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Old 06-28-2010, 01:21 PM   #1
Homercidal
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I smoked a pork shoulder yesterday, but didn't have time to cook it through. The middle was about 15 degrees low. I should have foiled it and finished in the oven, but thought it would get done outside. It got late and so I brought it in and foiled it and let it sit while getting ready for bed.

So what it's going to be like after I finish it up in the oven? Any good?

It looks amazing, but it only got up to around 140 in the center, and it doesn't pull apart quite yet.

I'm bummed because I got a late start and was really hungry for a pork sandwich yesterday.

On top of that, I finally got to working on my mustang again and didn't even get 4 inches of weld complete before running out of gas!


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Old 06-28-2010, 01:35 PM   #2
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Should be fine, since you wrapped it immediately after taking it out of the smoker. Finish it and enjoy.


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Old 06-28-2010, 01:40 PM   #3
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Well, I wrapped it up and let it sit for 45 minutes while I put away the nuts and bolts I was sorting (no way I could leave that junk inside the house!)

And when I checked on it, it was still not tender enough to pull, but there was a bunch of juice in the bottom of the foil. Then I tore the foil, so I had to rewrap it.

I think the thing weighed 4.5 lbs? So I read 1.5 hours per pound, so the 8 hours should have been enough? Trouble is, even though my thermometer reads about 250, it is never done within the time I plan.

How much time should this take? I want to be able to plan better.
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Old 06-28-2010, 03:41 PM   #4
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Smoking a butt usually takes at least 8-10 hours. For the large majority of this time, the temp hovers in the 150-160 range. During this period, heat energy slowly liquefies the fat. Once this phase is completed, the meat temp will start to rise. When it reaches 190-ish, cooking is complete.

Without the fat liquefaction stage you can't get "pulled" pork.

Using foil should be avoided at all costs. It ruins the bark and makes the meat soggy. However, when things go wrong it can be used as a crutch to help soften the meat.

I've found that for best results you can't go by the clock. You need to monitor internal butt temp. I've never had one finish in under 10 hours.

I always start at least 12 hours before serving time. Once you pull it out of the smoker, you need to wrap the butt in a towel and let it sit in a cooler for an hour. This rest is needed for the liquefied fat to absorb into the meat. If it finishes sooner it sits in the cooler longer.
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Old 06-28-2010, 03:47 PM   #5
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Quote:
Originally Posted by arturo7 View Post
Smoking a butt usually takes at least 8-10 hours. For the large majority of this time, the temp hovers in the 150-160 range. During this period, heat energy slowly liquefies the fat. Once this phase is completed, the meat temp will start to rise. When it reaches 190-ish, cooking is complete.

Without the fat liquefaction stage you can't get "pulled" pork.

Using foil should be avoided at all costs. It ruins the bark and makes the meat soggy. However, when things go wrong it can be used as a crutch to help soften the meat.

I've found that for best results you can't go by the clock. You need to monitor internal butt temp. I've never had one finish in under 10 hours.

I always start at least 12 hours before serving time. Once you pull it out of the smoker, you need to wrap the butt in a towel and let it sit in a cooler for an hour. This rest is needed for the liquefied fat to absorb into the meat. If it finishes sooner it sits in the cooler longer.
Yep, that's what I've done before. I couldn't remember the time needed so I looked it up and figured I had a little extra time. I'm just going to plan on 12 hours from now on.

I probably should have just left it on there and set my alarm for an hour at a time, but I didn't know that I was going to be wide awake until after midnight!

I was just curious to know if it will be tough or mushy after finishing in the oven today.
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Old 06-28-2010, 03:51 PM   #6
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Quote:
Originally Posted by Homercidal View Post
I was just curious to know if it will be tough or mushy after finishing in the oven today.

Not sure what you're going to get. I would have left it in the oven all night at 200.
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Old 06-28-2010, 03:55 PM   #7
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I've had pork butts get cooked soft enough to pull in 4-6 hours by braising them.

 
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Old 06-28-2010, 04:52 PM   #8
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Quote:
Originally Posted by weirdboy View Post
I've had pork butts get cooked soft enough to pull in 4-6 hours by braising them.
That ain't barbeque

I've finished almost all my pork shoulders in the oven, mostly because I have trouble controlling the temp on my smoker. In order for it to "pull" like you want it to, you need an internal temp around 190. Like arturo said, it's all dependant on the meat temp, not time.

Oh, and make sure your significant other likes the smell of barbecue. If you finish one of these in the oven, your house will smell like a smokehouse for days. Nice when it's cooking, but not so nice on day 3 when it smells like old hotdogs....
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Old 06-28-2010, 05:50 PM   #9
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Now I'm wondering if I shold put it back on the smoker. I have a few chips left and it would keep the house a bit cooler. I don't think the wife minds a bit of smoke smell. She doesn't even mind the malt and hops smell from brewing anymore.

I don't know how the braising would work. After I took the time to put the rub on it, seems like the braising would help wash all that off.

Lady at work said she just makes pulled pork in the crock pot. I've had it that way and it was nice pork, but the rub and spices was missing. I guess you could imitate the flavor by adding smoke flavor...

Can anyone tell me why ribs are so DARNED expensive? I mean it seems like a part of the meat that should cost less. Tough unless cooked for hours, mostly bone, yet it sells for many times the price of some other meat.
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Old 06-28-2010, 06:00 PM   #10
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I'd stick the butt in your oven. Once you get past the first 2-3 hours, the meat does not absorb much smoke. Any smokey flavor you're going to have is already there.

Ignore the braising comment. Totally different process.


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