Howdy,
I did a small shank end this weekend and it took about twice as long to cook as it normally would have. Anybody else ever experience that?
Variables:
1. 4.7 lb. shoulder - I figured about 7+ hours, plus smoker warm-up time, resting time, and X-factor time. I gave myself 10 hours, just to be safe.
2. Marinated it for 2.5 days in peach nectar and rub powder.
3, It went in the smoker at room temperature.
4. It was a cold morning here in Colorado, but the day actually turned out to be a nice one with highs in the 50's.
5. Smoker was set between 225 and 250.
6. I opened the door once to add a little more wood.
All in all, I didn't do or experience anything unusual. At 5pm, it was only at 180 (I was shooting for 190), and that was after 11 hours. We ended up eating leftovers because I wasn't pulling it until it was done. I think the probe alarm went off around 6:30. It came out fine and tasted wonderful--made for a great late night snack.
This is my 3rd year with my Cookshack, and 14th year of smoking (owned a couple of different stick burners), so all the extra time came as quite a surprise.
Any ideas?
Peace,
JCS
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