BBQ Pork Shoulder

The ChefSteps recipe at 275F is well above the temperatures I usually use for pork shoulder and has no final temperature target. I'm interested in the thought process behind that, as well as others go to smoker setting for pork shoulder.

Typically 215 is my set point, though I have 2 butts going now (Chefsteps House Rub 01!) at 225F because I was a little concerned about time. I'm interested in the final temp target used too, as time on a long smoke can vary significantly. I go to about 197F minimum and maybe a couple degrees higher, but never much over 200F. But I always cook to temp, not time, pretty much always wishing I'd started sooner.

Shoulders were rubbed the night before, covered in the fridge overnight and then opened up (still in the fridge) in the morning to get some air circulating and dry out the surface. They hit the smoke (cherry and oak this time, but I switch it up) at 5:30 last night and after 15 hours they are up to 179. These were a couple of big shoulders averaging 10 lbs apiece trimmed. I've got another 5 hours to get up to temp, 6 if I stretch it, so I'm starting to worry. Normally I'm an Eastern NC sauce fan, but I'm going to make some of the Carolina Gold today.

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Brendan_Lee_56950

I usually set my smoker to 195F which invariably means it's more like 205-210F in there and I go for about 8h normally. More recently though I've been smoking for 6 and then throwing them in the circulator to finish at 63C for another 8h.

tuckatodd

@Brian Douglas - I agree. My smoker temp is usually 225F. The thing about pork butts is that every cook takes different times due to the stall point. It might take 10 hours or maybe 16. For pulled pork I try to shoot for around 200 or when the probe goes in with very little effort!

prince_of_porcelain

Finished at 197F.

Allen_Johnson_67197

There are 2 schools of thought. Low n Slow typically 225F and Hot n Fast 275-300F. I have done both methods with great results and have recently moved to the Hot n Fast method. I cook my butts at 275F for about 2 1/2 - 3H and then foil for another 3 hours. I dont use a temperature probe as each meat is different. One can be done at 195F while another at 212F. I use a probe to poke the meat and when the probe goes in like butter then its done. Its done when its done

I have taken several classes from well know BBQ cooks on the open circuit and am sharing that part here.

Everything else is a trade secret

Allen_Johnson_67197

Pulled Pork

Nicky_J_17040

@Brian....Those shoulders look wicked awesome!

Samuel_Kim_38132

Anybody know what kind of smoker they are using in the chefsteps video?