19 Pound Pork Shoulder "Please Advise"

[punchlock]

Just to be clear here I am good to pull this hog head at 180 Internal? Should I foil it for any length of time after?

[classicrockgriller]

IMO, I would pull at 192 to 195 so your FTC temp will get over 200*.

That is a big hunk of meat.

I think you need the higher temp.

[KyNola]

Yep, I would want to go higher than 180 too. 190-195 as CRG recommends.  He knows things.

[punchlock]

Thanks guys, 192.5ºF  it is!

[punchlock]

182 IT at 3:30 pm on the home stretch now gonna turn it up as per instructions.

[classicrockgriller]

Yep, you almost got Pigzilla tamed.

Great job.

[DTAggie]

Man that is looking good

[punchlock]

Well it's finally finished, goliath has fallen to punch! It took a total of 24½ hours to take it down to size. The finished wieght came it at just over 12 pounds.

I truly appreciate all your help getting me through this smoke.

Here is the shoulder fresh out of the smoker.



Here is the shoulder with bones removed, they slid right out with little effort.


All that's left is the eating, never had pulled pork so I will just assume it is perfect ;D

[punchlock]

Time to eat, pulled pork sandwich, sugar snap peas, pickled egg and one hot pepper ;D

[FLBentRider]

That looks great.

[hal4uk]

Nice job, Punch!
When the bone slides out.. it's HAPPY  ;D

[classicrockgriller]

Very nice Punch.

Pat yourself on the back.

[KyNola]

Way to go Punch.  Looks good.