Whole pork shoulder

Started by Paddlinpaul, January 10, 2010, 01:13:26 PM

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ganjafmr

its been in for eight hours now and the IT is at 189 

hal4uk

And when you pull it out of the FTC...
Let it rest on the counter a while.
That lets the temp drop some, and keeps more juices in when you pull the meat.
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hal4uk

Quote from: ganjafmr on January 11, 2010, 09:53:20 PM
its been in for eight hours now and the IT is at 189 

How big is it?  What is the smoker temp? 
Sounds like you might be a running a bit high for the time (?)
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ganjafmr

 7 to 8 pounds i just checked it and it is at 250  should i lower it

hal4uk

No Swine Left Behind KCBS BBQ Team
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hal4uk

Are you sure your IT is reading right?
Can you check the smoker temp?
No Swine Left Behind KCBS BBQ Team
Peoria Custom Cookers "Meat Monster"
Lang Clone - 'Blue October'
Original Bradley Smoker
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Traeger Lil' Tex
Backwoods Chubby

hal4uk

Oh - I'm sorry - you're saying the smoker temp is 250?
(Gawwwwwwwd - I thought you meant the butt...)

I would drop the SMOKER to 215-220...
No Swine Left Behind KCBS BBQ Team
Peoria Custom Cookers "Meat Monster"
Lang Clone - 'Blue October'
Original Bradley Smoker
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Traeger Lil' Tex
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classicrockgriller

actually you might have blown by the stall with that high of a temp.

hal4uk

Uh huh...  Don't sound right.
No Swine Left Behind KCBS BBQ Team
Peoria Custom Cookers "Meat Monster"
Lang Clone - 'Blue October'
Original Bradley Smoker
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Traeger Lil' Tex
Backwoods Chubby

ganjafmr

smoker temp is 225 and the IT on the shoulder is 192 after 8.5 hours the end piece peels off like its getting close

classicrockgriller

There is a possibility that with a higher temp in the cabinet you might have not cooked down all the tissue.

IMO, I would leave the smoker where it is at and wait to pull it till it reaches 205.

That will help breakdown everything.

Then do the FTC.

hal4uk

If your smoker temp is correct (225) and has been steady...
Something doesn't sound right...  That's strange...

Do you have a picture of it?


No Swine Left Behind KCBS BBQ Team
Peoria Custom Cookers "Meat Monster"
Lang Clone - 'Blue October'
Original Bradley Smoker
MAK 1 Star General
Traeger Lil' Tex
Backwoods Chubby

ganjafmr


classicrockgriller


classicrockgriller

gamjafmr, it is a long process.

Quote from: classicrockgriller on January 11, 2010, 10:25:58 PM
There is a possibility that with a higher temp in the cabinet you might have not cooked down all the tissue.

IMO, I would leave the smoker where it is at and wait to pull it till it reaches 205.

That will help breakdown everything.

Then do the FTC.

Turn you smoker down to 210 to 220.

and bring the IT up to 205.

Then foil/towel/cooler for 5 to 6 hrs.

You can put a little apple juice in the foil if you have it. 

You will be ok.