First Pork Shoulder Smoke was a Success, But...

jdubz

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Sorry for noob questions, but didn't find answers via search so...
During wrap phase, do you poke the probe through the foil? Or is that bad? (I did and didn't seem to affect the outcome.)
After smoke, when changing drip pan foil, I noticed ash on the rails the grates sit on. Is this normal? Seems like ash would get on the food being cooked?

Thanks all, this forum is a great resource!
 

jdubz

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  1. Stampede
A snapped a pic half way through the cook, then another after the pull.
20210626_101554.jpg
20210626_173339.jpg
 

pungo

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Looks great! Many times I'll cook 2 and vacpac several packages and freeze them. Doesn't take much more work for 2 than 1 and I always have some in the freezer. Sous Vide to heat them up to retain the moisture.
I put the probe in from the side (thickest part) instead of straight down from the top (thinnest part), that way I get a more accurate reading.
 

Pacman

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(Other than eating), there's nothing more satisfying when the chine bone just slides right out after a long cook. Looks like good smoke, bark, and not dried out.
 

Pacman

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Seeing all of these good cooks, I guess I need to do another pork butt this weekend.
 

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