Pork shoulder

bbqking

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I’m doing a couple pork shoulders. Just put them on. Turned on smoke boost, probably 3-4 hour worth. Then set to 250 and let her go. Kind of nervous. I haven’t used the smoke boost before.
 

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AHoneyman

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They will be fine. Just use the probe to pull them off. The two can be very different.
 
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bbqking

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They will be fine. Just use the probe to pull them off. The two can be very different.
What!? What does that mean? Use the probe? Two very different? I’m cornfused
 
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Aha....now I see
 
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Three hours in.
 

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bbqking

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6 hours right at 150
 

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bbqking

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It’s 4:30 am...11 hours later and we’re at 188 degrees internally. After 3.5 hour smoke boost turned to 250 until internal reached 150, then wrapped in foil and turned it down to 230. Just turned it back to 250 right now.
 

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Looking good, can’t wait to see the final pics.
 
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Ok so my meat probe in sf the right roast says 202, my hand probe says 194. The left roast is saying 186 with hand probe. So I’ll wait till 210 on the meat probe connected to the sf.
 
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Well garbage took the first roast off at 205. Other on still under 190...stupid phone somehow became unpaired to the sf, now I can't reconnect...?!
 
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Ok pics of the first one. Bone just pulled right out. The taste is incredible! Used salt lick garlic seasoning....the bark!! Keeping it warm for dinner tonight. Second one is still on the grill.running about 195. So butt #1 was about 14.5 hours.
 

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bbqking

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So, all in all, this was my very first, long, low and slow. What I did is trimmed the fat and silver skin off the fat side of the roasts. Liberally added Salt Lick Garlic rub. Smoke boost for 3.5 hours. Then 250 until probed roast was at 150. Then wrapped them both in foil. And dropped temp to 230. Once they got to about 180 I put her back to 250. 1st roast I pulled off when it was 203. Let it set for 45 minutes. Unwrapped, pulled the blade out. Shredded. The 2nd was still at 190, so I upped it to 300 to finish. Pulled it off, let it set for about 45 minutes pulled the blade out and shredded. The flavor is so good ! Very moist, excellent crust. Lots of juice. Total time was about 16 hours from meat on till shredded.

0AFBDA21-D568-4910-A8BB-D0FDE69EF4FC.jpeg
 
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AHoneyman

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Well...stupid phone somehow became unpaired to the sf, now I can't reconnect...?!
I have had the set temp disappear when plugging in the probes. I quit the app, removed it from memory, and restarted the app. The probes temps came back. Thus, must be in the app or communication with the SF.
 
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It reconnected after last roast finished, and I shut her down then restarted her.
 

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Ok pics of the first one. Bone just pulled right out. The taste is incredible! Used salt lick garlic seasoning....the bark!! Keeping it warm for dinner tonight. Second one is still on the grill.running about 195. So butt #1 was about 14.5 hours.
View attachment 2122
Looking great!
 
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