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Replies: 8
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Commissioner [1207]
TigerPulse: 100%
27
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Just put about 18 lbs of pork shoulder on the smoker
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9
Oct 31, 2024, 6:18 PM
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for the tailgate Saturday. I’m not a pellet guy I like to tinker with the temps as I go.
1st overnight cook, I’ve got too much other stuff to cook tomorrow before the drive up.
I’m a Weber guy, using the bullet smoker.
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Top TigerNet [30513]
TigerPulse: 100%
55
Posts: 22489
Joined: 2007
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Re: Just put about 18 lbs of pork shoulder on the smoker
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Oct 31, 2024, 8:12 PM
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That is a long cook to get to 165 degrees. Good luck on your timing and try to get some rest so you can enjoy the game.
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Team Captain [451]
TigerPulse: 95%
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Re: Just put about 18 lbs of pork shoulder on the smoker
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Oct 31, 2024, 9:15 PM
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165? Lol you should be taking a butt to 198+
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Commissioner [1289]
TigerPulse: 100%
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Re: Just put about 18 lbs of pork shoulder on the smoker
Oct 31, 2024, 9:42 PM
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198? If you like well done, yes.
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National Champion [7485]
TigerPulse: 97%
42
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nope, 200 is good, when smoking meat since you are going low & slow
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Nov 1, 2024, 8:35 AM
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the temp range are different. While technically it would be safe to eat at 165, you would have a hard time pulling it and shredding it at that temp and would need knifes and forks to pass out to those partaking. For smoking this cut, you really need to shoot for around 200 to render the fat, tenderize/breakdown and make it good for pulling. Since you are cooking at low temps, the meat will still be juicy at 200, if its not then you cooked at too high of temps.
Good test is if it has the bone. Its like a pop out thermometer, if you can pull it out cleanly, its done, if not and it has resistance, it needs more time.
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Valley Legend [13071]
TigerPulse: 100%
47
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Re: Just put about 18 lbs of pork shoulder on the smoker
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Nov 1, 2024, 8:28 AM
[ in reply to Re: Just put about 18 lbs of pork shoulder on the smoker ] |
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When the bone starts to release or you can start to wiggle the bone, take it off, it will finish cooking itself by wrapping resting. I have never used a meat thermometer but I can smoke a pretty good butt.
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All-TigerNet [5820]
TigerPulse: 100%
39
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Cook temp for pork is different for various cuts.
1
Nov 1, 2024, 8:21 AM
[ in reply to Re: Just put about 18 lbs of pork shoulder on the smoker ] |
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165 is about right for pork chops or a pork tenderloin.
195 plus is needed for a shoulder cut to render out the fat and be able to shred the meat.
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Commissioner [1207]
TigerPulse: 100%
27
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Done temp is 195 to 205 for pulled pork
1
Oct 31, 2024, 10:25 PM
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Typically 12-15 hours depending on if I wrap or not. Get better bark without a wrap.
Injected with apple juice and used a commercial rub from a CHS bbq place I like that is sold in stores.
I still have wings to smoke tomorrow.
Prepped it yesterday and was looking good today when I put it on. I try to roll around 225 but wil take whatever it settles at for the long cook, typically from 225 to 240.
Have ThermoWorks guages to track temp and alert me for highs or lows.
That and IPA’s have me set for the night!
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Commissioner [1207]
TigerPulse: 100%
27
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Done temp is 195 to 205 for pulled pork
2
Oct 31, 2024, 10:25 PM
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Typically 12-15 hours depending on if I wrap or not. Get better bark without a wrap.
Injected with apple juice and used a commercial rub from a CHS bbq place I like that is sold in stores.
I still have wings to smoke tomorrow.
Prepped it yesterday and was looking good today when I put it on. I try to roll around 225 but wil take whatever it settles at for the long cook, typically from 225 to 240.
Have ThermoWorks guages to track temp and alert me for highs or lows.
That and IPA’s have me set for the night!
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Replies: 8
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