First time pulled pork on Weber kettle- advice?

[KevGuy]

20 minutes ago I put on the Weber kettle a 2.3 lb pork shoulder.
I’m using the Weber slow and sear with the trough full off water.
Decided to start small with the meat for the first time.
I’m using Weber charcoal briquettes.
I filled the slow and sear with charcoal and apple wood chips. Left the corner empty to dump in the starting coals to start it going and hopefully make it’s way along to the unlit coals. Put a general rub on the meat i got from the butcher and the drip pan under the meat.
Temperature is just above 250 F at the top damper.
Top damper is fully open, bottom cracked to hold around that 250 F.
Any ideas how long this will take assuming I’m looking for about 200 F internal meat temperature? Should I increase the temperature?
Sorry for the sideways picture....stupid iPhone.

 

[WilliamKY]

Not sure how long it will take but 200F internal will yield some fine pulled pork.

 

[Gnarlbecue]

In my experience, the thermometer in the lid of my kettle reads about 50 degrees high, when compared to the surface of the grill where the food sits.

If you have an oven thermometer or temp gauge of some kind, place it on the cooking grate near the food for accurate temp readings.

250 (at the grate) is a great temp to cook at, but if your kettle works like mine, you are actually closer to 200, which may take forever to cook.

 

[KevGuy]

In my experience, the thermometer in the lid of my kettle reads about 50 degrees high, when compared to the surface of the grill where the food sits.

If you have an oven thermometer or temp gauge of some kind, place it on the cooking grate near the food for accurate temp readings.

250 (at the grate) is a great temp to cook at, but if your kettle works like mine, you are actually closer to 200, which may take forever to cook.

Just checked again, 300 F at top damper.

 

[Gnarlbecue]

Sounds about right, assuming your lid therm works like mine.

Everything else sounds good so just let her ride, and dont forget to rest.

And remember youre looking for probe tender at the end.

 

[KevGuy]

Sounds about right, assuming your lid therm works like mine.

Everything else sounds good so just let her ride, and dont forget to rest.

And remember youre looking for probe tender at the end.

How long do you rest?
From what I’ve researched, 200 F produces tender.

 

[Gnarlbecue]

I rest in foil and wrapped in towels for at least an hour after I have gotten the temp near 200.

The foil will trap moisture and heat, and the connective tissue and fat will continue to render during the rest.

Are you planning on wrapping in foil during the cook? I usually do that after about 165 internal or so, to accelerate the rendering, and push through the stall.

This also allows me to catch all the precious juices to be added back in after the pull. De fat the juices and throw the smokey gelatin back into the final product for extra flavor and juiciness, adding apple juice, vinegar or whatever sounds good to you as a finishing sauce.

 

[Gnarlbecue]

Also remember to test for probe tender in multiple different spots.

A butt is actually several different muscles, all of which cook at different rates.

Shoulder is very forgiving, so just make sure its probe tender all over and you are good to go.

 

[KevGuy]

I rest in foil and wrapped in towels for at least an hour after I have gotten the temp near 200.

The foil will trap moisture and heat, and the connective tissue and fat will continue to render during the rest.

Are you planning on wrapping in foil during the cook? I usually do that after about 165 internal or so, to accelerate the rendering, and push through the stall.

This also allows me to catch all the precious juices to be added back in after the pull. De fat the juices and throw the smokey gelatin back into the final product for extra flavor and juiciness, adding apple juice, vinegar or whatever sounds good to you as a finishing sauce.

I was thinking foil at about 160 F.

 

[Gnarlbecue]

Perfect, it sounds like you've got this well under control Brother.

Have fun, and try to remember to post pron!

 

[KevGuy]

Perfect, it sounds like you've got this well under control Brother.

Have fun, and try to remember to post pron!

Thanks, will do.

 

[ShadowDriver]

I was thinking foil at about 160 F.

I roll like this (did so today).

I don't just foil, but I like to pan - catch the juices and fats for possible inclusion with the finished product.

Personal preference that reduces overall "bark," but gives me options later on.

Once foiled / panned / whatnot... crank that heat, brother. 300-325-350... whatever. Now, it's about cooking the meat, then giving it a chance to rest.

Pork shoulder and picnic are very forgiving. Low temps just make it take longer (IMHO).

Enjoy!

 

[KevGuy]

Just checked after 2 hours.

Meat is 130 F to 140 F.

Top damper temperature is 300 F.

My aluminum Weber drip pan has a hole in it and the juices are dripping down through and landing on the ash plate.

Lit coals approaching the 1/2 way mark.

 

[Gnarlbecue]

How did it turn out?

 

[KevGuy]

How did it turn out?

Well, it wouldn’t pull apart. It cut up easily. It was still tasty. Don’t know why it wouldn’t pull apart.

 

[Gnarlbecue]

Pork shoulder has a lot of connective tissue that needs to be rendered out before it gets tender.

I usually bring the temperature up to around 200 and hold it there for about an hour or so in foil before removing from the heat and resting for at least another hour, more if time permits.

During this time, the connective tissue continues to melt out, giving me lots of gelatin in the foil.

The way to tell when this process is complete is to check for "probe tender", meaning there is almost no resistance when you slide a thin probe into the meat.

Next time, try to give it more time.

 

[Steve68]

FYI, Malcom Reed, one of the best pit masters out there, just did a video of this.https://www.youtube.com/watch?v=uZfpwIp7etc

 

[KevGuy]

Pork shoulder has a lot of connective tissue that needs to be rendered out before it gets tender.

I usually bring the temperature up to around 200 and hold it there for about an hour or so in foil before removing from the heat and resting for at least another hour, more if time permits.

During this time, the connective tissue continues to melt out, giving me lots of gelatin in the foil.

The way to tell when this process is complete is to check for "probe tender", meaning there is almost no resistance when you slide a thin probe into the meat.

Next time, try to give it more time.

I’m sorry I screwed it up.

 

[ShadowDriver]

I’m sorry I screwed it up.

Nope.

It's an adventure. We all have good days, not-so-good days, and down-right terrible days.

Yours looks like a win, if not exactly what you were looking for.

Keep at it. Thanks for taking us on your culinary adventure! This is how we all learn.

Have a great week!

 

[KevGuy]

Nope.

It's an adventure. We all have good days, not-so-good days, and down-right terrible days.

Yours looks like a win, if not exactly what you were looking for.

Keep at it. Thanks for taking us on your culinary adventure! This is how we all learn.

Have a great week!

Thank you for the courtesy. Is there a better cut of pork I could use next time?