Pork shoulder internal temp?

[DTrainMike]

I'm actively smoking my pork shoulder on the 22.5.  Just past hour 7. Internal temp at 185. I was shooting for 210 before I take it off.  Is that right? Pic is from hour 5.

 


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[DTrainMike]

Ok I found some info in a previous thread. I took it off. Now wrapped in foil and towels in a cooler.





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[austin87]

Dude very nice! Where did you find one with skin on it?

[MartyG]

Picnic cut has the skin. I usually take it off before I smoke it. (the shoulder that is…) Kind of a chore, but the end results are worth it.

[Metal Mike]

You can "foil it" to shorten the "stall" while on the grill.

I don't wrap or towel/cooler rest, heat a mug of water in the microwave (preheat) then sit it to one side while I rest my stuff in it.

[DTrainMike]

We have a new local farm raised meat shop in Lancaster called Kalon Farms. It's like dying and going to meat heaven. We also get our regular meat for the month thru a CSA. Chestnut Farm. If any Mass folks are interested @EricD.



That's after the 2 hour 15 nap in the cooler she was bang on 140. A magic number so I've read. Started at 185 ish.

It was delicious.  But I was short on smoke and my rub didn't stick. So I know there's room for improvement! 

I would take the skin off next time. It didn't allow the fat cap to crisp up.

All together my temps ran 225 +/- 15.  That'll never happen again!  7 hours!  Shit luck.




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[DTrainMike]

You can "foil it" to shorten the "stall" while on the grill.

I don't wrap or towel/cooler rest, heat a mug of water in the microwave (preheat) then sit it to one side while I rest my stuff in it.

What's the "stall"?


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[terrymo]

The internal meat temp will rise gradually throughout a cook then hit a sticking point or stall at the same temp for a noticeable period of time before rising again. Here's one explanation
http://amazingribs.com/tips_and_technique/the_stall.html

[bbquy]

I'm doing 4 boston butts with my neice tomorrow....I hope I don't get a stall this time. MY last butt stall lasted 2 hrs.!!

[1buckie]

@bbquy  run the temp up a little on the high side.....like above 275 by a tad, then the stall goes more quickly & you can also foil wrap right at that point & it will push the cook faster thru that stall time....

Have a grate cookup !!!!

[DTrainMike]

Wow that is exactly what happened. 150 after 3hrs, 174 after 5 hours, 174 after 6. Tried 3-2-1 where the thing was wrapped in foil for the middle two hours. Is 3-2-1 not meant for shoulder?

Now I know about the stall. Sweet.


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[1buckie]

@DTrainMike 


Nothing wrong with that at all.....
Running up to somewhere in the high 170's to mid/high 180's is perfect for sliced pork & also works better with the piece you had.....

Another possibility for the skin might be cook up until you want to wrap (stall time?) & then peel the skin & deep fry or sear grill it for crispy cracklin's !!!!!

It also really is OK to run a slightly higher temp......I shoot for 260+ a lot of time.....moves the cook along with no ill effects.....go ahead, the pig can take it!!!!

[DTrainMike]

Thank you sir!  I like it slices. I don't do sauce if I can help it. Meat is the star for me.  If I can do in 4 at 250 what take 7 at 225, I'm all about that.


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[bbquy]

@bbquy  run the temp up a little on the high side.....like above 275 by a tad, then the stall goes more quickly & you can also foil wrap right at that point & it will push the cook faster thru that stall time....

Have a grate cookup !!!!

@1buckie Thanks for the advice. I will give it a shot and let you know how it goes.

[EricD]

@DTrainMike  How is the meat from Chestnut farm?  I had Hill's Brothers Farm come and do their sales pitch at my house.  But that was more of a delivery service where they come out once a month and restock your freezer with "high quality meats for local farms".  I said okay to this meeting because it came with "a free gift of over $50 in meat".  The meat wasn't the good.  Not worth the monthly charge to me.  I like the thought of a CSA, but really have no experience with them. (Meats or veggies)