Welcome!


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

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

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Pork Shoulder cooking method questions

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • 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.

    Leave a comment:


  • BFlynn
    replied
    Excellent looking cook!

    Lexington dip is a favorite of mine with pork.

    Leave a comment:


  • Sweaty Paul
    replied
    Nicely done!

    Leave a comment:


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

    Leave a comment:


  • 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

Name:	Screen Shot 2020-07-21 at 2.27.47 PM.png
Views:	215
Size:	116.7 KB
ID:	890125

    Leave a comment:


  • 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:

Announcement

Collapse
No announcement yet.
Working...
X
false
0
Guest
500
["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
false
false
{"count":0,"link":"/forum/announcements/","debug":""}
Yes

Spotlight

These are not paid ads, they are a curated selection of products we love.

All of the products below have been tested and are highly recommended. Click here to read more about our review process.

Use Our Links To Help Keep Us Alive

Many merchants pay us a small referral fee when you click our “buy now” links. This has zero impact on the price you pay but helps support the site.


The Good-One Is A Superb Grill And A Superb Smoker All In One


The Good-One Open Range is dramatically different from a traditional offset smoker, placing the heat source behind and under the smokebox instead of off to the side. Click here to read our complete review.


The Cool Kettle With The Hinged Hood We Always Wanted


It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make their 22″ Pro Cart a great alternative! Click here for more about what makes this grill special.


The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

kamado grill
Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado. Click here for our article on this exciting cooker.


Is This Superb Charcoal Grill A Kamado Killer?


The PK-360, with 360 square inches of cooking space, this rust-free, cast aluminum charcoal grill is durable and easy to use. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado. Click here to read our detailed review of the PK 360 and get a special AmazingRibs.com price!