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Picnic shoulder times

FiretruckFiretruck Posts: 2,679
edited 8:30AM in EggHead Forum
I thought the 9# picnic shoulder I put on last night @ 7pm would have been done by now, but 21 hrs later I'm still at 192*. The digi Q held the dome @ 230* all night and through the morning. At 11am it hit a plateau of 188 and it stayed there until 3:15 then jumped up to 192 where it has been for 45min. I just kicked it up to 250* hoping to put a little more pressure on it, as I am afraid of drying out. I've done many butts, but this is the first picnic. Is this normal?

Comments

  • BENTEBENTE Posts: 8,337
    yes it proabably is for the temp you had.. i usually go with a 250 dome.. so mine may cook a little faster..


    but you should not be worried about drying out..just make sure to wrap in foil and rest for an hour or three before trying to pull...


    in fact i am betting the next few degrees should go fairly quickly ;)

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

  • FiretruckFiretruck Posts: 2,679
    Check, thanks
  • WessBWessB Posts: 6,937
    I agree with what Bente said...I like to do my butts or shoulders at 230 grid temp rather than dome temp
  • bubba timbubba tim Posts: 3,216
    You may want to pull it from the egg and double wrap it in foil and place in a cooler for an hour or two. It is done. MR BENTE and Wess are correct. Dome temp is not the same as grate temp. In using a Digi, always set up with grate temp. Guru says to clip the pit probe to the meat probe. Works for me. Just my 2 5/8 cents.
    SEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
  • FiretruckFiretruck Posts: 2,679
    I appreciate all the advice, I guess I am use to clipping it on the dome temp probe cause when I do ribs as well as other stuff, I'm trying to get all the meat on the grid I can and figure if I can't get the probe clipped somewhere near the center of the grid It wouldn't be accurate. Hey, guess what, I hear the temp alarm going off as I type!!!! Finally after 23hrs It's done. :laugh: :laugh: :laugh: :laugh: :laugh:
    Ya know what's really impressive, is that one load of lump would burn that long. There are still 4 or 5 fairly large chunks left.
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