Hi all, i picked up a very small pork shoulder today. Got the KJ up to 275f and put it on the grates. I have the deflectors in and a drip tray, it’s been on 2.5 hours now and need a bit of advice as to whether to look at it yet. I don’t want to open up the KJ too early and have my temps all over the place. All i did to the pork was rub some salt into the skin.
This is my first low and slow and I believe I should be pulling it off to rest at about 200f but no idea how long it takes to get there for such a small joint.
All help appreciated.
by Any_Plenty_6542
7 Comments
I’d check it at 3 hours. If you’re going to continue smoking like this I recommend a wired or wireless thermometer for piece of mind.
Usually 1.5-2hrs/lb
It’s now at 185f but some of the skin looks nice and crispy but most looks still soft. Thinking of letting it get to about 200f then wrap ing foil to rest but then crank the heat up to about 500f and put it back on for a few minutes to crisp the skin up.
In my experience the skin won’t crisp up really at those lower temps, just whack it in the oven for a bit of crackling.
I tend to take the skin off, unroll and score the top a little to get a bit of variation on the overall crispyness. Using a wired thermometer I aim for 95c I think internal, then go over to probe feel alone for anything beyond.
Then take off and rest before pulling, good luck! It’s really an easy cook and very rewarding vs effort once you have done a couple.
Get a Meater thermometer and no more guess work
Whenever the internal temp gets to 195-200.
It seems others have already answered your main question so I’ll just add a bit of extra advice. Opening the grill to check won’t screw up your temperatures long term, it’ll cause a drastic dip while open and then within about 5 to 10 mins of closing it’ll come back to normal. As long as you don’t mess with the vents too much after you’ve gotten your fire built and ceramics heat soaked, it’ll rebound like nothing happened.