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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-21-2013, 03:55 PM | #1 |
Babbling Farker
Join Date: 08-02-10
Location: Santa Poco.
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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?
__________________
At my age, "A good fire is better then anything" Ten Bears. Dances With Wolves Smoking up the "Fattened Fat Of The Cow". Got a stick-burner! :mrgreen: UDS In Progress: Thank's Q-Junky! :thumb: Blackstone griddle. 50 year Old Imperial Kamado with ears. Fire pit. Weber Kettle. |
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01-21-2013, 04:01 PM | #2 |
is one Smokin' Farker
Join Date: 11-26-12
Location: Saint Louis MO
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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?
__________________
18" OTS, 22" OTG, SJ Silver, Cimarron Offset, Coleman Bullet, PBC, UDS, QMaster ATC |
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01-21-2013, 04:01 PM | #3 |
Babbling Farker
Join Date: 01-01-10
Location: Planet Krypton
Name/Nickname : Jon
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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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2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove |
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01-21-2013, 04:05 PM | #4 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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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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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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01-21-2013, 04:07 PM | #5 |
Knows what a fatty is.
Join Date: 07-25-12
Location: Dayton, Ohio
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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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01-21-2013, 04:13 PM | #6 |
is Blowin Smoke!
Join Date: 07-13-12
Location: Sterling, VA
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I'm with Bludawg. The bone is your thermometer.
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BWS Party |UDS|Maverick ET-73 |Maverick ET-732 |Super Fast [COLOR=DarkOrange]Orange[/COLOR] Thermapen | BBQ Guru DigiQ |Two 100 QT crawfish boiling rigs | LEM Meat Grinder | Grizzly Sausage Stuffer Smokin-n-Style BBQ Team - Pitmaster Lagniappe Chili Team - Head Cook KCBS CBJ |
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01-21-2013, 04:14 PM | #7 |
is one Smokin' Farker
Join Date: 11-26-12
Location: Saint Louis MO
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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.
__________________
18" OTS, 22" OTG, SJ Silver, Cimarron Offset, Coleman Bullet, PBC, UDS, QMaster ATC |
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01-21-2013, 04:18 PM | #8 |
Babbling Farker
Join Date: 08-02-10
Location: Santa Poco.
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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 ?
__________________
At my age, "A good fire is better then anything" Ten Bears. Dances With Wolves Smoking up the "Fattened Fat Of The Cow". Got a stick-burner! :mrgreen: UDS In Progress: Thank's Q-Junky! :thumb: Blackstone griddle. 50 year Old Imperial Kamado with ears. Fire pit. Weber Kettle. |
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01-21-2013, 04:19 PM | #9 |
Babbling Farker
Join Date: 08-02-10
Location: Santa Poco.
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Getting close to 7 hrs now.
__________________
At my age, "A good fire is better then anything" Ten Bears. Dances With Wolves Smoking up the "Fattened Fat Of The Cow". Got a stick-burner! :mrgreen: UDS In Progress: Thank's Q-Junky! :thumb: Blackstone griddle. 50 year Old Imperial Kamado with ears. Fire pit. Weber Kettle. |
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01-21-2013, 04:22 PM | #10 |
is Blowin Smoke!
Join Date: 04-13-12
Location: On Lake Michigan
Name/Nickname : ...
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Did you truss it (tie it)?
__________________
Humphrey Battle Box | WSM | Grilla Chimp | Weber Q1200 |
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01-21-2013, 04:23 PM | #11 |
is one Smokin' Farker
Join Date: 11-26-12
Location: Saint Louis MO
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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?
__________________
18" OTS, 22" OTG, SJ Silver, Cimarron Offset, Coleman Bullet, PBC, UDS, QMaster ATC |
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01-21-2013, 04:24 PM | #12 |
Babbling Farker
Join Date: 08-02-10
Location: Santa Poco.
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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.
__________________
At my age, "A good fire is better then anything" Ten Bears. Dances With Wolves Smoking up the "Fattened Fat Of The Cow". Got a stick-burner! :mrgreen: UDS In Progress: Thank's Q-Junky! :thumb: Blackstone griddle. 50 year Old Imperial Kamado with ears. Fire pit. Weber Kettle. |
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01-21-2013, 04:27 PM | #14 |
Babbling Farker
Join Date: 08-02-10
Location: Santa Poco.
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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.
__________________
At my age, "A good fire is better then anything" Ten Bears. Dances With Wolves Smoking up the "Fattened Fat Of The Cow". Got a stick-burner! :mrgreen: UDS In Progress: Thank's Q-Junky! :thumb: Blackstone griddle. 50 year Old Imperial Kamado with ears. Fire pit. Weber Kettle. |
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01-21-2013, 04:29 PM | #15 | |
is one Smokin' Farker
Join Date: 11-26-12
Location: Saint Louis MO
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Quote:
All that's left is to probe it to your liking and then wrap, rest, pull, and hope for the best.
__________________
18" OTS, 22" OTG, SJ Silver, Cimarron Offset, Coleman Bullet, PBC, UDS, QMaster ATC |
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Thanks from:---> |
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