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My first attempt at slow cooking pork shoulder on the BGE didn't go well.
My wife brought home a 2.5 lb pork shoulder blade instead of the 6-7 lb. pork shoulder that I asked her to buy. I prepared it correctly, applied the dry rub and cooked it at 200-250. At 2.5 lbs, I figured it would cook 4-5 hours. The meat temperature never got to 190 degrees. After 6+ hours the meat temperature was at 178 degrees. I took it off, wrapped the meat in foil, wrapped the foil in a towel and put it in a cooler for about 20 minutes. (I know I should've wrapped it for an hour; by this time I was disgusted and impatience.
The pork was too dry; I ate about 1/3 of the meat, threw out the rest.
My meat thermometer has always been accurate but I guess this time it was not correct. Maybe I should buy a digital gauge. What else could've gone wrong? Is slow cooking a shoulder blade that different from slow cooking regular pork shoulder?