First Shoulder

[All Weather Griller]

It's stalled, they do it. Hold on and it will get up there. Stall periods vary on size and collegians, it means it's getting to that soft and tender, pulls like a charm stage.

Hang in there through the stall period.

[LM600]

They say that patience is a virtue, I say I'm not very virtuous!!!

Anyway...Yeah, they do this - seem to get stuck at xxx° for a while and then recover...I know it's a bit of a cheat but I have started to cook mine the day before...just in case of the stall and then not being able to feed my victims at a reasonable hour - and once cooked, pull and re heat in the smoker in a pan with a little AJ and covered with tin foil

[dajamjar]

Took 21 hours all in to reach the magic 200F, i'll get some pictures up soon, right now i am just trying to find out where to store this mountain of pork as my guests has departed by the time it was ready to eat.

[The Social Smokers]

For my pulled pork i allow roughly 2 hours cooking time per lb of shoulder at 200-220F and it works a charm for me. I try and buy a 6lb shoulder to allow me to do a 12 hour smoke. Usually from 6am - 6pm. In the ProQ i find temp holds nicely. I can go away for 6 hours and the temp won't even budge, it will just stick at 220F. I find Supagrill cocoshell briquettes the business for slow smoking.

After a 12 hour smoke I usually wrap my pork in 2 layers of foil, then into a towel and into the cool box for an hour minimum rest. I find doing this makes all the difference.

Hope you found some of this useful for next time.