Pork Shoulder on a PBJ

[Smokey_Jo]

Hey, my first post, don't let my name fool you, it's more to do with campfires rather than smoking. Not new to smoking but new to the Pit Barrel, have a Jr., first two cooks were a turkey and a duck. Learned a lot (don't run the thermo wires under the lid, lol). Put on an 8 lb pork shoulder today, and unlike most I couldn't keep the temp up. It's finishing in the oven now. Close to sea level, followed the directions, as well as the hints I've accumulated here. Could humidity play a part?

[Jerod Broussard]

Yeah, I had the regular and 3 butts or 4 briskets definitely required some extra drafting in the form of cracking the lid. I eventually installed a vent on the lid for more precise control.

[ofelles]

Welcome from the California Delta. Some times a piece of meat just has a mind of it own and an attitude.

[FireMan]

Yeah, sometimes ya gotta wack it a couple times to get its attention.

[RonB]

Welcome to The Pit.

[Redwng]

Welcome from St. Cloud, FL.

[jecucolo]

I use a small 1/4” diameter twig and just prop one side of the lid. A lot of moisture drops on the coals and it needs a little help.

[Thomassen]

I do the same. Just need to keep an eye on temps so they don't spike.

[HawkerXP]

+3

[bbqLuv]

Hello from NW Oregon,

[Stuey1515]

Welcome from Oz, you will like it here

[HawkerXP]

Welcome to the Pit!

Running to hot? put a couple of bricks on top, still hot? a little foil on rebar holes. Starting to drop? stick a stick under the lid.

Like Thomassen said, don't wander too far. watch the temps when doing this. It can and will take off in either direction.

PBJ, PBC, PBJ!

[Soonerpop]

Yep. I have a PBJ, and a lot of juice and fat drip on the coals. Cracking the lid will do the trick.

[FireMan]

Welcome, train yer meat well, eat good & have fun!

[DavidNorcross]

Welcome from Virginia! Dont have a PB, but there are a bunch of folks here who will help you for sure.