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  • 1st Shoulder

    So I am a long time eater of good bbq, but just now getting into doing it myself. Purchased a smoker and did my first shoulder this weekend, previously only did ribs. The shoulder turned out AMAZING. My biggest problem was that my temperature in the smoker spiked at one point to 350. no idea how long it was there, but backed it back down. 2nd was that the shoulder started falling apart when i wen to pull it.

    It was a 5.5 bone in pork shoulder. Went on around 7:45 AM and was done around 5:30 PM. It went a little faster than I anticipated. Just meant i had to get the sides ready earlier

    Here are the pics from the day :)
    Attached Files

  • #2
    Looks like a nice 1st shoulder. As a suggestion, purchase a electronic thermometer like a Maverick ET-732 which you can not only monitor the internal temp of the meat, but the smoker temp and set alarms to aid in smoking. I set both the low temp and high temp threshold so that if it is too low due to the fire going out or too high due to a flare up that I get warned as quickly as possible. Remember to cook to temp not to time.
    Smokem if you got em

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    • #3
      from Kentucky! Great job on your first shoulder!
      Becky
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      • #4
        Welcome to Smoked-Meat. And as far as it falling apart..I don't see that as a problem in pulled pork :{)
        In God I trust- All others pay cash...
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        • #5
          I second the thermometer thing. The one you have showing, they are notorious for being....wrong! Very wrong.
          Mark
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          • #6
            Welcome from Kansas! That's a great looking shoulder. If your pulled pork finishes early, you can wrap it in foil, then wrap it in towels and put it in a cooler. It will come out hot even after several hours.
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            • #7
              Thanks for the advice and welcomes I do have a "weekend warrior" thermometer to check internals. Going to try a brisket next weekend I think.

              I pulled the shoulder when the internal was around 201

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              • #8
                That looks like it will eat just fine. Good job first or tenth in my opinion. Glad you figured out to turn the phone sideways when taking pics
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                • #9
                  Excellent job. Falling apart is a good thing. Lol.

                  The weekend warrior will work for internal temps. Might want to test it in boiling water and make sure it's accurate. Buy another warrior and place it inside of the chamber, it will give you more accurate chamber temps. But get rid of that other thing hanging in your smoker. Those are often way off. Temp spikes on a butt aren't usually the end of the world, as long as it isn't too long, but it could be for other meats. Best to monitor it accurately.

                  If you can afford to pickup a Maverick ET-732 it has both a chamber and meat probe. And remote. Your warrior will still work for a second hunk of meat.

                  Start earlier and take the roast out between 195 and 200, wrap in foil, place in a cooler and cover with towels. (the temp will climb a bit) It can rest for 4 or 5 hours and still be too hot to shred by hand. This gives you plenty of time to make sides, or even transport.
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                  • #10
                    Looks good from here!
                    Dream as if you will live forever, live as if you only have today!

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                    • #11
                      Nice job there! Get yourself a Maverick 732 and you won't be sorry you did.
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                      • #12
                        Looks nice!

                        Welcome from Washington
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