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Pork Shoulder

B bruceMember
Well, I got a bug and went out and got a 10.5 lb. pork should for no reason other than it sold for $1.16 per pound. I first brushed it with some cheap mustard, then liberally put on the CS Rib Rub and brown sugar and let it sit for a few hours. I put it in the Smokette at 9 p.m. at 200 degrees with the Polder probestuck in it. At 7 the next morning I plugged the probe in and it was at 153 degrees. I nudged the temp up a bit and at 4:30 p.m., 19 and 1/2 hours later, it hit 195 internal. For the last 24 hours I have done nothing but nibbled on the best pork I have ever tasted. After that much time it was tender, juicy, and took precedence over my wife. I thought it would take about 12 hours, but I decided before hand to just let it be done when it was done; and it was worth the wait.
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FM Former Member
Just bumping up the temp won't always cut the time when you're cooking shoulder/butt. A lot of Smokers like to cook their shoulder/butt at higher temps, even 275 or more. They figure the fat content will keep it moist and it does.

The problem you'll run into is called the "plateau" and it usually occurs around 160-170. You'll see the temp sit for HOURS at the same temp with no change. Don't increase the temp, just be patient. It will overcome the plateau, it just takes time.

With butt/shoulder, definitely keep a log and you'll have a better feel for temps. My opinion, butt is the hardest thing to predict how "long" it will take to cook.
S stuartMember
Here's my two cents worth on pork shoulders. The reason they reach a "plateau" is due to the humidity in the smoker. The reason pork shoulders sometimes take longer to break through the "plateau" is the amount of fat in the meat. When you reach 160 to 170 degrees, you start to release the moisture from the fat, thus increasing the humidity making it harder to raise the temperature.

I agree with Smokin, just be patient...

Stuart
FM Former Member
"When you reach 160 to 170 degrees, you start to release the moisture from the fat, thus increasing the humidity making it harder to raise the temperature."

Stuart: That makes a lot of sense. Getting close to scientific. Some science to cut through this smokey zen, man. Gives me courage to post an emphatic statement in the Open Forum right now. ACARRIII

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