Pork shoulder - going ok I suppose

jdMyers

Doing a pork shoulder for pulled pork.  Is it me or does the BGE at 250 just seem to low. I'm being patient.  First 45 min - hour battled temp rising 300-330.  Turbo fan kept driving temp up.  Dx2 temp controller.  Then I started 2nd guessing do you close the top vent all the way?  Why an I acting brand new.  Closed the top got 250 perfect. Do most use 270 temp?

8 hours later in the stall about 176.  Do I pull and wrap till 199 then cooler to rest?  Or wait till 199 then wrap and pull? 

Why do I feel brand new.  Laughing

What's the finisher you use.  Shred, season, sauce or shred and serve get your own sauce.  Spritz with some concoction?

This one, brined,  creole butter & apple juice blend and injected.  Seasoned and still cooking

Thanks.

jdMyers

Wrapped 180 and moved egg to 275.  We will see.  At the almost 9 hr mark

JohnInCarolina

jdMyers said:

Wrapped 180 and moved egg to 275.  We will see.  At the almost 9 hr mark

I usually move it to the oven if I’ve wrapped it in foil.  It’s not going to take up much of any more smoke like that, and you’ll save on lump.

JohnInCarolina

Oh and the shoulder looks great!

bbracey21

Looking good. My LBGE likes to settle in around 275° which is perfectly fine with me. I’m team no wrap. Just put it on & let it go until internal temp is 200°. Will pull and usually leave on the counter to rest unless I need to hold it longer which is where the oven or cooler would come into play. Finish is shred and serve with sauce on the table. This seems to work the best for me and friends & family always enjoy. 

jdMyers

Came out fairly decent.  Two different sauces.  Shred was perfect.  

tcampbell

Looks  great 

caliking

jdMyers said:

Wrapped 180 and moved egg to 275.  We will see.  At the almost 9 hr mark

Daaaaannnng... That looks good!!

jdMyers

Really.  Thanks.  My first one.  Appreciate it.  

Teefus

Nice. I usually foil wrap the last hour or so to soften the bark. That sounds like heresy, but it offers more uniform pull and makes for tender morsels of bark in the mix instead of hard chunks. Regarding oven instead of egg to save lump, after I wrap I'll often just shut the egg down and let the flywheel effect take place. It takes an hour or more for the temp to fall off.

Mark_B_Good

I typically cook at 275F ... tried turbo method last time at 300F to 325F.
Wrap at 160F to 165F and keep it wrapped to the end (I normally go to internal of 205F).