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Title: IT for pork Shoulder
Post by: DonOtt on May 11, 2013, 05:30:28 PM

Hey folks...

had a shoulder in the smoker for a while and the IT is slooooooooooooooooooooooooooowly creeping up towards 195. It's been in the smoker for about 12 hours....should I take it out even though it's not at 195 yet or just wait?

Title: Re: IT for pork Shoulder
Post by: FLBentRider on May 11, 2013, 05:52:28 PM

When you get near the 185-190 point, then it is by feel.

When inserting the probe feels like a hot knife into butter, it's done.

Title: Re: IT for pork Shoulder
Post by: beefmann on May 12, 2013, 06:20:53 AM

195 - 200 if you want to do pulled pork, 190 ish see how easy it pulls apart with folks, if you want smoked pork ,, any thing after 145 is good

Title: Re: IT for pork Shoulder
Post by: DonOtt on May 12, 2013, 07:35:45 AM

I took it out at 192 and foiled and troweled it for a while. After about an hour, I pulled it apart....was delicious....I mean it pulled apart nicely ;D

Today is all about Chicken drumsticks and ABT's. It's going to be an awesome Mothers Day meal (I hope)

Pictures to follow.....

Title: Re: IT for pork Shoulder
Post by: Tenpoint5 on May 12, 2013, 09:38:29 AM

Make sure you have the vent opened wide for the chicken

Title: Re: IT for pork Shoulder
Post by: DonOtt on May 12, 2013, 10:00:09 AM

will do, thanks 10.5

Title: Re: IT for pork Shoulder
Post by: DonOtt on May 12, 2013, 10:10:04 AM

Should I bother to monitor the temp for the drumsticks and ABT's or just let it smoke @ 225 for 2 hours?

Title: Re: IT for pork Shoulder
Post by: KyNola on May 12, 2013, 10:15:59 AM

The temp on the ABT is not at all critical but I would definitely be paying attention to the IT of the drumsticks. You don't want to be serving undercooked chicken to anyone.

BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Meat => Topic started by: DonOtt on May 11, 2013, 05:30:28 PM