First Pork Shoulder Coming Up

[Braindead]

17:45

The trout at lunch time was great
I rested the fillets on greaseproof paper and put them in the BBQ for about 15 mins.

The internal temp of the pork now 176F and doesn't seem to be climbing. Safe to eat but not sure about whether it's fit to pull. I'll give it till 18:30 and see how it goes....time for another beer.

The improvised charcoal grate I was using has buckled under the heat/weight so I've ordered a Webber 7440 charcoal grate that's 34cm in diameter and will fit a treat.

Made some sauce as per this recipe:

1 cup apple cider vinegar
1 cup ketchup
3 tablespoons packed dark brown sugar
1 tablespoon yellow mustard
1 tablespoon molasses
1 teaspoon salt
1/2 teaspoon dried crushed red pepper

I hope this turns out OK, it's hell waiting!

[Braindead]

18:30

9 3/4 hours in and the pork internal temp is 176F (80 in real money) and has been for ages
I've taken it out of the BBQ, wrapped it in foil, then a towel, then into a cool box.
At 19:15, it's going to get eaten...bar nothing!

[oddsocks]

[Curlie028]

Doing my first pork butt today as well and hit with similar problem/delay.
Mine went in at 7am and at 3pm stalled at 172F.
Sat there until 6:30 when it started to crawl up.
Just hit 190F, so it might be just sliced.

[JEC]

Doing my first pork butt today as well and hit with similar problem/delay.
Mine went in at 7am and at 3pm stalled at 172F.
Sat there until 6:30 when it started to crawl up.
Just hit 190F, so it might be just sliced.

You'll probably find that you can still pull at 190F, give it a try on a small section, you can always slice the rest if it's a no go, a good test is to put a fork in one of the sides and try to turn it, if it turns easily then you can pull, alternatively try pulling the bone out if there is one

[Braindead]

19:15

PORK PULLED!!!!

Pork about to be removed

Pork being pulled

Very good first attempt. Fell apart. Great flavour. The outer sections were a little drier than I'd like but given the temperature problems I've had then I'm happy with the result.

The sauce was the finishing touch - the sweet and sour taste mixed with the smoky pork was just great.

Some lessons learned...onwards and upwards.

[Braindead]

I've been back and edited some of my posts in this thread and added some pics if anyone's interested