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Reply to "SM025 First Pork Shoulder Smoke ISSUES"

So the pulled pork was a smash hit at the party at which I served it. Nearly a week later and they are still talking about it, but I suspect that they are just starved for BBQ that's anything better than Applebee's.

That being said, I have come to a few conclusions...

First, I believe I pulled the pork shoulder a touch to soon. It is perhaps even likely that I was technically still in a stall. After pulling the pork and lightly saucing it, I placed the pulled pork in the oven at 225 for about an hour and it was practically NEAR PERFECT.

Secondly, there is practically no doubt in my mind that the temperature spiked during the cook. It seems impossible that a 7.5 lbs. pork shoulder would be anywhere near ready in 6-8 hours. Seems to me the only way to solve the mystery is to cook another pork shoulder and keep a close eye on it Razzer
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