This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Pork shoulder cook raised some questions

  • Filter
  • Time
  • Show
Clear All
new posts

    Pork shoulder cook raised some questions

    So this was my second cook on the PBC, and I went with a 10 lb boneless shoulder, cut into two roughly equal pieces. For some reason, the temp climbed through the first hour to hour and a half, and somewhere around 380, I decided to foil one of the rebar holes, as it just didn't seem to be coming down. Finally, about 2 1/2 hours in, it was coming down to around 280, but I had to step out for a couple of hours. When I came back, the temp was 180, and the coals were almost out. I think the earlier high heat had burned them through too quickly. The meat was about 170 internal, so I pulled it out, wrapped it in foil, and stuck it in the oven at 290. About 2 hours later, pulled 'em out at 198 and 201, and popped them into the cooler for a hour. Finally, just in time for dinner, pulled them and they were perfect and delicious. But I am curious about the temp... on my first cook, the heat started up in the mid 300's, but had settled down to about 270 within an hour. Maybe I had the lid off longer at the beginning this time? Maybe a I used little more charcoal? It worked out fine, but I was a little unsettled by the heat.

    Any thoughts from the experts?
    Last edited by mayapoppa; April 20, 2015, 04:56 PM.

    Nothing brings up the temp in a Pit Barrel like extra air flow up top.

    I cooked a chuck roast the other night. Had the Pit settled at 260-264. Things cooled off a lot and it dropped down to 225 late in the cook (early morning hours). I pulled my magnets off one hole and went back to bed. An hour later it was right above 300.

    I like high heat (325+) with butts when they hit the stall. I usually have to crack the lid to get it that high.


      Well, it came out great, but I just feel like I was out of control of the cook. How long do you expect to see the 325+ temps at the beginning of a cook before you see it come down? I know you are a big advocate of making sure it hits a high temp at the beginning, but this seemed like it went on too long...


        It varies. I light up with the lighter fluid method. On a warm afternoon with just ribs and the pit in direct sunlight, it might take 1/2 hour to drop back down. And that is only preheating 15 minutes and hanging the ribs right away.

        I cook so much with the B & B and a pit FULL of meat (4 briskets, or 3 butts, etc..), it is hard to compare to the Kingsford, when you are dropping that much cold meat in there.


          Thanks... looks like I have more experimenting to do. Gosh, what a burden!


            The only time that the temp in my PBC climbs like that (when I'm not intentionally trying to make it climb, that is) is when the lid is not on tight. Sometimes the lid looks like it's on securely but it really isn't. So when the temp starts to run away, I check the lid.

            Just a thought,



              I did notice that maybe the lid wasn't quite on... but it wasn't enough to be sure. Next time I will pay more attention to that. Thanks!



              No announcement yet.
              Rubs Promo


              These are not ads or paid placements. These are some of our favorite tools and toys.

              These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

              Use Our Links To Help Keep Us Alive

              A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

              Blackstone Rangetop Combo: Griddle And Deep Fryer In One

              The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

              Click here to read our detailed review and to order

              Fireboard: The Ultimate Top Of The Line BBQ Thermometer

              Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

              With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
              Click here to read our detailed†review

              Grilla Pellet Smoker proves good things come in small packages

              We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
              Click here for our review on this unique smoker


              Comprehensive Temperature Magnet With 80+ Important Temps

              Amazingribs.com temperature magnet
              Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

              Click here to order.

              Groundbreaking Hybrid Thermometer!

              Thermapen One Instant Read Thermometer

              The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

              Click here to read our comprehensive Platinum Medal review

              The Cool Kettle With The Hinged Hood We Always Wanted

              Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

              Click here for more about what makes this grill special

              GrillGrates Take Gas Grills To The Infrared†Zone

              GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

              Click here for more about what makes these grates so special