JeffinMaine
Member
Hello Everyone I am JeffinMaine and this is my very first post.
We have a Pit Boss 700FBW2 and today for the very first time I am attempting a Pork Shoulder. It is a 9# bone in that I rubbed yesterday about 9am and started on the smoker at 3am today. It spent the day in the fridge then at 9pm last evening I took it out and sat it on the countertop to begin trying to let it come up closer to room temp.
When I plugged in the probe at 3 am it said it was 66* internal so it did warm up some.
Today the outdoor temp is 72* right now at 7:30 am and a light misting rain. The grill in on our covered deck and I am using Pit Boss Apple wood pellets. The meat is directly on the cooking grate fat cap up and has a temp probe pushed way down deep at an angle into the center but not touching the bone. We have the wife's family coming over at 5 pm to eat. The web is way too full of can't miss hints, can't miss recipes, and the best way to cook everything as you all know.
So I had to choose one method to look at so , here is my plan please give me a shout if you think this will work well or if you see a big problem. Right now the meat has been on the grill for 4.5 hours and has an internal temp of 155* ( this sounds way hotter than I expected it to be this early.)
I have the grill set to 250* but based on the internal of 155* right now only 4.5 hours in I just lowered the temp to 225* Anyway the plan is to cook till I get an internal temp of 175* then remove and wrap--- then return to the smoker and set the temp up to 300* and go for another 4-5 hours looking for an internal temp of 205*. Then open the foil up and let it set for 15min ( I am unsure if the meat needs to be removed from the grill for 15minutes or just uncovered for 15 minutes) If you know please tell me. Then re-wrap it and let it set for 1 hour. This whole process is supposed to take about 13 hours. Does this sound right? Thanks Jeff
We have a Pit Boss 700FBW2 and today for the very first time I am attempting a Pork Shoulder. It is a 9# bone in that I rubbed yesterday about 9am and started on the smoker at 3am today. It spent the day in the fridge then at 9pm last evening I took it out and sat it on the countertop to begin trying to let it come up closer to room temp.
When I plugged in the probe at 3 am it said it was 66* internal so it did warm up some.
Today the outdoor temp is 72* right now at 7:30 am and a light misting rain. The grill in on our covered deck and I am using Pit Boss Apple wood pellets. The meat is directly on the cooking grate fat cap up and has a temp probe pushed way down deep at an angle into the center but not touching the bone. We have the wife's family coming over at 5 pm to eat. The web is way too full of can't miss hints, can't miss recipes, and the best way to cook everything as you all know.
So I had to choose one method to look at so , here is my plan please give me a shout if you think this will work well or if you see a big problem. Right now the meat has been on the grill for 4.5 hours and has an internal temp of 155* ( this sounds way hotter than I expected it to be this early.)
I have the grill set to 250* but based on the internal of 155* right now only 4.5 hours in I just lowered the temp to 225* Anyway the plan is to cook till I get an internal temp of 175* then remove and wrap--- then return to the smoker and set the temp up to 300* and go for another 4-5 hours looking for an internal temp of 205*. Then open the foil up and let it set for 15min ( I am unsure if the meat needs to be removed from the grill for 15minutes or just uncovered for 15 minutes) If you know please tell me. Then re-wrap it and let it set for 1 hour. This whole process is supposed to take about 13 hours. Does this sound right? Thanks Jeff
