The "Hope I don't destroy 21 lbs of Pork Shoulder" thread

[brewerjamie15]

6-30-16 10:30 pm

This is kind of an intimidating cook for me for a few reasons.

I've not done 3 shoulders before
I'm on a new smoker (a stick burner vs my UDS)
This new stick burner is a Char-griller com pro that has not been modified in any way although it has been seasoned.
I'm cooking for my entire family
My damned thermometers are acting odd.
I'm not used to fire maint. on a SFB


Other than all that, I'm oddly confident this will be fine.

When I wake up---

I'll clean & trim a tiny bit, inject, and rub a couple hours before putting to smoke. (the pork shoulders, not myself)

all my logs will have been pre lit before going to the firebox to avoid yucky smoke.

I'll use a few fire bricks to baffle the heat, make an exhaust extension in the early morning.

QUESTIONS--
Those mods should be ok, right?
Do you guys pre light your sticks before putting them into the firebox?
I'm figuring about 1.25-1.5 hours per pound for the shoulders?

I'm going to update this thread as I wreck stuff, so stay tuned to help or mock me. Either way, it'll be fun.

see you 7-1-16 around 9 am or so.

 

[mjpmap]

Can't offer any advice, but looking forward to see your results.

 

[pbj]

No need to extend the exhaust. Use splits as thick as a coke can and as long as the space between the ends of the handle on the fire box. Approximately one every 20-30 minutes. I just preheat them on the top of the fire box. The only mod I did was to put the charcoal grate upside down in the cook chamber and tight against the fire box side. Some aluminum foil will seal any gaps on that mod.

 

[Smokey Lonesome]

Pork butts are an excellent choice for a first cook with a new smoker. Difficult to fark it up. Large piece of meat can tolerate more smoke if things get out of control. Focus on clean burning fire and everything else will follow and your family will be happy..

 

[Smoking Westy]

Yep at least you are doing butts so they should be very forgiving - get a clean fire rolling and press on!

 

[Doog]

What others said...Manage a clean burning fire and you will be fine. Just remember the size of your fire dictates your temperature.
Preheat your splits on top your firebox and you should be good.
Enjoy your smoke!!

 

[Victory]

I wouldn't pre light the sticks

leave the cooker wide open( exhaust full open and firebox door cracked) and control your temps with the size of the splits.

 

[brewerjamie15]

started injecting and rubbing at around 8 am.

 

[brewerjamie15]

Pics are farkin' huge, sorry.

Here's a quick mod of the smoker:

 

[brewerjamie15]

They've been on for about 1.5 hours now, things are going just fine. I was fighting the sun quite a bit and since our patio umbrella basically dry rotted into nothingness, I built a quick lean to.

 

[pjtexas1]

good to see that she is running good. i was a little worried that exhaust extension would impede airflow.

 

[brewerjamie15]

Someone had a "red-neck towel holder" thread. Mine is some old wire, a piece of PVC and can be hung many places. Right now, it's on an old laundry line bolt.

I'm using apple wood and old Oak Whiskey Barrels for my fuel. Smells pretty good. One neighbor has already popped his head out and asked what I'm making this time.

I'm holding a temp right around 290 hitting 300 frequently in the early going.
I won't start "spritzing" for a while yet.
No water pan (not with water in it yet anyhow)

If all goes terribly wrong I have the following backup plan: (the beer. NOT the water. the beer.)

 

[brewerjamie15]

I'm not really sure about the exhaust extension. I'm giving it a try, maybe I"ll remove it next time around. I read information about it either way, but for now, I'll try it. It takes up space though which I'm not really thrilled about.

When should I start rotating them around?

 

[brewerjamie15]

It's been 3.5 hours. I'm thinking it's time to rotate the shoulders and maybe spritz them.

Flat Root Beer (left a cup out overnight)
splash of coffee
apple juice

 

[fnjay]

It's been 3.5 hours. I'm thinking it's time to rotate the shoulders and maybe spritz them.

Flat Root Beer (left a cup out overnight)
splash of coffee
apple juice

And get yourself a beer. You've gotta stay hydrated! :biggrin1:

 

[Smokey Lonesome]

Don't pass out or the two butts on the smoker won't be the only butts that are toast!

 

[brewerjamie15]

butts are foiled up and cooking a bit more.

Now it's snack time.

 

[brewerjamie15]

QUICK QUESTION---

Is this bark to dark?

 

[brewerjamie15]

8 hours in and they are starting to feel close to ready for resting. Temps are maybe 185 or so. If you're a temp guy (or gal) then I'm 15ish degrees away.
Started this ordeal at 8, shoulders to smoke at 11. It's 7pm. I'm going to listen to the Brewers game on the radio (I know, they suck) hang out and then these can rest.

My shoulders are in a foil pan covered in foil. Won't fit in a cooler, so it's oven city.

 

[mikemci]

It all looks good. I think you did it! Nice cook.