19 Pound Pork Shoulder "Please Advise"

classicrockgriller · June 19, 2010, 05:45:46 PM

I'm with STC, keep us update on the "Big Bertha Butt".

That thing is hugh!

What-A-Butt!

punchlock · June 19, 2010, 07:09:23 PM

Here is the latest update of the big butt.

Changed the water bowl out for a large foil pan, thanks for the tip.

Smoke is done and time to rotate as per your advice.

squirtthecat · June 19, 2010, 07:45:41 PM

She's a beauty, Clark!

hal4uk · June 19, 2010, 07:58:33 PM

Quote from: squirtthecat on June 19, 2010, 07:45:41 PM
She's a beauty, Clark!

You're the gourmet around here, Eddie.

punchlock · June 19, 2010, 08:04:05 PM

gotta love the Griswolds

hal4uk · June 19, 2010, 08:14:25 PM

So, how long has Aunt Edna been in that smoker now, Punch?

punchlock · June 19, 2010, 08:22:29 PM

Well she has been dead and riding the Bradley roof racks for about 6hrs now. Soon I'll insert the probe and hit the sack. Not sure how well I'll sleep....

squirtthecat · June 19, 2010, 08:26:27 PM

Quote from: punchlock on June 19, 2010, 08:22:29 PM
Well she has been dead and riding the Bradley roof racks for about 6hrs now. Soon I'll insert the probe and hit the sack. Not sure how well I'll sleep....

:D

You'll sleep fine... It might be 20 more hours before she is done.

classicrockgriller · June 19, 2010, 08:47:41 PM

That next to last pic looks like a big ole pig head in the smoker. ;D

punchlock · June 20, 2010, 07:23:07 AM

Internal stuck at 165, this thing started yesterday at 5:00 pm and it's now 10:00am this is an amazing process. Who would think you could cook a piece of meat for this amount of time. I have never had pulled pork before and it's torture waiting for this to finish.

classicrockgriller · June 20, 2010, 07:33:28 AM

You are in what is called the stall.

Don't get nervous, all is good.

All the fat and collegen is being broke down and releasing moisture.

The stall can last 2 to 3 hrs and then it should start to climb.

If you start running out of time before you have to eat, you can

bump your temp up some after the stall.

squirtthecat · June 20, 2010, 07:35:11 AM

This is when the magic happens!

classicrockgriller · June 20, 2010, 07:39:58 AM

That is a BIG ole piece of PIGZILLIA!

I swear that second to last pic looks like a hog's head in the smoker.

punchlock · June 20, 2010, 07:44:06 AM

Lol hmmm..... smoked hog head?

KyNola · June 20, 2010, 07:46:15 AM

Man that is one big pig. Sounds like all is going well. With CRG, STC and Hal guiding you what could possibly go wrong? OMG, what am I saying? :D

Don't be surprised if it takes 24 hours or longer to get where you want to be. CRG makes a good point that once the temp starts rising out of the stall, you could bump the box temp just a bit.