Pit boss picnic

[Blacklab]

7hrs in 9.5 bone n pork shoulder😉🥃🇺🇸

[Jason]

Looks yummy

[Dan-o]

Probably best to PM me your address.

Too many freeloaders on here.

[HUNTINCOUPLE]

It's mandatory to have home address in your avatar.  Call and ask Dale.......

Looks great!

[wadu1]

It's mandatory to have home address in your avatar.  Call and ask Dale.......

Looks great!

I think that sounds like a good idea

[Blacklab]

😂😂😂 Guys😉🥃🇺🇸

Still cookin at 6am o’clock. IT is 164. The thermostat is set for 250 but with this cold weather. It’ running about 215. I’ll check again at 9:30am That will be a solid 24hours. 😉🥃🇺🇸

[Blacklab]

24.5 hrs still cookin

[wadu1]

😂😂😂 Guys😉🥃🇺🇸

Still cookin at 6am o’clock. IT is 164. The thermostat is set for 250 but with this cold weather. It’ running about 215. I’ll check again at 9:30am That will be a solid 24hours. 😉🥃🇺🇸

Weather does factor in, when I do ribs, I add an extra hour or two. Pork ribs go on at 11:00 and off at 6:45 at 180.

[Blacklab]

It’s in the crock now on low. No hurry unless it’s not done by dinner😂😂😂😉🥃🇺🇸

[Fidelk]

24.5 hours plus more time in a crockpot? That seems like a lot of time. As a comparison, I smoke those Costco double packs of boneless pork shoulder on a Weber Smokey Mountain (charcoal) in the 220-250 range. It gets smoke for approx. 6 hours via Mesquite and Apple chunks. The total times are 8-2-1.......8 hours uncovered, then 2 hours on the same heat double wrapped in pink butcher/BBQ paper on the inside AND then heavy duty foil on the outside and then remove from heat and let rest for 1 hour before pulling into pulled pork. If you start at 7:00 AM......you're eating a little after 6:00 PM. These times should work, regardless of smoker if it stays in the 220-250 range.

[Farmer72]

If you dont wrap it it will take forever to get over the stall unless you crank the heat.

I made that mistake years ago with a brisket that I could not get to temp in a smoker.

[Twispriver]

I've never cooked anything that long and would be worried that 24 hours unwrapped over heat would evaporate all the moisture out of the meat.

[Fidelk]

If you dont wrap it it will take forever to get over the stall unless you crank the heat.

I made that mistake years ago with a brisket that I could not get to temp in a smoker.

The "stall' can last 2-3-4 hours.......evaporative cooling......not much happens during that period of time, but you have to get through it........the stall was figured out by physicists. BTW, I recommend double wrapping (pink butcher paper touching the meat) since I've heard that heating meat directly in contact with aluminum foil is not a healthy thing to do.

[Fidelk]

I've never cooked anything that long and would be worried that 24 hours unwrapped over heat would evaporate all the moisture out of the meat.

That's a real danger. Pig production has been re-engineered to produce leaner, less fat animals. Fat is your friend in matters of BBQ smoking. 8 hours uncovered and 2 hours wrapped, gets it through the stall and still keeps it moist with enough fat left to "pull" the pork easily and not end up with dry meat. I've done both bone-in and boneless with these numbers and it comes out the same........with a bone, pull on it and it should slide out clean. I usually buy pork shoulder from Costco but next time plan to look for fattier butts at Safeway/QFC/Wally. This is motivating me to fire it up.

[Blacklab]

Well  I ain’t skeerd😂😂😂.

Never taken this much time for me either. I’m okay with it. Shoulder is pretty much bullet proof on drying out. No you don’t have to hold my beer😂😂😂 Finally pics will sometime 😉🥃🇺🇸