Pork Shoulder

[eyeguy 54]

Bout time I did one of these. :>) 4 pounder for my first attempt.

[reinhard1]

that does look ready to go. good luck.

[eyeguy 54]

At 190 and doessn't want to pull good so I'm taking it to 200.

[reinhard1]

looks like the bone is already exposed. i would say at 200 it should be fine. good luck.

[Walleyehooker]

Try moving the temp probe around. It will read hoter next to the bone or thinner spots. Take it up to 200 then give it time to rest and it should pull apart pretty easily.

[Leaky]

Don't forget to let it rest covered in Tin Foil. It will continue to cook. Looking good!

[eyeguy 54]

Put it in foil and took it to 198. Dandy :>) Thx for the tips.

[Walleyehooker]

Im no expert at these but I noticed your temp reading is close to 250 with the door open and there is a lot of liquid in your drip pan and you got up to 190 pretty quick. If it didnt turn out as moist or tender as you would like you may want to cut the heat back a little next time and cook longer. Never rush a good thing.

[Beets]

Been doing porkbutts for years, they are my fav. I like to do it on the grill.When I pull it out of the frig, I cover it in olive oil and my rub and let it rest to room temp. Then on a two burner grill, put my butt on one side(no heat!) and my heat on LOW witha hand full of soaked hickory chips on the other every 20 min. for 2hrs.Take a square cake pan and put a grate in the bottom to elevate the butt. Boil 2 cups of water and pour it in the pan and cover with foil and in the oven at 225 deg. for an hour.Pull out of the oven and REST for at least a 1/2 hr!!! Like my man the cajun cook "Justin Wilson" used to say " I gaaaarrruntee"... enjoy!