smoked pork

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johnnyg
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2006/04/15 16:37:04 (permalink)

smoked pork

I have an offset smoker & have about an years experience smoker "Q" on it.

I have had various results.
Today I have a 5lb butt & an 8 lb shoulder on it.

I have a charcoal base, with 6 month cured hickory wood on it.
I put both pieces of meat on at 12:30pm today.
My goal is to have super tender & juicy pork for tomorrow's dinner, and pulled pork (with the butt) tonight for a snack.
I have held my smoker at 225 - 250 since 12:30 (about 4 hours), what is the best thing for me to do from here?

I an thinking about pulling the both pieces off about 7-8pm tonight.
I would like to snack on the butt then. Then put the shoulder in the oven in the morning for about 5 hours (wrapped in foil) to be ready for Easter dinner about 1:30pm.

Thoughts?
Comments?
#1

7 Replies Related Threads

    chezjohn
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    RE: smoked pork 2006/04/15 16:55:22 (permalink)
    You can generally figure 1 1/2 - 2 hours per pound ... when cooking at those temps. You're shooting for an internal meat temp of 190-200* if you want to pull it. It's done when it's done ... be patient ... the 5# butt will probably take about 8 hours & the 8# shoulder will take 12+ hours.
    #2
    johnnyg
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    RE: smoked pork 2006/04/15 17:04:27 (permalink)
    ok,
    I'm about 140 on the 5# butt, and about 145 on the 8lb shoulder.

    Maybe a nap is in order[|)]
    #3
    chezjohn
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    RE: smoked pork 2006/04/15 17:27:54 (permalink)
    Are you familiar with the term *plateau* re: meat temps? In a nutshell, it generally happens around 165-175* internal meat temp ... that's when the fat & collagen in the meat begins to render out. Your meat temps will *plateau* when this occurs ... and they will stay at that temp, sometimes for several hours, until most of the fat/collagen renders out ... and only then will the meat temps again begin to rise. When they DO begin to rise again, they will go from 180* to 200* relatively quickly. Moral of story ... don't git discouraged if your meat temps seem like they're never going to get above 175* ... just keep your pit temps steady & have another beer.

    Good Luck ... I just smoked a couple of butts a few days ago. I use a Weber Smoky Mountain smoker ... what do you use?
    #4
    johnnyg
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    RE: smoked pork 2006/04/15 18:49:11 (permalink)
    I use a brinkman pitmaster deluxz.
    it is an offset horizontal smoker with capcity of 100lbs of meat.

    I use a weber 22" kettle for everyday grilling, and to keep charcoal hot for the smoker.

    I cut down a hickory tree ofof of my proprty last fall, and use branches for kindling, and cut chunks to use in the smoker.
    6 month or so cured hickory gives a smoke flavor that can't be beat.
    #5
    chezjohn
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    RE: smoked pork 2006/04/15 19:24:23 (permalink)
    agree, hickory is hard to beat ... i like to use hickory & pecan when smoking beef, and peach or apple when smoking pork. subtle nuances, but that's my story & i'm stickin' to it...(g)

    bon appetito
    #6
    MikeS.
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    RE: smoked pork 2006/04/17 02:22:58 (permalink)
    About the only thing I do different is that I soak my hickory for a couple days first in a bucket of water. The pork you are cooking can easily go 12 hours in the Q. Your temps are right on the money, I try to average 225 when doing Q.

    I prefer to the whole cooking time in the Q but have at times finished off the roast in an oven. When doing this I'll take the meat straight off the Q and into the oven. When I serve the meat I'll heat it briefly in a nuker.

    MikeS.
    #7
    John A
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    RE: smoked pork 2006/04/17 09:28:17 (permalink)
    johnnyg,

    Are you using a thermometer with a meat probe to moniter internal temps? If not go get one, it's the best investment you can make for smoking.

    John
    #8
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