Weber Kettle Club Forums

I'm trying the rest of the pork shoulder for my second smoke. This piece was bigger than the first one. This time I did every thing by the book when it comes to the Slow N Sear. Put about 10 hot coals in the corner then filled the rest with unlit coals. Added two big hunks of hickory. Filled the water reservoir and let her go. I read what you guys said about my last smoke and tried to apply it. Left the top vent wide open and barely opened the bottom vent. You guys were right on. Even with the bottom vent barely open the temp climbed pretty good but not as fast as what I was dealing with before. The temp was slowly rising and when I came back form church it was at 310. That's almost 4hrs into the cook.  I closed the vent a little more maybe 2mm and it seems to be holding now at 309.
(http://www.bbq-brethren.com/forum/attachment.php?attachmentid=122397&stc=1&d=1455467225) 

Internal temp is 183 at 4hrs into the cook.

Sounds like you're on track.....can't see the pic, but it might be my toad computer......


Not sure exactly how the coals sit in the S 'n' S, but a burn on a fairly thin line (4~6 coals at a time) would be probably optimum......gets you (likely) anywhere from 240 to 280, depending on weather & how hot the burn starts, etc.

300 is not out to lunch, that will get you done quicker, just watch for it to get maybe pretty dark on the outside late in the cook.....183 is likely after any stall time, so it should be good eats soon !!!!

Maybe wrap & rest it if you can stand to wait with that delicious smell !!!!

Here's a post I refer back to, having tried to get some pics of the setup & progression of the burn.....just a simple chain or 'snake' but maybe that can be sort of mapped over for use with the Slow 'n' Sear?

(http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/3-6-2013%20%20Beef/3-6-2013Beef037.jpg)

http://weberkettleclub.com/forums/bbq-food-pics/bob's-beef-o-rama/msg20382/#msg20382

I'm planning a hot and fast myself on Tuesday. Shooting for around 300°. I don't have a lot of margin for error, so still plan on wrapping around 160° IT. Also keep the bark where I want it, as buckie pointed out.

Also can't see the pic.

Cant see your pic either.

I tried dropping the temp some by playing with the vents. Kind of funny now it's kind of acting like it's in a stall. Meat holding at 190. BBQ temp 273 at the moment.

I'm waiting for it to get to 195 before I wrap it. It's been holding at 190 for at least 30-40 min.

Time for another beer ...

Not sure what to think now. Moved the thermometer. Now meat was showing a temp of 164. Maybe I had it too close to the bone before? Coals also went out so I kind of feel like I'm doing a do over. Grill temp dropped like a rock. Meat was hotter then the grill once I got it going. I hope I didn't ruin this thing

Meat at 180 now. Grill at 248.

Meat at 189. Grill at 264.

195!

(http://www.bbq-brethren.com/forum/attachment.php?attachmentid=122409&stc=1&d=1455478464)
(http://www.bbq-brethren.com/forum/attachment.php?attachmentid=122410&stc=1&d=1455478464)

Wrapped and an hour later.
(http://www.bbq-brethren.com/forum/attachment.php?attachmentid=122417&stc=1&d=1455481892)
(http://www.bbq-brethren.com/forum/attachment.php?attachmentid=122416&stc=1&d=1455481892)
(http://www.bbq-brethren.com/forum/attachment.php?attachmentid=122415&stc=1&d=1455481892)

Yum!

The pics didn't come through, but it sounds good!

Is there a way I can upload pics to this?

Photobucket is the easiest way I've found.

The best suggestion I can make to learn proper doneness with BBQ is to not go by internal temp. If going for pulled pork doneness the blade bone should be loose enough to pull out. You should almost need three hands to take the roast off the grate. (A fish spatula helps to make sure none of that succulence stays on the grate.) Also, you should be able to twist a fork stuck in it. It should be kind of jiggly. Oh, and the IT should be somewhere between 188 and 205, depending on how fast you cooked and if wrapped, and how tightly wrapped. Past prime the meat will be mushy and start to dry out. Add a finishing sauce if needed and you'll know better next time. If it comes out a little tough in spots, get to chopping. It'll still be good.


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It was a pork shoulder. It tasted great. Only thing bad about it was the section. Maybe the 1inch outer layer was a little dry. Is that a sign of cooking it to long?

I wrapped it in foil when the IT was at 195 and let it sit for an hour.

Quote from: BBQFiend on February 15, 2016, 05:39:23 AM
It was a pork shoulder. It tasted great. Only thing bad about it was the section. Maybe the 1inch outer layer was a little dry. Is that a sign of cooking it to long?

I wrapped it in foil when the IT was at 195 and let it sit for an hour.

I can't see any pics but assumed it was a roast cut from the Boston butt portion of a shoulder. In your case, no doubt the outer layer was dry from cooking too fast, (although it can happen if cooking too slow in a dry environment.) A water pan (or a Slow n sear) will help moderate the temp, but a lot of folks simply wrap with foil at some point in the cook. In that case you can cook as fast as you want and wrap when the bark is where you want it. You'll just end up with more unrendered fat. As far as the wrapping after the cook and holding an hour, while I find it helps briskets, in my experience it really doesn't do too much for butts if they're already cooked the way you want them. Some of the best pork butts I've ever smoked just sat on the counter tented with foil for less than half an hour before pulling.


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