First try with a Pork Shoulder and the CS50

Saw your pics on the other thread. Good job!

Theory is, the warmer the meat the less smoke it takes on. Throw the butt in straight out of the fridge.

Flavor is in the fat. Smoking fat side up allows for fat to flow thru the meat. More moist and more flavor.

If 185˚ works for you, great! Might try taking it to 190˚ - 200˚ for more tenderness and more fat rendered. I like 195˚ but that just me.

Experiment often, take good notes and have fun!

zonen
Congrats on the cook, the fun has just begun. I agree with all Wheelz points, which is exactly how I do butts. That said, it sounds like your method works, so I guess if it isn't broke...

GOOD JOB ON THE FIRST ONE !YOU BETTER BRING ME A TASTE OF IT AT THE NEXT MEETING .i CANT WAIT TO START ON THOSE BRISKETS WE WERE TALKING ABOUT.

See zonen, you're gonna be a busy man BBQ'n for the folks at work. You're supposed to tell em how dificult it is to get good Q. Now that the word's out you'll be the go-to-guy when it comes to eats. Oh well, it can't be all that bad!

BTW Jody, welcome to the forum. When ya gonna buy your smokette? LOL!!!

I'll betcha Jody buys one of these, he says his current unit is just about done in. Jody, you need to buy the 150, then we can smoke all the ribs the Lodge can eat! Wait until I get this next batch of ribs done then the last of my yellowtail from a 5 day trip last year and then the brisckets. We have a line on some packers down in Tucson that I might pick up next Sunday when we take the grandkids home. Probably 4 at a time with lots of drip pans and a tarp!

Wheelz, the meat didn't heat up much, I stuck a thermometer in it just before starting the cook and it was 40 d internal. There seemed to be plenty of melted fat while pulling it later that night, about 3 hrs after I had deemed it done. I must have read that thread about fat side down up-side down as I thought it made sense to have it on the bottom and of all the other fat inside would keep it moist. Fat side up next time!

I started out with the idea of leaving it until 200 but it looked soooo goood and I figured it would cook a bit more before cooling down being covered and in the oven. It is gooood tooooo! Again, the next cook I will stick to the plan and leave it til its done!

Yes, I am keeping a journal and including my triumphs, mistakes, and your alls advice (how do you say that in tex-speek?) The pointers and advice are much appreciated! Thanks all!

Oh yea, Jody, when are you going to kill another Buffalo?

Bill

Y'ALL. Pronounced like yawn without the n.

I would be an expert in southern U.S. lingo.