What temp are you cooking at? I cook mine on 300 and it’s a 6-7 hour cook. What’s your process? You wrap in butcher paper or use foil pan? #grillstr

Aren't the shoulder and butt on opposite ends? How are they together?

Hi Chris! Over the years I’ve tried 5+ ways at least 3 times each. What’s worked best for me is lowest setting for an hour (approx 160° in my case) then I bump up to 180° for another hour then 200° until internal temp is around 185°. I then wrap it in foil until internal temp is around 205°. Take out and rest minimum 20 mins. Every hour or so I spritz which apple cider vinegar, not sure if this really works ha, sometimes I don’t even do it and comes out the similar. I also keep a pan with water in from the beginnings

Ha! Pork shoulder vs Boston butt. I’m sure someone knows the deep history of that.

Can’t wait 🙃

Nice, I’ve done pellet grill at 300 for 4 hours then wrap in butcher paper or put in tinfoil and cover for hour or so, then start checking temp looking for 205, but also feeling for tenderness with the probe, then rest it in a cooler for an hour or so before pulling. I’ll have to try and slow it down and see how it goes next time I’m cooking and not in a hurry. Be sure and post pictures along the way. Hope you have a great cook friend. 🍻🤙🏻🫡

I started late once and went to 250, didn’t come out very good. Definitely try going lower for longer, 300 seems a bit too hot from the start. I think you’ll get better results. I forgot to mention I do crank the temp after foil up to 275-325 depending how late it’s getting. I use butcher paper on brisket, never tried it on the butt.

You’ve talked me into it. I actually have one I’m gonna cook in the next few days. I’m gonna dial it back and see what happens.

*high five* I think pellet smokers do better with lower temps. Traditional smokers likely do better with higher temps, what pittmasters like Aaron Franklin might say they use. Doesn’t hurt to try! Try it out and tag me in it, would love to see how it turns out!

Okay Tony, put it on the at 225 during lunch. Will see how it looks in 5hr or so. If you don’t know, @npub1g382...fpvg sells spices for sats here on #nostr #grillstr

Oh man, that looks good! Is it done? How’s that meat church rub? You weren’t messing around haha

Not yet, looks like I’m stalled at the moment. I’m at about 170. The Meat Church Homey Hog is good. I like to put it on top something more traditional. The spices from Renegade is really good too. Everyone likes that has tried it. Got about 4 or 5 butts out of one package.

The stall can be a pain for sure. Are you on a pellet grill? If so, you can crank it up now to 250-275 since most of the smoke flavor is set by now. Try wrapping in foil around 185 to finishing it off even faster. Patience is key, especially when everyone is asking “is it almost done???”

Yeah I’ve put it in the tin foil pan and covered. Gonna turn it up a bit soon. I’m not in a hurry so just taking it slow. I’ll post a pick and tag you when I pull the bone and shred it.

Okay finally pulled and shredded. Bone was basically cooked out of the shoulder. It wasn’t the best shoulder I’ve ever selected for cooking but it pulled well, just a good bit of fat to sort out. Will see if the family notices any difference. Have a great week. It’s been fun talking #grillster. Catch you on the next cook. 🤙🏻🫂

Enjoy! Let me know if the slower cook makes a difference.