- Jan 31, 2016
- 7
- 10
If anybody can tell me what I am doing wrong, it would be greatly appreciated.
I am using a Dyna Glo gas smoker. I have only been doing this for about 6 months. Most everything I smoke turns out great, however, I just can't seem to get one of the easiest meats to cooperate. The pork shoulder. I would like the final result to be pulled pork. I have browsed the internet for a multitude of ways to smoke a pork shoulder, and feel that I have done everything required to have great results. But I never do. I've tried at least 5 times, and each time it seems to come out real fatty and tough.
Here are the details for my last one. I have a 3.5 lb, bone-in pork shoulder. It is completely thawed out and at room temp. I coat it in my favorite rub and let it set while I get my smoker set up. I fill the water pan. I fill the wood box. And I get the smoker up to temp. Now, as far as temp goes, I've heard that the door mounted thermometers aren't that accurate. My smoker has a dark area ranged between 200-275. My smoker usually won't even smoke until it is about 225. Whether or not that is the correct temp, I'm not sure. I just know what to go by for good consistency on other things I've smoked. Either way, I always use a meat thermometer for internal temps.
Anyways, after my smoker reaches about 225-250, I throw in the shoulder. I baste it every hour and refill my water tray. As I understand it, a general rule is an hour per pound. Since I had a 3.5 lb shoulder, I figured 3.5 - 4 hrs. I've done that, with poor results. This time, I gave it over 7 hours. There were times when I checked my smoker, and it was 275+ degrees. At 5 hrs, I checked the internal temp and got 160 degrees.
As usual, I got the same result. Fatty and tough. It was not over cooked, dried out, or burnt. It looked perfect on the outside. On the inside, it was full of fat and tough to pull apart. A little pink yet too.
I don't know what it's going to take to get this thing to come out the way I see it online, but I am about to give up.
I am using a Dyna Glo gas smoker. I have only been doing this for about 6 months. Most everything I smoke turns out great, however, I just can't seem to get one of the easiest meats to cooperate. The pork shoulder. I would like the final result to be pulled pork. I have browsed the internet for a multitude of ways to smoke a pork shoulder, and feel that I have done everything required to have great results. But I never do. I've tried at least 5 times, and each time it seems to come out real fatty and tough.
Here are the details for my last one. I have a 3.5 lb, bone-in pork shoulder. It is completely thawed out and at room temp. I coat it in my favorite rub and let it set while I get my smoker set up. I fill the water pan. I fill the wood box. And I get the smoker up to temp. Now, as far as temp goes, I've heard that the door mounted thermometers aren't that accurate. My smoker has a dark area ranged between 200-275. My smoker usually won't even smoke until it is about 225. Whether or not that is the correct temp, I'm not sure. I just know what to go by for good consistency on other things I've smoked. Either way, I always use a meat thermometer for internal temps.
Anyways, after my smoker reaches about 225-250, I throw in the shoulder. I baste it every hour and refill my water tray. As I understand it, a general rule is an hour per pound. Since I had a 3.5 lb shoulder, I figured 3.5 - 4 hrs. I've done that, with poor results. This time, I gave it over 7 hours. There were times when I checked my smoker, and it was 275+ degrees. At 5 hrs, I checked the internal temp and got 160 degrees.
As usual, I got the same result. Fatty and tough. It was not over cooked, dried out, or burnt. It looked perfect on the outside. On the inside, it was full of fat and tough to pull apart. A little pink yet too.
I don't know what it's going to take to get this thing to come out the way I see it online, but I am about to give up.
