First pork shoulder

irish15

Hi everyone,

I'm smoking my first pork shoulder. 9.8lbs with the bone in. I've had it on for 12 hours at 225 and the meat temp is holding fairly stable at 155. I've been told to take it off at 195. 

Is there something I should be doing to get it to the finish line?

Thanks in advance!

bgebrent

Bump your temp up to 275-300. Some would foil but I don't. You go even higher and you'll be fine with great results.  Good luck.

bgebrent

Oh, and welcome!!

lousubcap

You need patience and a large load of lump charcoal-All that aside, the finish-line for most pork butt or shoulder cooks is somewhere in the low 200's*F.  Running at your temp will mean that the cook could run upwards of 18-20+ hours.  So, if that is not acceptable -then dial up the BGE to somewhere around 300-350*F and punch it home.  Pork cooks are quite benevolent with regard to dealing with temperature-go for it.
All you need to do to hit the finish-line is ensure that the bone pulls w/o any resistance.
Enjoy the ride.
Edit: welcome aboard and enjoy the journey.

irish15

Thank you both!