What temp do you take shoulder off? How long do you rest?

[Dwight Smokem]

Hey guys, I was asked to bring a 9lb shoulder to final Christmas gathering today at 3, so I decided to do overnight smoke, video tells the story, it's going fantastic, I hope the bite is as good as the bark. What temp do you all take your butts off at? How long do you rest? I've been experimenting with different techniques lately and I feel like a longer rest produces a better result. I even had an issue derail our plans during deer season and so the butt ended up spending 11 hours in cooler wrapped and covered in towel and the boys said it was phenomenal.

 

[PRC]

I cook a bone in butt to 200-203 degrees. Easy to tell when it is done, the bone pulls out with no meat on it at all. BTW, I cook the butt for pull pork, not slicing.

 

[Mlmurrah]

I remove a pork butt for pulled pork @200-205, but that may be different from pork for slixing. .

I agree that the longer the rest, the better the taste. I recently did a pork butt for a club dinner the day before . When I pulled the pork, it was pretty blah. I put it in the refrigerator overnight and reheated it in a crock pot the next day. It was really good--great smoke flavor. I have also had success vacuum sealing leftover BBQ and freezing it. Warm it in the sealed package in boiling water, and it tastes fresh and has improved flavor.

I am beginning to think that refrigeration and freezing are just a longer version of resting.

 

[Wslayer]

I don't cook to temp, I cook to probe tender. I have had butts that have been 208° before I consider probe tender. Couple hr rest is quite sufficient.

 

[Cardo76]

Hey guys, I was asked to bring a 9lb shoulder to final Christmas gathering today at 3, so I decided to do overnight smoke, video tells the story, it's going fantastic, I hope the bite is as good as the bark. What temp do you all take your butts off at? How long do you rest? I've been experimenting with different techniques lately and I feel like a longer rest produces a better result. I even had an issue derail our plans during deer season and so the butt ended up spending 11 hours in cooler wrapped and covered in towel and the boys said it was phenomenal.

Looks good!

I've always started to probe it at 203. I pull it when the probe goes in like butter (sometimes more than 203). I've made a ton that were super good, some crap... BUT this last one I did on Christmas eve using Malcom Reeds recipe for Carnitas (and dressing) was by far the best flavor I've ever had on pulled pork. First time I've braised one as well. I used my WSM because the RT-1250 is still on it way

 

[Fishingkid]

I smoked my first pork butt today started smoker at 3:30 am meat went in at 4 am I pulled meat at 10 Am 160 degrees put it in a tin pan covered bottom with apple juice 1/4 in deep put couple slices of butter on top and covered entire pan up tight with foil put back into the smoker until meat was prone tender at 206 degrees. I pulled meat left it inside aluminum tray cover tight in foil and placed it inside a ice chest where it will rest until 4 pm for dinner. This is first meal on the recteq hopefully it taste as good as it looks/smells.

 

[Dwight Smokem]

Looks good!

I've always started to probe it at 203. I pull it when the probe goes in like butter (sometimes more than 203). I've made a ton that were super good, some crap... BUT this last one I did on Christmas eve using Malcom Reeds recipe for Carnitas (and dressing) was by far the best flavor I've ever had on pulled pork. First time I've braised one as well. I used my WSM because the RT-1250 is still on it way

Can you link the recipe and any modifications you found may have been needed, I've been wanting a good Carnitas recipe. I've taken leftover shoulder and braised in crockpot with all different peppers, onions, white kidney beans and make a sort of white tortilla soup with pork.

 

[Cardo76]

Can you link the recipe and any modifications you found may have been needed, I've been wanting a good Carnitas recipe. I've taken leftover shoulder and braised in crockpot with all different peppers, onions, white kidney beans and make a sort of white tortilla soup with pork.

I didn't garnish with Radish or avacado, I was out of his rub for that part and was only brined for about ten hours but everything else to a tee

 

[Johnshac]

I didn't garnish with Radish or avacado, I was out of his rub for that part and was only brined for about ten hours but everything else to a tee

Malcolm is thorough and great with instructions
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[Cardo76]

Malcolm is thorough and great with instructions

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Seriously he is. I almost always use Kosmos rubs and glazes BUT interchange with Malcoms and watching so many videos on many, he is super detailed