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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

This summer's 2021 Meat-Up in Memphis IS OFFICIALLY RESCHEDULED FOR March 18-20, 2022. More details and re-booking info here!
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Pork Shoulder cooking method questions

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  • 1bottlerocket
    replied
    I have been MIA for a while and catching up. My school is back in session now and I am in the classroom teaching full time again.

    Leave a comment:


  • surfdog
    commented on 's reply
    Same.
    I rarely wrap anything...unless I’ve decided that I’m in a hurry all of a sudden. LOL

    When I first started smoking stuff...on a gasser...I didn’t even know that wrapping was a thing. Doh!

    That coupled with having a friend that wrapped ribs...that had zero bark and almost no smoke flavour put me off even trying, so I just experimented until I got it “right.” (Clearly he wrapped WAY too early...but back then I didn’t know that. I just knew they were terrible.)

  • Potkettleblack
    commented on 's reply
    Lex Dip seconded.

  • dugmik
    commented on 's reply
    Looks like it turned out great!! I went with the SnS setup and man does it work good!

  • Steve R.
    replied
    For a pork shoulder, I usually only wrap as a way to get "done" in the last couple of hours. But there are plenty of other ways to accomplish this.

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  • BFlynn
    replied
    Excellent looking cook!

    Lexington dip is a favorite of mine with pork.

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  • Sweaty Paul
    replied
    Nicely done!

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  • Spinaker
    replied
    Congrats on a great cook! Looks like it went well!

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  • 1bottlerocket
    replied
    Here’s a graph of the cook for the pork shoulder. As you can see, the set temperature was pretty solid. The fan, however, was working its tail off the entire time. It saved me a ton of time fiddling with the dampers and I was thankful for that.

    I wrapped about 163 F and finished. Everything was pretty tasty and tender.

    I have come to the conclusion that the briquettes made over here don’t burn the same as B&B or Kingsford blue like I would use in the States. I am going to trial some wood lump charcoal next and see how that goes.

    Click image for larger version

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  • Towering Inferno
    commented on 's reply
    I have used my probes and such. I do have an oven temp gauge that is dead on. I could hang that in the chamber. Great suggestion even though the oven is now the suspect. :-)

  • Huskee
    commented on 's reply
    Interesting. I've found the MB560 to be pretty close, if not 15-20 degrees higher than the set level. Have you verified your home oven's temp?

  • Towering Inferno
    replied
    I have been using my MB 560 and still haven't got to the point of trusting what it is telling me on the temperature readout.
    Put a pizza in that would be done in 30 minutes in the oven at 400 but at 410 on the MB, 30 minutes not done. I know this is not the right area to post my inability to master a frozen pizza but anyone with any insight is most welcome to voice their opinion. Thanks all!

    Leave a comment:


  • 1bottlerocket
    commented on 's reply
    I'll give that a go next time. Thanks for the suggestion!

  • Huskee
    commented on 's reply
    Indeed. I've found it's usually 7-8hrs in, at 225-250, if that helps.

  • Towering Inferno
    replied
    Waiting for 180 or 190 tries a mans nerve and soul!

    Leave a comment:

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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

This summer's 2021 Meat-Up in Memphis IS OFFICIALLY RESCHEDULED FOR March 18-20, 2022. More details and re-booking info here!
See more
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