Hello all, I need your help to figure out what I did to have had this happen to me...
I smoked a pork shoulder yesterday - just shy of 8lbs on my Weber kettle with the smokenator. I ran it at 250 where I normally run at 225 - I was trying 250 to see if I could shorten the stall.
Anywho, things went totally normal, the stall was definitely shorter and after about 8 hours the meat was at 198. Then it stalled again and after about 60 mins it dropped a degree ?!? So I spot checked with my thermapen and found a spot at 196, moved the probe, half an hour later it had moved to 199 and then dropped back to 198. The kettle temp was at 240 - 250 and I even moved that probe around to confirm too. I relocated the meat probe one more time after probing all over with the thermapen and again after half an hour of 198 it l dropped to 197. ???!?
At this point I gave up and pulled the meat out. Portions were perfect tender pull apart pork and other parts not so much - more like on their way to being dryed out... I shredded the meat and slathered it in BBQ sauce and we ate it all but it was my worst cook ever and I can't figure out why the temps kept dropping like that. Especially since my kettle was maintaining temp.
So...what are everyone's thoughts?
I smoked a pork shoulder yesterday - just shy of 8lbs on my Weber kettle with the smokenator. I ran it at 250 where I normally run at 225 - I was trying 250 to see if I could shorten the stall.
Anywho, things went totally normal, the stall was definitely shorter and after about 8 hours the meat was at 198. Then it stalled again and after about 60 mins it dropped a degree ?!? So I spot checked with my thermapen and found a spot at 196, moved the probe, half an hour later it had moved to 199 and then dropped back to 198. The kettle temp was at 240 - 250 and I even moved that probe around to confirm too. I relocated the meat probe one more time after probing all over with the thermapen and again after half an hour of 198 it l dropped to 197. ???!?
At this point I gave up and pulled the meat out. Portions were perfect tender pull apart pork and other parts not so much - more like on their way to being dryed out... I shredded the meat and slathered it in BBQ sauce and we ate it all but it was my worst cook ever and I can't figure out why the temps kept dropping like that. Especially since my kettle was maintaining temp.
So...what are everyone's thoughts?
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