Yesterday I smoked 2 Pork Shoulders (14lbs) for some pulled pork. This normally takes around 10-12hrs with my rig at 225F. I also usually get my shoulders/butts with the bone in but I got an exceptional deal on boneless so I went that route. Well, 8hrs in at 250F my IT was 140F. Must have been an early stall cause it locked in and stayed there for the next 4hrs. Once I got to 150F, I decided to wrap and hope for a boost in IT. After a steady but slow climb at the 15hr mark, I got to 195F IT. It was then I decided to just finish it in the oven at 200F still wrapped and pull it this morning. Came out great as I finally got all the fat to render out. I put all the drippings in my seperator and placed in the fridge to seperate and skim off the fat. I always reuse the jou to sprinkle on to the pulled pork for additional flavor.
I just don't understand why it took so much longer on this smoke. I even ran hotter than usual because of the amount of meat I was smoking. I wonder if a bone-in shoulder cooks quicker because of the bone getting hot deep inside the meat. If anyone has an answer, I'd sure like to hear it. I had projected a 10-12hr smoke and it went almost 18hrs. Good thing it was a Saturday!
I just don't understand why it took so much longer on this smoke. I even ran hotter than usual because of the amount of meat I was smoking. I wonder if a bone-in shoulder cooks quicker because of the bone getting hot deep inside the meat. If anyone has an answer, I'd sure like to hear it. I had projected a 10-12hr smoke and it went almost 18hrs. Good thing it was a Saturday!

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