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Indirect meat cooks, epic fail

Gogogordy
Gogogordy Posts: 460
in EggHead Forum
Twice now. Have trouble with a feet-up indirect.....the meat seems to toughen, not get tender. First time ribs, edible but more smoked than anything and a little pinker than I like. Tonights pork shoulder, 5 lbs.....6+hrs at 250 then some direct heat. Like rubbah...into the trash. Any tips? Everything else has been stellar.
When I'm not Eggin', I'm scootin'   Eggin' and 'cueing from Temecula Ca; an hour from San Diego, an hour and five minutes from Palm Springs, and an hour and a half from Los Angeles (yeah, right. With THAT traffic?)
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Comments

  • grege345
    grege345 Posts: 3,515
    What was the temp of the butt when you pulled it?
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • Carolina Q
    Carolina Q Posts: 14,831
    Not much help with ribs from me, but as for the shoulder, assuming you were looking for pulled pork, it was likely not done yet. Probably safe to slice and eat, but not pullable. For pulled pork, 5 lbs = 7 1/2 to 10 hours though you shouldn't use that as anything but a guide. Cook to an internal temp of 195-200° no matter how long it takes. When you can stick a thermo probe in the meat with no resistance at all, it's done. Dome temp, 250°. No direct needed, all indirect.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • travisstrick
    travisstrick Posts: 5,002
    Carolina Q just gave you your answer.
    Be careful, man! I've got a beverage here.
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  • Gogogordy
    Gogogordy Posts: 460
    Yes about 185-190 depending on where I took its temp. Didnt want to overdo, but the meat felt tough to the fingers, so I pulled and let it rest. Definitely longer next time.
    When I'm not Eggin', I'm scootin'   Eggin' and 'cueing from Temecula Ca; an hour from San Diego, an hour and five minutes from Palm Springs, and an hour and a half from Los Angeles (yeah, right. With THAT traffic?)
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  • Carolina Q
    Carolina Q Posts: 14,831
    I once had one that was done at one end, but not the other. It was late and I was hungry, so I pulled part of it for dinner and left the rest on the egg. :D

     
    image

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Little Steven
    Little Steven Posts: 28,817
    edited June 2013
    Nice grid doofus. I can't get your Skype message cause I have windows 8. You say anything about a mac and i'll be there in seven hours...just sayin

    Steve 

    Caledon, ON

     

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  • Carolina Q
    Carolina Q Posts: 14,831
    Man, you're on a roll tonight. :D Not my fault you're stuck with a PC and Win8. 

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Little Steven
    Little Steven Posts: 28,817
    I'm heading for the truck RFN

    Steve 

    Caledon, ON

     

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  • Gogogordy
    Gogogordy Posts: 460
    Mine was already grey and dry....at least the part I did (try to) eat. That one looks succulent and juicy in comprison.
    When I'm not Eggin', I'm scootin'   Eggin' and 'cueing from Temecula Ca; an hour from San Diego, an hour and five minutes from Palm Springs, and an hour and a half from Los Angeles (yeah, right. With THAT traffic?)
    · Share on FacebookShare on Twitter

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