Any last-minute advice for my pork shoulder I’m smoking on my Weber kettle tomorrow?
It’ll be my first time doing this type of meat, which I heard is very forgiving. I bought about a 7 pounder and then asked the butcher to cut it right in half to reduce the time it takes to smoke it.
We are having our Father’s Day get together at about 5 PM tomorrow. (Eating at 5pm).
I plan to smoke it anywhere from 250 to 300 trying my best to keep it at 275. I plan to have the Weber up to temp so I can drop the meat by 8 AM is that too early? Is that too late? What are your thoughts?
by NoMoFoMo_
26 Comments
Get some small aluminum trays to use inside the snake under the meat for a water pan.
250 to 275 and let it ride. Pull when a butter knife or probe goes in like butter.
Edit: I’d throw it on late tonight. 9 hours is cutting it really close.
That’s way too much wood
Also if you notice it’s cooking too quickly or darkening too much on the edges just drop it into one of those aluminum pans or make one
Get rid of the chips, chances are they’ll burn, which will cause your temp to fluctuate. Move the chunks closer together and towards the beginning of the snake.
Maybe you know something I dont, but I feel like the smaller wood chips are unnecessary and create a potential for your snake to burn unevenly. I think the fist sized wood chunks will do fine by themselves.
No advice just fucking kill it bro
To much wood
Yea have a drink when you smoke 🍻
Wayyyyyyyyy to much wood. You only need like 3 chunks for a 14 hour smoke
You don’t really need that charcoal in the middle, best to have a water pan there to help regulate the temp.
If yer lookin, you ain’t cookin
8 am is too late. I did a 7lb smoke like this on Wednesday and put it on at 6:30am. Still was cutting it close for 6pm eating. I’d probably wake and throw it on at 1am, easier to keep warm than speed up cooking.
Enjoy your cook.
Okay. This is all helpful! Thank you! I’m going to remove the wood chips!
What time would you thrown the meat on, if we plan to eat by 5pm tomorrow?
I have had big butts go quickly and small butts take forever. Give yourself plenty of time for a nice rest.
Just to add to the wood advice, I found that leaving a gap between my wood keeps it from all going up at once. That seems to keep the temps more even and the smoke more consistent.
I’ve also stopped putting wood at the very start of the snake. Usually, by the time the smoker is up to temp, I’m already a few inches into the snake so that’s where I’ll put the first bit of wood.
Wood chips can be a fine smoke source but they burn really fast. If I can’t get chunks, I’ll use them myself. I seem to get better results if they sit between the bottom and top row of coals. That seems to slow the burn rate and produce more smoke.
Overview of all the key tips that everyone has highlighted:
Way too much wood, 2-3 chunks is all you need for a set up like this. Additionally, wood chips are a waste of money. Anyone who says to soak wood chips, stop taking advice from them. They’re just regurgitating bullshit that they saw on YouTube, read somewhere or someone told them.
Put a half pan of water in the middle. This will help with preventing the meat from drying out as well as keeping the temp stable.
Open the bottom vent all the way and control airflow from the top vent. 1/4 to 1/3 open should help get you to the desired 225-275. If the temp is still too high then start to close off the bottom as well, 1/4 of the opening at a time.
That shredded wood can mess up your charcoal snake.
It ignite easily and can cause coals that your don’t want lit to light up prematurely.
I made this mistake once and ruined some ribs
https://preview.redd.it/tanyqudm9s6f1.jpeg?width=3024&format=pjpg&auto=webp&s=565003aea4320124d02e875d0d566103ebb3d80a
Updated layout after seeing these comments. What do we think?
Replace that middle bunch of charcoal with a water pan
I like using an aluminum pan in the middle. Helps block some heat and keeps grill somewhat cleaner.
Replace the coals in the middle with a pan of water, and listen to the fellas saying too much wood. Giggidy
WAAAAYYYYY too much wood
I miss HEB
In case your recipe doesn’t specify: baste with cider vinegar, honey and chili flake every two hours. (If that works with your rub.)