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Need to finish a smoke-job quickly
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mike
Posts: 152
i have been smoking a 15lb shoulder for ~12 hrs and i'm running out of time. The pig needs to get to the party. It's been smoking at dome temp of 240 - 255 for the whole time thus far. I've just covered it with foil and raised the temp to 350... will this hurt the pig ?[p]What else can i do ?[p]Thanks
Comments
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Mike,[p] Ouch I just bit my tongue... Daaam I tink I rew lood[p] What is the temp of the Pork? How long has it been cooking? No it won't hurt it.. [p]
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Celtic Wolf,[p]Internal temp was 164 before i cut the shoulder in half, covered it with foil, and rasied the temp to 350.[p]I'm hoping for 180 - 190 for internal temp. I'll be checking it in 10 mins.[p]Thanks for the help !
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Mike,[p] You may be at the meats plateau. Not sure 10 minutes will be enough..[p] With Pork Butt and Brisket you should plan on 1-2 hours per pound depend on the amount of fat, bone and connective tissue the peice of meat has.[p]
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