IT for pork Shoulder

[DonOtt]

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?

[FLBentRider]

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.

[beefmann]

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

[DonOtt]

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.....

[Tenpoint5]

Make sure you have the vent opened wide for the chicken

[DonOtt]

will do, thanks 10.5

[DonOtt]

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

[KyNola]

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.