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Pork shoulder #2

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Having had a big fall off of temp when we put this in the last time, we got it up to 260 before putting the meat in. It dropped to 190 and we tweaked it all day to keep it in the nabe of 225. It took about 11 hours and we pulled it out at 200 IT. Since we aren't cooking for pulled meat I thought it was a little more done than I'd have preferred. Next time I think I'll take it out at 190. But it was very, very good. I pulled it apart into large segments and refrigerated. Once cool I cut in thick slices and reheated gently in the MW. I guess the greatest praise is that our friends are all ready to buy a Bradley smoker based on this meal. Pix are after curing over night, just as we're wrapping in foil, after 11 hours and pulled apart a bit.

 
 
 
 
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  1. Looks great C.....I wish I had the patience for outdoor smoking.. Thanks for sharing.

    1 Reply
    1. re: fourunder

      We knew one or the other of us would/could be around all day so not a problem. If we had the PID controller we'd do it over night but that's just more money than we want to spend right now.

    2. 200F IT is just about perfect, and that bark looks wonderful!

      1. If you want to slice, I'd suggest 185 max. At 190 you will be able to slice, but some parts may fall apart.

        I'm wondering why you had to tweak the smoker temp all day? Was it that the smoker wouldn't hold temp or were you just fanatical on keeping the temp at a particular number? Just wondering as I have never even seen a Bradley. Thanks.

        11 Replies
        1. re: JayL

          A little fanatical but, yeah, the temp would drop to the lows 200s and then get up over 230. Probably totally unnecessary? I'm such a newbie here.

          I agree that removing at a lower temp is what I'll be doing in the future. Pull meat really holds almost no appeal for me. But I made do and it was great.

          1. re: c oliver

            If your aim is strictly to slice, knowing full well you are going to have it for leftovers, or more appropriately for additional meals....just separate so you can remove the bones, cool and refrigerate. That's what i do and it becomes easily sliceable for sandwiches or soup toppings.

            1. re: fourunder

              Well, the first time through it's a 'proper' main dish and then various things later on. One thing I screwed up was not removing the fat (and there was A LOT on this one) while it was still hot. The following morning it was solid again. But I MWd just enough to get it where it was easy to pull off. I FoodSaver'd this last time in about 1/2# chunks and it makes for all many of great eating. And it's so nice to know there's something quite special in the freezer that doesn't take much planning to have.

            2. re: c oliver

              For me...you're absolutely right...unnecessary. But it's normal for folks to be fanatical about keeping temps at a particular spot. Don't sweat it, before long you'll be sitting back just letting the smoker do what it does. Many smokers have a "sweet spot". Find yours and just let it roll.

              1. re: JayL

                212 seemed to be its favesie :) I just want to use it all the time!

                1. re: c oliver

                  I think I'd freak out if I had to cook at 212! LoL

                  1. re: JayL

                    Oh, I know, Is there a hyphen in anal-retentive ?

                2. re: JayL

                  At some point I decided that as long as it's about 10-15 on either side of my target temp that I wasn't going to worry a whole lot. Frankly I've noticed very little difference between when I cook stuff at 225 vs say 250, and really I suspect that there are so many I her variables at work (eg inconsistency in the meat) that relatively minor temp differences are going to be hard to spot

                  1. re: jgg13

                    I've gotten WAY more relaxed about that!

                    1. re: c oliver

                      Good to hear!

                      Once you realize that temperature isn't that important, cooking becomes much more pleasurable.

                      1. re: JayL

                        I figured you'd like knowing that :)

            3. Looks great. When and why did you wrap in foil?

              4 Replies
              1. re: linguafood

                We wrapped in foil at 160 when we hit the stall that we've experienced with the few other things we've done. In addition I'm not so interested in crispy skin and my barely forming opinion is that the foil wrap keeps it moister.

                Meant to mention that I used the rub from Smoke & Spice "The Renowned Mr. Brown. Black pepper, paprika, turbinado sugar, salt, cayenne. Call for dry mustard which I didn't have. I also added some ground cinnamon. I liked this better than the chile powder heavy ones I've done before.

                1. re: c oliver

                  Try some toasted fennel seeds next time. Works really well.

                  1. re: linguafood

                    Fennel seed is one of absolute FAVES! Thanks for the rec. The sad thing is that this guy/gal is so big we won't be able to smoke another for quite a while :(

                  2. re: c oliver

                    Ah yes, the Texas crutch, I've started using it regularly ever since I had one hit the stall and couldn't get it over the hump for several more hours. And this babby smoked for a very long time, I like to smoke overnight, and this was intended for lunch and just wouldn't go up to 190 for anything. Ever since then, I've used the wrap it in foil method and it works really well. 190 is about right for pulling and that's how I always serve it. The last two (2 at a time) I put in the smoker between 7 & 8 pm and in the morning, around 7 they were about 170, wraped them in foil, put them back on the smoker and in a couple of hours we were at 190 and ready to be pulled.