Hi folks and Happy Memorial Day,
I've done pulled pork many times over the years but this weekends cook completely baffles me!!!
I did everything as I normally do, started with a clean egg, filled with a fresh bag of just opened BGE lump, hickory chunks for smoke, platesetter legs up, drip pan on that filled with apple juice, grid with two 8lb. shoulders preped with mustard and rub, BBQ Guru set to 225 grid and shows 250 dome and it's been rock solid.
The problems is, I put the meat on at 4:30pm yesterday and the meat is only up to 185. Almost 21 hours now!!! In the past, I've pulled the meat at 200 at around 15~16 hours. I've double checked the meat temp with my Thermopen to insure it not a faulty guru reading.
What's different this time? The only thing I can think of is that these shoulders were frozen but completely thawed before going on the egg.