9 pound pork shoulder help!!! - Page 3

Offthehook · 01-21-2013, 05:12 PM

Quote:

Originally Posted by silverfinger

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!!!

I cooked a couple skin on chicken breasts and many people said it was the best BBQ chicken they have had. I dont prefer it for smoking (I use my WSM) but for quick grills (chicken, salmon, carne asada, sausage) there is nothing like it.

silverfinger · 01-21-2013, 05:16 PM

I seemed to have got it to stall at 198. Cooking temp 215. So I think I will let it sit there just a bit longer as long as the temp don't climb!!! If it hits 200 I think I will pull it and let it rest in foil, towel & thermos for a couple hrs.

You always see here on the brethren that pork butts our the easiest things to cook. I think I just need more experience at cooking butts.

Offthehook · 01-21-2013, 05:19 PM

Quote:

Originally Posted by silverfinger

I seemed to have got it to stall at 198. Cooking temp 215. So I think I will let it sit there just a bit longer as long as the temp don't climb!!! If it hits 200 I think I will pull it and let it rest in foil, towel & thermos for a couple hrs.

You always see here on the brethren that pork butts our the easiest things to cook. I think I just need more experience at cooking butts.

Do you think cooking it direct heat over the coals is speeding up the cook? Even though your temps are good.

silverfinger · 01-21-2013, 05:27 PM

Quote:

Originally Posted by Offthehook

Do you think cooking it direct heat over the coals is speeding up the cook? Even though your temps are good.

That might have something to do with it.
But the old kamados our pretty deep.

I remember looking at the extra large big green egg and thinking to myself, wow, that sure is shallow. The fire will be so close to the meat. I guess that's why they make them heat deflector plates.

Offthehook · 01-21-2013, 05:34 PM

With my WSM I use the water bowl to keep the heat indirect. I would try to keep the grate temps in check but also deflecting heat a bit might be the reason it cooked fast.

silverfinger · 01-21-2013, 05:35 PM

198, meat
220 kamado.
So I have 8 hrs on it now!!

Offthehook · 01-21-2013, 05:37 PM

Take it to 205 and wrap it, sounds like it is stalling which might be good. Or just wrap in foil and let it go a bit.

silverfinger · 01-21-2013, 05:54 PM

Pulled it and wrapped it in tinfoil, then a large towel and dropped it in the cooler.
Gonna let it sit a couple hrs. The temp of the meat was showing 200 with the thermapen. Cooked it a little over 7 hrs. I will let you know how it came out!!!

Thanks again for all your help!!!

JMSetzler · 01-21-2013, 05:57 PM

If you are cooking on an Akorn or King griller kamado, your dome temp is probably reading 40 to 50 degrees cooler than the actual grate temp...

Sent from my iPad using Tapatalk HD

landarc · 01-21-2013, 06:01 PM

I am assuming you're done now. But, with a bone-less butt, I reach in and just pull a chunk in half, if it pulls easy, then I wrap and rest.

silverfinger · 01-21-2013, 06:43 PM

Quote:

Originally Posted by landarc

I am assuming you're done now. But, with a bone-less butt, I reach in and just pull a chunk in half, if it pulls easy, then I wrap and rest.

Thanks landmark!!!

Yea, it's sittin in the cooler!!
I'm thinking its going to be ok.
I will take photos and let everyone know how it turned out!!!

Thanks again for everyone's input!!!

jmoney7269 · 01-21-2013, 07:11 PM

I'm just gonna share my experience for large cuts of meat that have to be cooked. If you can't stick your finger through it, it's not done. It always works and never fails. But Since like bludawg says its got a built in thermometer, which in this case it doesn't.

silverfinger · 01-21-2013, 08:46 PM

Let it rest for an hr1/2. Just fell apart!!
Came out perfect.

gtr · 01-21-2013, 09:02 PM

Looks farkin good from here man! That kamado is like a microwave!

Here's something that may seem counterintuitive, but might ultimately make your life easier - for cuts like brisket, butts and chuckies, fling the therms and just go by the look and the feel of the meat - be free! Once you build a few hours of rest time into yer cooking day, you have a cushion for things to happen or not happen.

I bet you could have used those bear claws and gloves of yours I still got up here!

Offthehook · 01-21-2013, 09:15 PM

Very, nice! I had to come back and check your progress. I'm jealous, I had baked chicken for dinner which was good but not pulled pork.

01-21-2013, 05:16 PM	#32
silverfinger is One Chatty Farker Join Date: 08-02-10 Location: Torrance California Downloads: 0 Uploads: 0	I seemed to have got it to stall at 198. Cooking temp 215. So I think I will let it sit there just a bit longer as long as the temp don't climb!!! If it hits 200 I think I will pull it and let it rest in foil, towel & thermos for a couple hrs. You always see here on the brethren that pork butts our the easiest things to cook. I think I just need more experience at cooking butts. __________________ 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, 05:34 PM	#35
Offthehook Full Fledged Farker Join Date: 12-04-12 Location: San Gabriel Valley, CA Downloads: 0 Uploads: 0	With my WSM I use the water bowl to keep the heat indirect. I would try to keep the grate temps in check but also deflecting heat a bit might be the reason it cooked fast. __________________ Taylor - WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, Char-broil infrared grill, lots of charcoal.

01-21-2013, 05:35 PM	#36
silverfinger is One Chatty Farker Join Date: 08-02-10 Location: Torrance California Downloads: 0 Uploads: 0	198, meat 220 kamado. So I have 8 hrs on it now!! __________________ 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, 05:37 PM	#37
Offthehook Full Fledged Farker Join Date: 12-04-12 Location: San Gabriel Valley, CA Downloads: 0 Uploads: 0	Take it to 205 and wrap it, sounds like it is stalling which might be good. Or just wrap in foil and let it go a bit. __________________ Taylor - WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, Char-broil infrared grill, lots of charcoal.

01-21-2013, 05:54 PM	#38
silverfinger is One Chatty Farker Join Date: 08-02-10 Location: Torrance California Downloads: 0 Uploads: 0	Pulled it and wrapped it in tinfoil, then a large towel and dropped it in the cooler. Gonna let it sit a couple hrs. The temp of the meat was showing 200 with the thermapen. Cooked it a little over 7 hrs. I will let you know how it came out!!! Thanks again for all your help!!! __________________ 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, 05:57 PM	#39
JMSetzler Babbling Farker Join Date: 04-25-11 Location: Valdese, NC Downloads: 0 Uploads: 0	If you are cooking on an Akorn or King griller kamado, your dome temp is probably reading 40 to 50 degrees cooler than the actual grate temp... Sent from my iPad using Tapatalk HD __________________ Visit Man Cave Meals on Facebook and YouTube! Kamado Joe Classic * Kamado Joe Big Joe Ugly Drum Smoker * Weber Performer * Weber Go-Anywhere * Mini WSM Man Cave Meals Video Index

01-21-2013, 06:01 PM	#40
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	I am assuming you're done now. But, with a bone-less butt, I reach in and just pull a chunk in half, if it pulls easy, then I wrap and rest. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

01-21-2013, 07:11 PM	#42
jmoney7269 is One Chatty Farker Join Date: 02-07-11 Location: brenham, texas Downloads: 0 Uploads: 0	I'm just gonna share my experience for large cuts of meat that have to be cooked. If you can't stick your finger through it, it's not done. It always works and never fails. But Since like bludawg says its got a built in thermometer, which in this case it doesn't. __________________ Those willing to sacrifice liberty for security should be entitled to neither! - Benjamin Franklin

01-21-2013, 08:46 PM	#43
silverfinger is One Chatty Farker Join Date: 08-02-10 Location: Torrance California Downloads: 0 Uploads: 0	Let it rest for an hr1/2. Just fell apart!! Came out perfect. __________________ 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, 09:02 PM	#44
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	Looks farkin good from here man! That kamado is like a microwave! Here's something that may seem counterintuitive, but might ultimately make your life easier - for cuts like brisket, butts and chuckies, fling the therms and just go by the look and the feel of the meat - be free! Once you build a few hours of rest time into yer cooking day, you have a cushion for things to happen or not happen. I bet you could have used those bear claws and gloves of yours I still got up here! __________________ 50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?

01-21-2013, 09:15 PM	#45
Offthehook Full Fledged Farker Join Date: 12-04-12 Location: San Gabriel Valley, CA Downloads: 0 Uploads: 0	Very, nice! I had to come back and check your progress. I'm jealous, I had baked chicken for dinner which was good but not pulled pork. __________________ Taylor - WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, Char-broil infrared grill, lots of charcoal.