Kansas Crimson

Shirley wrote: ↑Sat Jun 08, 2024 9:45 am I couldn't sleep last night worrying about how pdub's shoulder is going to turn out for today's festivities.

I golfed to ease the stress of wondering how it turned out.

DeletedUser wrote: ↑Sat Jun 08, 2024 2:43 pm

Shirley wrote: ↑Sat Jun 08, 2024 9:45 am I couldn't sleep last night worrying about how pdub's shoulder is going to turn out for today's festivities.

I golfed to ease the stress of wondering how it turned out.

Large of you to take one for the team.

I couldn't sleep last night again because pdub is being coy, and keeping us on pins and needles.




The only reasonable conclusion is that the shoulder sucked and everyone hated it.

So I smoked it for 8 hours and got it to around the stall point at 7 pm then transferred it to the slow cooker on low til 10 pm—where the pork hit upper 160s.

Then, as painful as it was, I took it out and put it in the fridge for the night. I thought about keeping it on warm all night but that just felt like too much time in the cooker.

Then at 1 I put it back in for 3 hours on low again. It fell off the bone with ease.

People said they loved it. It was good. It’s pulled pork. But it wasn’t in the top half of butts ( joke here ) I’ve done and I imagine it’s bc of cooling it back down.

16 people showed. We planned for 25. So we have left over pork if anyone is in the Maine area this week.

upper 160s? shit, mine don't ever stall until 175-185ish and I dont pull it off heat until 195-200.

It was not my best work at all.
It was stalling at 168 ( or my thermometer is off ).
It was in the slow cooker for 3 hours…I probably shoulda set it to high…but I wanted to be in bed around 11.

I figured after 14 total hours of cooking it was done enough ( 5 lbs ) and didn’t want to overcook it ( bc of the double cooks ).

Pulled pork needs a full day where you wake up super early and then eat late and peeps were over by 3 and eating by 5. I didn’t want to be groggy for the party by having to tend the smoker.

If I had done this again, I would have done the smoke on the Weber at like 3 pm for six hours to try and get that bark THEN move it to the slow cooker on low for the rest of the night then set it to warm at 7 am.

what are ya smoking on?

Smoky Mt Weber.
A normal butt takes me 12 hours on it, I’ll get up at 5 and it’ll be ready to eat by 7.

never used one, but I've heard good things.

It's certainly not the best out there but for bang/buck i've been good with it.
Friday I actually didn't once have to adjust the vents ( I usually have to adjust 2-3 times ) - it stayed at 250-275 for 8 hours on its own.

they're only like $300 right? as opposed to 800-1200 for the eggs and traegers

Yup.
Had it since I moved to Maine - so going on 9 years now.
I'd of course trade it straight up for an egg but to get an egg the same size i'd have to pay 1,100 dollars. I'm good.

I lucked out I guess...I got my egg (the large not the extra large) like 12 years ago but I got it and the stand (which I have since trashed and built a table instead) and the random extras for like $680

of course...2012 was a cheaper time.....and I think smoking meat has become a trendy thing the last few years and prices have ballooned accordingly

I use a WSM as well. Love it.

What’s with bbq getting expensive too?

I know places like Q39 go for sort of a premium angle.

But I’ve come across r/BBQ posts like, “I just paid $45 for this plate” of what looks like some dry ass looking brisket and wilty sausage and store-bought tater salad.

Cost of labor.
Cost of food.

mind. blown.

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