Reply to "pork shoulder question"

Former Member

Well, Smokin, learning something new everday. I was originally concerned since the temperature came up so quickly but didn't look and temp finally reached 180* about 5:00. In my oven that would have been really well done- sliced a bit but we weren't to happy- very fatty tasting. So stuck it back in- thankfully this was for lunches so no panic- put temp on 200* and let it go for another 6 hours. Now it was perfect! pulled apart like butter. Out of 12.23 lbs, froze 2 1 1/2 lb packages and my glutonous family ate the rest in 2 days. Bought another brisket( that was our first smoke) but this one is going in overnight so I don't hover over the thermometer. Thanks to all who replyed to my panic post. Susan

8/8/081:37 PM

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