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10 LB Pork Shoulder

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bigguy136
bigguy136 Posts: 1,362
edited July 2012 in EggHead Forum

I'm out of left-over pulled pork so why not throw one on?? I'm going to try a lower temp of 200°. I used Plow Boys Yard Bird on a trimmed shoulder, 50/50 mix of apple juice and apple cider vinegar in the drip pan. Apple wood for smoke.

I've had the grill going at 175° without the meat and my Stoker is doing a perfect job. I bumped it up to 200° and put the meat on.

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image

Big Lake, Minnesota

2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

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Comments

  • chuff
    chuff Posts: 255
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    Looks a little like you're trying to resuscitate it! :D

    Can't wait to see how this turns out at the lower temps. Should be a long one.
    XL BGE
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  • Hi54putty
    Hi54putty Posts: 1,873
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    10 pounds at 200 degrees...should be ready for dinner tomorrow. Good luck.
    XL,L,S 
    Winston-Salem, NC 
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  • Duganboy
    Duganboy Posts: 1,118
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    Why such a low temp?  
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  • bigguy136
    bigguy136 Posts: 1,362
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    Sorry, I was out tonight but I kept an eye on my grill from my blackberry.

    Maybe a few too many temp probes. It's surprising how the three calibrated probes will very. The graph lines showing the temps will cross back and forth. In the end, I will only watch the two lowest temp readings for when I pull it.

    I went with 200° pit and a 32° pork shoulder for the reason of getting more smoke flavor. I should have a few more hours with the meat below 140°. When the meat does get to ~145°, I will bump the pit to 250° and then for the last hour, I will go 300° to firm the bark.

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

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  • nolaegghead
    nolaegghead Posts: 42,102
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    Interesting.  You'll have a different chemistry of condensation with the meat basically acting as a condenser for longer than usual.  I'll follow this.
    ______________________________________________
    I love lamp..
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  • Hungry Joe
    Hungry Joe Posts: 1,567
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    Smoke flavor continues throughout the whole cook, the smoke ring forms until the meat reaches 140. You should have a nice smoke ring when its done.
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  • stike
    stike Posts: 15,597
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    the 140 temp reference is ONLY for the smoke ring.  you will always add smoke flavor no matter what the temp of the meat is.

    and that 140 reference is at the surface, where the smoke ring is forming, not internal temp.

    200 isn't much different than 250 in that regard.  it will be a good ring maybe, but it's not likely to be that huge a difference. the surface of the meat will hit 140 fairly soon.


    ed egli avea del cul fatto trombetta -Dante
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  • Little Steven
    Little Steven Posts: 28,817
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    Looks a little like you're trying to resuscitate it! :D

    Can't wait to see how this turns out at the lower temps. Should be a long one.
    Yer killin me here! Too funny

    Steve 

    Caledon, ON

     

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  • bigguy136
    bigguy136 Posts: 1,362
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    It went 22 hours of cook time and 1 hour to get everything up and stable. Here is a screenshot from my Stoker. It worked perfect!image

     

    And ready to come off the grill. With the lower temps, I didn't have to add more liquid to my drip pan that I normally need to do.image

     

    And ready for the foil wrap.image

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

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  • Duganboy
    Duganboy Posts: 1,118
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    Looks great.  You don't really need any water or juice in the pan when cooking on the BGE. It doesn't cause any harm, but the BGE is a very moist environment.
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  • bigguy136
    bigguy136 Posts: 1,362
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    With having liquid in a pan, the dripping don't land on something dry and start to smoke/ burn. Not the smoke flavor I want. Maybe I could use just water.

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

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  • Hungry Joe
    Hungry Joe Posts: 1,567
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    Just use something to create an air space between the plate setter and the drip pan and your drippings won't burn. Some people use the BGE ceramic feet, some use copper pipe fittings or balled aluminum foil. I use four stacks of three pennies. Also lining the drip pan with foil makes clean easy.
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  • bigguy136
    bigguy136 Posts: 1,362
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    Time for the joy of eating. Here are a few images after a 4 hour rest.

    image

    image

    image

    image

    image

    image

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

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  • FanOfFanboys
    FanOfFanboys Posts: 2,615
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    So do you think poking at that temp made a noticable difference?
    Boom
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  • nolaegghead
    nolaegghead Posts: 42,102
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    Looks delicious
    ______________________________________________
    I love lamp..
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  • Hungry Joe
    Hungry Joe Posts: 1,567
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    Ahh yes, the joy of eating always makes me wish I had cooked more. Good cook.
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  • bigguy136
    bigguy136 Posts: 1,362
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    After eating it, I can say I honestly feel it was too soft. It was almost a mushy texture. I think it will be better re-heated.  

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

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