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NoviceBBQmovinUp
08-24-2011, 07:27 PM
so the pork sholder hit 195, took my hand held thermometer out to the meat and there were a few sopts in the meat that were still at 185....the 195 reading was the thickest part from my maverick....any ideas/help?

eddieh70301
08-24-2011, 07:31 PM
I would keep it on until 200 then pull and rest. I never pull a butt before 200. I don't find it is tender enough to be shredded.
Make sure your thermometer is not hitting a bone or fat pocket.

Boshizzle
08-24-2011, 07:31 PM
How does it feel when you probe it? Does it feel tender all over? Also, can you twist the bone at all? If not, keep cooking it a little longer and check it every 1/2 hour.

NoviceBBQmovinUp
08-24-2011, 07:34 PM
its boneless......umm it goes in pretty easy...minus the part that was 185 hahhaha

BBQ Bandit
08-24-2011, 07:45 PM
Easy

Soft areas = tender and soft enough to pull (after rest).
Semi-hard = not hot enough... some connective tissue still intact.

Describe it as "cooking to a soft probe"

That's why "its done when its done"... let the tenderness tell you when its done.

twinsfan
08-24-2011, 08:06 PM
Probably a bit late now but I chop my shoulders.. I get mine to 185 F and go to work, but that's me. Not a fan of soft pork.

Boshizzle
08-24-2011, 08:08 PM
First off, you gotta stop that boneless thing. Secondly, cook it until it probes tender all over unless you like it a little tough and want to chop it into tiny pieces.