WSM and pork shoulder

[Neilly C]

All right, everyone. What is the consensus on cooker temp when doing pork shoulder in the WSM? It takes forever if you don't crutch. Thanks in advance.

[IFindZeroBadCooks]

I do mine at 275.

[Sid P]

275-300 and it comes out great. I don’t see any reason to turn it into an overnight ordeal.

[Neilly C]

Yeah. I suspect the pork won't care if I turn up the temp.

I need a nap.

[Mojo0209]

I betcha u have an oven too, after u get a nice bark on it. Don’t lose sleep. Plenty of work arounds. Just keep it a secret!

[jpietrantone]

I'm with everyone else. I let it start around 250 and then will raise it up to 275 after a few hours.

[Rfhd69]

Yea that 👆

[radiodome21]

I like my pork in my WSM around 275 and the beer in my hand cold.

[ecowper]

I’ve been known to push my WSM up to 300 or so for pork shoulder, although most times I let it run 250-275

[bbqLuv]

There are so many videos on youtube for pork butt, enough to make my head swim.
You will do good. PBR good I'm sure.

[au4stree]

For the longest time, I was a 250F guy. But after cooking on a PBC, I've learned that higher temps can get it done just as well. So, I like to run my pork butts to 275 to 300F. When I wrap them, I bump it up to 325F if I'm pushed for time. There are times though, a long cook without wrapping is fun.

[jitsntricks]

Yeah I've been in the 250-275 club since I've owned a WSM. I used to only have a PBC so I was more in the 300 club at that point. Both turn out really well. I think the most important things to consider are that you get a bark you're looking for and don't wrap until then, as well as a nice long rest. I typically take my wrapped pork butt out of the cooker and throw it right into the oven. I actually pre-heat the oven to 200 and when the butt comes off the smoker I turn the oven off. That way the butt has a nice gradual cool down and rest. Comes out great every time