Normally the shoulders take 24 hours or so to cook, but this one I started at 1:00 yesterday finished overnight. Now the IT is back down to 145 or so... How do I keep it warm, but still good until the party at 4:00? the smoker is holding steady at 145, should I just leave it in there?
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Pork shoulder finished way too fast
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Originally posted by Lazarus52980 View PostNormally the shoulders take 24 hours or so to cook,Masterbuilt Stainless Steel 40"
Weber 22.5" WSM
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never done something like this. but pork should be 140-158 F to be done and safe (this is how its in sweden) and if u go over this it will be dry, you can try to use some water or something and pour over the pork.
So my tip would be not to overheat it, thats the biggest problem.
(dont know how it works when you smoke)
hope it turns out good :=)
The problem is not that people are taxed too little, the problem is that government spends too much //Ronald Reagan
All that is necessary for the triumph of evil is that good men do nothing // Edmund Burke
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Originally posted by mackan110 View Postnever done something like this. but pork should be 140-158 F to be done and safe (this is how its in sweden) and if u go over this it will be dry, you can try to use some water or something and pour over the pork.
So my tip would be not to overheat it, thats the biggest problem.
(dont know how it works when you smoke)
hope it turns out good :=)
The picnic will be tougher butt that is the cut... not great for pulling or anything other than chili which you can cook the crap out of in moisture... if you ask me.. but so be it that is what he is working with. you be alrightBrian
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But didnt he want to carve the pork? Because if he do that he dont need higher temp like you do when you make pulled pork?
like i said, im new to this so i might have wrong xD
The problem is not that people are taxed too little, the problem is that government spends too much //Ronald Reagan
All that is necessary for the triumph of evil is that good men do nothing // Edmund Burke
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Originally posted by mackan110 View PostBut didnt he want to carve the pork? Because if he do that he dont need higher temp like you do when you make pulled pork?
like i said, im new to this so i might have wrong xD
That is a good question... guess I assumed pulled since it was the shoulder... Laz you still here... pulled or sliced??Brian
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Yoder YS640
Weber Genesis
Weber 18.5" Kettle
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I would take Butt Pulled Pork to about 200° to 205°, or when the bone falls out easily.
If I'm going to slice a Butt, I would still take it to about 190°.
A loin would go to 145°--150° at my house.
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Wow this ones boggling! I had to get in on it. Wheres the OP? And what temp did the meat get to?!sigpicSmoke meat, not crack
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Ok, some detail (sorry, I had a HUGE day yesterday and never had time to get back to this until now).
Ok, first the "why" on why it cooked so fast. I have an electric smoker, and I sometimes forget where the thermometer for the temp inside the smoker is. In this case I accidently pushed one of the shoulders onto the thermometer and that caused the smoker to run at max temp because it never thought the temp was up to where it needed to get to. That is why the shoulders "finished" so fast.
As far as questions about the cook style, what I normally do is take 1-2 10 lbs. shoulders and cook them at 225 to an internal temp of about 195. My smoker (when I am using is correctly) is normally pretty good about staying at the right temp and it just normally take 18 to 24 hours to bring that shoulder up to 195 or 200 (almost always 24 hours to get to 200 when cooking at 225).
Am I doing something wrong?
On a side note, the pork ended up turning out well enough thanks to the great advice from the people here. The larger of the two shoulders was a little tough since I was stupid and put the meat probe thermometer in the smaller of the shoulders, but the flavor was good (thanks to MHGP) and the adoption party went over very well.
I also was able to introduce about 100 people to the joy that is/are ABT's.
And to answer the question from above, it was pulled.
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