first smoke update all done now

[bighoss]

]i was able to get the ribs and the shoulder in it every thing went it at 7 am and took the ribs out at 12 so tinder so juicy the thiner side of the ribs were more tender than the bigger side so what can be done bout the bigger side not being as tinder i  and i will update agen after the shoulder comes out rite now it is stalled at 167

 

[DivotMaker]

Looks mighty tastey, Hoss!  It's lunchtime, and that picture's killing me!

 

[bighoss]

lol thanks i will post a pic of the shoulder when i comes off

 

[Smokster]

Generally, if I noticed that certain side of the rack of ribs is thinner than the other, I will either trim some of the meat off of the thicker side or separate the thinner side of the rack and smoke the two pieces separately.  This will allow me to remove the piece that may be cooked sooner.  It really is trial and error and the longer it cooks the more tender it gets.  Just be sure not to overcook.

 

[bighoss]

ok i am think bout making some hooks to hang them next time but over all they are some of the best ribs i have had better than the ones you get from ppl that cook all time and sell on the side of the road i think if i made hooks i  could do like 3 slabs of ribs and a small butt but if i just did ribs i think i could get like 8 or 10 half slabs in there

 

[bighoss]

well the shoulder stalled at 165 167 for about 2 and half 3 hrs and i think it just broke its up to 169

 

[Smokster]

Be patient with the stall as this is normal for pork shoulders.  You also have the option to foil to shorten the stall, but that approach will soften the bark.  Good luck and post some pics.

 

[bighoss]

i will post pics when its done it just now up to 176 i am hoping it will be done by 7 at 7 it will have been in there for 12 hours and 4 min

 

[bighoss]

the shoulder was on for 12 hours i took it out at 182 as the family was hungry let sit for 5 min and then pulled it all though it is really tender and juicy the bone did not slide out that easy so next time i know to start it eailer and let it go till it hit 200 205 i just in a hurry and was wanting to eat  but it is so so good i think next i will go with the boston butt and not the shoulder as this one has a good amount of fat

 

[DivotMaker]

Ah...that may explain the long cook, Hoss.  I thought you were doing a Boston butt.  You probably had a "picnic" cut (the higher part of the leg, which is actually a little tougher meat).  Funny thing about pork butts....kind of unpredictable!  I've cooked ones that have taken at least 1 1/2 hours per pound, and ones that took barely an hour per pound!  You just can't see inside that piece of meat and look at the tenderness and fat! 

In the future, if you start one early and it gets done before you're ready to eat, just leave it in the smoker after it hits 200 at a setting of 140.  It will "rest" in the smoker until you're ready, but the cooking process will stop.  I've done this many times with no adverse effects. 

 

[bighoss]

Ya that is true but I can't compline cause I got it for 1.99 a pound meat here in central Florida is kinda pricey if you don't get it on sale

 

[DivotMaker]

I understand, Hoss!  Great price, and I bet it tasted great!  Sometimes we just have to learn from the cuts we get - it'll prepare us for the next time!   Sure looked good!

 

[bighoss]

Thanks

 

[Smokster]

Hey Bighoss, great looking pulled pork.  My last pork butt was 10 lbs and it was in the smoker for 22 hours to reach 195.  I then wrapped in foil, towels and put it in a cooler to rest for 2 hours.  Turned out great, but a longer cook than expected.  DMV is right, these things can be unpredictable.

 

[BIG BOB]

well done Bighoss,  I have learned something new on every smoke as well as with others' posts about their smokes!

 

[bighoss]

ya did to as when i was checking mine i went to move the probe for the thermo and pulled the shelf out a little to far and you can guess what happen but i was able to catch it just before it kissed the ground