The difficulty that Ive run into has been in my foray into pulled pork following the instructions from here. The thing is, the cooking times have been *long*. The first time I chalked it up to me not knowing what I was doing. This second time however, I was patient: for the first 21hrs the the grill temp was 225-230F and the meat slowly went from 48F to 180F. After that I, basically gave up, raised the temp up to 300 and pulled the meat off at 204F ~4hrs later.
While the pork butt from Sams Club is large (~10lb) and bone-in, I was expecting around 15hrs or so. The texture after that was also a bit mushy so it definitely went too long. The crust was also a bit too tough. It all tastes good however so no real loss but Im not sure what Im doing wrong here.
So, I was clipping the ambient probe onto the grate a couple inches to the side of the meat. The meat probe was well away from the bone and near the top. Am I measuring at the wrong place(s)? Should I actually be setting for a higher temp? Something else entirely?
thanks!
stephen
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