools the meat. Good Luck Bryan /infopop/emoticons/icon_wink.gif
 
Jason, I have had similar experiences when cooking a large piece 'o pork. Sometimes they take a looooong time to get to pullin' temps. 2.5 or more hrs per pound. Frustrating when you have hungry guests loitering around the WSM...

There are a few things that you can try to cut down on the cooking time. One of these is to score the meat on both sides with a shallow cut, maybe 1/2 inch or so. I agree with Steve that overnight cooking helps to make time less of a headache factor.

One other thing, I always let the meat rest for a few hours after cooking. This seems to help the flavor and texture, especially for pulling butt and shoulder cuts. I double-ply wrap the meat in plastic wrap and alum. foil, then put it in a small cooler wrapped in a towel. It will stay hot for hours, and should improve the texture for pulling.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by jason molinari:
[qb]I guess i'm the only surpised one here/infopop/emoticons/icon_smile.gif I keep reading people saying 2hrs per lb max..so i was shocked when it was on for 11hrs and wasnt done. Next time i'll just cut each one in 1/2, 4 x 2.5lbs = more Mr. Brown anyhow/infopop/emoticons/icon_smile.gif[/qb] <HR></BLOCKQUOTE>Jason,

It's important to remember that each piece of meat is different, and will take its own sweet time to achieve doneness. Also, cooking circumstances are variable. If a particular butt takes 2 hrs./lb. to reach 190? internal, it's pure coincidence. Think in terms of a range of times, then add more to the maximum "just in case". It'll be done when it's done; you need to plan for the longest conceivable cooking time. The way to relieve the stress of finishing at a certain time is to leave plenty of extra time. In the case of a pork shoulder/butt, overnight cooking is the only practical way to build in this time cushion. Plus, it's easy to do on the WSM.

Good luck,
Steve
 
One more thing I forgot to mention: There may be temperature differences of 10 degrees or more within a large pork shoulder/butt, depending on where you are taking the temp. So be sure to take the temp at several places and average it to come up with the internal temp.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by jason molinari:
[qb]I guess i'm the only surpised one here/infopop/emoticons/icon_smile.gif I keep reading people saying 2hrs per lb max..so i was shocked when it was on for 11hrs and wasnt done. Next time i'll just cut each one in 1/2, 4 x 2.5lbs = more Mr. Brown anyhow/infopop/emoticons/icon_smile.gif
j[/qb] <HR></BLOCKQUOTE>I think you are missing the point. There is not a free lunch in cooking pork butt. The closest is Steve in KC's fast fook method which is knocking around somewhere. It involves scoring the pork butt 1/3 of the way through on each side large amount of rub, smoking and then finishing by cooking in wrap and foil.

Here is why cutting it into small pieces will not work and why a bigger piece does not take much longer. It is not about a smaller piece of meat absorbs heat faster and dries out faster and bone in butts have WAY more flavor. What is happening is all the tough tissue in the shoulder needs to be tenderized. Cooking it at low tempreture is the only way to do that. It is a slow process which is why it's called low (temp) and slow (long time). That tissue is going to take a long time regardless of the size of the piece of meat. It absorbs energy which is why if you stick a polder in the butt the temp goes up until it reaches a point and then stays there for a long time as the tissue breaks down absorbing the energy. Wrapping in foil or as Steve does plastic wrap and foil will speed the process somewhat as the steam is being trapped. The Bark will also not be as nice IMO.
Time and temp are guides how easily the probe or a toothpick slides in is the real test.

When it is cooked wrapped in plastic and foil and a clean towel and place in a small dry cooler. It will hold for 5 hours from 195 IME. You can put it on the smoker 15 to 30 minutes before serving to crisp up the bark and get the oohs and aahs from the fans /infopop/emoticons/icon_wink.gif
 
Can someone give me some pointers about overnight cooking? I had a helluva time keeping the temp stable on my WSM during it's first use. Usually, it was running cool. At first I didn't think I had enough fuel, but it turns out I had lots of charcoal left over when I shut it down. How can you run the WSM unattended overnight w/o filling the water pan or fiddling with the vents?

Thanks
 
Ed,

I don't know if an overnighter without the water pan would be a good idea, since you would be running without the WSM's main temp regulator. I use the Minion method with a full water pan. Full charcoal ring and about 20 lit coals on top. I just crack open all three bottom vents a small amount, maybe 25%, and go to bed. My WSM usually runs about 240-250? at the lid vent, all night long.

Steve
 
Steve, I meant how do you keep the pan full for an overnighter? That was my concern. I noticed yesterday thoughout the 8 hour session, I added a total of 5 quarts of water. Maybe I'm making a mistake when I assume you can cook overnight and actually get a good night's sleep. *grin*

Thanks
 
Ed,

Sorry, I misunderstood. I thought you meant without filling it in the first place! As far as refilling, I've never had mine run dry. I usually go to bed around midnight and then check the WSM at around 6:00 AM and top off the water pan. It's usually still half full. I don't know why. Maybe because of temperature, relative humidity, planet alignment, who knows? /infopop/emoticons/icon_smile.gif

The Brinkmann pan might be worth a try; it's cheap and holds more water.

Steve
 
The Minion method works best with Kingsford. Some folks use a good lump and have success. The charcoal needs to be dry it works even if years old if it has a low moisture content but store it wet or humid and you may have problems. Many use briquettes not made by Kingsford and have problems. My Weber water pans sit unused as I have used the Brinkmann charcoal pan since day one it has double the capacity. Instructions are in the FAQs.
One load of charcoal can go for 20 or 30 hours. You need to stir the charcoal with a poker about every 10 hours it's the best and fastest way to get the temp back up if the temp is dropping and there is fuel left.
 
Having just spent 14 1/2 hours smoking a 10# picnic, I feel your pain my brother! The temperature plateau @ 165 to 170 took FOREVER (like 5 hours!).

Ran 230 to 250 the whole time. Took more cookin' than a larger brisket. Do the overnight thing. "Overnight" does not mean you get to sleep all night. You can always get up at 4:00 AM to check the water if you're worried about it. /infopop/emoticons/icon_smile.gif
I use the Brinkmann pan and had to refill twice in the 14 1/2 hours.
 
Thanks for all the advice guys. I'm still a little bit scacred to run overnight, since i've only used my WSM about 4 times...and i'd be up all night worrying about the temp/infopop/emoticons/icon_smile.gif but next time i will definitely start it at 8am and not take it off till its DONE. Complaints or not/infopop/emoticons/icon_smile.gif i'll put osme chickends and some other stuffon there for dinner, but the pork is staying till its done gosh darn it!

I had said i was surprised by over 2hrs/lb since i kept reading that butts for for 1.5-2hr. /lb so i was on the high end..but if you guys tell me it can go over 2.5/lb, dang, i'll just have to wait longer! ehe , this shoulder was rather fatty too which is why it stayed at 170 so long.

Well, live and learn, and better pork next time!

jason
 
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by jason molinari:
[qb]next time i will definitely start it at 8am and not take it off till its DONE.[/qb] <HR></BLOCKQUOTE>Jason, why not get up and get the cooking started early, more like 5:00 AM? Then you might even have a chance of getting done in time for supper. If you do all your prep work the night before, it should only take about a half an hour to get the meat on, from the time you wake up.

Steve
 
Steve i'm with you on getting up early. I usally get up between 3:00 - 4:00 am the morning i'm going to cook. Just have everything ready the night before. I load the weber chimney up so all i have to do is grab it walk outside and lite it. While thats going i get the meat out grab a bag of charcoal load up the ring and then go start the coffee pot a brew'n. Good luck Jason & Happy Smoking /infopop/emoticons/icon_biggrin.gif
 
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