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Started By
Message
First long smoke...
Posted on 1/14/18 at 9:21 am
Posted on 1/14/18 at 9:21 am
Got a BGE for christmas. Doing a pork shoulder today in hopes itll be done by the saints game. Got in on at 5am.
Its right about 8lbs maybe a little less.
Never knew I had to wake up early for this, i thought the bbq fairies came and got everything going.
Its right about 8lbs maybe a little less.
Never knew I had to wake up early for this, i thought the bbq fairies came and got everything going.
5
Posted on 1/14/18 at 9:24 am to kengel2
You can cook it at 350-375 and it'll still come out great.
Posted on 1/14/18 at 9:26 am to kengel2
Wrap or ratchet up heat after about 4 hours
Will have taken on plenty of smoke on first few hours
Point is to get to temp and break the stall
Will have taken on plenty of smoke on first few hours
Point is to get to temp and break the stall
Posted on 1/14/18 at 9:37 am to kengel2
Yeah, pork shoulder is pretty easy. There's so much fat in ther to render that keeping it moist isn't a problem. The only issue is how long it stalls.
Posted on 1/14/18 at 9:59 am to KosmoCramer
Have it at like 250-275. Was going to wait until noon, then check the temp and wrap it.
My wireless thermometer met the trash can a couple weeks ago, so Im trusting all the online cooks this time. Have another wireless thermometer that should be here tomorrow.
Wanted to start with this because its easy. Have some pheasant and backstrap/loins that I dont want to screw up, so I figured this was a safe maiden voyage while I figure out the quirks.
My wireless thermometer met the trash can a couple weeks ago, so Im trusting all the online cooks this time. Have another wireless thermometer that should be here tomorrow.
Wanted to start with this because its easy. Have some pheasant and backstrap/loins that I dont want to screw up, so I figured this was a safe maiden voyage while I figure out the quirks.
Posted on 1/14/18 at 10:19 am to kengel2
If it's a bone-in shoulder...and you don't have a meat thermometer...grab the bone with some tongs and try to pull it out. It's done when the bone moves.
Posted on 1/14/18 at 10:21 am to GeauxTigers0107
I do have a thermometer, just not a wireless one. Trying to limit how often I open the lid.
Ill have to find the video on youtube again. Dude had hella time pulling the bone out, was pretty funny.
Ill have to find the video on youtube again. Dude had hella time pulling the bone out, was pretty funny.
Posted on 1/14/18 at 10:24 am to kengel2
quote:
Never knew I had to wake up early for this
You should try a brisket next time
Posted on 1/14/18 at 10:50 am to GeauxTigers0107
quote:
If it's a bone-in shoulder...and you don't have a meat thermometer...grab the bone with some tongs and try to pull it out. It's done when the bone moves.
Exactly. Even better if it slides out. Never done me wrong.
Posted on 1/14/18 at 10:57 am to kengel2
You have plenty of time. Keep the lid closed! Or you’ll lose the moisture that Kamados retain so well.
When you reach temp, wrap it in foil and put it in an ice chest to rest for an hour.
When you reach temp, wrap it in foil and put it in an ice chest to rest for an hour.
Posted on 1/14/18 at 11:12 am to BugAC
I don't consider a butt a real. Long smoke. If you aren't going past 20 hours it's not in the conversation. Most cooks don't have the constitution to stick It out for the maximum results.
Posted on 1/14/18 at 12:48 pm to Tiger Ryno
Or get just as good of a smoke at a higher temperature.
Posted on 1/14/18 at 12:58 pm to KosmoCramer
I usually put a butt or brisket on to smoke before going to bed around midnight. Holds the temp no problem and after 8 hours it’s ready to wrap then in a cooler to rest.
This post was edited on 1/14/18 at 12:59 pm
Posted on 1/14/18 at 2:23 pm to tigermeat
Got it between 195-200 and pulled it. Currently, wrapped in a towel in a small ice chest.
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