pork shoulder

[dorian345]

Quick question.. the guide on the #2 for pork butt is 225° for 1-2hrs a lb..and it says internal temp should be 190° if the internal temp hits 190° before the calculated time..is it done yet? If i want it to be juicy and pulled soft pork do i leave it til 190° or lower the temp on the smoker or? Im confused a bit

 

[swthorpe]

I would be very surprised if you hit 190 before 1 hour per pound on a butt.    If that happened to me, I would move the meat temp probe to be sure the temp was accurate.  Truth be told, I typically experience at least 1.5 hours per pound for a butt.

Instead of lowering the smoker temp, I would allow for at least one hour per pound, let the smoker go at 225 (I actually set closer to 235-240), and if the butt finishes sooner than expected, then take it off of the smoker, wrap in AL foil and put it in some towels in a cooler.  This will keep the meat warm for several hours until you are ready to pull it.

Actually, in planning your pulled pork project, factor in at least one additional hour for the finished butt to be wrapped and held in a cooler just to let the juices redistribute through the pork before you pull it.

Good luck with the smoke!  Let us know how you make out.

 

[dorian345]

Its about 9lbs and its been in the smoker for 6 hours now and the internal temp is 170° ....that's why im confused but it seems that the internal temp is more important than how long it takes, is that correct?

 

[Lonzinomaker]

Internal temp is a key guide on whether it is time to probe and see if it is done. Probe should go in without any resistance.
When mine are done, I wrap in foil, turn the heat down to 140 on smoker and let it sit there at least an hour and then pull.  Smoker makes a great warm box.

 

[old sarge]

Its about 9lbs and its been in the smoker for 6 hours now and the internal temp is 170° ....that's why im confused but it seems that the internal temp is more important than how long it takes, is that correct?

You are in the stall. When it slowly climbs out, and finally reaches 190, just double check the temp in a couple of other areas.

 

[dorian345]

thanks! I think your right..it stalled at 170 and took maybe an hour or so to hit 172 lol

 

[old sarge]

Several years ago, I did a small brisket that stalled and maybe 4 hours later was almost 176/177 (memory is bad). That was at the 14 hour mark + -.  I probed several places with a remote and the meat was actually in the high 190's. I figured the probe was sitting in an empty pocket that once had fat and was no longer giving a true reading.

 

[dorian345]

WOW the shoulder looks amazing. Didn't even have time to take a pic..currently sitting in foil double wrapped in a cooler with towels..looks unreal!

 

[swthorpe]

Sounds like a winner!  Let us know what you think of the pulled pork.

 

[Pork Belly]

Temp matters less than texture. Can you pull the bone out with minimal effort? No, then it needs to cook more.

 

[barelfly]

Love seeing successful cooks posted on the board! Congrats! Pulled pork is wonderful!

How are you going to serve? What sides? Any type of sauces? And how about the rub you used? Let’s hear about it!