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If you missed the 17th Annual EGGtoberfest here are the highlights Click Here
6lbs pork shoulder - figured on 12hours. Couldn't get temp to stabilize - first 2-3 hours 200-225 (grid). Then - up to 240 for a couple. Started cook at 9pm Saturday was up most of the night - Maverick beeping etc. Plateau 160-180 lasted from 5am until 10, when I finally got smart and raised grid temp to 275. Removed meat @ 11:45am Sunday - Foil/Cooler til 1:30 or 2. Bark was a little crisp but otherwise Really delicious.
As much as I've read about the stall (here, nakedwhiz, amazing ribs), there's nothing like experiencing it first hand - and given what I've read, the next one will be much the same and different at the same time.
Observations - my previous two cooks were ribs only 5 hours or so - but,
1- Previously, I sorted the lumps and built the fire carefully - this time, I just dumped the bag. So -now I'm a 'lump sorter;. It just makes more sense. My mind needs order and will find ways to justify creating order.
2- Given the hours involved, I probably 'rushed' the fire placing the PS/grid/meat on too soon. Will let stabilize longer next.
3- CyberQ before I do another overnighter. I don't need to be tweaking a fire all night. Adjustable rig so I can cook more ribs at a time.
4 - Will buy a much larger piece of meat - between the sheer flavor and the shrinkage, there's not much left. :-)
I pulled it and packed some in vacuum bags and pulled and chopped the rest for sandwiches.
First 'real Eastern NC BBQ sandwich" I've had in 25 years at least. Made a credible BBQ slaw - (Miracle whip is the key)