My First Smoke!!!

[Buckmaster3405]

Last few i did  i found that wrapping at 160 pour some juice in with it....helped speed up the lull ..first few took me 15 to 18 hours to get to 205....last ones around 12 to 13

[Farmshine]

2 hours + per pound for me with wrapping.  Low and slow is the way.  Good luck!

[Haskell_Hunter]

1 hour ago, Kype said:

dont rely on just temp. see the way it looks and feel. but its hard to mess up a pork shoulder or butt. 

for temp a good rule of thumb is 180 for slicing or 200 for pulled pork. let it rest. itll come out good. 

I’m more on the 195°F side of things with pork and brisket.  5°F doesn’t make much of a difference, but if I set it to 195°F and I am in the middle of something else, I still have a little bit of time before 205°F.

[Haskell_Hunter]

 

[not on the rug]

12 hours ago, BHC said:

From all I read and videos I watched they all said the same....225*/230* 2 hrs per pound, the shoulder is just shy of 12 lbs., or internal temp of 195*/205*

 

12 hours ago, Haskell_Hunter said:

With smoking and slow cooking, you never know until it's done.

I think it's always more about temp than time... but just in my experience,  a 12lb butt should cook in about 12-14hrs at 225.  The temp should be where you want it, but another important sign is that you should be able to grab the bone and slide it right out.  If you can't do that,  it isn't done yet

[smittty]

13. Hours so far on this one. 6 more to go

[Eyesofthewoods]

Very nice you’ll enjoy it for sure and pork butt is the most versatile in my opinion has many uses and freezes well.

[BHC]

Showing a internal meat temp of 165* still have a long time

[heavybergara]

16 hours ago, BHC said:

I'm about to put a pork shoulder on the smoker, 225* it should be 2 hours per pound or internal temp of 195*/205*, its just under 12 lbs .....doing a typical Puerto Rican recipe,  injected it with what you see in the picture will spray it with the same, also added recaito  for dry rub using yellow mustard as a binder, Adobe, cumin, chili powder, garlic powder,  onion powder

 

That Goya mojo stuff is great! I use the same when cooking a pork shoulder/butt on my slow cooker

[OldMenRule]

16 hours ago, BHC said:

I'm about to put a pork shoulder on the smoker, 225* it should be 2 hours per pound or internal temp of 195*/205*, its just under 12 lbs .....doing a typical Puerto Rican recipe,  injected it with what you see in the picture will spray it with the same, also added recaito  for dry rub using yellow mustard as a binder, Adobe, cumin, chili powder, garlic powder,  onion powder

 

ONCE, long ago the wifey tried to feed me smoke tofu. Tragically the marriage has lasted but I still remain smoking scarred. Better luck with your adventure.  

[BHC]

Wrap or not to wrap?

This pork shoulder is for pull pork, at this time internal temperature is 170*, I read that wrapping will cut cooking time down, retain moisture (I did inject it prior to putting it on the grill) but with the retained moisture the bark that's typical won't be there....what do you the experience smokers say/do?

[rackemup]

15 minutes ago, BHC said:

Wrap or not to wrap?

This pork shoulder is for pull pork, at this time internal temperature is 170*, I read that wrapping will cut cooking time down, retain moisture (I did inject it prior to putting it on the grill) but with the retained moisture the bark that's typical won't be there....what do you the experience smokers say/do?

I always wrap around 165 -170. The bark you produced will still be there. My magic finish temp is 203 & let rest for a minimum of 1 hour (but better with longer rest time).

[rackemup]

 

Heres my results with wrapping

[not on the rug]

I never wrap anything.   You can watch tons of review videos on YouTube where they compare unwrapped vs wrapped in butcher paper vs wrapped in parchment vs wrapped in foil and the wrapping never seems to make anything better unless you messed up the cook somehow

[BHC]

So 10 minutes ago I wrapped it