PSA: My all-day smoke session changed my BBQ game

I let a pork shoulder go for 14 hours yesterday. It tested my patience, but the pull-apart texture was worth it. What's your method for long smokes?

3 comments

Log in to join the discussion

Log In

3 Comments

derek_dixon787mo ago

Man, my last long smoke turned into a whole thing. I got so focused on maintaining the fire that I totally forgot I was supposed to drive my kid to his friend's house. Had to send him on his bike with my apologetic text (and five bucks for snacks). The pork turned out great, but I was definitely in the doghouse for missing that pickup. It's a miracle the burnt ends didn't burn, honestly.

7

the_jessica7mo ago

Fourteen hours is a serious commitment... did you keep it at one steady temp the whole time? My last long smoke had wild swings because I got distracted, and the bark suffered. How do you handle the stall, just wait it out or wrap it? I’m always torn between wrapping for speed or pushing through for better bark.

3

noah_barnes7mo ago

Distractions can really mess up a long smoke. I use a digital thermometer with alerts to keep the temp steady. For the stall, wrapping in butcher paper saves time but hurts the bark a bit. I prefer to wait it out unwrapped for that crispy bark, even if it takes longer. Just make sure to keep the smoke thin and blue during the stall. What do you usually do when the meat hits that plateau?

4