Pork Roast

m,

You did not say what kind of pork roast. In terms of food safety, pork is actually done at about 160*. If it was a butt, then you were in the upper side of the plateau that many of us have talked about so much. At 195* it sounds like you were trying to reach the temp for pulled pork.

Since each "roast" is different from every other one, times and temps are only estimates to get you in the ball park in terms of doneness. The smaller roasts seem to take more time per pound than the larger roasts for some reason. And the next time you do a 5 1/2 pounder then it might actually be done in 14 hours. But you will find posts throughout the forum where members have reported 16-18 hours for a pork butt to the pullable degree of doneness. That's why a number of us have adopted starting a butt the night before at 180-200* and cooking through the night and bumping the thermostat to 225* the next morning until done.

Thanks Mike....Yes, I was trying to reach the pulled pork level and it actually pulled quite well at 176 degrees. I guess I don't use my 008 often enough to feel comfortable with it. I'll have to start using it more I guess....:-)

Hi M...,

The 176 degree mark is the "plateau" everyone talks about. It is the mysterious point at which chunks of meat, like your roast, stop and hang for what can be several hours before moving on. It has something to do with the physics of the changes going on in the meat as collagen is changing to gelatine. You can do a search on "plateau" for more info.

Next time,just be aware that it will happen and let it go. Once the time, which is different for each piece, passes the temp will rise fairly quickly to the 190 to 195 or so that most folks look for.

Hook

With fairly large butts or shoulders, I like to start them on 200* and then crank it up to 250* during the plateau and take the meat temp to 205*. They will almost pull themselves at that point, and depending on the rub, the bark is near perfect. I have had 8-9 pound butts take 21 hours, which is fine as long as the end result is so very yummy! This is all very subjective and results will vary widely. For 1 thang, 250* on my Smokette 008 actually maxes out around 235*.

Nothin' wrong with 235º on a pig.

m,

Well at least you got pulled pork and that is what you wanted. A possible guess is that your temp probe has failed and/or got moisture in the tip resulting in erroneous readings. You can check the calibration by putting the probe tip in a bowl full of ice, check the reading and then put the tip in boiling water and check the reading. If it is off, then replace the probe or try boiling it in peanut oil to remove the moisture. (Or get a new thermometer!!!)

I tend to agree with the plateau theory. I don't think the probes go bad very often. I have one I have used for years and it has never been boiled in oil and works very well. It is an Accu-Rite. I have others not as old of various brands and haven't had a problem with them either.

You said you don't use it very often. Have you checked the internal temp of the smoker when it's on? Just because it was set at 215 doesn't mean it was cooking at 215. You need to check. Should run +/- 25 degrees or so with the median around whatever you set.

Also the lower the temp the longer the cook. Butts do just find at 250 and it's safer if you haven't used it in a while to cook it faster and hold, than not be ready.

For pulled pork, usually above 190 internal is better.

The descriptions are correct about the plateau, you could not have pulled it sooner. The collagen is breaking down and needs time to do that. Not a set time, but a process of it breaking down. That's why some plateaus seem short and other longer.

Try it again and let us know.