First pork shoulder

[Ady]

Got nice an early this morning and fired the smoker up, I'm going to have a bash at my first pulled pork. I've had it dusted with rub sat in the fridge since yesterday morning, even raw it smells great!

Went on about 7:30 but I don't really know how long to cook it for, is there a 'time per kilo' scale I can use when smoking?

*edit* just did a scan around the net, I think about 8 hours for 2.3 kilo's sounds about right?

[JEC]

Not too sure on time, every one is a bit different, it's all about the internal temperature, 190F and if the bone is still in you're looking for it to pull cleanly from the meat

[JEC]

Have fun, hope its drier where you are, good old British bank holiday weather!!

[JEC]

Looking through my log a 4kg piece typically takes between 10 and 22 hrs depending on stall, weather and if you have anything else on the smoker, a normal time on my unbranded leaks like a sieve offset would be 16hrs. You've made me want to go get a piece to try on my new WSM, did a chicken last night and was going to do ribs next but maybe pulled pork now instead!!

[Ady]

Its looking crappy out there, grey skies, windy, no doubt it will rain at some point. I could end up finishing this in the oven but I'm hoping not.

From what I've read, regardless of the time it takes as long as it hit 190-200F (88 - 93c) then I'm good to go.

I've seen a Landmann Magnetic Digital Thermometer at a garden centre near me for half price (£7.50) so I'm off to get one of those as soon as it opens at 10:30 (for you Swindon guys it the garden centre just off the A419 next to Kennedys, wyevale I think is the name, kinda at the end of ermin street)

[Ady]

I'm up to 130F internal temp so far!
Also getting a little carried away as I've just thrown 4 sausages on and am about to make a load of ABT's

[Ady]

Just ate the sausages (burnt) and the ABT''s (had to blow my nose, nice and hot!)
My temp for the pork is up to 172 F now, fingers crossed it should be done in about an hour and a half.

I've seen a few people talk about wrapping it in foil for the last hour, what does this achieve?

[JEC]

I've never done this myself but know others who do it to stop it burning in the final stage, I would be concerned about it softening the bark you've just spent all day perfecting!

[Ady]

Shame I've had a few drinks myself so cant drive. I'm just about to rip into it, I'll take some pics!

[Ady]

lmao! wish I could but I think the wife might do me over if I tried to leave the house with this lot...







For my first attempt I'm thrilled! (and full up) The taste was out of this world, I was worried at one point I'd but too much hickory on and it might be bitter but wasn't at all.
The bark was nice and crispy, a deep smoke ring, the meat pretty much fell apart when I showed it a fork.

With a splash of 'modified' supermarket bbq sauce, that sandwich went down a treat!
Woot!