Need help pulled pork

Discussion in 'Pork' started by learnin' jim, Apr 19, 2008.

  1. I'm doing a pork shoulder (4.5 lbs) and had it on the smoker at 225 for 7.5 hours and it is only at 155 degrees? I have just wrapped it and put it in the oven at 250 - is this a good plan ? Any idea how long to get to 190 or 200 ?

    I had expected about 1.5 hours / lb so what did I do wrong? (I had out on counter for 1 hour before starting on smoker even prestarted smoker 1/2 before putting on ?
  2. pigcicles

    pigcicles Master of the Pit OTBS Member SMF Premier Member

    Jim you didn't do anything wrong. Remember the times are for estimates and you need to allow 2 - 4 hrs for a stall on the butts and briskets. You are right on track and once the temp starts moving again it won't take too long to get there. Just hang with it and don't rush it.

  3. flyin'illini

    flyin'illini Smoking Fanatic SMF Premier Member

    Your plan to finish in the oven is fine. You just have to go on TEMP for finishing and not time. Each butt is different due to the plateau so the 1.5 hr /lb is a guideline.

    Check this link out (sticky in Pork section) -- it talks about the Plateau and gives you lots of good info.

    good luck
  4. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    When it hits that plateau it seems it can take forever but be patient it will climb and when it does it will do so quicker than before. Don't forget to wrap it in a couple towels and stick it in an empty cooler when its done for everything to reconstiute. Make some finishing sauce and get ready for some great pork
  5. walking dude

    walking dude Smoking Guru SMF Premier Member


    yeap, you reached the dreaded STALL.......get used to it.........[​IMG] .......its a curse on us all..........
  6. capt dan

    capt dan Master of the Pit OTBS Member

    Jim, you'll be fine. Gonna make the house smell good though! gonna probably take another 3-4 hrs to finish, maybe more.
  7. So 250 in the oven isn't too hot ?
  8. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Nope thats perfect I usually foil mine at 160 and into the oven set on 250. Did you make a finishing sauce?
  9. walking dude

    walking dude Smoking Guru SMF Premier Member

    as long as you are sure its 250 in there, with a oven are perfect
  10. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    Yup, yup, yup. Everyone has this one covered. The stalls suck but every larger piece does it.
  11. geob

    geob Meat Mopper SMF Premier Member

    The amount of fat inside the butt makes the plateau stall longer. You did it right. Just hang in there

  12. navacco

    navacco Fire Starter

    Man, I'm gald I troll this site alot. I'm gona try some pulled pork tomarrow and didn't that the larger pieces temp stall.
    Good info yall, keep 'em coming. [​IMG]
  13. walking dude

    walking dude Smoking Guru SMF Premier Member

    its not larger pieces..........some of my smaller pieces stall also........just not as long............
  14. Had to pull it at 10 hours and wrapped it in a towel for 30 minutes before serving - could have used another hour or so but was awesome - thanks for the help and advice
  15. pdigg

    pdigg Smoke Blower

    I've definatley learned it's better to start earlier than later.

    Starting earlier, meat just sits wrapped up in towels longer. Thats a good thing.

    Starting later, house full of neighbors who are hungry and getting restless. Thats bad.
  16. fatback joe

    fatback joe Master of the Pit OTBS Member

    How confident are you that your smoker temp guage is accurate and also mounted in the right location? Long stalls are possible and definitely do happen, but if you get them often and/or are using a new smoker, check the guage for accuracy and make sure it is mounted where you are getting the temps at grate leve.
  17. ajthepoolman

    ajthepoolman Smoking Fanatic OTBS Member

    I've had a 9 pounder that went 17 hours before, so don't sweat it. When it comes out it will be that much sweeter!

    And ditto on the finishing sauce. You won't eat pulled pork without it ever again!
  18. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    reaching 160* then foiling and finishing in the oven is OK in my book. After 8 hours (+/-) in the smoker, it really ain't gonna get much more smoke, you're just going for the heat to finish. No need to waste the hickory chunks in the smoker putting smoke on the big chunk o' pig that's wrapped in foil.

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