Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Can someone tell me why I've had a pork shoulder on for 7.5 hours and its only at 142 internal temp? Was smoking at 225 whole time with propane. Is it the smoke? Me? 4.68 lbs
Mine usually average at least 2 hours per lb. taking the stall in to account. If it sits there at the same temp for more than 2 hours, wrap it in HD foil and that will get it going again. After foiling, it takes about another hour and then keep an eye on it because the temp will start climbing kind of fast. It will definitely get you out of the stall but you sacrifice the the bark if you leave it in the foil too long but talk about tender fall apart pork!!! Absolutely awesome!!!!