9 pound pork shoulder help!!! - Page 2

frognot · 01-21-2013, 04:30 PM

Another vote for take it to 205 & wrap & cooler.

Offthehook · 01-21-2013, 04:30 PM

Personally, I dont go by temps, I would wrap it up and let it ride until its tender. The wrapping will tenderize it a lot.

Offthehook · 01-21-2013, 04:32 PM

Quote:

Originally Posted by silverfinger

This kamado cooks my ribs in 3 hrs at 220. Perfect bite through type. Not under/overcooked. Just the way this old thing cooks.

I just noticed you have an old kamodo! where and when did you get it? I have a pachinco palace one.

SmokinSlowPoke · 01-21-2013, 04:33 PM

I had a weird experience with a 5# pork shoulder two weekends ago, it took almost 10 hours to hit 190 it and the stall took almost 2 hours to get passed by itself 225 cook temp. Last weekend i did a 6# but at 290 and it cooked for about 7 hours with 2 hours rested. If its probing like Butta and the IT is reading 190 consistently in different areas i'de pull that bad boy, wrap it and rest it.

silverfinger · 01-21-2013, 04:37 PM

Thanks brethren,
This place is amazing to get so much help, so fast!!

silverfinger · 01-21-2013, 04:40 PM

Quote:

Originally Posted by Offthehook

I just noticed you have an old kamodo! where and when did you get it? I have a pachinco palace one.

Got if off Craigslist over 2 years ago.
I love it and will probably never get rid of it!!

Offthehook · 01-21-2013, 04:46 PM

Quote:

Originally Posted by silverfinger

Got if off Craigslist over 2 years ago.
I love it and will probably never get rid of it!!

I got mine 2-3 years ago from my girlfriends grandparents. Her grampa was the original owner that got it as a gift. Came with all the original manuals. It spent a lot of time in the sun but nothing is broken or cracked and cooks very nicely.

silverfinger · 01-21-2013, 04:47 PM

Quote:

Originally Posted by JP7794

Did you truss it (tie it)?

No......

silverfinger · 01-21-2013, 04:52 PM

Offthehook · 01-21-2013, 04:54 PM

Looks nice and old like mine! The pork is looking good.

Bluesman · 01-21-2013, 04:56 PM

Just get a really big bun and have at it............that looks so good. let us know how it turns out.

silverfinger · 01-21-2013, 05:03 PM

Quote:

Originally Posted by Offthehook

Looks nice and old like mine! The pork is looking good.

Thanks,
No cracks in this one either.
I never take it over 300.
I have it outside with a thick weber cover. So far, so good!!!

The old thing, (and I just love old stuff) is so fun to cook with!!!
It blows everyone away when I cook for family & friends on it. They never seen or tasted anything like it!!

That always makes it fun!!!

silverfinger · 01-21-2013, 05:04 PM

Quote:

Originally Posted by Bluesman

Just get a really big bun and have at it............that looks so good. let us know how it turns out.

Hahah,
I already pulled a small chunk off it!!!
Looked a little to pink but tasted real good!

Bluesman · 01-21-2013, 05:08 PM

Smoke ring?

Pyle's BBQ · 01-21-2013, 05:12 PM

Where are you seeing the pink color?

01-21-2013, 04:30 PM	#16
frognot Babbling Farker Join Date: 03-22-04 Location: Allen, Texas Downloads: 0 Uploads: 0	Another vote for take it to 205 & wrap & cooler. __________________ Large Big Green Egg WSM Weber One Touch Gold Weber Summit Gold Super Fast, Super Accurate Orange Therma-Pen Retired: NB Bandera (2003-2009) that introduced me to y'all crazy farkers "If you really care about this place, you'll show some respect for it." deguerre Thanks to N8man & NorthwestBBQ for the custom avatars! (\__/) (='.'=) (")_(") "Hang in there Dan Chambers!"

01-21-2013, 04:30 PM	#17
Offthehook Full Fledged Farker Join Date: 12-04-12 Location: San Gabriel Valley, CA Downloads: 0 Uploads: 0	Personally, I dont go by temps, I would wrap it up and let it ride until its tender. The wrapping will tenderize it a lot. __________________ Taylor - WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, Char-broil infrared grill, lots of charcoal.

01-21-2013, 04:33 PM	#19
SmokinSlowPoke Knows what a fatty is. Join Date: 12-19-12 Location: Kansas City, MO Downloads: 0 Uploads: 0	I had a weird experience with a 5# pork shoulder two weekends ago, it took almost 10 hours to hit 190 it and the stall took almost 2 hours to get passed by itself 225 cook temp. Last weekend i did a 6# but at 290 and it cooked for about 7 hours with 2 hours rested. If its probing like Butta and the IT is reading 190 consistently in different areas i'de pull that bad boy, wrap it and rest it. __________________ "Life is a Shipwreck but we must not forget to sing in the lifeboats"

01-21-2013, 04:37 PM	#20
silverfinger is One Chatty Farker Join Date: 08-02-10 Location: Torrance California Downloads: 0 Uploads: 0	Thanks brethren, This place is amazing to get so much help, so fast!! __________________ I woke up to the smell of BBQ and I said to myself, self, This Is Going To Be A Good Day! Capt of the S.S. Farkanaut Winner of the 1st annual BBQ Brethren Beard War! 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.

01-21-2013, 04:52 PM	#24
silverfinger is One Chatty Farker Join Date: 08-02-10 Location: Torrance California Downloads: 0 Uploads: 0	__________________ I woke up to the smell of BBQ and I said to myself, self, This Is Going To Be A Good Day! Capt of the S.S. Farkanaut Winner of the 1st annual BBQ Brethren Beard War! 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.

01-21-2013, 04:54 PM	#25
Offthehook Full Fledged Farker Join Date: 12-04-12 Location: San Gabriel Valley, CA Downloads: 0 Uploads: 0	Looks nice and old like mine! The pork is looking good. __________________ Taylor - WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, Char-broil infrared grill, lots of charcoal.

01-21-2013, 04:56 PM	#26
Bluesman is One Chatty Farker Join Date: 01-01-10 Location: Fond du Lac, WI Downloads: 0 Uploads: 0	Just get a really big bun and have at it............that looks so good. let us know how it turns out. __________________ "98" Green Weber Performer "95" Black Weber Platinum - Dumpster find workin' on it "00" Weber Simpsons OTG 22.5 WSM Smokin' Bucky UDS Weber Q100 Weber Q200 1983 WGA Faster than the Speed of Light Red Thermapen, Certified MOINK Ball Maker Proud Member of the Zero's Club with Voodoo Soup..

01-21-2013, 05:08 PM	#29
Bluesman is One Chatty Farker Join Date: 01-01-10 Location: Fond du Lac, WI Downloads: 0 Uploads: 0	Smoke ring? __________________ "98" Green Weber Performer "95" Black Weber Platinum - Dumpster find workin' on it "00" Weber Simpsons OTG 22.5 WSM Smokin' Bucky UDS Weber Q100 Weber Q200 1983 WGA Faster than the Speed of Light Red Thermapen, Certified MOINK Ball Maker Proud Member of the Zero's Club with Voodoo Soup..

01-21-2013, 05:12 PM	#30
Pyle's BBQ Babbling Farker Join Date: 10-25-06 Location: Des Moines, IA Downloads: 0 Uploads: 0	Where are you seeing the pink color? __________________ Bryan, Team: Pyle's BBQ; Good-One "Trail Boss" 60T; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker. Saddles BBQ Bistro Μολὼν λαβέ