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Started By
Message
re: Smoking my first pork shoulder tomorrow ETA pics of finished product
Posted on 7/5/19 at 11:47 am to BrohemAlem11
Posted on 7/5/19 at 11:47 am to BrohemAlem11
Tuesday.
8lb butt, 350 to IT 190. I usually go to 205 but the natives were restless. You can tell the difference as it does not pull well if you take off at 190 vs 205.
Always use a temp probe and never guess based on time and weight.
The stall is real but not as much at higher temp. If you go slow at 250 the stall is very real.
oh and it took about 4 hours.
Good luck, I know I don't have to mention the booze part.
8lb butt, 350 to IT 190. I usually go to 205 but the natives were restless. You can tell the difference as it does not pull well if you take off at 190 vs 205.
Always use a temp probe and never guess based on time and weight.
The stall is real but not as much at higher temp. If you go slow at 250 the stall is very real.
oh and it took about 4 hours.
Good luck, I know I don't have to mention the booze part.
This post was edited on 7/5/19 at 11:56 am
1
Posted on 7/5/19 at 11:50 am to t00f
If you don't drink booze while doing it, it never comes out right
Also take pictures of the final product and post on here.
Also take pictures of the final product and post on here.
Posted on 7/5/19 at 11:55 am to KosmoCramer
I know Scott so that's why I said what I did about the booze.
I did mine earlier this week as we had plans the 4th. I usually take pics but no sure why I didn't. I think I was pissed I had to pull at IT 190.
I did mine earlier this week as we had plans the 4th. I usually take pics but no sure why I didn't. I think I was pissed I had to pull at IT 190.
Posted on 7/5/19 at 1:27 pm to t00f
Right now my hrill is at just under 300.... that's as low as I can get it. Put it on at 10 and it's at 126 internal now... just did my workout for the day so FBD upcoming
Posted on 7/5/19 at 2:57 pm to BrohemAlem11
Well I wouldn't plan on eating today unless you are gonna eat late. But no worries, it keeps great either way. Take pics!
Getting ready to pull my brisket off in about 30 minutes to an hour or so I'd guess. At 193 now.
Getting ready to pull my brisket off in about 30 minutes to an hour or so I'd guess. At 193 now.
This post was edited on 7/5/19 at 2:59 pm
Posted on 7/5/19 at 3:19 pm to NATidefan
Weve already planned for a 9:00 dinner..we usually eat late on weekends
Posted on 7/5/19 at 3:22 pm to BrohemAlem11
quote:
9:00 dinner
at 300 I bet you pull it off at 5pm.
Posted on 7/5/19 at 3:42 pm to t00f
Idk man...starting to slow down at 158 now
Posted on 7/5/19 at 4:25 pm to t00f
At 163 now.... day bark lookin fine 
Posted on 7/5/19 at 4:38 pm to BrohemAlem11
quote:
scott8811
Let it roll
Posted on 7/5/19 at 4:44 pm to BrohemAlem11
don't open the lid That's why you have a temp probe.
That's why you have a temp probe.Posted on 7/5/19 at 5:05 pm to t00f
I'm only opening the lid every couple of hours to baste
Posted on 7/5/19 at 5:22 pm to BrohemAlem11
Smoking on a gas weber.
Interesting move
Interesting move
Posted on 7/5/19 at 5:28 pm to KosmoCramer
Hahah it's what I'm working w baw... using an amaze smoke tube. I know it's not the best, but I've made some damn good ribs and brisket w this set up
Posted on 7/5/19 at 5:33 pm to BrohemAlem11
Baw, you been cooking that butt on a gas grill all day?
I would throw it in the oven on 250 at this point and pull it out before you're ready to eat. The smoke flavor is there already. Just need to cook it low and slow.
I would throw it in the oven on 250 at this point and pull it out before you're ready to eat. The smoke flavor is there already. Just need to cook it low and slow.
This post was edited on 7/5/19 at 5:44 pm
Posted on 7/5/19 at 6:09 pm to BrohemAlem11
If you are in a pinch and that weber has wheels, roll it into the house. Run a pvc pipe up and put the window (slightly cracked) and then let nature take its course.
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