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Unread 01-21-2013, 03:55 PM   #1
silverfinger
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Default 9 pound pork shoulder help!!!

Hi brethren,
My butt went to 190 in 6 hrs.
I'm thinking way to fast.
Ben cooking it at 230 to 240 all morning.
I checked to see if it would start to fall apart. No go. Looks a little pink still and even tho my thermapen seems to glide through it very well, it just don't seem done to me.

What do ya all think I should do?
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Unread 01-21-2013, 04:01 PM   #2
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When in doubt, take it to 205 IT!

Still though, a 9 pounder hitting 190 in 6 hours? @290 or 300 cook temp maybe, but at 230ish? Are you sure your cook temp is really 230?
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Unread 01-21-2013, 04:01 PM   #3
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If your pen slides through, then double foil, towel and a warm cooler for 2 hrs min. Check then. even if you don't like it then, you can still put it in the oven.
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Unread 01-21-2013, 04:05 PM   #4
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Your thermo is in a fat pocket False reading. That butt has a Built in thermo its' the bone when it wiggles loose and comes out the butt's done, Go drink another 12 pk and it will be done, at the temps your cooking at your not even through the stall yet.
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Unread 01-21-2013, 04:07 PM   #5
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If it is probing easy with no resistance. In my novice opinion your ready to rest that baby. Wrap her up in foil and cooler it! Or tent with some foil and wait till it cools to the 150's, and pull it,,
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Unread 01-21-2013, 04:13 PM   #6
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I'm with Bludawg. The bone is your thermometer.
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Unread 01-21-2013, 04:14 PM   #7
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Quote:
Originally Posted by Bludawg View Post
Your thermo is in a fat pocket False reading. That butt has a Built in thermo its' the bone when it wiggles loose and comes out the butt's done, Go drink another 12 pk and it will be done, at the temps your cooking at your not even through the stall yet.
Agreed with Blu. Like I first posted, an IT of 190 at a cook temp of 230 isn't gonna happen in 6 hours. Just seemed too fishy to be accurate.
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Unread 01-21-2013, 04:18 PM   #8
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No bone in this one. It's a SAMs club butt. Right now it's at 196, cooking at 225. You guys think I should pull, foil, then give it a couple hrs in the thermos ?
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Another old Kamado. Size #3.
22" fire pit with Weber lid. Nothing like a big fire after dinner.
Weber gasser with side burner, silver.
22" Weber Kettle Gold.
14" Smokey Joe Silver.
BLACK PIRATE THERMAPEN Yes, It's FAST.

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Unread 01-21-2013, 04:19 PM   #9
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Getting close to 7 hrs now.
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I woke up to the smell of BBQ and I said to myself, self,
It's Going To Be A Good Day!

Winner of the 1st annual BBQ Brethren Beard War!
I have 3 little kittens! Despicable Me
50 year Old Imperial Kamado with ears.
Another old Kamado. Size #3.
22" fire pit with Weber lid. Nothing like a big fire after dinner.
Weber gasser with side burner, silver.
22" Weber Kettle Gold.
14" Smokey Joe Silver.
BLACK PIRATE THERMAPEN Yes, It's FAST.

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Unread 01-21-2013, 04:22 PM   #10
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Did you truss it (tie it)?
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Unread 01-21-2013, 04:23 PM   #11
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There is no way that butt is almost done. A 9 pounder at the temps you are running should take 10-12 hours if not more. Something has to be out of wack..

What pit are you using and what are you using to monitor cooker temps?
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Unread 01-21-2013, 04:24 PM   #12
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This kamado cooks my ribs in 3 hrs at 220. Perfect bite through type. Not under/overcooked. Just the way this old thing cooks.
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Winner of the 1st annual BBQ Brethren Beard War!
I have 3 little kittens! Despicable Me
50 year Old Imperial Kamado with ears.
Another old Kamado. Size #3.
22" fire pit with Weber lid. Nothing like a big fire after dinner.
Weber gasser with side burner, silver.
22" Weber Kettle Gold.
14" Smokey Joe Silver.
BLACK PIRATE THERMAPEN Yes, It's FAST.

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Unread 01-21-2013, 04:24 PM   #13
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If you're probing buttah, it's done. Wrap it and cooler it.
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Unread 01-21-2013, 04:27 PM   #14
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Quote:
Originally Posted by flyingbassman5 View Post
There is no way that butt is almost done. A 9 pounder at the temps you are running should take 10-12 hours if not more. Something has to be out of wack..

What pit are you using and what are you using to monitor cooker temps?
I'm using the redi check maverick for the smoker temp as well as the pork. Double checking with the thermapen on the pork temp.
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I woke up to the smell of BBQ and I said to myself, self,
It's Going To Be A Good Day!

Winner of the 1st annual BBQ Brethren Beard War!
I have 3 little kittens! Despicable Me
50 year Old Imperial Kamado with ears.
Another old Kamado. Size #3.
22" fire pit with Weber lid. Nothing like a big fire after dinner.
Weber gasser with side burner, silver.
22" Weber Kettle Gold.
14" Smokey Joe Silver.
BLACK PIRATE THERMAPEN Yes, It's FAST.

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Unread 01-21-2013, 04:29 PM   #15
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Quote:
Originally Posted by silverfinger View Post
I'm using the redi check maverick for the smoker temp as well as the pork. Double checking with the thermapen on the pork temp.
Well you've got your bases covered and have got me stumped.

All that's left is to probe it to your liking and then wrap, rest, pull, and hope for the best.
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