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Author Topic: Pork shoulder butt  (Read 1987 times)

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Offline smokeasaurus

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Re: Pork shoulder butt
« Reply #14 on: June 16, 2013, 11:51:22 AM »
In all honesty, I have never had a bad brisket...but my ribs are hit and miss....go figure........... ;)
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Offline Scrapmanson

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Re: Pork shoulder butt
« Reply #15 on: June 16, 2013, 01:37:37 PM »

Going along good, sitting at 185 now. Are they supposed tobe pretty dark? 
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Offline smokeasaurus

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Re: Pork shoulder butt
« Reply #16 on: June 16, 2013, 01:43:45 PM »
Yup...looks like you got some good bark on there. If you pull around 190-195 internal, make sure to let it rest a bit. This way the juices redistribute back into the roast. It will also cook just a bit more. I wrap mine in dbl hd foil and wrap a blanket around it and forget it for two hours.......pulls nice n easy................
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Offline RAD

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Re: Pork shoulder butt
« Reply #17 on: June 16, 2013, 01:54:23 PM »
that looks like it's coming out perfect.
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Offline Scrapmanson

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Re: Pork shoulder butt
« Reply #18 on: June 16, 2013, 02:17:22 PM »
Thanks guys, I was planning on pulling at 203it, then wrapping in foil. I was hoping this would give me some juice to pour over once it's pulled. I am wondering if it will still continue to cook and if this will soften the bark....
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Offline Scrapmanson

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Re: Pork shoulder butt
« Reply #19 on: June 16, 2013, 04:01:58 PM »
Well ones at 192 and the other is at 183. So getting close, got any suggestions on foil wrapping, temp, and etc...
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Offline smokeasaurus

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Re: Pork shoulder butt
« Reply #20 on: June 16, 2013, 04:08:23 PM »
I usually wrap em in the low 190's and let em rest a bit...they will be nice and hot when you go to pull...............
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Offline Scrapmanson

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Re: Pork shoulder butt
« Reply #21 on: June 16, 2013, 04:25:33 PM »
Quote from: smokeasaurus on June 16, 2013, 04:08:23 PM
I usually wrap em in the low 190's and let em rest a bit...they will be nice and hot when you go to pull...............
so you don't loose that nice bark wrapping the mak in foil and resting?
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Offline smokeasaurus

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Re: Pork shoulder butt
« Reply #22 on: June 16, 2013, 04:31:43 PM »
You will lose the bark if you do the Texas Crutch (foiling around 160 to speed up the stall)......if you want you could tent the butts and pull in an hour or so...letting big roasts (beef or pork) can make all the difference in the world.....
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Offline Scrapmanson

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Re: Pork shoulder butt
« Reply #23 on: June 16, 2013, 04:35:27 PM »
Ok well I'm not doing the Texas crutch so I guess I'll pull around 200 wrap in foil and put in cooler with towels for a few hrs...
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Offline LostArrow

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Re: Pork shoulder butt
« Reply #24 on: June 16, 2013, 04:36:01 PM »
Quote from: Scrapmanson on June 16, 2013, 01:37:37 PM

Going along good, sitting at 185 now. Are they supposed tobe pretty dark?
Heck yes!
I'm drooling over the look of those!
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Offline RickB

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Re: Pork shoulder butt
« Reply #25 on: June 16, 2013, 05:04:26 PM »
Quote from: Scrapmanson on June 16, 2013, 04:35:27 PM
Ok well I'm not doing the Texas crutch so I guess I'll pull around 200 wrap in foil and put in cooler with towels for a few hrs...

I would pull at 195 if you are going to rest for a couple of hours. That will come up another 10 degrees easy. Looks goood!
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Offline sliding_billy

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Re: Pork shoulder butt
« Reply #26 on: June 17, 2013, 07:40:41 AM »
Looks real good.
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Offline Sam3

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Re: Pork shoulder butt
« Reply #27 on: June 17, 2013, 07:53:59 AM »
Great job!
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Offline smokeasaurus

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Re: Pork shoulder butt
« Reply #28 on: June 17, 2013, 08:31:38 AM »
Has the pork been pulled yet??  ;)
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