Pork Shoulder cooking method questions

[1bottlerocket]

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.

[surfdog]

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]

Lex Dip seconded.

[dugmik]

Looks like it turned out great!! I went with the SnS setup and man does it work good!

[Steve R.]

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.

[BFlynn]

Excellent looking cook!

Lexington dip is a favorite of mine with pork.

[Sweaty Paul]

Nicely done!

[Spinaker]

Congrats on a great cook! Looks like it went well!

[1bottlerocket]

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.

[Towering Inferno]

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]

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]

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!

[1bottlerocket]

I'll give that a go next time. Thanks for the suggestion!

[Huskee]

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

[Towering Inferno]

Waiting for 180 or 190 tries a mans nerve and soul!