It's turning out to be a deeply unexciting cook, but that's okay by me. The meat temperature continues to rise steadily. I plan to finish by 7 pm, so I may hike the temperature a little bit over the next half hour. The grill temperature is at 249 and the meat is at 191°F. It looks like this:
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Beautiful!Comment
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Thermapen goes into the pork like it was butter, reads 187 to 192, depending on the location. Time to take it off?Comment
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Probe tender. Time to take it off.
Usually mine look more meteroite-like but that's probably partially due to the amount of sugar in Meathead's Memphis Dust rub.
Going to faux cambro?
KathrynComment
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A big thank you to everybody for the advice and comments. I took it off at 7 pm after 9 hours on the grill. It was good eating, tender, juicy and with decent bark. I think I overdid it with the dry-brining, so some parts of the crust were saltier than I would have liked which may be partly why it had a slight taste of ham? Also, the bone could not be pulled out, so maybe another hour or two would have helped. Also, I can also see why people buy temperature controllers for long cooks - saves a lot of fooling around in Excel! The data:
The result, with apologies for strange red cast to photos:
After some pulling:
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Did you see any smoke ring? I think I see it, but with the red cast to the photo, it looks all smoke ring.
You may have liked it better after a little time in a faux cambro; although I seldom give PB a trip to cambroland, a lot of folks here do.
If your rub had salt in it and you also dry brined with salt, it's easy to see where the over salting may have occurred.
K.Last edited by fzxdoc; November 19, 2017, 07:32 AM.Comment
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It did sort of look "all smoke ring" to be honest. The surface was red and barky, even where no rub had been applied (only about a third got the rub), but the meat inside was tender and juicy. You are quite right about the double-jeopardy salt situation. I will have to keep that in mind next time.Originally posted by fzxdoc View Post
RC
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I have found that with pork shoulder...well really anything that is low and slow, we can tend to freak out about the temps. But even if you're a novice, it's not too terrible for the meat to see 300 grill temps for 20-30 minutes out of a 8-12 hr cook. I used to be paranoid that it better be at 225 and that must mean plus minus 10 degrees tops. I have found my cooks to be MUCH more enjoyable (meaning more nap time) if I just make sure it spends the majority of the time between 200 and 275. Pork is pretty forgiving. I have my temp alarms at 195 and 295 on my Maverick. I have found that with the kettle and SNS that it just wants to stay between 230 and 250 until it starts running out of charcoal.
And I'm with fzxdoc that if your rub doesn't have a lot of sugar in it, you won't get the black meteor bark, but it's still bbq nonetheless! Cheerio!Comment
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