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10 # pork shoulder STILL ON after 21 Hours!
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Just Learning
Posts: 2
Okay, my pork shoulder went on yesterday around 7:45 pm and it is now 4:45 pm. It is reading 186 degrees on 2 different probes. I put it in around 245 degrees but it did drop last night to a little over 200 for a couple hours. It has been at 275 most of the afternoon. Can I pull it now? Can I open the gates and get it hotter? I am making this for a local cop who had a stroke and was hoping to have it over there early afternoon...
Comments
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Yes, increase the heat to 325 and foil it if you want to get it done faster. Foil it fast so you don't lose too much heat.
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Pull it and wrap it in foil and the temp will rise to pulling temp within an hour or so. "I am making this for a local cop who had a stroke" Um, just a little confused as to your choice of feed?
Steve
Caledon, ON
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Wow, so I wrapped it in foil and jacked the temp up...we'll see what happens over the next 30 mins. In the meantime it fell apart in my hands when I was trying to wrap it...very tender!
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Two good lessons here:1. Q is done when it is done.2. Pork butts, ribs and briskets will keep for hours if you wrap in foil, then towels or blankets and p ut in an ice chest.As someone said earlier, always err on the side of getting it done "too early" because it is so easy to keep.
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yep. You are done. Wrap her up and feed the man.Keepin' It Weird in The ATX FBTX
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feed the COP!!! I just hope the pork doesn't cause any further medical issues...Reed- Springhill, Louisiana
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Yeppers..I believe you are done my friend...just wrap in foil and head on over...it should be just fine !IF YOUR LOOKING YOUR NOT COOKING ..My Dog Likes it !!! C.Hogg....Shack Rag...GA.
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Thanks all for the advice. I pulled it after I wrapped in foil and brought it up to 375 for about 15 mins. Let it rest for about 20 mins in foil/towel then pulled the meat. Wow, it just fell apart in my hands...bone just dropped out. I had to test out the meal before I took it to the cop and the texture/taste was great. Not as smokey as I would have liked but I think that may just be the fact that 10#'s is hard to get smoke into? What's the perfect size shoulder for a good smoke? I seem to like mine on the waaaay smokey side.
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You can get them all smokey. Just add more wood chunks/chips next time.Keepin' It Weird in The ATX FBTX
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