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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 05-10-2010, 07:29 PM   #1
MuddHonda
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Default Pork shoulder

I picked up a 7.25 lb pork shoulder for $1 lb now I have never smoked one, planning on rub I use for tenderlion that I like, am I looking at 10-12 hrs at 230F on my UDS. Should I fold at 190-200F for 1 hour? Will follow with pics. Thanks
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Unread 05-10-2010, 07:33 PM   #2
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I think you meant foil and I usually foil at 165 untill it reaches 195-200.
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Unread 05-10-2010, 07:40 PM   #3
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IMO you can foil, or not foil. It has not helped me with a butt at all. Internal temp is the key. At 165 the magic is just starting to happen.

Can't wait to see the prons.
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Unread 05-10-2010, 07:59 PM   #4
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I have found that foiling makes the bark soggy(sp?) and if done too long the meat will get mushy(sp?) :)
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Unread 05-10-2010, 09:39 PM   #5
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I did 8 butts last weekend and used no foil but did pull at 195 good luck on your first cook.
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Unread 05-10-2010, 11:00 PM   #6
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Is there anything as fun as that FIRST Pork Butt?

I remember my first and I was stressed out all day babysitting that thing when all I really needed to do was go drink a beer and watch a ballgame while it did it's thing...

I planned it all out had such big plans... it ended up stalling on me and Dinner was served... at 11 pm... :)

GOOD TIMES!

Still the best Pulled Pork ever!
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Unread 05-10-2010, 11:02 PM   #7
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I'm in the no foil camp because I love the more crisp and dense bark.
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Unread 05-11-2010, 09:27 AM   #8
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Just remember that it's done when it's done. Allow yourself a 2 hour window from when you think it should be done and dinner time. Also, don't, really don't take it off until 190/195 and you'll have perfect pig.
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Unread 05-11-2010, 09:41 AM   #9
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I stopped foiling because I like my bark on the less soggy side too. I always cook my butts to 200* unless i'm holding for a while. If so, I pull them off at about 190*.
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Unread 05-11-2010, 01:21 PM   #10
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I've never foiled, but I've only done 2 of them. They both took longer to cook than expected. That thick chunk of meat has a mind of its own, when it comes to cooking times!!!

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Unread 05-11-2010, 01:23 PM   #11
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I don't foil until I pull them off the smoker and place them into the cooler to rest until pulling time.
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Unread 05-11-2010, 09:13 PM   #12
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I only foil it , when it goes in the cooler.... I pull it at 190 or few more degree's higher.
But not till after I feel the bone and probe the meat make sure it is ready to pull......
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Unread 05-11-2010, 10:32 PM   #13
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Either way it'll eat.
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